Winton, CA – On their third generation dairy farm, Paul and Sonya van Warmerdam have gone back to the future, so to speak.
When they started to bottle their own milk in the spring of 2016 they were committed to veering away from the high heat processing that is so common with most large production bottlers.
Instead, they use old-fashioned Low & Slow tm vat pasteurization (145 degrees) which takes much longer but maintains many of the enzymes and flavors that tend to be cooked out of other milk brands who utilize high heat processing (from 161 to 280 degrees).
The Top Line Milk bottling plant is a state-of-the-art facility, using time-tested, old-fashioned methods so the milk, “Tastes like milk used to taste!”
Besides the low heat, Top Line Milk is not standardized, homogenized, fortified or processed in any other way that affects the wholesomeness and integrity of their farm fresh milk.
Paul and Sonya van Warmerdam will be at the California Milk Advisory Board booth, #4917 South Hall and would be happy to discuss their milk process and share some samples with you. Top Line bottles cream top whole and chocolate milk in several sizes.
For any other information please call Shelly Lowe, Sales and Marketing Manager at Top Line Milk Company (209) 628-4291 or shelly@toplinemilk.com
Source: Top Line Milk
