Raw A2 Milk - 150 grams

This Paleo Powders milk powder is not a standard dairy product. It is made from raw A2 milk from grass-fed Dutch Jersey cows and then gently freeze-dried without intensive heat. Unlike many conventional milk powders produced through industrial spray-drying processes, this product uses a mild method that preserves the original structure and composition of the milk as much as possible. The result is a pure and stable product with a rich, creamy taste.

Jersey milk ("Channel Island milk", "gold-top milk") naturally contains A2 beta-casein, an original protein variant that has existed for generations in certain cattle breeds. A2 protein differs from A1 protein by a single amino acid and is often associated with improved digestibility.

• Exclusively A2 milk (no A1 casein)
• Sourced from a single Dutch farm
• Grass-fed cows with pasture access
• Produced in small, controlled batches
• No industrial spray-drying process
• Preserves natural fat structures
• Naturally occurring enzymes and bioactive components
• Rich and creamy flavor
• Minimal addition of rosemary extract and natural vitamin E to maintain freshness

The Natural Complexity of Milk

Milk is naturally a complex food in which proteins, fats, minerals, and many other compounds come together. Jersey milk is known for its rich composition and relatively high nutritional density compared with milk from many other cattle breeds. Through the freeze-drying process, the original composition of raw milk is preserved as much as possible without intensive heating.

Research shows how extensive this natural system is. Milk is estimated to contain between 1,000 and more than 2,000 proteins and peptide fragments, 2,000 to 4,000 different lipids, and hundreds to more than 1,000 small metabolites. In addition, dozens to hundreds of oligosaccharide structures are present.

Milk also contains approximately 20 to 30 minerals and trace elements, often in multiple molecular forms, as well as hundreds of nucleic-acid-related molecules including microRNAs.

Key Natural Components

Milk contains both saturated and unsaturated fatty acids as well as complex lipids such as phospholipids and sphingolipids. It also naturally provides a combination of casein and whey proteins.

In addition, milk naturally contains micronutrients such as calcium, phosphorus, potassium, magnesium, riboflavin (vitamin B2), vitamin B12, and nicotinamide riboside (NR). The milk fat globule membrane (Milk Fat Globule Membrane, MFGM) is also present, consisting of various phospholipids, glycolipids, and specific milk proteins.

Milk also contains various bioactive components, including exosomes with microRNAs, nucleotide compounds such as NAD⁺ and NADH precursors, nucleotides (AMP, CMP, GMP, and UMP), and nucleosides (adenosine, cytidine, and uridine). Additionally, it contains proteins such as immunoglobulins (IgG, IgA, and IgM) and lactoferrin.

From Milk Powder Back to Milk

To reconstitute the milk powder, use cold water or water at room temperature (never warm or hot water). First fill a glass with water and then gradually add the powder while gently mixing to prevent clumping. Mix by hand or use an electric mixer with short pulses.

Place the mixed milk in the refrigerator for at least four hours so the flavor and structure more closely resemble fresh raw milk. For one glass of milk, use approximately 15 g of powder per 250 ml of water.

Jersey Milk: A Long History

Milk from Jersey cows has a long tradition that hails from the Channel Island of Jersey. Farmers maintained the purity of the breed for centuries by selecting animals that produced high-quality milk. Since the late eighteenth century, only cows producing particularly rich and nutritious milk were used in breeding programs.

This resulted in a compact and resilient cow known for producing exceptionally creamy milk with naturally high levels of fat and protein. Jersey milk has long been valued for its taste, quality, and nutritional density — not for the number of liters produced, but for the richness in every drop.