Raw Milk
Raw Milk is a unique product that stands out for its taste and natural origin. Rich in nutritional value, it is widely used in the food industry. Discover the possibilities of Raw Milk!
Technical aspects
Raw Milk is unpasteurized milk with a characteristic aroma and creamy white color. It is obtained directly from farm animals.
Raw Milk contains about 4.2% fat, 3.3% protein, 4.9% lactose and 0.7% minerals. The product does not contain and is not produced from genetically modified organisms.
| Physical and chemical properties | Value |
|---|---|
| Fat content | 2.8 – 5.0% |
| Freezing point | -0.520 |
| pH | 6.55 – 6.8 |
| Protein content | 3.0 – 4.0% |
| Microbiological analysis | Value |
|---|---|
| Total plate count | < 300,000 cfu |
| Somatic cell count | < 400,000 cfu |
| Salmonella | Absent |
| Staphylococcus aureus | Absent |
Download specification
Storage period
The storage period of Raw Milk depends on the method and temperature of pasteurization. The product should be stored at the temperature of 6ᵒC or less.
Packaging
Foodcom S.A. supplies its Business Partners with Raw Milk in Bulk.
Application
Raw Milk is a staple for most dairy products. Depending on the process, it is used to make yogurt, butter, cheese, cream and many other dairy products. In the food industry, Raw Milk is used to prepare ready-to-eat meals such as soups and sauces. In addition, it can be added to cake mixes to increase the nutritional value and improve the texture and taste of baked goods.
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