speaks about golden-brown Guernsey cows and their A2 Guernsey milk produced in Cleveland  by Adrian Bota from Origin Milk. He decided to bottle this type of milk after used it for the past five years in his Piccadilly yogurt shop.
Nutritional values of Guernsey milk ​​are significantly higher than A1 milk of Holsteins cows:

  • Creamy, yellow color from a higher level of beta-carotene, especially from grassfed cows.
  • Higher levels of protein and fat. (Conventional: 3.6 percent butterfat. Origin: 4.8 percent.) Not always best from the calorie standpoint, but generally good nutritionally for young children.
  • More vitamins, including 33 percent more vitamin D, 25 percent more vitamin A and 15 percent more calcium than average milk, according to the World Guernsey Cattle Federation.
  • Richer taste for consumers who seek the flavors of local, heirloom foods.

The milk is pasteurized at the lowest legal temperature limits to fight pathogens, and they don’t homogenize it. While milkmen once delivered non-homogenized milk to people homes, now it’s a contemporary preference. Filtering milk under high pressure breaks fat cells into smaller pieces that can float in the milk without separating. Origin’s cream still rises to the top of each plastic milk jug.

Les Gyerman gives Origin a thumbs up. The dairy buyer for Heinen’s liked it at the first milk-moustache sip. “It’s fantastic,” he said. “To me it is very rich and so much creamier. Even the color is different.”
“It’s milk as it was originally intended,” said Bota and he also said it took him a year and a half to launch Origin, and months to find Paint Valley Farms in Wilmot, a four-family Amish processor. When he first met with the group, they were already convinced of A2 benefits.

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