2 questions
Guest
As far as I know, the raw milk is first centrifuged to produce half cream and then the corresponding fat content is added to the skimmed milk. The sugar and protein content should therefore remain unchanged, but why does the half cream have a lower carbohydrate, sugar and protein content than Valflora whole milk? Could you explain the production processes to me?
Hello dairy researcher, thank you for your post. We produce this semi-skimmed cream from raw milk using various heat treatment, separation and reconstitution processes. For reasons of confidentiality, we cannot give any details. In order to be whipped, the semi-cream also contains milk protein and a thickening agent (see list of ingredients on the packaging). This has an impact on the nutritional composition, as the cream is not milk and the details of the components cannot be identical. Kind regards, your M-Infoline team
Log in and get involved!
Why? You can only test, rate and make Migros even better if you're logged in.
why isn't the 2.5 dl half cream available with a screw cap (as with HEIDI), that would be very practical and hygienic.
Hello saludc1, thank you for your question. There are currently no plans to change the packaging, but we have informed our dairy department about your suggestion. Such changes have an impact on the supplier's investment costs and would make the semi-skimmed cream more expensive. We therefore offer both options. Best regards, your M-Infoline team
Log in and get involved!
Why? You can only test, rate and make Migros even better if you're logged in.