All our milk is pasteurized using a low temperature vat pasteurization process. This ensures the bad bacteria are eliminated, yet preserves the natural flavor and enzymes of the milk. The enzymes aid digestion of the milk, making our milk more easily digested by those with a lactose intolerance. Vat pasteurization is a slower, more expensive process and requires considerable attention, but the quality end product is well worth the effort. There are very few processors utilizing vat pasteurization, only two in Missouri.