Pasteurization

The following information is from the US Centers for Disease Control. Dairies pasteurize milk to kill bacteria and other pathogens that can make people sick and to keep it fresher longer. In contrast, raw milk is milk from cows, goats, sheep, or other animals that has not been pasteurized. Raw milk can carry harmful bacteria and other germs that can cause illness. Getting sick from raw milk can mean many days of diarrhea, stomach cramping, and vomiting. Less commonly, it can mean kidney failure, paralysis, chronic disorders, and even death.

To prevent such a risk, especially to the infant and toddler population we serve, we use the “flash” method of pasteurization in the processing of our organic, nonfat milk. In the "flash" method, products are heated to 160°F (71°C) for 15 seconds, followed by rapid cooling to below 50°F (10°C), at which temperature it is stored.

Have more questions? Submit a request
Powered by Zendesk