Why does the 4 seasons milk taste different in the course of the year?
The 4 seasons milk is a fresh natural milk, i.e. the raw milk is pasteurized only at 72-74 °C and then filled into the bag without homogenization.
The ingredients vary by nature.
The example of fat: in winter the milk has a fat content of up to 4.6% and in spring 3.9%.
The transition from winter to spring milk is the most noticeable.
In spring the milk is more palatable because the cows eat the fresh, highly energetic grass with little structure.
This increases the milk yield and reduces the fat/protein content.
Our milk is a real grass milk. We don't feed corn and grist.
A great advantage of bottling milk in its natural state is that the raw material is handled gently and in a way that preserves its value.
A fresh milk has many ingredients that are important for our organism. Our milk is a food and not exposed to industrial processing.