Our Milk
Hi there! Why don't you join us on a walk though our processing day.
The first thing we do is change into clean clothes, cover our hair, and wash our hands. Then we start preparing for receiving milk in the pasteurizer.
Every surface is sanitized. The lids and clamps are in place and we are ready to fill the vat. The milk is piped into the plant as the first set of cows are milked.
Arthur Miller oversees a 4 a.m. milking.
Our milking parlor
The milk plant
Peter Miller charts out the temperature of the milk
Empty bottles ready to be filled
A sample is taken to test for antibiotics (our cows do not receive antibiotics, however this test is required of all milk processed). Once full, the vat is sealed and our chart is inserted into a device that keeps track of the milk temperature.
Vat, or batch, pasteurized milk is processed at or above 145 Fahrenheit for a minimum of thirty minutes. Most milk you buy in stores is processed quickly at temperatures of 185 Fahrenheit or above and then homogenized.
Because we do not homogenize our milk, the cream separates naturally to the top. This is why we call our milk Creamline. Our milk retains a flavor closer to raw milk.
Pasteurizing the milk.
While our milk is processing, we set up the bottler and label the bottles. When the thirty minutes is complete, the milk is cooled to below 45 Fahrenheit and bottling starts.
Each bottle is filled, capped, and placed in a clean crate. An expiry label is attached to the cap to indicate the recommended time the milk will be good for.
The crates of bottles are then stacked in our walk in fridge and cooled to 37 degrees awaiting delivery to all our locations and you!
Fresh and ready to enjoy!