Frequently Asked Questions
Here are a few of the common questions we have been answering lately.
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The two processes are very different. The best way to describe what we do is by visiting our process page and looking through the additional questions below.
Vat Pasteurization heats milk gently and includes slowly stirring in a large vat. This method uses lower temperatures and typically takes longer than conventional milk processing. Ithaca Milk developed its processing techniques based upon proven old-world concepts that minimize the processing steps. This leaves the milk in a more natural state resulting in a creamier, richer taste.
For milk, pasteurization is the process of heating the milk to kill bacteria. Pasteurizing the milk makes it safer to drink and increases shelf life. A lot of the milk consumed in the US uses HTST or UHT pasteurization. This is a process that involves heating the milk to high temperatures ~170˚ F for short periods of time ~15 sec. Ithaca Milk uses a slow food technique, heating the milk for much longer (30 min) at a lower temperature 145˚F. This process retains more of the milk’s original flavor and actually improves shelf life over HTST. This more traditional process is known as vat pasteurization.
Homogenization is the mechanical process of making the cream molecule short one with blunt end. 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, Ithaca Milk products have a rich, natural layer of cream on top. Milk that is homogenized is not able to have that rich cream layer on top. None of Ithaca Milk’s products are homogenized.
Jersey Cow milk has a distinctly sweet creamy flavor. These small brown cows are known for cute stature and gentle nature. However, their real value is the unique cream-colored milk. This milk is higher in protein and creamier than other breeds. The fat globules in Jersey milk are longer (than in other breeds of dairy cow) and thus cause the cream to rise to the top better. These qualities make our final milk, yogurt, and cheese uniquely delicious!
Yes, we do offer a homogenized Holstein milk – Seneca Milk. Holsteins are the iconic black and white cows that are most popular in the dairy industry today. Seneca Milk is homogenized to provide our customers with a very familiar smooth-textured white milk. The homogenized milk comes from small family farms raising Holstein cows, just like our Jersey herds. Contact FingerLakes Farms for information about Seneca Milk!
Great question! The yogurt flavors (which are heavier than the milk) naturally want to settle to the bottom of the cup during the incubation process due to the way we fill the cups. To minimize any issues in the setting process, we add the flavor in the bottom of the cups. This is important because we do not use any artificial thickeners or stabilizers in the yogurt. Although some choose to have the gradient flavor, the best way to get the same flavor throughout the cup is to mix the product.
We understand that not everyone prefers the rich, full flavor of our yogurt. To have a yogurt that is lower than 1% fat, simply disregard the cream layer that sits on top when you first open the container.
Our current retail partners are listed under Where To Buy. Please note that although a retailer we have the retailer listed, it does not guarantee that they carry all of our products.