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Questions & Answers

Please find below a selection of frequently asked questions and our answers. However, should you have a question that is not answered below, please feel free to contact us via our contact page.

Please select your question:

I have difficulties finding your products in my area – is there something I can do to get them?

Yes. Please check our store locator to find out if there is a shop close to you. If you nearest Foodland, IGA, etc. is not listed, please make your request direct to the dairy- or store manager of your local supermarket. You will find that they are usually very responsive to consumers requests.

Are all B.-d. Farm Paris Creek products Australian made?

Yes, all our products are made locally in South Australia from 100% Australian milk.

Are B.-d. Farm Paris Creek’s products gluten free?

Yes, all our dairy products are gluten free.

Are there any artificial ingredients in your products?

No. All our products are made with pure, natural ingredients and are preservative free.

How do you ensure the wellbeing of your cows and what happens with the bobby calfs?

The welfare of our animals has always been very important for us and still is. We are not using our farming animals as agribusiness tools; we are treating them as partners in a healthy food chain - with respect and a caring attitude. We are proud that we have a very animal friendly approach to our dairy herd. Caring for mother and newborn calf, is vitally important for us, regardless of female or male. Therefore we avoid stressed cows (apart from the humanitarian reason, stress hormones show up in milk and influence the quality). We do endeavour to keep the bobby calves with their mothers.

When a calf is born, it is important it stays with its mother. The first milk after calving is called colostrum and bears all the nutritional value that a calf needs for a good start in life. It has natural occurring antibiotics that prevents disease in the early stages of life and later. When the calves drink directly from the mother’s udder, the milk is exactly the right temperature, it is what we call, full of life energy, it is full of minerals and vitamins and it is very rich and high in protein. The calves stay very healthy; they do not get digestive problems. It’s just right for every new born calf. Our yards and small paddocks are set up for calves and mother cows, where calves stay with mother cows until they stop feeding. That can take until 2 to 3 months. We also believe that it is important the bull is with his herd, artificial insemination is no option for us. To keep all calves with their mothers is not only important for the calves but also for the mother cows which otherwise could become stressed if they lose their calves.

With cows and calves it is the same as with humans, some are more attached to each other than others and we take this in consideration. After we keep them with a mother cow for about a week, most of our bobby calves are adopted and raised by an adoptive mother cow. We are very fortunate that we live in an area, where there are many small farms with hobby farmers and families wanting Bobby calves to keep their grass down. There are also smaller beef cattle farmers that on a regular basis need young calves to put on to mother cows, which lost their own calf at birth or early life. We give them bobby calves. Many beef cows produce too much milk for their own new born, so they are happy to adopt a bobby calf from our herd.

Often we raise calves ourselves to grow to about a year for meat that is sold to customers who appreciate meat from a naturally raised, happy animal, as we in our family are vegetarians. Occasionally there is demand for organic vealers, aged about 3 to 4 months and then we would sell our own vealers, if we have some. We would organise transport to an abattoir that we know will not keep the vealers overnight and will humanly euthanize them. All female calves are raised by mother cows in our herd and once they are ready to graze on paddocks, after about 3 months, they will be raised on our farm.

Sometimes I have cream on top of my milk – is this normal?

Yes, it is normal if the milk is not homogenized. Should you be a first time consumer of our milk, you may not be aware, that we do not homogenize our range of dairy products so therefore the cream will raise to the top.

While most of our customers absolutely love the cream on top of the milk, not everyone does. If you do not like it, our recommendation is to scoop the cream out with a teaspoon. If you don't mind it in the milk, just pierce a hole through with the handle of a spoon or fork. Once shaken and cream has broken up there is not much you can do, perhaps put through a strainer. If you scoop the cream out, we suggest consume it (i.e. on cake or use for cooking) - it is far too delicious to dispose of.

Please be aware that you won't have cream on top, if the milk is very fresh, but it gets firmer, the closer the milk gets to the Best Before Date. Homogenization is a process that dairy companies put the milk through to give extra shelf life. It actually changes the fat structure of the milk. By not homogenizing, the milk is staying in its natural state, so therefore far healthier for you (research coming from Europe and the US indicates that homogenization could cause health problems). Our products yogurts, cheeses, butter, quarks and cheeses are totally natural, with no unnecessary processing, our cheeses are animal rennet free and our yogurts are pure, natural and clean without thickeners or any artificial ingredients.

