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Low-temp pasteurization preserves flavor and beneficial enzymes in the milk at Mill-King in Texas
Автор: tasteMAKERS
Загружено: 2020-11-30
Просмотров: 6242
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Mill-King's Craig Miller is a third-generation farmer who raises Jersey, Holstein and Brown Swiss cows, blending the milk from all three to create a creamy texture and fresh flavor. When Craig and his wife, Rhianna, realized that her dairy allergy wasn’t triggered by raw milk, they switched to producing raw milk along with low-temp pasteurized, non-homogenized milk and cream. By utilizing a low-temp pasteurization method, they retain the beneficial enzymes present in the milk, while killing harmful bacteria. What’s also retained is flavor.
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