FAQs
They are very different. The best way to describe what we do is to more thoroughly describe the processes below.
Vat Pasteurization is the process of heating milk gently with slow stirring in a large vat using lower temperatures and much longer times than conventional milk. Ithaca Milk developed its processing techniques based upon proven old-world concepts that minimize the processing steps while leaving the milk in a more natural state that results in a creamier, richer taste.
For milk, pasteurization is the process of heating the milk to kill bacteria. Pasteurizing milk makes it safer to drink and increases shelf life. Most milk consumed in the US uses HTST or UHT pasteurization which involves heating the milk to high temperatures ~170˚ F for short periods of time ~15 sec. Ithaca Milk using a slow food technique, heats the milk for much longer (30 min) at a lower temperature 145˚F allows the milk to retain more of its original flavor and actually improves shelf life over HTST . We use a traditional process known as vat pasteurization.
Homogenization is the mechanical process of making the cream molecule short one with blunt ends; this mechanical process allows the cream to dissolve into the milk. Because cream is naturally a long molecule with sticky ends the cream (which is un-homogenized) will naturally rise to the top over time. As a result of not homogenizing, our products have a rich natural layer of cream on top. Milk that is homogenized does not have that rich cream layer on top. Our cream on top milk, all yogurts, all cheese are not homogenized.
We use Jersey Cows because their milk has a distinctly sweet creamy flavor. The Jersey breed of cattle first came to the United States from the English Isle of Jersey. These small brown cows are known for cute stature and gentle nature. However their real value is the unique cream-colored milk higher in protein and creamier than other breeds. The fat globules in Jersey milk are longer than in other breeds of dairy cow and cause the cream to rise to the top better. These qualities make our final milk, yogurt, butter and cheese uniquely delicious and satiating.
Yes, we do offer a homogenized Holstein milk. Holsteins are the iconic black and white cows that are most popular in the dairy industry today. However, Holsteins have been an important part of New York State’s dairy landscape for centuries. The first record of imported Holstein cows was in 1795 and. This milk is homogenized to provide our customers with a very familiar smooth-textured white milk. Our entire vat pasteurized, homogenized milk comes from small family farms raising Holstein cows just like our Jersey herds.
Great question! Because of the way we fill and make our yogurt, the flavors (which are heavier than the milk) naturally want to settle to the bottom during the incubation process. To minimize any issues in the setting process, we add the flavor in the bottom of the cups. The best way to get the same flavor is to mix the product. Some folks like to have a gradient of the flavor, but really the best way to enjoy our product is up to you!
We understand that not everyone prefers the rich full flavor that comes with our yogurt. The great thing about our yogurt is if you’re looking for something that is lower than 1% fat, simply disregard the cream layer that sits on top when you first open the container.