Maryland-Made Milk Aims For Growing Recovery Market

Two fathers from Western Maryland have developed a nutritionally dense chocolate milk they say will help athletes recover better after strenuous exercise.

Their milk, dubbed 5th Quarter Fresh, is better than ordinary chocolate milk, the men say, citing a recent University of Maryland study, because it uses milk from Jersey and Guernsey cows rather than Holsteins and is pasteurized at a lower temperature to preserve some proteins.

Milk from those breeds contains more proteins, electrolytes, calcium and carbohydrates than most milk found in stores. But about 90 percent of the milk sold in the United States comes from Holstein cows because they are nearly twice as productive as the smaller breeds.

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