FAQ For Milk Lovers

Does 30Sec Milk™ fall into “organic” category?

What is the recommended retail price of 30Sec Milk™?

What is a fat concentration in 30Sec Milk™?

How safe is raw milk?

What are A1 and A2 types of milk?


Does 30Sec Milk™ fall into “organic” category?

30Sec Milk™ is produced by different farmers. Each farmer produce 30Sec Milk™ on his own and supplies it to the market Some of them use conventional dairy technologies that assume livestock housing with mixed nutriment feeding and common use of antibiotics.  The others – much fewer – produce “organic” products. For dairy products, it means free meadow pasture where the grass grows without mineral fertilizers or pesticides, no artificial additives – especially antibiotics – in animal feeding, etc. You can see every farm’s profile on our website under Find Your Cow section and find out if 30Sec Milk™ produced there falls into “organic” category.

But there is an easy way though! J Packages of “organic” and “normal” 30Sec Milk™ have different colors! Green packs have EU organic product certificate in lower left corner of 30Sec Milk™ pack.  It means that this pack of 30Sec Milk™ comes from “organic” farm.

Normally, “organic” 30Sec Milk™ sells at higher prices.


What is the recommended retail price of 30Sec Milk™?

There is no recommended retail price. 30Sec Milk™ does not produce and market the milk but just provides farmers and entrepreneurs with a license to use 30Sec Milk™ technology and brand. Every farmer produce and markets 30Sec Milk™ on his/her own.

Price for a pack of 30Sec Milk™ will differ significantly in different countries, locations and even within the same town or city depending on costs and profits of farmers and every link in the value chain (transportation, retail mark-up, taxes, etc.).

Price will also differ dependent of the properties of the milk per se: whether it is raw or pasteurized, “organic” or not, A1 or A2 type, etc.


What is a fat concentration in 30Sec Milk™?

Fat concentration in 30Sec Milk™ varies broadly depending on animal’s breed, lactation phase, diet, and season. An average fat concentration in milk produced by black-and-white Fresian and Holsten cows (the most common breeds in Europe and USA) is around 3,7 percent. Traditional breeds of Jersey and Guernsey cows are smaller and produce less milk per animal but their milk is more saturated with fat (between 4 and 7 percent) and more digestible since it belong to A2 type.

That is why it is important to find information about your cow in the upper right corner of our website.


30Sec Milk™ philosophy assumes that farmers “get a rod not a fish” from us. 30Sec Milk™ builds an ecosystem where farmers are totally independent and compete to each other for better business practices. On our side, we develop 30Sec Milk™ brand and build interest amongst consumers.


How safe is raw milk?

There were two original reasons why people started to process raw milk. One is longer shelf life which is important for logistical purposes. But the main reason initially was safety. High temperature kills deadly bacteria (brucellosis, tuberculosis, E-coli amongst others). These organisms contain in milk directly (if the animal is sick) or get into milk from the environment (the udder, the air, etc.) in the process of milking.

Since Luis Pasteur’s invention, strict standards regarding dairy animal health were introduced in all countries. EU standards are the top of the line. Each animal is under mandatory veterinary supervision (check-ups every six months). On top of this, farms that supply raw milk to their customers are under much stricter control than the farms that supply milk to processors or pasteurize their milk themselves.

Bottom line: EU animal health standards made the probability of bacterial contamination of the milk itself almost non-existent. In addition to it, 30Sec Milk™ technology is designed to eliminate any contact of milk with the outer environment on the way from the udder to the package. Thus, both sources of milk contamination are largely the history now.

Moreover, any milk contained in the udder of a healthy female is the strongest antibacterial agent by itself. Otherwise, why doctors recommend breast feeding to any baby formulas? J Unpasteurized 30Sec Milk™ is the milk taken directly from the udder, cooled and sealed within seconds. Thus, it is even fresher and less contaminated than the milk collected within minutes by breast-feeding mothers for their babies and then refrigerated within several more minutes. Why should anyone be more scared of the raw milk produced by 30Sec Milk™ technology and consumed by stronger immune system of grown-ups and adults than of the refrigerated milk given by feeding mothers to their new-born babies?

Besides tasting better, raw milk's proponents argue it is more nutritious, higher in vitamins, healthy enzymes and "good" bacteria than pasteurized milk. Studies have shown it can significantly reduce allergies.

You can read an excellent article on raw milk safety here.


What is A1 and A2 types of milk?

There are two types of milk that differ by digestion qualities. The commonest type of milk in Britain, the US, and much of Europe (bar France) is produced by black-and-white Friesian and Holstein cattle and contains a type of protein known as A1. Traditional breeds and cows such as Guernseys and Jerseys, as well as cattle in in Africa and Asia tend to produce A2 milk, as do horses, goats, buffalo – and humans. A2 milk of traditional breeds is believed to be more digestible. This is relatively recent and still disputed science though/.