Comments on: A Tale of Two Calves https://www.realmilk.com/tale-of-two-calves/ Mon, 02 Sep 2024 19:28:36 +0000 hourly 1 https://wordpress.org/?v=6.7.1 By: Webmaster Realmilk.com https://www.realmilk.com/tale-of-two-calves/#comment-5987 Tue, 26 Jun 2018 20:10:22 +0000 http://realmilk.urlstaging.com/?page_id=212#comment-5987 In reply to Cynthia Hadley.

Sally Fallon Morell responds: Hi Cynthia, on our farm, we keep the calves with their mothers for about a week, and then move them with all the other calves where they get milk from bottles. Usually we have a nurse cow with all the calves.

]]> By: Cynthia Hadley https://www.realmilk.com/tale-of-two-calves/#comment-5986 Wed, 20 Jun 2018 10:18:47 +0000 http://realmilk.urlstaging.com/?page_id=212#comment-5986 Greetings! Thanks so much for your organization and your documentary on you tube regarding bio healing properties in raw milk! The video was thrilling and I sent it out to family to appreciate.
Please inform me how to best care for dairy calves. How long should the calf stay with its mother to receive nutrition and to learn caring emotional support from its mother.?
I am only an appreciator of the dairy cow but am not a farmer.
Warm regards,
Cynthia

]]> By: Andrew Murray https://www.realmilk.com/tale-of-two-calves/#comment-5985 Mon, 21 May 2018 18:18:34 +0000 http://realmilk.urlstaging.com/?page_id=212#comment-5985 You should crowdsource the funding for your research. I’m sure there are many raw milk supporters who would offer to help.

]]> By: Webmaster Realmilk.com https://www.realmilk.com/tale-of-two-calves/#comment-5984 Fri, 16 Jan 2015 18:36:47 +0000 http://realmilk.urlstaging.com/?page_id=212#comment-5984 In reply to Michelle.

Webmaster note: I am adding this comment from Sally Fallon Morell to the comments I can find that discuss low temperature pasteurization (in other words her reply is not in direct response to your comment–it’s to an email I received, but I thought it would be informative and so wanted to share):

Sally Fallon Morell note: “Low temperature pasteurization” is just old fashioned pasteurization, heating the milk to 160 degrees. This is enough to destroy all or most of the enzymes. It might be better than the modern UHT pasteurization, which heats to 230 degrees and totally wipes out anything benefits in the milk, but it is still pasteurization. –Sally

]]> By: Michelle https://www.realmilk.com/tale-of-two-calves/#comment-5983 Wed, 15 Jan 2014 00:34:34 +0000 http://realmilk.urlstaging.com/?page_id=212#comment-5983 I personally buy milk that is low temperature pasteurised, but not homogenised. Paul’s pure organic unhomogenised in the one litre carton

]]> By: Michelle https://www.realmilk.com/tale-of-two-calves/#comment-5982 Wed, 15 Jan 2014 00:31:55 +0000 http://realmilk.urlstaging.com/?page_id=212#comment-5982 I think today’s homogenisation of the milk is one of the worst things. The physical structure of the milk is totally different, breaking open fat globules which combine with other substances in the milk, it’s a complete disaster. Unless the milk is fresh it’s. Going to need some form of pasteurisation, but we never need to homogenise it.

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