We avoid the use of UH Treatments, GM, Hormones, Chemicals, Preservatives and artificial colours and flavours are just some examples of what we avoid in order to provide the best possible health benefits to our consumers. We do also have a Reduced Fat Milk and also a Zero Fat Milk in our range.

Why is your milk not sold in glass bottles?

Years ago, before we made yogurt, we sold pure milk for many years. Of course we packed this milk in glass bottles, which we washed ourselves on our premises. We started off with small quantities. Once the quantities went up, we realised that washing became a burden in a lot of ways. In order to be absolutely hygienically clean (a requirement for dairy products), we had to use detergents. Firstly, they created fumes, which we found difficult to be surrounded by. Secondly, in order to get rid of any residue, we had to wash the bottles a few times, rinsing them with absolutely clear water at least 3 times to be safe.

Soon we became aware of the pollution which we caused, the need to use detergents, the high water usage and the disposal of detergent water. Higher quantities required us to send the returned bottles to Adelaide for washing, because of the above mentioned reasons. After washing when they came back, they were sealed in heavy plastic, layer by layer in order to avoid breakage. They also had been sealed in airtight bags of so-and-so-many. Soon, after we had started to send the bottles to a professional washing service, complaints came in from consumers. They complained about chemical residue from detergent on the rim of the glass bottle.

For your understanding in order to get rid of all the residue, there has to be an enormous amount of water used. This is one of the reasons why we initially looked at sending the bottles away We could not have afforded to waste those amounts of water on a continuous basis, as water here is too precious. We realised that we had to change something. It also came to our attention, that the packaging plastic in which the bottles were wrapped in, to avoid breakage was in fact 80% of the weight.

To clarify: we would weigh the plastic wrap of 100 glass bottles and it would be equivalent to the weight of 80 plastic bottles + packaging. This, with the issue of washing the bottles, which created an enormous amount of wash down water and also caused problems to highly chemical sensitive consumers. It made us look for alternatives. When water is as precious as it is (in SA we have an extremely serious water shortage and farmers are suffering from drought conditions), we have to look at making long term decisions. Wasting water is not a long term decision. We looked at the situation in other countries (Europe) and we found that there was a tendency to move away from glass packaging, if they had not already.

The reasons for this were similar to the reasons mentioned above. We also found that there are certain plastics, which are indeed acceptable. Later, when we needed to decide on yogurt packaging, we decided to use plastic, as yogurt in glass would create the same problems as glass bottles do.

I would like to buy raw milk – can I get it from you?

No. By law, milk has to be pasturized before it can be sold to be consumed. Pasteurization is a heat treatment process to destroy harmful bacteria, the ANZFA (Australian and New Zealand Food Authority) states that all dairy produce from these two countries must be pasteurized, so therefore by law we must pasteurized our range of dairy products.

We make sure that we pasteurize very gently, so that it destroys harmful bacteria without destroying the goodness in the milk. We heat the milk to the Australian Standard legal requirement for pasteurization at 72.5 degrees for 15 seconds and we then cool it down very quickly.

Are you selling direct to the public at your farm?

We are currently not set up for sales direct to the public, however, we sell to most retail outlets in South Australia, such as Health Food Stores and Supermarkets. We also have a stall at the Willunga Farmers Market and the Wayville Showground Farmers Market.

Can I visit the farm to see how the cows are getting milked?

We would love to show you the milking, but unfortunatly, due to health and safety and insurance regulations we can not do this.

What is In-Conversion milk?

With some of our range such as milk, butter and some cheeses we carry the wording “In Conversion” on the label. When a farmer wishes to convert to biodynamic-organic farming, this is a 3 year process. For the first year the farmer will be in pre-certification, which means the farmer can ready his farm for the changeover. At this time the farmer is audited by the certification body and the soil on his farm is also tested for any chemical residue.

During this time his milk is not certified yet. In the second year, the farmer goes into “In Conversion”. Then he can sell his milk as “In Conversion”. When the farmer has completed their “In Conversion” year and passes their audit, they will then become fully certified. All of our dairy suppliers are certified biodynamic. We still carry the wording of “In Conversion” on our logo on some of our products in case we have a farmer commence with us, that is “In Conversion”. This means we do not have to go through the long and costly process of changing our barcodes.