Glen’s Journal

It takes a lot of milk and a lot of equipment and labour to make butter

Modern-day supermarket milk is nothing like it used to be. That's because, over decades, milk processors have invented processing techniques that make them more money, but ultimately change the milk and its taste. In this post, I’ll explain three terms. Pasteurisation, standardisation and homogenisation.

Raw milk is fresh, and the enzymes are unaffected. Pasteurised milk is heated to kill bacteria. But they both have the same level of protein and fat content.

Palm kernel and dairy cows are topics that get people upset. There are strong opinions on both sides of the debate. We’ll explore the arguments for and against palm kernel and finally share Happy Cow Milk Co's view on palm kernel.

Agricultural pollution is essentially too many nutrients in a place where they are not wanted. Cows and crops have adverse effects on the environment in different ways.

When I was milking cows the biggest stress for me was how was I going to feed my cows.

What makes a happy cow and how do we know it’s really happy? There’s quite a bit of research into the psychology of cows and it shows there is a lot more going on inside a cow’s mind than you may think.