{"id":796,"date":"2025-07-04T13:49:17","date_gmt":"2025-07-04T13:49:17","guid":{"rendered":"https:\/\/gelatonaturaleliguria.com\/?p=796"},"modified":"2025-07-04T14:23:51","modified_gmt":"2025-07-04T14:23:51","slug":"ma-che-latte-bevi-le-grandi-differenze-tra-il-latte-industriale-e-quello-di-mucca-cabannina","status":"publish","type":"post","link":"https:\/\/gelatonaturaleliguria.com\/en\/ma-che-latte-bevi-le-grandi-differenze-tra-il-latte-industriale-e-quello-di-mucca-cabannina\/","title":{"rendered":"\u201cMa che latte bevi?\u201d \u2013 Le (grandi) differenze tra il latte industriale e quello di mucca Cabannina"},"content":{"rendered":"[et_pb_section fb_built=”1″ _builder_version=”4.27.4″ _module_preset=”default” global_colors_info=”{}” theme_builder_area=”post_content”][et_pb_row _builder_version=”4.27.4″ _module_preset=”default” global_colors_info=”{}” theme_builder_area=”post_content”][et_pb_column type=”4_4″ _builder_version=”4.27.4″ _module_preset=”default” global_colors_info=”{}” theme_builder_area=”post_content”][et_pb_text _builder_version=”4.27.4″ _module_preset=”default” text_font_size=”18px” header_2_font_size=”40px” header_3_font_size=”30px” hover_enabled=”0″ global_colors_info=”{}” theme_builder_area=”post_content” sticky_enabled=”0″]

There are those who think that the <\/span>milk<\/span><\/strong> Let it all be the same. White, liquid, and good for breakfast. <\/span>But what if we told you that there's a whole world between shelf-stable milk and Cabannina cow's milk?<\/span><\/p>\n

Let's find out together, starting with the most common one: UHT milk.<\/span><\/p>\n

\n

What is UHT milk and why does it "never expire"?<\/span><\/strong><\/h3>\n

The <\/span>UHT milk<\/span>(Ultra High Temperature) is the most common on the shelves. <\/span>It is brought to 135-150\u00b0C for a few seconds, to eliminate any bacteria and lengthen the <\/span>shelf life up to 6 months<\/span><\/strong>, without a refrigerator. <\/span>The result? A milk <\/span>Safe<\/span><\/strong>, but flat and <\/span>standardized<\/span><\/strong>, which loses a lot of flavor, enzymes and some vitamins which are destroyed by extreme heat.<\/span><\/p>\n

\n

Fresh milk: tastier, but less shelf-stable<\/span><\/strong><\/h3>\n

The <\/span>fresh pasteurized milk<\/span><\/strong> Instead, it undergoes a more delicate treatment: it is heated to around 72-75\u00b0C for 15-20 seconds.<\/span><\/p>\n

So it keeps <\/span>more taste<\/span> And <\/span>more nutritional values<\/span><\/strong> compared to UHT, but <\/span>it lasts a few days<\/span><\/strong> and should be kept in the refrigerator.<\/span><\/p>\n

Then there is the <\/span>raw milk<\/span>, <\/span>untreated<\/span><\/strong>, which is only found in some vending machines or farms: it is <\/span>very good<\/span><\/strong>, but requires boiling at home for safety.<\/span><\/p>[\/et_pb_text][\/et_pb_column][\/et_pb_row][et_pb_row column_structure=”3_5,2_5″ _builder_version=”4.27.4″ _module_preset=”default” hover_enabled=”0″ global_colors_info=”{}” theme_builder_area=”post_content” sticky_enabled=”0″][et_pb_column type=”3_5″ _builder_version=”4.27.4″ _module_preset=”default” global_colors_info=”{}” theme_builder_area=”post_content”][et_pb_text _builder_version=”4.27.4″ _module_preset=”default” text_font_size=”18px” header_3_font_size=”30px” hover_enabled=”0″ global_colors_info=”{}” theme_builder_area=”post_content” sticky_enabled=”0″]

Cabannina cow's milk<\/span><\/h3>\n

And finally, there is the <\/span>fresh milk from Cabannina<\/span>, a native Ligurian breed, a Slow Food Presidium. This cow roams freely in the pastures of the Alta Val d'Aveto, in the Ligurian Apennines. It's not an industrial breed, so it doesn't produce large quantities of milk, but it certainly produces quality.<\/span><\/p>\n

