CLOSE
Our online customer centre allows you to consult our full milk market advice and other market related updates.
Once your request has been registered, our team will send you a confirmation e-mail shortly.
CLOSE
CLOSE
Milk is defined as “the entire product of local and uninterrupted milking of a healthy, well-nourrished and not overworked dairy female”. It should, in addition, be collected in good hygienic conditions and provide health guarantees. Milk may indeed be commercialised as such but more often milk undergoes lipidic standardisation treatments and microbial epuration in order to limit hygienic risks and to guarantee longer conservation.
Many factors may influence milk composition: farming practices (mainly animal nutrition), genetics, environment… Average milk contains: 87% water, 4 to 5% lactose, 3 to 4% lipids, 0.8% minerals and 0.1% vitamins.
Milk may come from several species such as: cows, goats or even ewes.
Click here to learn more about milk nutritional criteria and their benefits on health.
