Minimally Processed / Vat Pasteurization
Our low temperature/vat pasteurization means that our milk is held at a minimum of 165 degrees for 30 minutes and then quickly cooled. This retains a high flavor profile for the milk while maintaining a minor percentage of the milk’s natural enzymes and beneficial bacteria providing their own health benefits of our milk. This means that our milk has more life in it, so the shelf life of our milk is shorter than most.
Non Homogenized / Cream Top
Along the minimal processing line, we do not homogenize our whole milk, therefore you have to shake it before you drink it because that cream has risen to the top. Homogenization breaks down the fat globules in the milk, and may be harder to digest, therefore we keep milk in its truest form with the cream naturally rising to the top.
The goodness of nutritional value get passed from farm to to bottle through our 6% whole A2/A2 organic milk and 4.0% flavored milks allow for more CLA’s and Omega 3’s per serving.
There are no emulsifiers, no stabilizers, no carrageenan, no other additives in our milks. No hormones, antibiotics.
Simple ingredients, simple processing, simple packaging, simple label, great product.