Products of other enterprises
Technical characteristics
- Type of milkCow
Description
In milk there is everything that is necessary for the person for the normal growth and development: water (87,2%), fats, proteins (casein, albumine, globulin), vitamins and mineral substances (the most important of them - the calcium and phosphorus necessary for formation, development and restoration of a bone tissue).
Quality and taste of milk in many respects are defined by its fat content: the more fat, the it more tasty also is more nutritious. When "upholding" milk fat emerges, forming a layer of cream on a surface. Specific sweetish relish to milk is impacted by lactose, that is dairy sugar.
The pair milk which did not cool down after milking yet is most useful, of course. However to keep it it is difficult. Milk can be boiled, however almost all useful substances at boiling disappear and it is stored not so long.
Quality and taste of milk in many respects are defined by its fat content: the more fat, the it more tasty also is more nutritious. When "upholding" milk fat emerges, forming a layer of cream on a surface. Specific sweetish relish to milk is impacted by lactose, that is dairy sugar.
The pair milk which did not cool down after milking yet is most useful, of course. However to keep it it is difficult. Milk can be boiled, however almost all useful substances at boiling disappear and it is stored not so long.
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Whole cow's milk