The vast majority of milk processors today use fast, high temperature pasteurization. In this method, the raw milk is heated up to a very high temperature for around ten seconds, cooled immediately, and bottled. Although this method is more time-efficient, we believe that milk bottled the old fashioned way through vat pasteurization produces a better tasting product. And finally, the freshness of our milk is unbeatable. Our milk is bottled and delivered to our stores on a daily basis. Our cows are milked twice a day, and each day the milk is bottled, loaded on our delivery truck, and sent to our stores the very same day.