-
Website
concordfoodcoop.coop -
Social media
-
Contact info
-
Location
24 S Main St
Concord, NH
US 03301
Description
Member-owned food co-op, bakery, & cafΓ©. π Everyone is welcome - no membership required!
Verified 8 months ago
Last updated:
Support GetRawMilk.com
Connect people with raw milk sources.
Every tip keeps real food accessible.
Select a tip amount
β You're supporting a free community resource. This is a tip/donation, not a purchase of milk or products.
Contribute
Your support covers hosting, development, and growth. Help keep raw milk accessible.
-
Submit a new listing οΌAdd a farm to the database
-
SponsorshipsOngoing support with visibility
-
Buy me a milk π₯Leave a one-time tip
Trusted by farms, local businesses, and startups nationwide.
Swipe right on some shirts
Find raw milk by species
Find other raw milk products
Other ways to find raw milk
Latest Blog Posts
-
Pasteurization and Milk Calcium: Form Change vs. Bioavailability
Heat shifts milk calcium from soluble to colloidal form, but radioactive-tracing studies found no absorption difference between raw and pasteurized milk.
-
Milk Exosomes and microRNA: Where the Research Disagrees
Studies on milk exosomes after pasteurization report conflicting results, some finding particle counts preserved, others substantial miRNA loss.
-
The Lactoperoxidase System: Milk’s Natural Antibacterial Enzyme
FAO and WHO formally reviewed this natural milk enzyme as a preservation method, and a 2024 Ethiopian field study measured its real-world bacterial reduction.
-
Alkaline Phosphatase in Milk: More Than a Pasteurization Marker
Regulators picked this milk enzyme to verify pasteurization by tracking pathogen heat sensitivity, but a mouse study found it may play a biological role too.
-
What Pasteurization Does to Each Vitamin in Milk
A 40-study meta-analysis found significant drops in B1, B2, C, and folate, no change in B6, and a rise in vitamin A with two documented explanations.
-
What Pasteurization Does to Whey Protein, Lactoferrin, and IgG
HTST denatures roughly 59% of lactoferrin and 12% of IgG in milk, while other whey proteins stay comparatively heat-stable, per controlled research.