Vat Pasteurization

OMC vat pic
All our milk is pasteurized using a low temperature vat pasteurization process.  This ensures the bad bacteria are eliminated, yet preserves more of the natural attributes of the milk than higher temperature methods.  Based on customer feedback, many people that are lactose intolerant can drink our milk.  Is this because of the vat pasteurization?  We can’t prove it, but we believe pasteurizing the milk at a lower temperature preserves the enzymes that 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.