Once the milking has been completed, the raw milk is then pasteurized and homogenized under the most hygienic conditions thus removing all harmful bacteria and ensuring the milk’s safety, while still preserving nutritional value with the freshest flavor. Once pasteurized, the milk can be kept fresh by refrigeration at 4 degrees Celsius for a period of up to 10 days. Once the product reaches the customer and is opened, it should be consumed within three days.
 


Pasteurized milk can be categorized into two types

 

1. Pasteurized whole milk with 3.9% of fat content


2. Pasteurized low-fat milk with only 1.5% of fat content