₹10.00
Milk is put under pressure through fine nozzles, which evenly disperses fat globules. This stops the cream separating and rising to the top, allowing a more consistent texture and taste. Some manufacturers produce unhomogenised milk for people who prefer the cream to separate and rise to the top of the bottle.
Today’s farm technology, cattle management and factory methods allow for greater consistency of milk, and milk composition can be adjusted for year-round consistency. Milk composition is standardised so elements like fat content are made consistent no matter the season or breed of cow the milk comes from.
194 in stock
How milk is made depends on a number of different technologies – all designed to make the process more efficient.
Cows are milked using vacuum cups which are attached to the cow’s teats. The milk is sent through stainless steel pipes to large refrigerated vats, then stored at 5°C or less. Within 48 hours, milk is taken in tankers to a milk factory where it’s pasteurised and homogenised.
| Weight | 141 g |
|---|---|
| Dimensions | 16 × 85 × 75 cm |
| weight | 1 kg, 250gm, 500gm, 750gm |
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