The company that manages the production phases supplies the distributors daily with fresh milk, which is not subject to heat treatments, thus offering an alternative to traditional offers: UHT and pasteurized. Raw milk, in fact, is a live food rich in lactic ferments, which act as stimulants of the immune system and intestinal flora; It is richer in protein, vitamins and essential amino acids than pasteurized amino acids.

For this reason, Food safety is guaranteed by a series of strict protocols and rules that manufacturers must comply with in order to continue with their refueling activity.

How Farms Work

Farms authorised to sell milk directly are authorised by the Public Health Service: they manage controlled farms and must comply with precise self-control rules, with periodic analyses for the constant verification of the quality and hygiene requirements of the milk.

Guide for the preservation and consumption of fresh milk

• To make the milk more homogeneous, it is appropriate to Shake the bottle slightly before drinking.: If left to rest, the cream tends to surface.
• Raw milk must be stored at a temperature of 4°C and maintains its properties unaltered for 48 hours. Subsequently it can be used for the preparation of yogurt, creams, puddings and ice creams.