General description
The law states that milk must be the product of the regular, complete and uninterrupted milking of the udders of healthy, properly fed cows that are not overworked.
From a biological point of view, milk is a secretion from the mammary gland, derived partly from the blood (e.g. globulins) and in part formed by the udder itself (e.g. casein).
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Technical characteristics
FRESH MILK 3,5%
Analysis |
|
|
Proteins |
min. |
3,25% |
| Fat |
max |
3,50% |
| |
|
|
| Temperature |
max |
6° C |
| Phosphatases |
|
negative |
Peroxidases |
|
positive |
| Freezing point |
max |
-0,520° C |
| Acidity |
|
5,9-6,4 SH |
| pH |
|
6,7-6,84 |
| Total bacterial load |
max |
30.000 |
| Coli in 1 ml |
max |
1 |
Inhibitors |
|
negative |
| Aroma/flavour |
|
typical |
| |
|
|
PRODUCED IN |
GERMANY |
|
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