Professional chefs and dairy connoisseurs know that all creams are not created equal.
Ultra-pasteurized products are processed at an extremely high temperature. The advantage is that milk and cream can last longer to travel extended distances and sit on the shelf longer without spoiling. But the ultra-high temperature also causes dairy products to lose a lot of its natural flavor and goodness. In fact, some professional chefs say ultra-pasteurized products are “un-milk like.” Not words we want to be associated with The Farmer’s Cow!
This is why The Farmer’s Cow fresh Heavy Cream and Half & Half are pasteurized in the traditional way at the peak of freshness, preserving its buttery texture and farm-fresh flavor.
Our milk and cream products are pasteurized at much lower temperatures (at least 165 F for 20 seconds), just enough to kill any harmful bacteria and yet still allow the milk to retain its farm-fresh flavor and natural proteins.