OUR STORY

How We Started

Made By Cow started with a simple question: Why are we still making milk the same way we did decades ago - heating and depleting it, pulling it apart, then recombining it? We genuinely believed there was a better way, a way to make real, raw milk safe to drink...and we found it, using cold high pressure and nothing else but passion.

What We Did

HPP technology goes all the way back to the 17th Century where a French scientist studied the effects of pressure on liquids. But it wasn’t until the 1990’s that HPP was developed on a commercial scale. Then in 2015 in the heart of Sydney, Australia, we asked the question…could we apply HPP technology to raw milk to deliver a never-heated, un-messed with milk product? We then started our journey to find out whether we could be the first in the world to make this happen…

The first time we ran raw milk through our HPP machine we couldn’t believe the result; the milk tasted like raw milk, it looked like raw milk, and upon independent laboratory testing we found it had the same nutritional profile of raw milk. And our tests also showed that the milk stayed fresh and clean in the bottle for over four weeks.

We knew we were onto something amazing, but the big question was, could we demonstrate that it is safe to drink? 

Our task was to prove to the local regulatory agency, the NSW Food Authority, that our high pressure method was equivalent in safety to the long-used accepted process of heat pasteurisation. Over a period of 18 months, we methodically challenge-tested the milk. We set up experiments where we tested the impact of high pressure against the bacterial pathogens that are typically found in raw milk, and from that we came up with the exact form of handling and treatment that guarantees the safety of the product. As a result of our extensive work, the NSW Food Authority granted us approval to use high pressure as an alternative to heat pasteurisation, and this allowed us to sell our cold pressed raw milk across Australia.

Through our testing, we also found that while the high pressure method destroyed the same harmful bacteria as heat pasteurisation, it was also very gentle on milk’s natural nutrients and retained the colour, flavour and nutrition of the raw milk. We like to think of it as minimal intervention for maximum goodness. And we'll continue to grow our range of cold pressed raw dairy products with this same, safe philosophy.

Discover the goodness of our cold pressed raw milk and why it’s better for you.