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Hartzler Family Dairy

Low-Temperature Vat Pasteurization

Hartzler’s Dairy is the only dairy in Ohio to use a low-temperature vat pasteurization method. This ensures our milk retains a majority of its enzymes, which are crucial for proper digestion and good health.

I just want to say thanks for offering such a wonderful product. I have been using one of the organic "ultra pasteurized" products but now will switch to Hartzler, which I can purchase at Heinen's. I like shopping locally, and I like the fact that many of the enzymes are preserved in your milk. And most important to me: It's a healthy choice and you treat your cows humanely. 'nuff said!

Read more like Linda's testimonial here.

Pasteurization of commercially-sold milk is required by the U.S. Food and Drug Administration to ensure that harmful bacteria in milk is eliminated. Standard pasteurization methods utilize high-heat, high-volume methods that unfortunately kill beneficial enzymes as well as bacteria. Some milk is even ultra-pasteurized to the point that it can be stored without being refrigerated. Some in the dairy and health industries refer to ultra-pasteurized milk as “dead milk” because everything -- harmful and beneficial - have been killed.

 

Hartzler Dairy’s low-temperature vat pasteurization method allows us to heat our milk at a lower temperature for a longer period of time, eliminating harmful micro-organisms but leaving valuable enzymes untouched.

 

During our pasteurization process, milk is divided into small batches and processed in four separate vats. The milk is heated in the vats to a temperature of 145o F (63o C). It is held at this constant temperature for 30-minutes.  The milk is then cooled in a 'plate cooler'. It is run quickly through small stainless steel tubing that is surrounded by cold water. The milk is cooled quickly and put directly in our cooler and ready to be shipped.

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Cows eat 90lbs Cows eat about 90 pounds of natural food a day.


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