How does Traders Point Creamery pasteurize its products?
We pasteurize our milk in two ways, in order to destroy any harmful microorganisms. We use the HTST (high temperature short time) method for our whole milk, and in many cases for pasteurized cheeses. With HTST the raw milk is heated quickly, held at a certain temperature for a precise number of seconds, then quickly cooled to preserve its nutrients and flavor. For other products that have added ingredients, we use the batch pasteurization method. Here we mix all the ingredients first, then pasteurize that “batch” to a specific temperature appropriate for that product. Working in smaller, product-specific batches, allows us to create unique flavors and products. In either case we adhere to minimum state requirements for pasteurization.
