Definition and manufacture
Milk is the food produced by all female mammals to nourish their young. So it is a 100% natural food! In general, the milk that we consume comes from she-goats, ewes, and most often fromcows.
The principal manufacturing regions are Brittany, Normandy, and the Pays de la Loire (the north and west of France).
The different types of milk are classified according to their preservation process: Unpasteurized milk is milk that has not been heated at over 40°C nor subjected to an equivalent treatment. It keeps for 2 days in the fridge before the container is opened. It is advisable to boil it before drinking it. Pasteurized milk is heated at a temperature below 100°C, then quickly cooled. It keeps for 7 days in the fridge before the container is opened. Sterilized milk is heated at between 100 and 115°C. It keeps for 150 days before the container is opened. Sterilized UHT milk (Ultra High Temperature) is heated at a very high temperature (140°C) for a very short time (2 seconds). This treatment guarantees the total destruction of germs in the milk, while preserving its taste and its nutritional qualities. It can be kept at room temperature for 180 days before the container is opened. Depending on whether all its cream is kept or part of it is removed, milk is called "whole milk" or "semi-skimmed milk".
The cows are tended with a maximum of comfort. Their pastures are maintained with little use of pesticides or chemical fertilizers. Their food intake is natural and varied.This milk is intended for all consumers who want their food to be produced in conditions that respect the environment.
All the types of milk produced by organic farming methods in France are guaranteed by the AB logo or label ("Agriculture Biologique", Organic Farming). This label means that the producer or the processing company has been inspected and has obtained the certification for this label by an agency duly approved by the French authorities. - Baby milk and preparations:
These are specially designed to meet the specific physiological needs of babies. There are 2 categories of baby milk:
"Follow-up milk", for babies aged 5 to 10 months. In this period of nutritional diversification, follow-up milk is more suitable than mother's milk.
"Growth milk", for children from 10 months to 3 years old. This milk is more suitable than cow's milk for their cerebral and muscular development . - "Special" milks and milk-based drinks:
A wide range of milks and milk-based drinks are made to meet specific needs.
These include:
- milk with a guaranteed vitamin content, for children, adolescents, pregnant women and old people,
- milk enriched in magnesium for pregnant women, sportsmen and sportswomen and old people,
- milk enriched in calcium, for children and adolescents,
- other specialities containing fibreare availablet, for adults concerned to obtain a better intestinal balance.
- other milks have a reduced lactose content to give back the pleasure of drinking milk to people with a low lactose tolerance. Powdered milk is specially designed for distant destinations that require long life products. It does not need refrigeration and can be stored for 2 years in dry conditions. It retains its nutritional qualities and fine dairy flavour as well as all its vitamins throughout its shelf life. To reconstitute the product, simply add the correct volume of water. There are two major types of powdered milk : - Adult milk powder - Infant milk powder These products are designed to meet the specific needs of consumers.
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