Supermarket milk can spend days travelling between farms, processing plants and warehouses. Ours goes from the cow to a sealed glass bottle in about six hours. Here is exactly what happens in that time.
Minute 0 to 20: rapid cooling
Milk leaves the cow at around 38°C. Our plate coolers bring it down to 4°C within minutes, which stops bacteria from multiplying and locks in the fresh flavour.
Hour 1: testing every batch
- Fat and protein levels, so every bottle tastes consistent.
- Somatic cell count, an early warning for herd health.
- Antibiotic residue screening — any positive batch is discarded.
- Bacteria counts before and after pasteurizing.
Hours 2 to 6: pasteurize and bottle
We use gentle low-temperature pasteurization, which keeps the milk safe while protecting its natural taste and cream line. Then it is bottled, capped, chilled again and loaded onto refrigerated vans.
