- Supply TypeManufacturer, Exporter, Supplier, Retailer
- Preferred Buyer Location All over the world
Although fresh milk has a certain natural resistance to bacteria, it will start to deteriorate over time as bacteria starts to take hold in the milk. Cooling the milk to around 4 – 6° C within two to three hours after milking will essentially stop the process of bacterial growth and chemical changes, and allow more time for the product to be delivered to the customer in top condition.
Member Since 14 Years
Nature of Business Retailer
For Buyer 
For Seller 
Help 
Pashan, Pune, Maharashtra 