Modern grocery store milk often travels a long distance and is highly processed before it reaches consumers.
Mill-King dairy products are NOT like that.
Our farm and processing center are located between Crawford, McGregor, and Speegleville outside of Waco, Texas.
Our milk is produced by cows right here in McLennan county and then it is sent out within 48 hours or less to consumers across Texas.
We do not add any powdered milk, preservatives, water, cleaning agents, brighteners, hormones, or additives to our products.
Our low temperature pasteurized non-homogenized milk is the closest to farm fresh raw milk that you can buy on grocery store shelves.
We use a vat pasteurization or low temperature method compared to traditional pasteurization, which utilizes an extremely high heat and high volume process. This traditional method unfortunately kills the beneficial enzymes as well as the bad.
The low-temp/vat method that we use is gentler on the milk and it's enzymes. Plus it is not homogenized.
Our milk is pasteurized according to FDA standards in order to ensure the harmful bacteria in the milk are eliminated; however, it retains a majority of its enzymes, which are crucial for proper digestion and good health.
This does give the milk a shorter shelf life, and any elevations in temperature can effect the shelf life of the milk. Always keep it refrigerated at or a little below 41 degrees.
Our milk is pasteurized at a lower temperature for a longer period of time, which will eliminate any potentially harmful micro-organisms while keeping the “good” enzymes intact.
This milk is slowly brought up to a temperature of 145 degrees and held at that temperature for 30 minutes. This milk is then cooled down quickly by traveling through a cooling tube system called a plate cooler. The milk is then put directly into our cold milk tank where it is ready for bottling and enjoying.
Homogenization is the process of splitting the protein molecules so that they do not separate in the milk.
Our milk is NOT homogenized so the cream rises to the top.
After sitting in the refrigerator you will notice the thick cream on the top of the milk. This occurs because this milk has not been homogenized. You can shake the bottle to mix it back in or you can pull it off to make butter, whipping cream, or as your coffee creamer.
No……we do not add in any additional additives or preservatives into our milk.
There are no emulsifiers, powdered milk, thickeners, or chemicals. We feel it's important that people have access to clean, unadulterated food.
All the vitamins and goodness are pure milk, nothing artificial.
We believe that it is important that our cows live as natural and healthy a life as possible.
They are allowed to spend the majority of their days out in the pasture. We have a large barn that they are able to get in out of the extreme weather, and during the summer we equip the barn with fans and misters to keep them cool.
We have hand selected Holstein, Brown Swiss and Jerseys that make up our herd. We raise all of our own replacements and breed naturally on our farm.
We believe that it is very important for our cows to be healthy and happy. A healthy, happy cow produces great tasting milk.
We grass-feed our herd in pasture as much as possible, but do have to supplement with a forage based diet when necessary to keep all of our cows healthy and producing quality milk.
A forage based diet is a diet based on varying types grass. We do not feed grain like corn, soy or cotton seed.
We utilize a bovine nutritionist that tests the cattle's grass, forage and the cows themselves.
We raise all of our own replacements for our herd. Therefore, we keep all female calves and raise them on the farm.
We also keep many of our bulls calves. We do sell some to local buyers that have bought from us for years; however, none of these buyers sell to veal operations.
Our cows are never given artificial hormones in order to increase milk production.
A2 protein is currently a hot-topic for milk producers. We often get asked the question if our milk is A2 milk. Currently we do not conduct DNA testing on our cows to determine what protein markers they have, because it is so expensive. However, our herd is largely made up of the colored dairy breeds that have a higher percentage of A2 protein.
We also know that much of the A2 research has been conducted between conventionally high pasteurized milk and raw or low-temp pasteurized milk. Therefore, we strongly believe that the method of high temperature pasteurization and homogenization also effects greatly to the digestibility of milk.
We follow organic standards and practices; however, we do not pay the high fees to be certified. All our feed is GMO free.
We take our feeding beyond organic, because we always make sure that we know the source and their practices. We only choose non-gmo forage.
Additionally, we never seek exceptions to source a feed that is not within our standards.
We have been told through customer testimonials that people with varying types of negative reactions to conventional grocery store milk are able to consume our raw milk or low-temp/non-homogenized milk with no adverse reactions. Everyone is different, and we encourage consumers to do their own research to find the best solution for their individual situation.