From two Jersey cows on our farm
Pasteurized A2 milk from two Jersey cows grazing 5 hectares
Both cows were identified as A2A2 through a hair-sample genetic test. The calf receives the morning milk; we hand-milk in the evening only the share intended for families.
18 litres available
- 2 A2A2 Jersey cows
- 5 hectares of pasture
- Under one hour from milking to cold
From our land
Two cows, one origin and every step under our care.
The calf’s share comes first
The morning milk stays with the calf. Only the evening hand-milking is sold.
No antibiotics or hormones
We use no antibiotics or growth hormones on our two Jersey cows.
Pasteurized, not homogenized
We follow the Brazilian Tipo A heat standard, chill immediately and preserve the milk’s natural cream line.
How we produce it
From udder to refrigeration in under one hour.
After the evening hand-milking, the milk is pasteurized to the Brazilian Tipo A heat standard — 72–75 °C for 15–20 seconds — then immediately chilled to 4 °C or below. It is not homogenized, so cream may rise naturally.
- Cows
- 2 genetically tested A2A2 Jerseys
- Space
- 5 hectares of pasture
- Feed
- Grass, hay and fruit
- Packaging
- Returnable glass bottle
A view of our production setting in Paraguarí.
The life behind every bottle
Two A2A2 Jerseys, five hectares and production that respects the calf.
Pura Tierra milk comes from only two Jersey cows that graze five hectares and eat grass, hay and fruit. Both were identified as A2A2 through a hair-sample genetic test.
The calf drinks the morning milk. In the evening, we hand-milk the share intended for families and pasteurize and chill it in under one hour. The milk is bottled without homogenization in returnable glass and dated for a maximum 14-day refrigerated life at 4 °C or below.
A2A2 Jersey cows
Complete origin and genetics verified from hair samples.
of pasture
With grass, hay and fruit for feed.
milking for families
Hand-milked in the evening; morning milk stays with the calf.
from udder to cold
Milking, pasteurization and chilling on the farm.
The difference runs through the whole production process
Our A2 milk compared with intensive conventional milk.
We are not comparing only one protein: we compare origin, the cows’ lives, the calf’s place, processing time and what happens inside the bottle.
Origin
Milk from only two Jersey cows on one farm.
Milk may be pooled in large tanks from many animals and multiple farms.
Beta-casein genetics
Two A2A2 cows individually identified through hair-sample genetic testing.
Without specific A2 selection, pooled milk may contain both A1 and A2 beta-casein.
Space and pasture
Five hectares of pasture for two cows.
Highly intensive systems may house cows indoors with limited or no grazing access.
Feed
Grass, hay and fruit.
Yield-focused rations may include silage, concentrates and by-products.
The calf’s place
The morning milk stays with the calf.
Early separation and measured feeding or milk replacer are common in specialized systems.
Antibiotics and hormones
No antibiotics and no growth hormones.
Veterinary treatments and, where authorized, hormonal production tools may be used; commercial milk must comply with withdrawal periods and residue limits.
Milking and traceability
One evening hand-milking, traceable to either of two cows.
Mechanized milking and pooling of large volumes to standardize production.
Time to refrigeration
Under one hour from milking through pasteurization to refrigeration.
Collection, storage and transport may take place before industrial processing.
Heat treatment
Pasteurized at 72–75 °C for 15–20 seconds and immediately chilled to ≤4 °C.
Depending on the product: industrial pasteurization or UHT treatment for a much longer shelf life.
Homogenization
Not homogenized: cream rises naturally.
Usually homogenized to maintain a uniform texture and prevent cream separation.
Packaging and shelf life
Returnable glass, dated production and 14 days under refrigeration.
Single-use packaging and longer storage and distribution chains.
References for processing, intensive systems and A2 beta-casein: Brazil: Tipo A pasteurized milk standard · FAO: intensive dairy systems and grazing · systematic review of A1 versus A2 · controlled trial on digestive tolerance.
Pura Tierra transparency
What does A2A2 actually mean?
A2A2 describes the genetics of the beta-casein produced by a cow. Both Jersey cows were identified through a genetic test using a hair sample.
This milk contains only A2 beta-casein, but it still contains lactose. It is not lactose-free and is not suitable for someone with cow’s milk protein allergy without medical advice.
Some controlled studies have observed less digestive discomfort with milk containing only A2 beta-casein in certain consumers. This is neither an individual guarantee nor a therapeutic claim. We do not market the product as certified organic.
Order directly
From Paraguarí to Greater Asunción.
Build your basket from available stock. Delivery on Tuesday and Friday mornings costs 45,000 Gs, or collect your order free of charge at the farm.
Frequently asked questions
Before you order.
What is A2A2 milk?
It is milk from cows with two copies of the A2 genetic variant of beta-casein. Both Jersey cows were tested using a hair sample.
Does A2 milk contain lactose?
Yes. A2 describes a protein, not milk sugar. This product is not lactose-free.
Is it suitable for cow’s milk protein allergy?
It should not be considered a safe alternative for cow’s milk protein allergy. Medical advice is required.
How do the cows live and what do they eat?
Our two Jersey cows have access to five hectares of pasture and eat grass, hay and fruit.
Does the calf receive its mother’s milk?
Yes. The morning milk is reserved for the calf. The milk sold to families is hand-milked in the evening.
Do you use antibiotics or growth hormones?
No. We use no antibiotics or growth hormones on our cows.
How is the milk pasteurized?
To the Brazilian Tipo A heat standard: 72–75 °C for 15–20 seconds, followed by immediate chilling to 4 °C or below.
Why does a cream layer form?
Because the milk is not homogenized. The fat rises naturally; gently shake the bottle before serving.
How long does it keep?
Up to 14 days from pasteurization with an uninterrupted cold chain at 4 °C or below. The production date is shown on the bottle.
How does the returnable bottle work?
The glass bottle can be returned with your next order or directly at the farm.
How is it delivered?
Tuesday and Friday mornings in Greater Asunción, or by free farm pickup. Refrigerate it again immediately.
Today's stock
18 litres available.
Reserve the available production in returnable glass and keep it at 4 °C or below from receipt.