Cows: A cow's diet consists of 80 pounds of hay, corn barley, and grass. A cow eats up to eight times per day and drinks 30-40 punds of water per day. A cow produces an average of eight gallons of milk per day or around 17,200 pounds per year. After the cows are milked, the milk is cooled to 38 degrees and stored in refrigerated tanks.

Tank Truck: The milk is picked up from the dairies every day. The tank truck drivers test the milk before they load it on the truck. The cooled tank truck keeps the milk at 38 degrees until it is put in holding tanks at the processing plant.

Lab Tech: The Lab Tech tests for bacteria, acidity, temperature, and taste. Psychorophilic bacteria is our biggest concern because it grows well in cold temperatures. Purity will not accept any milk that is over 45 degrees or with over .16 microbial activity. And finally a Purity lab tech will test for added water or drug residue and will taste test all milk before it is accepted.

Pasteurization: This process was named for scientist Louis Pasteur. Pasteur developed the process while developing methods to make wine stay fresh. Raw milk is heated to 170 degrees for at least 30 minutes to kill any bacteria. It is then promptly cooled to just above freezing and prepared for bottling.

Cottage Cheese: Created from pasturized skim milk which is incubated for 4 hours at 80 degrees with a starter culture to produce acidity. The skim milk congeals when it reaches a 4.5 - 4.6 ph (acidity level) creating curd. The curd is handcut and separated from the whey. Finally, a dressing of milk, cream, salt & stabilizers in added to the curd and the cottage cheese is complete. The entire process takes 12 hours.

Ice Cream: One of the secrets of great tasting ice cream is the size of the ice crystals that form during the freezing process. Purity ice cream makers actually go to school to learn the process of how ice crystals are formed so that they can take steps to keep them as small as possible. The better the ice cream the higher the butterfat. While the U.S. labeling standards require ice cream to be at least 10% overrun (1 part air for 1 part mix). Purity Premium Ice Cream averages .75 part air for 1 part mix creating a creamier ice cream.