Milk Pasteurization is the process of heating raw milk for a specific time and temperature.  There are two basic methods: high-temperature short-time (HTST) – kind of like a cup of hot cocoa - or ultra pasteurized (UP) – kind of like steamed milk for a frothy latte.

No matter which method you choose, pasteurization greatly reduces the possibility of food-borne illness. By state law, the vast majority of dairy products sold in the United States are pasteurized.

Most non-organic milk is pasteurized using the HTST (high temperature short time) method, followed by immediate cooling. At Straus Family Creamery, we keep close to the minimum - 170 degrees for 19 seconds, about the temperature of a cup of nice toasty hot chocolate. This method produces milk with a shelf life of 14-17 days. We want the benefits of pasteurization while still keeping our milk tasting as fresh as possible.

A second method, used by most organic dairies, is Ultra Pasteurization, in which the milk has been heated to a minimum of 280 degrees F. for two seconds and then immediately chilled. That’s more like steamed milk. This method typically yields a shelf life of around 60 days.

Once opened and refrigerated, and if all storage and handling conditions are equal, all milk retains its freshness for the same length of time, about 7-10 days.

You will notice a fresher, uncooked flavor with milk that is pasteurized at a lower temperature. Many people comment that our milk tastes fresh from the farm. Try it and see what you think.

When a cow gives milk, it’s actually producing two things. Nonfat milk and cream.  Left to sit, the cream will naturally rise to the top.

Homogenization, introduced in 1932, breaks apart fat molecules under high pressure, leaving the fat suspended and evenly dispersed throughout the milk.  It is a process which does not contribute any nutritional benefit.

We do not homogenize our milk because we like a natural product bottled the way it comes out of the cow. Just give our bottle a little shake before drinking to break up the cream.  Or, carefully spoon out the cream for a delicious treat! Many of our customers tell us that’s their favorite part of the milk.  One taste and you’ll agree: it’s delicious!!

What are rBGH and rBST?

On some dairies, the GMO used is the Bovine Growth Hormone (also known as rBGH or rBST) which is injected into milking cows. This hormone was created to increase the amount of milk that a cow will give. We have concerns about how this affects the cow. Increasing milk production to such an extent produces more stress and the cow is much more likely to become ill. There is also concern as released by the Scientific Committee of the European Union on Veterinary Measures relating to Public Health that rBGH shows a possible increase in IGF-I levels in milk and may be associated to an increased risk of breast and prostate cancer, though they suggest more research and evaluation is needed.

The United States is one of the very few countries that is allowing GMOs to proliferate. Around the world, people and governments are protesting. U.S. trade wars with Europe and Japan are centered on their resistance to purchase GMO crops from the U.S. European grocery stores are banning them from the shelves. Austria has become the first country to declare itself GMO free.

There is a reason for the protests and consumers should be made aware of the issues.

Milk is a highly perishable product. Under optimum conditions, normally pasteurized milk can last 3 weeks.  Ultra pasteurized can last up to 6 weeks (we don't use this method because we think it ruins the flavor of the milk - learn more by clicking here...).

To give you an idea of how quickly milk lose its shelf life, when stored at 45 degrees it will last 8 days; at 50 degrees it will last only 4 days; at 70 degrees it will last a mere 12 hours.

Egad!  That's quick.

What to do? 

1. First, buy milk last when you shop.
   
2. Second, be sure you aren't driving around in the heat for long periods of time before the milk gets home to your refrigerator (if so, keep a cooler in your car to store your perishables or they will surely perish!).
   
3. Third, once home, be sure your refrigerator is set for no more than 38 degrees. If you're not sure get a fridge thermometer to check it.  This will help all of your foods stay fresher for longer.
4. Also, keep your milk well sealed to keep out bacteria. The bacteria can't hurt you (after all we're breathing it in all the time), but it will shorten your milk's shelf life.  Bacteria loves milk because it's so nutrient dense.
5. Finally, milk is sensitive to sunlight. So keep your milk cold, capped and out of the sun to enjoy the delicious taste of Straus Family Creamery cream-top milk!

It’s easy: return your milk bottle(s) to the store where you bought the milk, or to any store that carries Straus milk. They will give you a refund for the bottle deposit.

Please don't recycle the bottle!!

We like getting them back. Once you return them to the store, they find their way back to the creamery so we can sterilize and reuse them.

Reusable glass milk bottles are the most environmentally friendly packaging available on the market.