Creamline, pasteurized, non-homogenized milk (931) 635-3031 for info
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About Our Products
Fresh, Pasteurized Cream Line Milk
We have never used BST. Our priority has always been healthy, contented cows who produce a rich product - not production. Many cows which are pushed hard to produce and produce high amounts of milk burn out and do not last long in the herd. Our cows are more like members of the family and we do our best to take care of them. For that reason, if a cow needs antibiotic treatment, we treat them. We think that withholding antibiotics on a sick cow is cruel treatment. Antibiotics are not our first line of attack, but if all the natural methods are ineffective, the health of our cows will be our first priority.
Our Pasteurization Process
Our milk is vat pasteurized. The most milk that we pasteurize at any one time is 15 gallons. The milk is heated to 145 degrees and held at that temperature for 30 minutes. Then it is rapidly cooled down to 45 degrees, bottled, and placed in a refrigerator, where it is cooled to just above freezing and kept there till sold.
Almost all milk that is purchased in stores is processed in much larger quantities, using much higher temperatures. Vat pasteurization better preserves the natural flavor and quality of milk.
All of our processing equipment has been tested and approved by the state of Tennessee, and we are routinely inspected to ensure that our equipment is working properly and meets the state standards.
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Frequently Asked Questions
Please reach us at lcasey@benlomand.net if you cannot find an answer to your question.
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