Holstein milk cows


Heifers in the shade, eating and resting and growing into our future milk cows.


Some of our milk cows grazing in one of our pastures

People ask us lots of questions about Smith Creamery dairy products.  Here are answers to the most common FAQ's. 
If you have a different question, feel free to submit it using our Contact Form.

Where does Smith Creamery get its milk from?
Smith Creamery milk is produced right here on Smith Dairy Farm, a 250 acre pastureland farm named after the original founders of Smith Dairy. We are located in Washington Parish between Franklinton and Kentwood (see map), one of only two remaining privately owned dairy producers/processors/retailers in Louisiana. We milk our own cows, pasteurize and bottle the milk in our own production facilities on our own farm, and we sell it fresh to you, either through the area stores we service, or in our own Country Store right here on the farm.

What kind of cows do we raise?
Most of our cows are Holsteins, the familiar black and white breed. They are popular with dairy farmers because they produce more milk than other breeds. However included in our herd are some cross breed jersey’s.

We raise our own heifer calves for the future-milking herd so that we do not have to buy cattle from other farms for replacements. That way we know the pedigree of each cow, and we avoid importing diseases from other farms.

What makes Smith Creamery milk different from the milk you buy in the grocery store?
When you buy Smith Creamery milk, you know exactly where it came from. Only milk from the cows here on Smith Dairy Farm is bottled by us. Only about 20% of the other milk sold in Louisiana is produced in Louisiana. The other 80% is trucked in from other states, sometimes as far away as New Mexico, Wisconsin, or California. Why is that important? READ ON!

What makes Smith Creamery butter different from other butter?
Our butter is made of nothing but our own pure cream and salt!  We squeeze out more of the water (whey) than most other producers, which means our flavors are sweeter, more intense, our butter goes further, and it frys things better (doesn't turn brown so quickly on medium heat).  Furthermore, we don't add artificial food color to our butter.

Why choose a local milk producer?
That "fresh milk" you buy in the grocery store may not be as fresh as you think. Considering the time required to truck fresh milk cross-country, process and bottle it in a processing plant, and then truck it to the store . . . well, you figure it out! Our cows are milked daily at 2 a.m. and 2 p.m. and Smith Creamery milk is bottled practically every day of the week, and delivered to Baton Rouge, New Orleans, Slidell, Hammond and other outlying towns two days a week.

Does our milk contain hormones or other additives?
NO!  Our cows are NEVER given the growth hormone rBST, or any other artificial means of producing more milk. We are concerned with quality rather than quantity. In most large dairies, cows are confined to feed lots and have no opportunity to graze or exercise. They are fed whatever will produce the most milk at a minimum cost, and are given hormones for increased milk production.

How nutritious is cow's milk?
The nutritional value of a cow’s milk is determined by what she eats, and a cow’s overall health and productive lifespan is directly affected by her living conditions. Our cows graze on open land by day and live in barns by night, and get plenty of exercise.  A single 8 oz. glass of Smith Creamery Whole Milk contains 30% of the average adult's daily requirement of calcium.

What's so great about grass-fed cows?
Our cows are primarily grass-fed, and supplemented with some grain and silage. Milk from grass-fed cows has more CLA, Omega-3 fatty acids ("good fat"), beta-carotene, and other antioxidant vitamins. CKA (conjugated linoleic acid) is an anti-carcinogen (cancer fighter) in your body. Grass-fed cows produce milk with a naturally sweet taste, like the milk that many of our older customers grew up on. Grass-fed cows are also cleaner, healthier, and happier.

What is "pasteurized" milk?
Milk pasteurization is the process of heating raw milk for a specific time and temperature. Pasteurization increases the shelf life of dairy products and greatly reduces the possibility of food-borne illness. By law the vast majority of dairy products sold in the United States are pasteurized, using one of several methods. Pasteurization has been around since Louis Pasteur discovered it in the mid-1800’s.

Our milk is pasteurized in a low-temperature (146°) vat pasteurizer, held at this temperature for 30 minutes and then cooled to 40 degrees or lower before it is bottled, to protect the flavor. This is different from the large industry standard of High Temperature/Short Time (HTST) or Ultra-High Temperature (UHT) pasteurization. While the vat pasteurization process is slower; we feel it's worth it to our customers to take the extra time to preserve the rich old-fashioned flavor and increased health benefits.

What is "homogenized" milk?
Smith Creamery milk is not homogenized. When a cow gives milk, it is actually producing two things. Nonfat milk and cream. Left to sit, the cream, which is lighter, will naturally rise to the top. Homogenization, introduced in 1932, breaks apart the fat molecules under high pressure to cause the fat to become suspended and evenly dispersed throughout the milk. This process is not required by law, does not contribute any nutritional or health benefit, and while it helps keep the cream in suspension, it also changes the way milk tastes and how it is digested in your body.

What is lactose intolerance?
Many people who think they are "lactose intolerant" are really "homogenized milk-intolerant". We have a number of customers who can finally drink milk again because we at Smith Creamery do not homogenize our milk.  We like providing our customers a natural product bottled the way it comes out of the cow. Therefore, the cream will rise naturally to the top after sitting for 24 –48 hours. Just give the bottle a few vigorous shakes before drinking the smooth consistency.

