Brown Cow Organics yogurt is made only from our organic Guernsey herd whole milk. Our cows graze organic grass for at least 270 days a year, in the remaining winter months, they eat silage - a fermented grass from the spring harvest.
Our dairy herd are milked once a day and the milk is then used to produce our live, organic yoghurt which is produced on our farm by our small team of dedicated local people. It is poured into 100% recyclable, reusable pots.
The yoghurt has won numerous awards over the years including Great Taste, Q Awards and BOOM Awards. Our natural yoghurt and blackcurrant yoghurt have been nominated in finalist for ‘Best of Organic Dairy’ in the 2021 BOOM awards.
Our artisan process produces naturally thick rich organic yoghurt without using emulsifiers, stabilisers or thickeners. Our organic yoghurt is lightly pasteurised but never homogenised or pumped, as this would destroy its molecular makeup and natural creaminess.
We have created a simple diagram to show the difference between homogenised and non-homogenised products.
Brown Cow Organics milk
Fat, protein, lactose and mineral molecules are all different sizes and happy.
The milk is put through a centrifugal force to make all the molecules the same size.
We knew decades ago that our farming methods were not only working but producing superior quality milk and meat. Rather than making claims that were based on analysis of other farmer’s produce, we decided to send our own produce for laboratory analysis. These independent tests show that on comparison with other leading brands of yoghurt, the yoghurt we manufacture is much higher in Omega 3s and other trace elements (see graph).
|Brown Cow Organics Ltd||Other brands*|
|Omega 3 - mg per 100g||0.07||0.02|
|Omega 6 - mg per 100g||0.05||0.05|
|Iron - mg per kg||3.7||0.1|
|Zinc - mg per kg||4.4||0.7|
* McCance & Widdowson's
Most milk contains the A1 type of beta-casein, which yields a protein fragment that has been shown to cause an allergic reaction for some individuals.
All of our herd was tested many years ago where we sent hair samples of each and every one of the cows to New Zealand for analysis. The results confirmed that the herd carried the A2 beta-casein and since testing, we have bred only A2 beta-casein cows in our herd.
This type of A2 beta-casein which is in our milk has been shown in some individuals to not initiate an allergic reaction as with A1 type beta-casein milk.
Numerous studies on the variants of beta-casein suggest that milk containing only A2 beta-casein protein may provide further benefits to some people. This includes heart health, digestive function and some intolerances and is the focus of continuing studies by international research groups.