Few topics start a livelier conversation at the farm gate than raw versus pasteurized milk. As the person who runs our milk lab, here is what the science says — and why we pasteurize.
What pasteurization does
Pasteurizing heats milk just enough to destroy harmful bacteria such as Listeria, E. coli and Salmonella. We use a gentle low-temperature method rather than ultra-high heat, which is why our milk still tastes fresh and keeps its cream line.
What it does not change
- Protein, calcium and most vitamins stay essentially the same.
- The fat — and the cream on top — is untouched because we do not homogenize.
- The flavour of good grass-fed milk still comes through.
Raw milk can only ever be as safe as the last cow milked. Pasteurizing, combined with batch-by-batch testing, means every bottle we deliver is both delicious and safe for children, grandparents and everyone in between.
