Why Is Our Raw Milk Safer than Raw Milk Before Pasteurisation?

Before pasteurisation, raw milk had associated health risks. Tuberculosis and Brucellosis were found in many herds at the time, and these diseases could be passed on through the milk. Also, the actual milking process was very basic allowing contaminants into the milk that contained bad bacteria such as E.coli. So there were problems many years ago.

But what about today? In the UK, Tuberculosis and Brucellocis are virtually eliminated from all herds following an eradication programme over the last few decades. Our Hailsham Herd established in 1959 has always been TB and Brucellocis free Todays herds are milked in a hygienic environment, using advanced milking equipment that is kept sterile. We pay fantastic attention to hygiene to ensure the strict bacteria tests conducted on the milk by the Food Standards Agency are easily met. Today, our milk is regularly analysed and milking plant regularly inspected to ensure that the cleanest milk is produced. In this way all the benefits of the good bacteria in the milk are kept, without having any of the problems associated with bad!

Real raw milk; not homogenised, not pasteurised