Bountiful Bovine

After our class discussion this past Thursday, I realized how differently I grew up compared to some of my peers. As an agricultural student I feel as though I may connect with our new book Deeply Rooted by Lisa Hamilton on a different level, because my time spent learning and working on a farm. It came as a shock to me that many of my peers had not experienced farm fresh milk. And it got me to thinking; I wonder how many of them have ever touched a cow, or even know different breeds of bovine. (Latin for cow) Of course when asked to compare the difference of farm fresh milk to your average store bought, I couldn't help but give some background to what changes the consistency and taste of the drink. As I said at my local farm they have their own pasteurization plant where the milk is treated on site, without leaving the property. However they are currently the only operation in MA to have this technology so close at hand. On a side note this farm has a large quantity of Holstein Friesians. Given some background thanks to my livestock instructor, I know that each of those cows is capable of producing 25,000 lbs of milk a year. They are the number one producer for dairy cows, however the fat content is the lowest. Depending on how much milk is produced the fat content tends to correspond with this. Jersey cows that we used to have at my school, produce far less milk; however the fat content is much higher. The higher the fat content the more rick and creamy the consistency is making for a better taste. Every breed varies, and although the Holsteins have the lowest fat content, their milk is still delicious. This leads me to saying you are all missing out without this experience. Just as a farm fresh tomato is incomparable to store bought, the same goes for farm fresh milk. On that note, I'm going to pour a glass.