Old Almo Creamery

Cream line milk is, simply milk that is allowed to be milk.  Like the milk found on most store shelves, cream line milk is pasteurized.  We do not, however, homogenize our milk.  Homogenization is a process which breaks up the fat particles in milk so that they stay in suspension.  The process of homogenization uses very high pressure to break down the fat molecules into particles so small that they can be dissolved into the rest of the milk.  They lose buoyancy and thus, the cream never rises to the top of homogenized milk.  We believe that homogenization diminishes the flavor and decreases many of the health benefits of milk.

Studies  have shown that when fat molecules are forcibly broken up by mechanical means, an enzyme called Xanthine Oxidase is released and allowed to penetrate the intestinal wall.  Once it gets through the intestinal wall, Xanthine Oxidase gets into the bloodstream and is capable of creating scar damage to the heart and arteries, which may in turn cause the body to release cholesterol into the blood as a means of protecting the scarred areas with fatty tissue.  This can lead to Arteriosclerosis.  When un-homogenized milk is consumed, Xanthine Oxidase is normally excreted from the body without much absorption.  Our  milk is also free of controversial growth hormones including rBST, and is free of animal byproducts.  Cows were meant to eat plants not animals, thus the food they eat here contains  no animal byproducts.

Milk is all natural -- do you know where your milk comes from?