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Milk should be collected in a clean place immediately after milking. If the milk is to be collected daily, it should be cooled below 8 degrees, if it is not to be collected daily, it should be cooled below 6 degrees. If the milk is not delivered to the processing and production facility within two hours after milking, it should be ensured that the temperature does not exceed 10 degrees when transported later. However, if it is to be delivered within two hours, there is no need for refrigeration.

Milk, which is a healthy food source, is pasteurized for long-term use. The pasteurization process is to heat the milk to a degree that allows the microbes to die quickly and to cool it rapidly to prevent the formation of microbes. After the daily milk is kept at 65 degrees for 15 seconds, it is quickly reduced to 4 degrees and released to the market in cold form. These milks have a shelf life of 3-5 days and should be stored at home in the refrigerator. Long-lasting milk is heated to 140 degrees and kept for 4-5 seconds and cooled rapidly. They have a shelf life of 2 to 6 months at room temperature, after opening, they should be stored in the refrigerator and consumed within two days.

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