Fresh A2 Milk

@ Woodbourne Creamery


Natural 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 as we provide it to you the way it comes out of our Guernsey cows on pasture all the time.  Creamline can aid the body in better digestion, and properly utilize the proteins found in milk. There is only one con with  creamline milk, which is the need to give it a slight shake before enjoying a healthier, tastier product!

vat pasteurization

Our milk is pasteurized using the old fashioned method of vat pasteurization.  This is where the milk is heated to the lowest legal temperature for the minimum amount of time allowed.  This means the milk isn't cooked like most of the milk in the grocery store. If you see milk that says “UHT” or “Ultra High Temp” pasteurized (most organic milk is), it has been cooked at 275 degrees. In Europe, they then put this milk into aseptic paper cartons and the milk lasts for up to six months without refrigeration!


No homogenization

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. 

no separation

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.  We don't make skim or 2% milk as then we are required to add vitamins into the milk which we don't want to do.  Nearly all vitamins and proteins are in the fat of the milk.