An American dairy firm has released a new type of whole milk called “Low & Slow”.
California-based Top Line Milk Company only sells whole milk and since the company owns its cows and controls the source of its milk, the milk is bottled as it is naturally produced from the cow. Meeting or exceeding all California milk standards, no separation or standardisation is therefore necessary.
Top Line uses the vat “low and slow” pasteurisation method, pasteurising on-farm in small batches for a longer time. The milk is heated to 145° for 30 minutes in insulated vat pasteurisers. This ensures all the natural, wholesome qualities of farm-fresh milk are retained.
The company also skips the homogenisation process, providing old-fashioned cream-top milk. This means Low & Slow milk will naturally separate when it sits for an extended period of time, with the cream rising to the top. So the label says: “shake and enjoy”.
Top Line is also proud of its sustainability credentials. “Bottling our own milk just minutes after it comes from the cow provides unparalleled freshness,” the brand said. “Bottling on-farm also takes a milk truck off the road, reducing our carbon footprint. Furthermore, our processing facility reclaims and recycles fresh water, thus conserving valuable ground water. Processing in small batches allows us the time to utilise slow processing and ensures exemplary quality control. ”
Top Line is owned and operated by Paul and Sonya van Warmerdam, who both grew up on dairy farms in California, drinking milk right from the milk tank. “It’s the freshest, best tasting milk on earth,” Sonya said. These fond memories of fresh milk gave inspiration for the Top Line Milk Company.
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