Taiwan Dairy Farm owns three brands: LIOUYING, LIOUJIA VILLAGE, and MOTHER'S CREATION.

The partner farms of LIOUJIA VILLAGE SINGLE FARM FRESH MILK are WENYA FARM and LIN JIAHE FARM.

Each 2 Liter LIOUJIA VILLAGE SINGLE FARM FRESH MILK contains milk from a single farm, while the 1 Liter LIOUJIA VILLAGE PURE FRESH MILK has milk from several farms. For single farm milk, the quality is determined by the environment of the dairy farm. One can savor the unique taste and aroma that are exclusive to each farm. Mixed-source milk comes from various farms, giving it the blended flavor.

LIOUJIA VILLAGE PURE FRESH MILK (936ml) and LIOUYING PURE FRESH MILK are both mixed-source milk. The milk sources are different; hence the taste differs as well.

MOTHER'S CREATION PLAIN YOGURT and LIOUJIA VILLAGE 100% PURE MILK YOGURT use different yogurt cultures. The taste and flavor after fermentation is also different.

Taiwan Dairy Farm’s fresh milk products are 100% milk with no adjustments. To make low-fat milk, the fat has to be separated from the milk. Taiwan Dairy Farm does not produce low-fat milk.

All of Taiwan Dairy Farm’s products are made with natural raw milk, without adjustment or additives. Therefore, our products are especially prone to decay in inadequate temperature or storage.
If an unopened product is spoiled before the expiry date, the possible reasons are:
1. failed temperature control during the delivery process;
2. product was left in room temperature for long to be put on the shelf at the sales outlet;
3. temperature at the open-shelf affected by the surrounding;
4. the consumer didn’t refrigerate the milk soon enough after the purchase.

We suggest consumers to do the following to maintain the effective shelf life:
1. pick up the milk at the end of your shopping trip;
2. do not leave the milk out of the refrigerator for more than 10 minutes;
3. do not drink directly from the milk container, otherwise the bacteria could result in more rapid spoilage;
4. once opened, finish as soon as possible.

If you have any other questions regarding product quality, please call Customer Service at: 06-5895158.

There are 3 ways to sterilize milk:
1. Low Temperature Low Time (LTLT): 62~65°C, 30 minutes.
2. High Temperature Short Time (HTST): 70~75°C, 15 seconds.
3. Ultra-high Temperature-pasteurization (UHT-pasteurization): 120~130°C, 2 seconds. Over 90% of the milk in Taiwan uses UHT-pasteurization.

Taiwan Dairy Farm uses UHT-pasteurization.

Currently Taiwan has a very strict certification process for organic foods. Products that haven’t been certified may not claim to be ‘organic’. All of Taiwan Dairy Farm’s milk is natural food product, made with UHT-pasteurized raw milk without additives or adjustment.

That is “whey”, a nutrient-dense substance separated from milk. It contains protein, water-soluble vitamins, minerals and lactose. The composition is similar to that of breast milk and can strengthen the immune system. However, since whey contains lactose, people with lactose-intolerance should avoid whey and any food products that contain whey protein.

LIOUJIA VILLAGE CHEECHEF PROCESSED CHEESE is processed cheese. Taiwan Dairy Farm added LIOUYING PURE FRESH MILK in it, instead of just water. Therefore, you can savor the rich taste of cheese and the aroma of milk in our cheese.

LIOUJIA VILLAGE CHEECHEF PROCESSED CHEESE uses plant-based rennet, thus suitable for lacto-ovo vegetarians.

The product itself is gluten-free. The production line does not produce any gluten-related materials. It is safe for consumers who are allergic to gluten.

No, there is no added phosphate in LIOUJIA VILLAGE CHEECHEF PROCESSED CHEESE. For detailed ingredients information, please refer to the back of the packaging.

Traditional essence of chicken is made by double-boiling. Drip essence of chicken is made in a steam box, collecting the essence drip by drip. Drip essence of chicken does not have the smell that the traditional one usually has. It has a golden appearance and a rich taste like chicken broth.

Currently all Taiwan Dairy Farm products are only available at the Sales Center in Tainan and PX Mart nationwide (including offshore islands).

Currently we do not provide delivery service for retail customers.

Currently we do not provide subscription service.

Taiwan Dairy Farm uses 100% raw milk and conducts stringent quality control on the fresh milk products. Hence the production volume is limited. In addition, the milk cows produce less milk in summer due to the heat. Therefore, the product quantity in summer is less than average.

Some of the PX Mart outlets limit the stock volume because of limited space or sales concerns.
We suggest to pre-order from your local outlets in advance.

The Holstein originated in the Netherlands is the most common dairy breed in Taiwan. Known for its black-and-white spots, the Holstein has short and shiny hair. Originally from temperate climate, the Holsteins in Taiwan are smaller and yield less milk due to the hot and humid weather. A healthy Holstein cow can produce 10,000 kilos or more milk a year. It is the most economical breed, producing milk of high-quality and great volume.

