What makes Natural By Nature products organic?

Our farmers do not use pesticides or herbicides on their farms. Their cows are not given any antibiotics or synthetic hormones. Our farm and processors are inspected and certified by Quality Assurance International to ensure strict adherence to the organic standards set forth by the USDA.

Define Homogenization?

To render (milk) uniform in consistency by emulsifying the fat content.

Is Natural By Nature milk homogenized?

Natural Dairy Products offers consumers a choice – Natural By Nature milk in glass containers is not homogenized, while our milk in paper cartons is homogenized.

Define Pasteurization?

The act or process of heating a beverage or other food, such as milk, to a specific temperature for a specific period of time in order to kill microorganisms that could cause disease, spoilage, or undesired fermentation.

Is Natural By Nature milk pasteurized?

At Natural Dairy Products, we believe that milk, particularly organic milk, is meant to be fresh. We pasteurize our milk using the High Temperature Short Time (HTST) process. During this process, our milk is heated to only 165 degrees F, the lowest temperature proven to safely kill harmful bacteria without sacrificing flavor, freshness and many of milk’s natural nutrients. Our milk is NOT ultra pasteurized.

How can I sell Natural By Nature products in my store?

Contact and we will set you up with a distributor in your area. Or, use the drop down menu at the top right corner of this page to locate a distributor.

Which of Natural by nature's products are gluten free?

All of our products are 100% gluten free.

Natural by natures states that grass is the main ingredient in the cow's diet.  What else is included in the Cow's diet?

Most of our dairy herds are fed grain in the winter. If no grain at all is fed, the cow will go into an energy deficit which will compromise her well being. Although it is impossible to give a hard number for the percent of grain in the typical diet of one of our cows a decent rule of thumb would be 10 to 15% in the winter. It takes only a small amount of grain to maintain body condition on a milking cow. They are also fed hay and haylage, which is hay that has been harvested and then ensiled. The hay then ferments and is what you might describe as "pickled". The fermenting process manufactures a lot of sugars which provide extra energy for the cow.  Often haylage is made from first cutting hay. Being grass fed is ideal. When the grass is lush and plentiful there is often no grain fed. This is because in its best form, grass gives the cow its caloric and mineral needs. Periods of wet and or drought can compromise the feed value of the grass and necessitate the feeding of extra protein (alfalfa or clover hay) and energy (grain & haylage).   Unfortunately, many people believe that too much of a good thing is best. They hear that grass based milk production is the best way to go and they insist that if any grain at all is fed then the farmer has failed. Not true. Farming with nature means one must roll with what nature presents. Be it drought or wet, intense heat or cold, the organic farmer must use the tools that are available to him to make the best product he can while taking the best care he can of his animals, his land and his family.



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