Exposant Bernard GaboritRetour à la liste
The Milk & its processing
From the beginning, we are committed to respect the organic components from the Jersey milk for better assimilation and taste.
Our products are made only from fresh milk, without added
powder milk (dry milk). Jersey and goat milk are more than enough.
On top of that, we do not homogenize the milk! The evidence is that the cream rises to the surface!
(Homogenization is an industrial technique glowing fat molecules into fine particles to integrate them to the dry part of the milk and prevent the fat to rise to the surface of the milk. Thus the milk is becoming very standard all year long
The temperature of the milk gradually increases in the heated water-bath, avoiding a heat “clash”. The flash pasteurization kills germs pathogens such as salmonella and listeria by altering vitamin and minerals.
Our manufacturing technique ensures high quality milk from beginning to end so that the milk retains its natural taste
We have chosen the natural, we then adapt to the nature of milk that changes with the feeding of the animal and the season.
The milk is much richer in the spring and summer as the cows are in the fields, in the Prairie with many flowers. During the winter, the cows feed based on hay, grain and fodder beet, excluding silage maize and grass.
These traditional methods require a rigorous daily routine from our team of professionals at all stages from production to distribution.
Yaourt acidophilus 4 fruits :
Pear - Banana - Mango
Raspberry with half skimmed milk of jersiaise cows.
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