Milk

A new type of milk, hay milk, is now being offered, also in an organic version. Hay milk production is a traditional farming method and promotes sustainable land management as well as the biodiversity of meadows. It represents another step forward for South Tyrolean dairy farming towards selected products with added value for customers. Only milk produced in accordance with the requirements of the regulation may be called hay milk. In the case of organic hay milk, the farm must also be managed according to organic/ecological principles. Dairy farmers and dairies are inspected by authorized control bodies. In hay milk production, no fermented feed is used. The use of concentrated feed is strictly regulated. The roughage content of the annual dry matter ration must be at least 75%. Feeding follows a natural cycle throughout the year: fresh grasses, herbs, hay and, as a supplement, crushed grain.

In the production of organic milk and the manufacture of our organic products, the standards of the Bioland association are followed. Our members comply with the Bioland standards for animal husbandry and feeding, and we as producers follow the production guidelines. We are monitored and certified by an independent inspection body.

The difference between fresh milk and UHT milk lies in the heating temperature and heating time: fresh milk is heated to 74°C for 9 seconds, while long-life milk is heated to 135–150°C for a few seconds. Fresh milk keeps for 6 days, while UHT milk keeps for up to 3 months.

During homogenization, the fat globules are broken down evenly, which prevents the cream from separating.

The milk is pasteurized in order to reduce germs and thereby make it cleaner and safer. This also helps it stay fresh longer. In the centrifuge, the milk is separated into skimmed milk and cream.