At Hyde’s Dairy, we use a process called low temperature pasteurization, or LTLT (low temp long time). This means the milk is heated to 145 F, held for 30 minutes, and then quickly cooled. This destroys all the dangerous pathogens, but not the helpful bacteria we need! This is different from conventional milk, which is ultra-pastuerized- meaning its heated up to 280 degrees F, and quickly cooled. This is fast, but eliminates most of the healthy, natural aspects of the milk. We believe Low ‘N Slow is the way to go. Our process is sure to preserve the healthy bacteria that naturally occurs in milk (which also makes it much more tolerable to our dairy sensitive friends!), and considerably more nutritious + delicious!