Raw milk in churns

 

Raw milk in churns

 

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).


 

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