Flayvors of Cook Farm
Ice cream made right here on our working dairy farm since 1998!
Link to waiver which must be completed before purchasing raw milk.
You must treat this as a legal document and fill in all required information and initial where required. This is not optional and we reserve the right to not sell our raw milk. Most importantly, please be assured that we will not sell or share any information and no information will be used for marketing of any kind.
Thank you for your continued cooperation and support.
Farm Fresh Raw Milk
Any time spent above 40 F will shorten the shelf-life of milk and the amount of time the milk is kept above this temperature will affect how much the quality of the milk is affected. Please bring a cooler and cold packs when you come to pick up your milk.
While we bottle milk on Mondays, Wednesdays and Fridays, raw milk available every day. If you would like more than 3 gallons, please give us the courtesy of calling or emailing in advance of bottling so that we do not run out and can provide you the quantity you would like.
We sell only raw milk. We are not able to produce anything using raw milk, but can provide cheese and yogurt recipes for you to use to make your own.
Our milk is free of artificial growth hormones, additives, and antibiotics. All of our bottling and handling is done in accordance with Massachusetts state law; our milk is produced under rigorous sanitation guidelines and is for sale only at the farm.
What is Raw Milk?
Raw milk is milk that has not been pasteurized or homogenized.
What is pasteurization?
Pasteurization is a process of heating foods to kill off harmful organisms such as viruses, bacteria, molds and yeasts. The process was named after Louis Pasteur. Making foods safer is an obvious benefit of pasteurization, but the process does have negatives, too. Pasteurization will destroy vitamin B6 and enzymes in milk that may be beneficial.
What is homogenization?
Homogenization breaks down and blends fat globules in milk. If milk is not homogenized the fat globules are large enough to separate from the milk. An example of this is cream separating and rising to the top of a container. Some cheesemakers employ homogenization. Other cheesemakers think the large globules of fat should not be blended in with the milk because it results in cheese with a creamier texture.
(Definitions from About.com)
The choice to drink raw milk should be made after you have done some research. For more information on raw milk, check out these websites, as well as doing your own research.
information about raw milk for consumers
Powerful video and article:
CDC Misrepresents Raw Milk Statistics
Link to the Massachusetts Raw Milk Manual