Raw milk: milk as it comes from the cow.  Raw milk is chilled and delivered to a processing plant. At the plant, the milk is tested to ensure that it is pure and clean (there is zero tolerance for antibiotics or added hormones in milk). The milk is then pasteurized to kill any potential bacteria. Excess cream is “skimmed off” to reduce the butterfat content to the required level (3.5%, 2%, 1%, etc…).  The skimmed milk is then homogenized to keep the remaining fat from separating, and packaged for the consumer as table milk. The excess fat is used for butter or ice cream.

Fluid milk vs. Industrial milk: the distinction relates to the management and distribution of raw milk. Fluid milk plants need specific volumes of milk delivered on a daily basis, so they get first priority on receiving milk. Therefore they pay a premium for their milk.  The industrial processing plants get a lower priority on milk deliveries, so the price is somewhat lower.

Forage: a general term that could refer to any number of plants (such as grass, clover, corn, etc…), but which usually refers to unprocessed plant material eaten by grazing livestock. Feed is a processed product, and usually refers to the grain combined with energy concentrates and protein supplements. Forage is often supplemented with feed to get the desired protein and energy profile.

Different types of forage can be stored differently. If the forage is dried before storing, it is generally called hay. However, in Newfoundland, the weather is not conducive to drying hay, so many producers store their forage partially wet. Wet forage must be protected from the air or it will rot, hence the large round bales wrapped in white plastic that can be seen in many farmer’s fields.  Some farmers store their wet forage in large concrete bunkers that are covered in plastic.