Our milk is pasteurized in a low-temperature (146°) vat pasteurizer, held at this temperature for 30 minutes and then cooled to 40 degrees, or lower, before it is bottled, in order to protect the flavor. This is different from the large industry standard of High Temperature/Short Time (HTST) or Ultra-High Temperature (UHT) pasteurization.

While the vat pasteurization process is slower, we feel it's worth it to our customers to take the extra time to preserve the rich old-fashioned flavor and increased health benefits.

We get lots of requests to sell raw milk. We don’t sell raw milk. Although we believe our herd management is the best, complete with a nutritionist and a visit from the cow doctor every three weeks, we think it is best to pasteurize our products.

Pasteurization is a process that kills harmful bacteria by heating milk to a specific temperature for a set period of time. First developed by Louis Pasteur in 1864, pasteurization kills harmful organisms .

Research shows no meaningful difference in the nutritional values of pasteurized and unpasteurized milk. Pasteurized milk contains low levels of the type of nonpathogenic bacteria that can cause food spoilage, so storing your pasteurized milk in the refrigerator is still important.

Raw Milk & Pasteurization: Debunking Milk Myths

While pasteurization has helped provide safe, nutrient-rich milk and cheese for over 120 years, some people continue to believe that pasteurization harms milk and that raw milk is a safe healthier alternative.

Click here for Warren's statement
about Bovine Growth Hormone

Here are some common myths and proven facts about milk and pasteurization:

• Pasteurizing milk DOES NOT cause lactose intolerance and allergic reations. Both raw milk and pasteurized milk can cause allergic reactions in people sensitive to milk proteins.
• Raw milk DOES NOT kill dangerous pathogens by itself.
• Pasteurization DOES NOT reduce milk's nutritional value.
• Pasteurization DOES NOT mean that it is safe to leave milk out of the refrigerator for extended time, particularly after it has been opened.
• Pasteurization DOES kill harmful bacteria.
• Pasteurization DOES save lives.

Many of our customers tell us that they buy our milk because it tastes so wonderful.
Our pasteurization method is the reason!

Don't confuse Pasteurization with homogenization. Homogenization is a process whereby the cream globules, which are naturally present in milk, are made much smaller. That causes them to stay in solution with the rest of the milk. Our whole milk is not homogenized, and our cream rises to the top of the container. Just like the old days.

We sell a full line of Shaw Farm milk products, and also offer our New England Organic Creamery line of certified organic milk products.