The changes in the raw/ pasteurised milk, is exposed far greater when steaming to make textured, foamed milk for coffees. However, in the coffee world, we experience something totally different. To dairy farmers, I assume, that as long as the milk being produced looks and tastes good (raw/ pasteurised), it meets the standard requirement for use and sale. And sometimes, the natural diet is supplemented with feed that is manufactured. In the colder months however, the grass quality deteriorates which changes the way in which the cow digests it, and ultimately changes the milk it produces. This is their most natural feed and produces the highest quality milk. Free roaming cows and many cattle herds, graze in paddocks or vast spaces with healthy and thriving grass from the summer conditions. The best quality milk is usually in the warmer months, especially with free roaming cows. Foam quality comes down to a few factors: cattle feed/ diet, seasons and processing.
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