Raw Milk

Raw milk is a homogenous liquid with a characteristic smell and creamy white color. The product is directly collected from farm animals. It contains fats, proteins and lactose in variable amounts.

Applications

Milk is the base-line product for the majority of dairy segments. Depending on the process, it is used in the production of yogurts, butters, cheeses, creams, and many more

Technical aspects

Typically, raw milk contains about 4.2% fat, 3.3% proteins, 4.9% lactose, and 0.7% minerals.

Physicochemical analysis

Fat content – 2,8-5,0%

pH value – 6.55-6.8%

Protein content – 3,0-4,0%

Freezing point – -0.520

Inhibitors  – absence

Shelf life

The product is stored at the temperature of 6ᵒC or less.

Depending on the method and temperature of pasteurization, milk has variable shelf life.

Packaging and transportation

The trucks are only used for food transport, in clean, suitable containers by prevention of contamination resp. other negative effects. A cleaning certificate of immediately previous cleaning (max. 48 h) is present to the recipient plant. Delivery takes place in a maximum temperature of 6ᵒC.

Transport containers that are in contact with the raw material, do not impair the quality of the raw material. They are in accordance with the current legal requirements for food, especially the Regulation (EC) No 1935/2004.

Why choose Foodcom as a European Dairy Provider?

Our best service is confirmed by the BRC Agents & Brokers certificate.

Our great team of Sales Support will help our Traders conduct the contract and business deals in a smooth and efficient way to ensure the best quality service to all our Business Partners. Our logistics team will take care of transportation and the financial department will be responsible for all matters connected with the financial part of the deal.