Why don’t you pasteurise your milk?

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Pasteurization is nothing but a way to improve the shelf life of the product, it has nothing to do with the nutritional quality of the milk. Pasteurization is a process of killing bacteria in the milk with the help of high temperatures and shock heating. This leads to some loss of good enzymes and the nutritional content of the milk and it also changes the protein (amino cells) structure of the milk. This can also be achieved by gradual boiling at home which is a much better process to retain the goodness

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