Here’s how milk travels from our cows to your glass
We receive raw milk from our farmers and test it to ensure it meets the FDA and our own quality standards.
The raw milk is then separated into 1% milkfat, 2% milkfat and whole milk.
We pasteurize the milk, heating it to kill bacteria and then very quickly cooling it to protect the taste.
For our shelf-stable milk, we use ultra-high temperature pasteurization, with more heat over a shorter time.
We homogenize the milk under pressure for consistently creamy texture and to prevent it from separating over time.
We fill our cartons with milk and send them to the refrigerator.
Our shelf-stable milk goes into air-tight, no-light, 6-layer packaging to lock in nutrition, quality, and taste.
Our final round of testing confirms that the milk meets our highest standards. Then it’s ready to be sent out and enjoyed. Cheers!