Our Fresh Milk is …..

NON - Homogenized

Homogenization, a mechanical process that was popularized in the bottled milk industry years ago, breaks apart fat molecules under thousands of pounds of pressure. This is done by heating the milk and pumping it through tiny nozzles at high pressure. The pressure tears apart fat globules of cream into tiny particles. This leaves the fat suspended and evenly dispersed throughout the milk.

Pasteurized

Pasteurization is a milk heating process to sterilize potentially disease-causing bacteria and prolong milk's shelf life.

Most milk is heated to at least 72 CELSIUS for just a few seconds, which is well known as HTST(High-temperature Short-Time).

Milk pasteurized at smaller dairies or in homes usually undergoes a low-temp pasteurization (heated to 145° F for at least 30 minutes) to create a minimally processed product intended for quick consumption. There’s also something known as Ultra-Heat Treatment (UHT), or "ultra-pasteurization," whereby milk is heated to 280° F for a just a couple seconds. This technique is what's used to create that "shelf-stable" milk you'll find unrefrigerated, as it creates a shelf-life of 6 to 9 months if the aseptic cardboard containers its sold in are left unopened — but many milks, not just the shelf-stable ones, are ultra-pasteurized.