Tag: Italian milk

Italian dairy regulations require that fresh, pasteurized milk be processed within 48 hours of milking, guaranteeing a very short shelf-life and high quality for *latte fresco*. What is different about Italian milk compared to North American or other European varieties is a matter of pasteurization methods, consumer habits, and the country's rich tradition of cheese-making.

With approximately 1.6 million dairy cattle, Italy has a robust dairy industry, so finding cow's milk in Italy is certainly possible and quite easy. Visitors, especially those with specific dietary habits, will find a variety of cow's milk products, ranging from fresh (latte fresco) to long-life (latte UHT) options.