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The process of producing milk
The Mahasham farm offers a product called traditional milk to consumers, which is distinct from other lions, and this distinction is non-homogeneous.
The raw milk, through the process of the pasteurizer, finds shelf life of 3-5 days. During this period, the pasteurized milk should be stored at a refrigerated temperature and taken as daily milk. The raw paste during the pasteurization process also passes through the homogenizer. The job of this machine is to crush the particles or fat cells into very tiny bones, which, as a result of this process, fat cells are distributed uniformly in the milk.
Therefore, the color of the milk becomes whiter and the fat layers do not accumulate at the milk level
The traditional milk is not homogeneous, that is, the fat cells are left unhealthy by the homogenizer, they are still intact, and there is always a layer of fat on the surface of the milk. Mahsham's fertilizer believes that digestion and absorption of greasy fat cells are easier in the gastrointestinal tract so that the sensitivities Gastrointestinal tract is less for the consumer, and milk consumption will be more satisfying for many children and adults
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