What is Pasteurization? Why do we think VAT is better?
Pasteurization is a mandated production method for milks in the United States where heat is applied to raw milk to decrease the possibility of food-borne illness and to increase shelf life. The Farmers’ All Natural Creamery uses a process called VAT pasteurization, where a fixed volume of milk in a vat is slowly agitated at 145 degrees Fahrenheit—this process has a uniquely negligible effect on the pure flavor of the milk. Our end product is as close as pasteurized milk can get to farm fresh flavor. Our Creamery also chooses the VAT process because we believe its lower temperature allows milk to retain more of its nutritional value than other methods of pasteurization (industrial-scale milk operations heat their milk to 171 degrees or higher, Fahrenheit, HTST method, and from 265-300 degrees, Fahrenheit, UHT method). The difference is very easy to understand; overcooked food loses flavor and nutrients. A well known example of the impact cooking has on food is its effect on vegetables.
