What benefits do our products have?
Buckeye Country Creamery produces exclusively 'A2 Milk'.
Here at Buckeye Country Creamery, we offer A2 Milk & dairy products. ‘A2’ is a natural protein found in cows. A2 is known as the ORIGINAL milk protein, the other natural protein found in cows is the ‘A1’ protein. The A1 protein evolved as a gene mutation over centuries of breeding. At Buckeye Country Creamery, we DNA test our cows to know which cows produce the A2 protein in their milk. All the cows on our farm produce only A2 milk!
This ‘A2 Milk’ is known to be easier on your digestive tract and have a multitude of other natural health benefits. The A2 milk protein varies from the A1 milk protein by one amino acid. This one amino acid difference makes all the difference in the world, by creating a shorter stranded A2 protein. With the A2 protein being a shorter protein, this makes it easier to be digested. Many who normally cannot drink milk without negative side effects or those who think they react to the lactose in the milk actually react to the protein in the milk and can drink our exclusive A2 Milk!
Our milk at Buckeye Country Creamery is Vat Pasteurized. With Vat Pasteurization, milk is held at 145 degrees for 30 minutes and then cooled quickly. This process retains a high percentage of the natural enzymes and beneficial bacteria which add to the flavor and the health benefits of milk. Vat Pasteurized milk has the same shelf life as HTST (High Temperature Short Time) Pasteurized milk. Most milks that can be purchased in store go through HTST Pasteurization, this milk is heated at 161 degrees for 15 seconds which breaks up enzymes and denatures the proteins in the milk. Many people are turning to vat pasteurized milk as an alternative to raw (unpasteurized) milk which can be hard to get and illegal in some areas. Vat pasteurized milk tends to cost more than conventionally pasteurized milk because the process is longer (& therefore more expensive) and has added health benefits.
Most milk you purchase in stores undergoes homogenization, but our Buckeye Country Creamery milk does not!
Homogenization came about to give milk a similar consistency from bottle to bottle and within each bottle, making it unnecessary to have to shake milk before drinking it. Non-homogenized milk (milk in its natural form) has a thin layer of cream that separates and rises to the top. We choose not to homogenize our milk because "nature knows best" and anything able to be consumed in its most natural state is always better for the body! Homogenization is a process that changes the molecular structure of the milk fat by putting it through a highly pressurized device that breaks up the molecules and changes their structure making them unable to separate from the liquid portion of the milk. Not only does homogenization change the structure of the fat molecules, it also changes the taste of the milk. Non-homogenized milk has a richer, sweeter flavor because the cream in milk has a silky texture that is lost when fat molecules are broken apart.