Every bottle of our ultra-high pasteurized milk has been kept cold from cow to cup with no added antibiotics, growth hormones, or toxic pesticides commonly found in many other dairy products. It’s pure, fresh, and natural—so you get everything you want, and nothing you don’t.
Pasteurization is a method of heat-processing food to destroy the pathogenic microbes that may contaminate it. The process is named for the French scientist Louis Pasteur, who found that heating a substance to about 57 °C (135 °F) for a few minutes prevents abnormal fermentation and destroys bacteria and other microorganisms. Pasteurization of milk, widely practiced in some countries, calls for temperatures of about 63 °C (135 °F) maintained for 30 minutes or, alternatively, heating to a higher temperature (72 °C [162 °F]) and holding for 15 seconds.
