Our milk is not pasteurized. We raise good old fashioned Jersey cows. They produce the richest milk of all the major dairy breeds. Milk from Jersey cows have more protein and calcium than any other milk you will find in stores.

We use a small machine to milk our cows to ensure absolutely the cleanest milk possible. Our cows are tested regularly to ensure they are free of disease such as Brucellossis and Tuburculosis. We run the California Mastitis Test (CMT) weekly to make sure the milk is clean and healthy. Our cows are on organically managed pasture all year and fed natural and organically grown hay that has never been chemically fertilized or sprayed. We also feed kelp, and Fertrell dairy cow supplements which provide natural and organic sources of vitamins and minerals. Our cows are healthy and happy and it shows in the quality of our milk

Why our milk is not pasteurized (From our friends at realmilk.com):

Pasteurization destroys enzymes, diminishes vitamin content, denatures fragile milk proteins, destroys vitamins C, B12 and B6, kills beneficial bacteria, promotes pathogens and is associated with allergies, increased tooth decay, colic in infants, growth problems in children, osteoporosis, arthritis, heart disease and cancer. Calves fed pasteurized milk do poorly and many die before maturity. Raw milk sours naturally but pasteurized milk turns putrid; processors must remove slime and pus from pasteurized milk by a process of centrifugal clarification. Inspection of dairy herds for disease is not required for pasteurized milk. Pasteurization was instituted in the 1920s to combat TB, infant diarrhea, undulant fever and other diseases caused by poor animal nutrition and dirty production methods. But times have changed and modern stainless steel tanks, milking machines, refrigerated trucks and inspection methods make pasteurization absolutely unnecessary for public protection. And pasteurization does not always kill the bacteria for Johne’s disease suspected of causing Crohn's disease in humans with which most confinement cows are infected. Much commercial milk is now ultra-pasteurized to get rid of heat-resistant bacteria and give it a longer shelf life. Ultra-pasteurization is a violent process that takes milk from a chilled temperature to above the boiling point in less than two seconds. Clean raw milk from certified healthy cows is available commercially in several states and may be bought directly from the farm in many more. (Sources are listed on www.realmilk.com.)