Barambah Organics Lactose Free Full Cream Milk 2L

Being certified organic means our milk is produced without the use of pesticides, herbicides, hormones or antibiotics. Our organic milk is not homogenised which means that we have kept the milk in its most natural state. Homogenisation is where the cream is blasted into fine particles to give the milk a more uniform appearance. With our milk, the cream collects on the top, which is what it naturally wants to do. If you prefer it mixed through, just shake the bottle.

So fresh...from Paddock to Plate

Barambah Organics sources its fresh milk from its own two dairy farms, located in the pristine border rivers region of QLD/NSW. The Barambah Farms are audited by ACO (Australian Certified Organic) to verify that no chemicals are being used in the farming system. Every input into the farms is organic, from organic grain and pastures. This ensures the milk is of the highest quality and taste.

Barambah Organics cows are grass fed 365 days a year. The cows do receive some certified organic cereal grains and extra vitamins and minerals at milking time. Barambah’s milk has much higher levels of Vitamin A, Vitamin D, Vitamin E and essential fatty acids such as Omega 3 and Conjugated Linoleic Acid than conventional milk.

These nutrients are only in the fat of the milk. Vitamins A, D and E are essential for health. These vitamins are necessary for immune function, cell growth and vision. CLA (conjugated linoleic acid) is a type of fat associated with a wide variety of health benefits, including immune and inflammatory system support, improved bone mass, improved blood sugar regulation, reduced body fat, reduced risk of heart attack, and maintenance of lean body mass.

Barambah Organics certified organic Lactose Free Full Cream Milk is slightly sweet with an excellent creamy flavour. We add a lactase enzyme which is a purified lactase preparation, isolated from a special strain of dairy yeast. The natural enzyme breaks down lactose, into simpler forms of sugars, glucose and galactose, which slightly increases the sweetness of the milk.