In the shops, our eyes are presented various varieties of milk from numerous manufacturers with different percentages of fat content. So which dairy product of all the abundance is real?
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The percentage of fat content of milk as a natural product varies from 4 to 8%. What does it depend on? From the juiciness of herbs and the season. The juicier the cow eats grass, the tastier, richer and more oily the milk will be.
How do the seasons affect vegetation and thereby the composition of milk itself? In the warmest time of the year, in summer, the steppe expanses and meadows are full of fragrant abundance of lush, spicy vegetation. Summer is an ideal time for cattle pasture and therefore the best time for milk production. The vast plain territories of the steppe expanses serve as an excellent "testing ground" for saturation and production of an abundant amount of milk in the mammary glands of cows.
Conventional cattle breeds (rural) are adapted to cover long distances. Moreover, they simply need it, because in animals of this species and breed milk production occurs due to the constant movement and endless consumption of various vegetation. The stomach of cows (a book) is constantly in work and provides the hostess with chewing gum (belching chewed, swallowed grass back into the oral cavity for thorough grinding and easy digestion later). Thus, over the whole day of the pasture, milk is so saturated with nutrients and is produced in excess that in the late afternoon it simply flows from the udder.
In colder times, in spring and autumn, vegetation is impoverished, constantly losing its nutritional properties and nutrients. Cows are less mobile and mischievous, days are getting shorter and there is no longer enough time for full saturation.
In winter, when only hay is left from the vegetation, the cows go to the stall and stand for three months in sheds without movement and feed exclusively on dry wind (hay, straw).
Having outlined and clarified the situation about the development of such a useful product as milk, we proceed to the results. In summer, the percentage of fat content in milk reaches 8%, in spring - 6 - 8%, in autumn - 6%; and in winter - 4 - 5%.
Everything that is found on store shelves below 4 percent is mixed milk, and the use of this kind of product does not carry much benefit.