Pasteurisation is the process of heating milk up and then quickly cooling it down to eliminate bacteria. Most commonly milk is heated to 72 degrees celsius for 15 seconds. All milk sold in Australia must pass through the pasteurisation process.
Homogenisation is the breaking down of fat molecules in milk to such a small size that they remain suspended evenly throughout the milk resisting separation and rising to the top. Koallah Farm’s “Creamy Top” labelled milk is non-homogenised which results in the visual presence of cream.
Permeate is a by-product of dairy foods produced in the making of whey protein concentrate, cream and cheese. It consists of lactose (milk sugar), vitamins and minerals. It is often added to milk to standardise its nutritional composition and taste, which fluctuates naturally through with the seasons. All Koallah Farm milk is 100% permeate free.