A dairy cow has four teats. There is one pair near the cow’s head, the other near the buttocks. The tears are where the milk comes from. A pregnant cow’s teats will start to fill out and become smooth around 7 days prior to calving. After giving birth, the 305-day long lactation will begin.

Milk cows are ruminants that acquire nutrients from plant-based food by fermenting it in a specialized stomach prior to digestion. Cows spend 6 to 8 hours a day ruminating. There are four compartments in a cow’s stomach, each one of them functions differently. They are rumen, reticulum, omasum, and abomasum. It is often mistaken that cows have four stomachs, while it is technically the four parts of one single stomach.

In order to meet the nutrient needs of the cows, dairy farmers would formulate “Total Mixed Ration”, or TMR, which consists of silage, hay, forage and agricultural by-products (such as soy meal, distiller’s grains and bean curd). TMR provides cows with balanced and sufficient nutrition, reduces various diseases caused by malnutrition, and also improves the volume and quality of milk production.

Usually the farms feed the cows with fresh forage grass if it is in-season. However, fresh forage grass is not always available. And with the limited arable land area in Taiwan, there is not enough supply. Therefore, the cows mostly feed on imported dry forage.

Forage maize has good nutrition components and digestibility. And it also tastes good. It can be fermented to make silage for long-term storage. It is known as the “king of the feed”. Spring and winter are the harvest seasons for forage maize. After feeding on fresh forage maize, the cow milk becomes sweeter and more aromatic. This is why milk tastes especially good in winter.

The salt lick block for milk cows are not just ordinary salt. It has many kinds of minerals, such as calcium, phosphorus, iodine, copper, zinc, magnesium, iron, selenium, etc. It can supplement minerals and trace minerals that the milk cows do not get from their daily feed. It can help prevent diseases, balance pH level and water in the body, activate enzymes, and boost immunity and resistance.

Observing the estrus status of dairy cows is a very important job on the farm. In the past it relies mostly on the farmers’ experience. Nowadays, with the use of pedometers, data such as the active level, milk yield, body weight, and estrus status can be recorded. This provides information to tend to the individual needs of each cow. It also reduces the workload of the farmers.

The ear tags on cows are used for identification. By numbering each cow, their health and quantity can be tracked. In 2009, the Hsinchu branch of the Livestock Research Institute established a passive RFID ear tagging system for cattle identification. The system is also capable of recording the growth, reproduction, breeding, labor, and milk quality. The farmer can easily know all their cow's conditions by accessing the system online.

There are more than 2,000 breeds of chickens recorded as of today. In economic terms, Taiwan's chickens can be categorized into two types: for meat and for eggs (layers). The meat type can be further divided into broilers and native chickens. Broilers grow faster, reaching 2 kilos of weight at around 32 to 35 days of age. Fried chicken is made with broilers.
Native chickens can only be sold after rearing for 3 months. The main breeds of Taiwanese native chickens are Red Feather Native Chicken, Black Feather Native Chicken, Naked Neck Chicken and Silkie Fowl. Native chickens are the best for making chicken soup.

Chickens are omnivorous, and would eat almost anything that humans eat. In the past, chickens feed on mainly food waste, which does not have balanced nutrition. Nowadays, professional chicken farms carefully select feed that composes mainly of corns and soybeans, so that the chickens can gain sufficient nutrients.

Old hens is rich in fat, high in protein and bone density, rich in calcium and collagen, and hence is highly nutritious. It can be digested and absorbed easily when made into soup. In the past when people do not have much, old hens are a good choice for making chicken soup.

Old hens have high level of fat. According to the research published by the Livestock Research Institute in 2016, there is twice as much fat in the drip essence of chicken made with 56-week-old hens than that made with 13-week-old “right age” hens. The nutrients such as amino acids and peptides in the drip essence of chicken decrease as the fat content increases. Drip essence of chicken steamed and extracted from “right age” chickens that contains zero fat and zero cholesterol can effectively provide nutrition supplement. MOTHER'S CREATION uses “golden-age” native chickens that are in the best condition, therefore the drip essence of chicken is nutritious and delicious.

According to the definition in the Chinese National Standards (CNS):
Raw milk: raw milk from healthy cows and ewes, cooled and untreated.
Fresh milk: using raw milk as the material; after heated and sterilized, refrigerated for drinking.
Long life milk: using raw milk or fresh milk, sterilized through high pressure or high temperature, and supply in aseptic packaging for drinking.
Flavored milk: contains 50% or more of raw milk, fresh milk or long life milk as the main ingredient. Additives such as flavoring is added.
Dairy drinks: contains 50% or more of reconstituted milk made with milk powder or concentrated milk with water; or contains 50% or more of reconstituted milk combined with raw milk, fresh milk or long life milk. Other non-dairy materials and food additives might be added to make unfermented drink.
The regulations regarding food labeling is fairly strict. Just read the labeling carefully before buying, and you should not make a mistake.

