Lewis Road Creamery Comfort Milk – A2 Protein + Lactose Free

Jersey cows are a dairy breed known for producing rich, creamy milk with unique qualities that set them apart from other dairy cattle. Here are their standout features:

1. High Butterfat Content (5-6%)

• Jersey milk contains more fat than regular Holstein milk (~3.5%), making it creamier and more flavorful—ideal for premium dairy products like butter, cheese, and ice cream.

2. Higher Protein & Calcium

• Their milk has about 15-20% more protein and significantly more calcium than standard milk, enhancing its nutritional value.

3. Golden Color (Beta-Carotene Rich)

• Jersey milk often has a slightly golden tint because these cows convert beta-carotene (from grass) into vitamin A less efficiently, leaving some in the milk.

4. Gentle Temperament

• Known for their docile and friendly nature, Jerseys are easier to handle, which is beneficial for small farms.

5. A2 Milk Producers

• Many Jerseys naturally produce A2 beta-casein milk, which some people find easier to digest than A1 milk.

We usually receive products from the manufacturer that has 10-12 days before the Best Before date. This is a guide only as we cannot control or guarantee what dates we are supplied from the manufacturer or the logistical delays that may occur before the product arrives in Singapore.

Homogenised milk is cow’s milk that has been mechanically processed to break down fat molecules so they remain evenly distributed throughout the liquid, rather than separating and rising to the top as cream.

Key Features:

• Uniform Texture: Prevents cream separation, giving milk a consistent taste and mouthfeel.
• Longer Shelf Life: Extends freshness compared to non-homogenised milk.
• Standardized Fat Content: Ranges from whole (3.25% fat) to skim (0% fat), all homogenised for uniformity.

How It’s Made:

Milk is forced through tiny nozzles at high pressure, breaking fat globules into smaller particles that stay suspended.

Why It’s Popular:

• Convenient for drinking, cooking, and hot drinks (no need to shake).

Note: Homogenisation is purely a physical process—it doesn’t affect nutritional value (unlike pasteurisation, which kills bacteria). Some prefer non-homogenised milk for its natural cream layer and potential digestibility benefits.

Non-homogenised milk is milk that has not undergone the homogenisation process, meaning its cream naturally separates and rises to the top. Here’s a breakdown:

Key Features of Non-Homogenised Milk:

1. Natural Cream Layer – Unlike homogenised milk, where fat globules are broken down to prevent separation, non-homogenised milk forms a visible cream layer at the top.
2. Less Processed – It only undergoes pasteurisation (heat treatment to kill bacteria) but not mechanical homogenisation.
3. Fuller Flavor & Texture – Many people prefer its richer, creamier taste compared to homogenised milk.
4. Shorter Shelf Life – Since the fat is not uniformly distributed, it may spoil slightly faster than homogenised milk.

Why Choose Non-Homogenised Milk?

• Minimal Processing – Closer to raw milk in structure.
• Aesthetic Appeal – Some enjoy the traditional look of cream-on-top of the milk.

How to Use It:

• Shake well before use to mix the cream (or skim it off for separate use).
• Great for making homemade butter, clotted cream, or simply enjoying a more natural dairy product.

Sure! It can be a lot of milk to receive all at once and if you are concerned about the milk reaching the Best Before Date before you can consume it, then the best thing to do is freeze all or some of it! Follow the steps below to ensure correct freezing of the milk:

1. Try to keep the it away from anything strong-smelling as milk can absorb flavours (sausage flavoured milk isn’t coming to a supermarket near you anytime so As soon as you purchase the milk, store vertically in the freezer and leave some space on each side for expansion.
2. Try to keep the it away from anything strong-smelling as milk can absorb flavours (sausage flavoured milk isn’t coming to a supermarket near you anytime soon!).
3. You can freeze it for up to 3-6 months (no longer).
4. The thawing process is very important! Don’t leave it out in the sun or just in the sink, the best way is to stand up on a plate in the refrigerator, and it could take about two days to be ready.
5. You might see some colour and texture changes, especially in our full fat milk but this is normal after freezing.
6. Drink and use within two to three days!