We’re starting a new feature called Farm Fact Fridays! Every Friday, we’ll try to educate you a little bit about our farm or dairy farming in general.
We’re going to start by walking you through our milk processing, since we get a lot of questions on it!
First, we milk the cows. Twice a day, every day, rain or shine, weekday or weekend, work day or holiday, normal day or pandemic. Every. Day. Thanks, Farmer Randy!
As we milk our lovely Jersey cows, the milk runs through pipes immediately to our chiller, where the milk stays chilled until we process it.
Next step is pasteurization. All of our milk and dairy products are pasteurized, per Louisiana law. We use a process called vat pasteurization. We heat the milk to 145 degrees F and hold it there for 30 minutes. This is in contrast to big processing plants, which do flash pasteurization, which means they heat the milk to above 186 degrees F for 1 second. Those high temperatures can denature some of the proteins so that they are not digestible. That’s why some of our customers find that they cannot handle supermarket milk but love ours!
After we heat the milk through vat pasteurization, we chill it back down to below 45 degree F - it just takes a few minutes. Then we bottle and seal.
Although we pasteurize, we do NOT homogenize. This means you get that amazing layer of cream at the top of our whole milk!
In future posts, we’ll talk about how we make butter and our addictive chocolate milk. Stay tuned for more #FarmFactFriday posts!
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