Tang Yan milk is rich in nutrition. After pasteurization, the nutritional loss of Tang Yan milk is much less than that of sterilized milk. In Guangdong, the seasons are like spring. Cows eat fresh grass every day. Unlike cattle in the north, there was no grass to eat from the middle of June 65438 to the next June. Therefore, Tang Yan milk is richer in vitamins and other nutrients than ordinary milk in quality.

Tang Yan milk contains no antibiotics; Tang Yan milk was exported to Hongkong as early as 1979. Over the years, it has been produced in strict accordance with EU standards and does not contain antibiotics. Today, it supplies 60-70 tons of fresh milk and dairy products to Hong Kong and Macao every day.

Extended data

Guangdong is rich in water resources, and cows in cowshed are washed clean every day. Most cows are milked by machines, and the hygiene standards are very high. Tang Yan's milk has good quality and low bacterial content, so there is no need to add any substance to cover up the milk trough or eliminate the bad smell of milk.

Tang Yan's milk is fresh, and the milk squeezed on the same day can be marketed on the same day. Unlike sterilized pure milk, it takes as little as forty or fifty days, as much as two or three months, or even five or six months, from production, pending inspection, inspection, transportation to market.

Baidu Encyclopedia-Tang Yan Milk