How are cows milked, and how often?
Today, cows are milked twice a day, at 2 a.m. and 2 p.m., with stainless steel milking machines that hook directly to the 4 teets of the cow and gently squeeze for about 10 minutes per cow.  The milk squirts directly into plastic hoses, is carried through sterile pipes, through a filter, and into sealed refrigerated milk vats, where it is processed within a few hours. The equipment is flushed thoroughly with water after each milking.

What temperature is milk as it leaves the cow, and to what temperature is it cooled?
Milk leaves the cow at 101 degrees Fahrenheit (the cow's body temperature) and is promptly cooled and stored at 40 degrees Fahrenheit.

What two ingredients of milk make it so healthy?
Two ingredients found in milk that make it so healthy: Calcium, a major nutrient for humans that is necessary for strong bones and teeth and Vitamin D, a nutrient required by humans to produce healthy bones.

How long does it take from the time milk leaves the cow until it reaches the grocery store?

It takes Smith Creamery milk about twelve hours for milk to go from the cow to the grocery store. At the grocery store, milk is kept refrigerated at 40 degrees or lower.

How did ice cream evolve, and when was the month of July designated as a time to honor America’s favorite dessert?

Historians estimate that ice cream evolved sometime during the 16th century in Italy, perhaps from a recipe Marco Polo brought from the orient. In 1984, Ronald Reagan designated July as a time to honor America’s favorite dessert.

Why is milk so good for you?
Milk is rich in protein and calcium, which help build the muscles you need to throw a ball or climb a tree. Dairy is one of the five food groups in the official Food Guide Pyramid. Dairy includes milk and milk products like yogurt and cheese. An 8-ounce glass of milk provides a big percentage of your recommended daily allowance of vitamins and minerals.

Who should drink milk?
Milk is good for everyone. If you’re between 1 and 12 years old, you should have 3 servings of milk or dairy products every day. An 8-ounce glass or a cup of yogurt is a serving. Teenagers need even more and should have 4 or more servings of dairy foods each day. Adults should have 2 or more servings of dairy per day. Have you had your Smith Creamery milk today?

Why is milk white?
Milk contains Casein, the milk protein that is so rich in calcium, and it is white. The cream in milk has some fat, which is also white. Its presence in the milk makes the milk whiter. Low and non-fat milk has less cream and may appear less white.

Our eyes see some objects as white because they reflect the light rather than absorb it. Objects that are blue, for instance, reflect only blue light and absorb the other colors of light in the spectrum. The molecules that make up Casein and crèam reflect all the colors together, making it appear white.

Why is butter yellow?
The yellow color you see in our butter comes from the beta-carotene in the grass the cows eat while they are on green pasture in the spring; you see a deeper yellow color. During the winter, the butter will become a slightly paler shade. Some processors will use additives to keep their butter a consistent yellow throughout the year. We, however, DO NOT add any coloring. The color you see is ALL NATURAL.

How is butter made?
When a cow gives milk, it is actually producing two things: milk and cream. Left to sit, the cream, which is lighter, will naturally rise to the top. Butter is made from cream. Cream is agitated until the fat molecules stick together creating butter. The liquid, which is called buttermilk, is drained off.

It takes about 8 quarts of milk to capture a quart of cream, which makes about a pound of butter. Our batches of 150 gallons of cream make 450 pounds of butter. We make both unsalted and salted butter. Salt extends the life of butter. Butter can also be frozen for 4-6 months.

What’s the difference between the different kinds of milk?
Whole Milk is a 3.5% or > milk fat, which is why it tastes so delicious and has a rich, creamy texture. After babies stop drinking mother’s milk, they usually drink whole milk until they are at least two years old. The fatty acids in whole milk are important to the development of the brain and the nervous system.

Fat Free Milk, also called skim milk, is one of the most nutrient-dense foods of all. It has as much fat as possible removed, less the ½ gram per serving, and 45% less calories than whole milk. Yet skim milk still supplies all of the nutrients of whole milk.

Buttermilk, despite its name, is typically made from nonfat or low fat milk. It is a cultured sour milk made by adding certain organisms to sweet milk. It is very popular in cooking.

Chocolate Milk is milk plus cocoa and sugar. It is usually made from whole or low fat milk. The chocolate doesn’t add any fat, just calorie (about 60) and a little caffeine (about 5mg per cup, the same amount in a cup of decaf coffee.)

Can I freeze milk?
Sure!  Milk can be frozen, then thawed in the refrigerator or in cold water; however, after freezing be sure to shake it well.  Some poeple notice a bit of flaking in the milk protein and/or a slight change in taste after it has been frozen. The best quality is assured if you purchase only the amount of milk you can use within a week.

How much does a gallon of milk weigh?
A gallon of milk weighs about 8.5 pounds.

How many pounds of milk does it take to make 1 gallon of ice cream?
It takes 12 pounds of milk to make 1 gallon of ice cream.

How many pounds of milk does it take to make 1 pound of cheese?
It takes 10 pounds of milk to make 1 pound of cheese. (1 quart of milk weighs 2.15 pounds).

If you have a different question, feel free to submit it using our Contact Form.