Pasteurization Process
Low Heat Pasteurization Vat
“Faster does not not always mean better.” – Mike Brian
That is the motto we follow when pasteurizing our milk. We take extra time and care using the older, simpler and some say healthier method of low-temperature small vat pasteurization. Pasteurization at most large volume processors happens in a literal flash at very high temperatures. While it does kill the possibly harmful bacteria found in some milk it also kills most of the beneficial enzymes that serve many health benefits for you and your body.
Our pasteurization process starts with filling a small stainless steel vat. The vat is warmed by circulating hot water that slowly and gently brings the milk up to 145 degrees. We leave it there for 30 minutes. Once cooled, we label and bottle each container by hand and then personally deliver it to the store. From there it is ready for your dinner table.
Non-Homogenized
Maggie helps bottle the milk – best used date
Our milk is made the traditional way with a minimum amount of processing. The end result is a healthier non-homogenized milk, with the proverbial ‘cream on top’. Not homogenizing milk can assist the body in better digesting and utilizing the proteins in milk. Some say non-homogenized milk is better for the human body. Homogenizing milk was started primarily so that consumers didn’t have to shake the container to blend the cream with the milk. Unfortunately homogenizing changes the molecular structure of milk which can have negative health effects.
