Microfiltered milk has characteristics at the microbiological level that allows for a longer shelf life. In other words, it is like fresh milk, but...
Milk, king of all food types
Italians, milk producer people. There are many different milk types produced in Italy, but cow milk enjoys pride of place. “Gens italica” has over time been indeed able to exalt each distinct product’s properties, consuming it whole and developing it through dairy products.
The regions most involved in producing this milk are Lombardy, Piedmont, Emilia Romagna and Veneto. They exploit the inestimable resource formed by the Po Valley meadows, rearing cattle and handing down typical cheese recipes like Parmigiano Reggiano and more.
The Belpaese loves and celebrates this milk over other types, tasting it at breakfast, plain, in a drop or in coffee, often starting the day with a cappuccino. This is because (whole or skimmed) milk’s invigorating properties are well known, the specific high calcium content, its vitamin supply and ability to regulate specific functions (from muscle contraction to blood clotting).
The peninsula is also marked by its commercial presence of other milk types (goat, bufala, ass and sheep), used by the dairy industry and others.