My husband and I are starting a grass-based organic dairy with on -farm
creamery. Our Jersy-cross cows graze 8 to 10 months a year on our
north-central Missouri farm. We have heard a lot about Conjugated
Linoleic Acid (CLA) as a strong anti-carcinogen and need info on how to
preserve CLA and pass it on to our consumers. Does CLA survive
pasteurization and homogenization? How about freezing the milk for
storage?
We drink raw milk but hope to keep the CLA in our processed milk to
benefit our organic consumers. Any info in this area would be extremely
helpful.
Thanks,
Barb Buchmayer
Green Hills Harvest
organic-harvest@juno.com
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