Batch-pasteurised Milk means that the Milk is heated at lower temperature (68°) for a longer time (5 mins) to retain the most Organic flavour and so as not to destroy proteins.
The conventional method of pasteurisation – ‘continuous-flow pasteurisation’ – heats the Milk to a much higher temperature for a shorter period of time. This destroys a protein called lactoferrin. It also affects the taste of the Milk.
Batch pasteurisation is so called because the Milk is processed in batches. At Mossgiel this means 900L at a time being heated by one of our two pasteurisers.