What makes milk sour is bacteria. Bacteria multiply by dividing and turn sour when they reach a certain level.
As the bacteria rate in our milk is 7000 to 10.000 / 1lt and as long as the cold chain (4-8 degrees) is not broken, it has a durability of 3 to 4 days. Since hygiene standards cannot be met in street milk, 1.000.000 to 10.000.000 / 1lt. bacteria formation occurs and durability is lower.
Pasteurization is a process that means disinfecting.
Daily milk is heat treated to be pasteurized and some of its cream (butter) is removed during this time. Our milk is delivered to the consumer without any processing from the moment it comes out of the cow's udder.
It should be kept between 4 and 8 degrees.
Our milk, as it comes out of the udders of the cows in our farm, is delivered to your tables without breaking the cold chain (4 degrees) in order to prevent bacterial growth.
You can get it from the sales points we have mentioned on our website, by calling our milk line at +90 224 241 33 99 or by creating an order from our online store.