About

All milk in any of our products is certified organic.

The main difference between our milk and regular store milk is that ours is Creamline milk, meaning it is non-homogenized.

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Homogenized milk goes through a process where the fat particles are broken down small enough so they no longer float to the top of the milk.

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Creamline milk still contains these larger fat particles and require you to shake well before drinking to mix the top layer of butterfat back into the milk. This is to keep the milk as close to possible to the way it was when it came from the cow. This also means you may see white particles floating in the milk which is the butterfat and completely normal and fine to drink.

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The milk is vat pasteurized at 145 degrees Fahrenheit for 30 minutes. This is considered low temperature pasteurization. We do this to keep the milk as close to the natural state as possible but killing any harmful bacteria that may be in the milk.

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