Our traditional low temperature pasteurisation method takes more time than the more commonly used HTST (High temperature, short time) pasteurisation methods which heat milk to a higher temperature for a much shorter time. Larger processors often prefer to run a more efficient processing operation but our priority was preserving the quality of our fresh, raw milk and as our milk doesn’t need to travel far to our processing facility, we can take longer to process our milk but still have a legitimate claim to the freshness of our products.