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.
Our Pasteurization Process