We have some new info to share and have
posted various bits of it throughout the
website. Most notably we would like to
share information about our milk process.
We will get to that in a minute. Check
out the Products page and see if you can
spot our two newest additions!
Let us take a moment here to tell you about
our Cream line milk. What is
Cream line and what does it mean
for you?
Cream line is vat pasteurized but it is
still not homogenized. Standard
pasteurization methods utilize a high-heat
process that kill beneficial enzymes in the
milk. Our low-temperature vat
pasteurization allows the milk to be heated
to a lower temperature for a longer period
of time allowing beneficial enzymes to
remain while killing off any harmful
bacteria.
Homogenization is the process of using
extremely high pressure to force the fat
molecules into smaller particles that
dissolve into the milk. This
eliminates the cream line, or the layer of
cream and buttery fat, that is
characteristic at the top of farm fresh
milk. Our milk is not
homogenized and it is believed that by not
doing this the flavor of the milk remains as
well as many of the health benefits.