No-adjustment fresh milk is made from 100% raw milk, without clarifixation process, and contains more than 3.0% of butterfat. No-additives 100% raw milk means no additives was added, but it could have been adjusted.

Bovine colostrum, or first milk, is the milk that dairy cows produce in the first week following the delivery of the newborn. It contains immune cells and antibodies to protect the newborn calves against disease. However, it is preventive of bovine diseases, not human ones. Cow's first milk is thick, high in acidity, and has complex composition. It also solidifies when heated. Therefore, it is not suitable for human consumption.

People who have diarrhea after drinking cow milk might not be able to fully digest the lactose in the milk. When the body lack lactase enzyme, lactose is directly metabolized by intestinal bacteria without digestion. This could produce a large amount of gas in the intestines, causing symptoms such as diarrhea, bloating, hiccups and abdominal pain.

Yogurt and yogurt drink are made with raw milk and active lactic acid bacteria through fermentation. The proteins in the milk become more easily digestible after the process. If someone suffers from lactose-intolerance, they can choose to eat yogurt or yogurt drink instead.

(1) Low Temperature Long Time (LTLT): the sterilization temperature is controlled at between 62°C and 65°C for 30 minutes. This method can retain nutrients such as vitamins and whey protein. However, it is less economical and only suitable for small-scale production. Although the low temperature helps retain the functionality of whey protein and vitamins, it leaves more bacteria than other sterilization methods. Subsequent refrigeration needs to be controlled at below 7°C at all times.

(2) High Temperature Short Time (HTST): the sterilization temperature is controlled at between 72°C and 75°C for 15 seconds. This is the main sterilization method for fresh milk in Europe and the US. The advantage of this method is that it can retain more whey protein. However, a small number of bacteria still remains after the sterilization. It is also necessary to refrigerate below 7°C at all times.

(3) Ultra-high Temperature Short Time (UHT): the sterilization temperature is much higher, between 125°C and 135°C, and the time is only 2 to 3 seconds. This method can kill 99.9% of the bacteria. It reduces the risk of spoilage during transportation and sales due to changes in refrigeration temperature, ensuring the safety of fresh milk.

Cow milk mainly provides calcium, and contains high-quality protein, lactose, fat, various vitamins, minerals, etc. Dairy products are the most easily obtainable, most convenient and stable source of calcium. Soymilk is a soy product belonging to the “beans, fish, eggs and meat” food group. The nutrients provided are mainly protein. The six major food groups contain different nutrients and are irreplaceable by one another.

Cats and dogs lack lactase enzyme, so they cannot fully digest the lactose in cow milk, making them lactose-intolerance. Especially for puppies and kittens, drinking cow milk could cause diarrhea, dehydration, and even death. Therefore, if you need to feed cats or dogs with milk, please buy milk powder for cats and dogs at the vets or pet shops.

According to Article 3 of the Act Governing Food Safety and Sanitation, the definition of "food additives" shall mean “a single substance or combination of substances that are added to or brought into contact with foods for the purpose of coloring, seasoning, preserving, bleaching, emulsifying, flavoring, stabilizing quality, enhancing fermentation, increasing viscosity, enriching nutritional value, preventing oxidation or other necessary purpose.” Based on the definition, the food additives are used in order to add flavor, and to make sure food is safe and not easily spoiled during the process of manufacturing, delivery and storage.
In fact, if food additives used are legal and qualified products, and used within limits, it should not be of any health concerns.

Natural cheese is the curd that is separated and solidified from animal milk (usually cow milk). Processed cheese is made by processing natural cheese or the by-product of cheese, and additives are used to enrich the flavor. Processed cheese is a convenient option for the busy modern-day consumers as it is easy to use and has a longer shelf life.

According to Mayo Clinic in the US, scientists find that chicken soup can help the healing of cold or flu. Chicken soup is rich in amino acids, and can boost the immune system. An amino acid called “cysteine” is released while chicken soup is cooking, which helps relieve cold symptoms. However, you still need to see a doctor for cold treatment. Chicken soup can only be a nutritional supplement.

If it has passed the expiry date of the food, even if the appearance and taste haven’t changed, it is still not safe to eat it. Especially for nutrient-dense food like fresh milk, once opened or leaves the refrigerator, the number of bacteria in it continues to multiply. Therefore, fresh milk should be kept in a low temperature at the time of purchase and after purchase. If it is left in the room temperature for too long, the milk is possible to be spoiled before the expiry date. Also, refrain from pouring unfinished milk back into the package, otherwise the whole package will be contaminated by bacteria.

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