Why does organic milk keep so long?

To make milk, cows are given lots of access to fresh grass and clover. These plants contain lots of naturally occurring enzymes that help the cow produce good-quality milk. When you buy milk from a local dairy, you are getting milk from cows that are raised on a grass diet. The more grass cows are given, the higher the milk’s natural enzyme content.

Why does organic milk keep so long to go?

The answer is simple, and it starts with the cows Cows living on pasture eat grass that naturally contains a large amount of natural antioxidants, as well as silica and minerals. These three ingredients not only help build a strong immune system, but also promote the growth of healthy, balanced bacteria in the digestive system.

Why does organic milk keep so long to expire?

While milk is generally good at preserving itself, the natural aging process of organic milk can take two to four weeks longer than conventional milk. The longer the milk ages, the longer you have to wait to use it.

Why does organic milk keep so long to open?

Organic milk is pasteurized, which means it undergoes a heat treatment to kill bacteria. When milk is pasteurized, the proteins in the milk coagulate. This helps the milk to stay fresh longer. In addition, the bacteria in milk feed on the lactose, a sugar in milk, and produces lactic acid. This gives the milk a tart flavor and also acts as a natural preservative. Lactic acid also helps maintain the consistency of the milk.

Why does organic milk keep so long to spoil?

Milk that is not certified organic is not required to be tested for antibiotic residues. This allows dairy farmers to use antibiotics to prevent disease in their cows. Without the added antibiotics, milk loses its ability to naturally defend itself against bacteria. Milk that is not certified organic is also not tested for allergens. Milk that is not pasteurized also not tested for pathogens and does not have an extended shelf life.