Minimally Pasteurized
Low-Temperature Pasteurization
Dairy is best in its most natural state. That’s why we use low-temperature pasteurization. This method destroys unwanted pathogens, but not the helpful bacteria that our bodies need. It also preserves the fabulous, fresh flavor of milk. Our fluid milk, butter, and cream top yogurt are batch(vat)-pasteurized. In this process, milk is pumped into a temperature controlled vat and heated slowly to ~145°F. It’s held there for a minimum of 30 minutes, cooled, and packaged. Our cottage cheese, Greek yogurt, and sour cream are HTST-pasteurized. In this process, milk flows continuously through a series of metal plates that are heated by hot water. The milk is heated to ~161°F for at least 15 seconds, cooled rapidly, and packaged.
Low Temperature Pasteurization Video
Non-Homogenized or Cream Top
Delivering dairy products to you in the most natural state possible starts with leaving the cream where it belongs, on top! Most of us consumed homogenized dairy as kids, but homogenization is an unnecessary mechanical process that changes the fat in dairy products. In non-homogenized dairy, a layer of high-fat cream rises to the top, a sign of dairy in its most natural state.
Non-homogenized dairy also has a naturally sweeter, richer flavor than homogenized milk. Many people enjoy the silky texture of whole cream as well. This texture is lost when the fat is altered through homogenization.
Since Kalona SuperNatural products are non-homogenized, you can expect a lovely layer of cream at the top! Simply shake or stir in and enjoy!