The production and shelf life of cow's milk
From pasteurization to UHT
Condensation of cow's milk
The pasteurization of cow's milk
Sterilization of the milk
For lasting durability
UHT of the milk
Our commercially available cow's milk is standardized in dairies by various processing methods. That is, it contains the same quality everywhere when it goes on sale or continues to be processed into dairy products such as butter, cheese and yoghurt.
What does cow's milk consist of?
Nature does not stick to tables.
Other components are:
3.5% -3.8% milkfat
3.2% -3.5% milk protein
fat-soluble vitamins: A, D, E and K.
water-soluble vitamins: B1, B2, B6, B12 and C
Minerals: calcium, phosphorus and potassium
The presence of vitamins depends on cow feeding, processing and fat content. Whole milk contains twice as many fat-soluble vitamins as low-fat.
Cow's milk is divided into eight categories
Versatile applicable food
The best-known standardized drinking milk is the whole milk. It contains a constant fat level of 3.5%.
The low-fat or semi-skimmed variant is also standardized and has a milk fat content of 1.5% -1.8%.
The raw milk is untreated. It contains on average 3.5-4% fat. The content is largely dependent on the feeding, season and breed. The farms are constantly monitored and subject to strict hygiene regulations.
Is like the raw milk, only that it is filtered and sold refrigerated. The milk has a short shelf life of about six days and is therefore sold within 24 hours.
skimmed milk / skimmed milk
It is also called skimmed milk and has a maximum fat content of 0.5%. Commercially available skimmed milk is always heat treated. In the milk separator, the raw milk is separated from the fat: What is left is the plasma, which is mainly used for animal feed and then contains only 0.1-0.3% fat. Low levels of fat are returned to the plasma for humans, so that the fat content is constantly sold at 0, 5% in the trade.
It is the fatty milk ingredient. Nowadays it is centrifuged. The raw milk is thrown until the heavy skimmed milk settles on the walls of the centrifuge and the light cream remains in the middle. It is then preserved to go on sale or further processed into butter. Depending on the level of fat, cream contains between 1.8 and 3.4% fat.
Coffee cream is mainly used to refine tea and coffee. It contains between 10 and 15% fat. Creamer is sterilized, ultra high heated or condensed. It is not suitable for whipping cream.
Whipped cream "extra"
It has an extra high fat content of at least 36% and is even better than the usual whipped cream.