This milk goes through "low-temp vat pasteurization" which only heats the milk to a minimal temperature of 145 degrees. This kills the harmful bacteria but, preserves the original nutrients and minerals. Most dairy processors heat their milk between 165 and 218 degrees. This means they must fortify their milk by adding back in the properties destroyed by heat.

Mountain Fresh milk retains all the original taste, flavor, and nutrients that nature intended. It's also non-homogenized which means the fat particles are left whole and therefore, much easier for the body to absorb and digest. The Mountain Fresh dairy is two miles from their creamery and they bottle within hours of milking.

All natural, Grade A pasteurized, non-homogenized milk.