Bacteria basically pre-digest the milk for us making it much easier for our digestive tracts to absorb the milk's nutrients. When the bacteria are introduced to the warm milk they do what any other living thing does: feed, multiply and produce by-products. The bacteria feed on the milk sugar, lactose, converting it to lactic acid thereby making the milk accessible to those that have a hard time digesting lactose.

Our digestive tract depends on several strains of live bacteria to function properly. The bacteria help break down food, making nutrients more available for absorption through the intestinal walls and fight infestation by other possibly harmful, bacteria, yeasts and viruses. Bacteria counts can be greatly reduced as we age, consume antibiotics, under go chemotherapy, etc.

Milk 'sours', 'goes bad' or 'makes yogurt' due to bacterial action. The key is what kind of bacteria get the upper hand during these processes and end up in the majority. When you make yogurt you are creating a milk product with a chosen bacteria population. When plain milk sits in your fridge or on the shelf at the store any spoilage causing bacteria that is in it will begin to multiply. Pasteurization only kills a certain percentage of bacteria.

In the state of Texas, and in most other states, it is illegal to produce dairy products for sale using raw milk. All milk must be pasteurized before sale or manufacture into other milk products. See #4 above.

Yes, the bacteria are live and because we pasteurize the milk before adding the culture, they remain live when you purchase it. With all yogurts, the activity of bacteria decreases over time, so the fresher the better.

There are over 400 species of bacteria in the digestive tract. Some are harmful and some aren’t. The good bacteria (probiotics) keep the harmful bacteria in check. But if the natural balance of gut bacteria is disturbed, the bad bacteria can take over and cause diarrhea, a common occurrence when you take antibiotics.

Redwood Hill Farm yogurt is made with pasteurized goat milk. By federal law, all yogurt produced in the US must be made with pasteurized milk.

Please seek advice on feeding solid foods from a health professional such as a Maternal & Child Health Nurse. Fresh yogurt should be introduced gradually, starting with half of one teaspoon on the first day (Do not feed your child the whole tub at once). Gradually increase quantities as tolerated. Monitor for adverse reactions as with any new food.

When making milk, 3 cups of non-instant powdered milk makes 1 gallon of liquid milk. Most people have better luck if you mix milk 1/2 and 1/2 with regular milk. OR, add 1-2 cups of non-dairy creamer to each gallon.

When warm water (such as in a heated swimming pool, hot tub or Jacuzzi) is not right disinfected, bacteria from the bodies of the people with it will encourage up and the viable for infecting other pool or hot tub users increases. This is especially sincere for municipal venues (swimming pools, hot tubs, communal baths) that have not been right treated with chlorine and other pool chemicals.

Because our products are made from grass-fed cows, they reflect seasonal fluctuations in the milk. For example, “winter” milk is higher in protein, resulting in a thicker yogurt. We choose not to add stabilizers to compensate for these fluctuations. You may also see whey separation. This is a natural characteristic of yogurt, not a sign of spoilage. Slightly “lumpy” yogurt is also fine- it indicates fluctuations in protein levels and stirring time.

After pasteurization, bacteria found naturally in milk are killed. During the high temperature heating process, cell bodies of these bacteria are ruptured and their contents are spilled, releasing histamines. This causes many milk drinkers to suffer allergic reactions. Almost all of these same consumers can drink raw milk and not have allergies. The high levels of bacteria permitted in milk intended for pasteurization are still found in pasteurized milk..

Because low fat milk has a low fat content, it is consistent with the dietary guideline to avoid too much fat, saturated fat, and cholesterol. When low fat milk is offered, only the fat content changes. All other nutrients are comparable to those in other milk chocolate and strawberry milk are also low fat products and are offered in elementary as well as secondary schools.

The amount of yogurt necessary to obtain healthy intestinal flora is going to vary from person to person. The Dairy Council of California suggests 3.5 cups a day. They arrived at the 3.5 cups figure by calculating how many live cultures are commonly present in a given amount of yogurt and subtracting from that what would be lost during passage through the stomach. Our yogurt has many times the culture count of most yogurts so you would probably not have to eat as much.

Yes, you're able to use less than the full batch of soymilk by only filling to the lower water level mark located on the inside of the stainless steel jug. The minimum water level would make 1.4 quarts or 1.3 liters.

Since we use the milk naturally as it comes from the goat, there is a seasonal variation in the milk solids which causes the texture to vary. The goats seem to know that in the winter we need more solids which causes the consistency to be thicker and in the summer less which results in a lighter, thinner texture.

We recommend our yogurt be consumed seven days after you open it, however the yogurt may keep much longer than that.

Unlike Whole Cow Milk beverage, your baby is not at risk of formula/breast milk being replaced by Yogurt or Cheese. The medical community worries that if Whole Cow milk is introduced to an infant prior to 1 year old, that parents would stop formula and/or breastfeeding and use Milk as the replacement.

According to scientific studies, yogurt cultures expend 30% of the lactose naturally found in milk. This aspect, along with the helpful benefits of the live cultures in the digestive system, make yogurt more digestible by lactose-intolerant persons. However, the study did not take into consideration variable inoculation temperatures, fermentation temperatures, and fermentation duration. We ferment our yogurt over a 24-hour period.

Yes. The nutritional value of whole, 2%, 1% and skim milk is similar, only the fat and number of calories are different. YES! A glass of Chocolate milk, made from fresh white milk, provides the same 15 essential nutrients that a glass of white milk provides. Neilson Dairy's Chocolate milk is also low in fat, made with 1% milk.