I posted a few days ago about why we don’t drink organic milk. This post is meant to balance that.
The minimum standards I have for milk, in addition to freshness, are rbst free and not ultra-pasteurized. This level of ‘pickiness’ I do not have trouble meeting.
Other things that I would like are the following:
- low heat/vat pasteurized (a few dairies still do this, it’s even a slower and lower heat process than standard pasteurization)
- not homogenized (this is a different process than pasteurization. Pasteurization is heating to kill pathogens. Homogenization is breaking up the fat particles so they stay suspended)
- reduced use of antibiotics (not quite as strict as organic; I mean that a cow is only given antibiotics when sick, and the milk is not used until a few days after the cow is no longer on the antibiotics)
I would consider the following to be nice, but probably too expensive:
- cows eat grass in a pasture during the summer
- local, small dairy where I can see where the milk comes from