Pittsford Farms Dairy continues to use the old fashion method of vat pasteurization. During vat pasteurization, milk is heated to 145° for thirty minutes in small batches. Vat pasteurization takes longer but preserves the natural sweetness of the milk and cream.
99% of the milk processed in the U.S. today is pasteurized at a high temperature for a short time. During this process milk is heated to 161° for fifteen seconds. The extra heat damages the proteins in the milk and alters its flavor.
Pittsford Farms Dairy is committed to producing a full line of “low and slow” dairy products with the same quality, health benefits and flavor that our customers have been enjoying for more than a century.