Drs Catherine Douglas and Peter Rowlinson have shown that by giving a cow a name and treating her as an individual, farmers can increase their annual milk yield by almost 500 pints.
Study from 2009 – Newcastle University: Names give cows a lotta bottle
Mapping raw milk sources by hand since 2018.
Tips keep it free and updated daily.
Enter an amount of $1 or more.
✓ You're supporting a free community resource. This is a tip/donation, not a purchase of milk or products.
Your support covers hosting, development, and the daily work of keeping listings updated.
Two federal surveillance studies spanning two decades show raw milk outbreaks get traced to a single farm within days, while most produce outbreaks never are.
US population data shows raw milk’s risk is lower than several common foods, while public health authorities consistently recommend against it.
A component-by-component reference for what pasteurization measurably changes in milk, and what it doesn’t, drawing on 14 separately researched findings.
Lactic acid bacteria in soured raw milk measurably inhibit major pathogens in lab testing, but the effect has real, documented limits.
An IgM-lipoprotein complex clusters fat globules together in cold raw milk, accelerating creaming well beyond what density alone would predict.
Refrigerating milk causes one of its four major casein proteins to leave its normal structure entirely, a reversible effect documented since 1977.
