Low-temp pasteurization preserves flavor and beneficial enzymes in the milk at Mill-King in Texas

Mill-King's Craig Miller is a third-generation farmer who raises Jersey, Holstein and Brown Swiss cows, blending the milk from all three to create a creamy texture and fresh flavor. When Craig and his wife, Rhianna, realized that her dairy allergy wasn’t triggered by raw milk, they switched to producing raw milk along with low-temp pasteurized, non-homogenized milk and cream. By utilizing a low-temp pasteurization method, they retain the beneficial enzymes present in the milk, while killing harmful bacteria. What’s also retained is flavor.