Fresh milk with no preservatives is a logistics problem before it is a dairy problem. This is the timetable we run to every single day.

4:00 AM — milking

Morning milking begins. Milk goes straight from the bucket into a chilled holding tank; nothing sits at ambient temperature.

5:30 AM — chilled to 4°C

Within ninety minutes the whole batch is down to 4°C. This single step does more for shelf life than anything else in the process.

6:00 AM — pasteurised, bottled, loaded

Pasteurised, filled, sealed and loaded into insulated crates. Batch and date are stamped on every bottle and pouch.

6:00–8:00 AM — at your door

Routes are planned so no crate is on a vehicle for more than ninety minutes. Refrigerate as soon as it arrives and use within 48 hours.