How we pasteurize our milk
Our milk is pasteurized in a low-temperature (146°) vat pasteurizer, held at this temperature for 30 minutes and then cooled to 40 degrees, or lower, before it is bottled, in order to protect the flavor. This is different from the large industry standard of High Temperature/Short Time (HTST) or Ultra-High Temperature (UHT) pasteurization.
While the vat pasteurization process is slower, we feel it's worth it to our customers to take the extra time to preserve the rich old-fashioned flavor and increased health benefits.
Raw milk
We get lots of requests to sell raw milk. We don't sell raw milk. Although we believe our herd management is the best, complete with a nutritionist and a visit from the cow doctor every three weeks, we think it is best to pasteurize our products.
Pasteurization is a process that kills harmful bacteria by heating milk to a specific temperature for a set period of time. First developed by Louis Pasteur in 1864, pasteurization kills harmful organisms .
Research shows no meaningful difference in the nutritional values of pasteurized and unpasteurized milk. Pasteurized milk contains low levels of the type of nonpathogenic bacteria that can cause food spoilage, so storing your pasteurized milk in the refrigerator is still important.