First we would like to discuss the options of animal milk. The first choice you can make is the choice between fresh milk and long-life milk, you can add raw milk to this. Let’s start with this last category right away. Raw milk is the purest form of milk, as it comes from the cow’s udder. This is first collected in a tank so that it cools down. Raw milk still contains all antibodies, proteins and bacteria. The taste of raw milk is full, creamy and layered. Raw milk stays good for a few days and is only available from the farmer.
After milking cows, the milk is heated to 72 degrees Celsius for at least 20 seconds. We call this process pasteurization. Pasteurizing the milk kills pathogenic bacteria in the milk, but the taste of the milk remains fairly similar to that of raw milk. Because the milk has been heated and bacteria have been killed, the milk stays good for about 2 to 3 weeks. The taste of pasteurized milk is full and creamy.
To make long-life milk from raw milk, the raw milk is heated to 130 degrees Celsius for a few seconds. We call this sterilization. The nutritional values of the milk hardly change compared to pasteurization, but the vitamins do decrease slightly. The taste of the milk, on the other hand, changes drastically because the milk has become so hot. Long-life milk tastes flat.