- Seen : 139 View
The special thing about our fresh milk is the gentle processing. After delivery, the raw milk is pasteurized, i.e. it is heated to 72°-74° C for a few seconds and then immediately cooled again to kill unwanted microorganisms. Desirable microorganisms such as lactic acid bacteria are retained and can thus have a positive influence on the human intestinal flora.
After pasteurization, our fresh milk is homogenized. During homogenization, the fat components of the milk are broken up and finely divided in a mechanical process. This ensures a homogeneous distribution of the fat in the milk and prevents creaming in the packaging.
For our fresh whole milk, the fat content is adjusted to 3.5%. The low-fat fresh milk is adjusted to a fat content of 1.5%.
This gentle processing makes it possible to produce the traditional soured milk with our fresh milk. The recipe is on the milk packaging. Our milk is a fresh product and can be kept for 11 days from the day of production.
Saler Company Information
