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Different factors may affect the composition of milk: farming practices (including animal nutrition), genetics, the environment, etc. Milk contains on average: 87% water, 4 to 5% lactose, 3% protein, 3-4% fat, 0.8% minerals and 0.1% vitamins.
A source of high-quality proteins, rich in calcium, vitamins B2 and B12, phosphorus and potassium, milk is recognized as being an essential part of a healthy diet for all ages because of its:
Milk is treated at 135°C-150°C for 1-6 seconds. It preserves milk’s nutritional and organoleptic properties. UHT milk is subjected to a 100-day shelf life to mitigate the risk of physicochemical instability.
UHT milk comes in: