What is Creamline Milk?

Creamline Milk is the most natural form of milk. It is pasteurized, just like most milk found on store shelves, but the biggest difference is that the milk is not homogenized or separated (so it is just like when it comes out of Guernsey cows on pasture all the time). Homogenization is, briefly, the process after pasteurization where the milk is mixed and the cream line (or fat content) is permanently mixed into the body of the milk. Homogenization uses very high pressure to break down the fat molecules in milk into very small particles so that they can dissolve into the rest of the milk. Some believe that many of the health benefits of milk are lost during this process. Most importantly, many believe that milk loses its flavor during this process.  Separating the milk uses a centrifugal device to separate the cream and the skimmed milk.  Most milk that you buy is actually separated, then fat and vitamins are added back in to get to just the right amount of fat for the product that you are buying.

Woodbourne Creamery's milk is made through a traditional practice with a minimal amount of processing. Resulting in a healthier non-homogenized milk, retaining the proverbial “cream line”. Milk bottles were shaped with a narrow cone at the top to show off the amount of cream at the top of the bottles.  Non-homogenized milk can aid the body in better digestion, and properly utilize the proteins found in milk. There is only one con with non-homogenized creamline milk, which is the need to give it a slight shake before enjoying a healthier, tastier product.

Our grass-fed creamline milk with its low temperature vat pasteurization and without homogenization or separation is the closest you can legally get to raw milk in Montgomery County, Maryland.  Many of our customers use our milk to make their own cheese and yogurt as our milk still has all the "goodness". 

Whole milk found in the store is typically 3.25% fat with added vitamins.  Most cow milk has a higher fat content than 3.25%.  In fact, our Guernsey milk is between 5 to 5.5% fat, though this varies throughout the year depending upon the quality of the grass the cows are eating.  The PMO (Pasteurized Milk Ordinance) requires adding vitamins if the milkfat is reduced so most store-bought milk will have vitamins that are added in.

We pasteurize our milk using a vat pasteurizer.  We have two vats that we can use, 150 gallons for white milk and 45 gallons for chocolate milk and ice cream.  We pasteurize at the lowest legal temperature, 145 degrees for 30 minutes.  In 1938, milk products were responsible for 25% of all food and waterborne illnesses, but now account for less than one percent. 

In addition to our Farm Market, our milk can also be found at: