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How we
pasteurize our milk
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
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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.
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