Fresh milk (traditionally produced)
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German: Frischmilch (traditionell hergestellt) Also known as: Traditionell hergestellte Milch, Pasteurisierte Milch, Kuhmilch frisch
Briefly heated drinking milk with a limited shelf life of around one to two weeks that must be kept refrigerated.
Classic fresh milk is pasteurised, usually by high-temperature short-time heating to 72 to 75 °C for 15 to 30 seconds. If it reaches an unopened shelf life of no more than twelve days at up to 8 °C, it may be labelled as traditionally produced.
The gentle heating largely preserves flavour and heat-sensitive vitamins. The claim fresh is permitted for drinking milk only if the unopened minimum shelf life is no more than three weeks. Longer-life ESL milk can therefore also be marketed as fresh, but without the addition traditionally produced.
Related terms
ESL milk (extended shelf life)UHT milkPasteurisationWhole milk
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