Its milk is:<\/span><\/p>\n

    \n
  • Entire<\/span><\/strong>, not standardized<\/span><\/li>\n
  • Sweet<\/span><\/strong>, <\/span>creamy<\/span><\/strong> and of course <\/span>scented<\/span><\/strong><\/li>\n
  • Rich in nutrients<\/span><\/strong>, because it is gently pasteurized, respecting the raw material<\/span><\/li>\n<\/ul>\n

    Every morning, we collect it from select local farms, where animal welfare comes first. We then process it carefully, without altering it, to preserve its full value.<\/span><\/p>[\/et_pb_text][\/et_pb_column][et_pb_column type=”2_5″ _builder_version=”4.27.4″ _module_preset=”default” hover_enabled=”0″ global_colors_info=”{}” theme_builder_area=”post_content” sticky_enabled=”0″][et_pb_image src=”https:\/\/gelatonaturaleliguria.com\/wp-content\/uploads\/2025\/05\/DSC1625-scaled.jpg” title_text=”_DSC1625″ _builder_version=”4.27.4″ _module_preset=”default” hover_enabled=”0″ global_colors_info=”{}” theme_builder_area=”post_content” width=”88%” module_alignment=”center” sticky_enabled=”0″ align=”center”][\/et_pb_image][\/et_pb_column][\/et_pb_row][et_pb_row _builder_version=”4.27.4″ _module_preset=”default” global_colors_info=”{}” theme_builder_area=”post_content”][et_pb_column type=”4_4″ _builder_version=”4.27.4″ _module_preset=”default” global_colors_info=”{}” theme_builder_area=”post_content”][et_pb_text _builder_version=”4.27.4″ _module_preset=”default” text_font_size=”18px” header_3_font_size=”30px” hover_enabled=”0″ global_colors_info=”{}” theme_builder_area=”post_content” sticky_enabled=”0″]

    The <\/span>Cabannina milk<\/span><\/strong> It's not just good to drink: it's <\/span>the soul of our way of making ice cream<\/span><\/strong>.<\/strong> A living ingredient that changes with the seasons, with the grass in the pastures, and with the care of the farmers. For us, choosing the right milk is the first step to creating a <\/span>artisanal ice cream <\/span>And<\/span> quality<\/span>!<\/span><\/strong><\/p>[\/et_pb_text][\/et_pb_column][\/et_pb_row][\/et_pb_section]","protected":false},"excerpt":{"rendered":"

    C\u2019\u00e8 chi pensa che il latte sia tutto uguale. Bianco, liquido e buono a colazione. Ma se ti dicessimo che tra un latte da scaffale e il latte di mucca Cabannina c\u2019\u00e8 un mondo intero? Scopriamolo insieme, partendo proprio da lui: il pi\u00f9 comune, il latte UHT. Cos\u2019\u00e8 il latte UHT e perch\u00e9 \u201cnon scade […]<\/p>","protected":false},"author":2,"featured_media":803,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_et_pb_use_builder":"on","_et_pb_old_content":"","_et_gb_content_width":"1080","footnotes":""},"categories":[5],"tags":[],"class_list":["post-796","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-100-gelato-naturale"],"_links":{"self":[{"href":"https:\/\/gelatonaturaleliguria.com\/en\/wp-json\/wp\/v2\/posts\/796","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/gelatonaturaleliguria.com\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/gelatonaturaleliguria.com\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/gelatonaturaleliguria.com\/en\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/gelatonaturaleliguria.com\/en\/wp-json\/wp\/v2\/comments?post=796"}],"version-history":[{"count":6,"href":"https:\/\/gelatonaturaleliguria.com\/en\/wp-json\/wp\/v2\/posts\/796\/revisions"}],"predecessor-version":[{"id":804,"href":"https:\/\/gelatonaturaleliguria.com\/en\/wp-json\/wp\/v2\/posts\/796\/revisions\/804"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/gelatonaturaleliguria.com\/en\/wp-json\/wp\/v2\/media\/803"}],"wp:attachment":[{"href":"https:\/\/gelatonaturaleliguria.com\/en\/wp-json\/wp\/v2\/media?parent=796"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/gelatonaturaleliguria.com\/en\/wp-json\/wp\/v2\/categories?post=796"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/gelatonaturaleliguria.com\/en\/wp-json\/wp\/v2\/tags?post=796"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}