Our Process
We process our milk as little as allowable to keep the important enzymes and “good” bacteria there to work for you. The fancy term for this old-fashioned method is low-temperature vat pasteurization. The milk is held at 145 degrees for 30 minutes and then cooled as quickly as possible. This gives milk (the kind many of us remember as kids) the smooth, sweet taste of yesteryear and pr
eserves the naturally occurring enzymes that help your body to easily digest it. Granted, this process takes more effort but we don't mind. The great taste is worth every minute. Our milk also is unhomogenized, a rare find these days and a return to nostalgia when a thick layer of cream rose to the top of each bottle. Our Milk Is Non-Homogenized
Maybe you grew up thinking homogenized milk is a good thing. Ours is pasteurized and bottled at Trinity Valley, but it is not homogenized. And for a good reason: so your body can digest the cream and use the fat for energy and nutrients. Plus, our low-temperature pasteurization process, ensures that our milk is safe and doesn’t destroy enzymes needed for digestion. Numerous medical studies, including those from the Department of Agriculture, the American Heart Association and the American Academy of Pediatrics, suggests that whole milk also burns fat, builds muscles, makes bones healthier, lowers blood pressure and helps prevent certain cancers. In other words, it’s just plain good for you. Grab some cookies; you’ll want to dunk ’em.
