Pasteurised semi-skim milk is produced from fresh cows milk which has been treated to 72°C for 25 seconds (minimum) & has been pumped under pressure to break down the fat globules resulting in a homogenous white liquid. The fat is removed & added back to give a milk with half the fat content of normal whole milk.
Any information supplied by Lynas Foodservice in relation to food legislation or contents is intended to act as a guide. It is not a legal interpretation nor does it constitute legal or professional advice. It is the responsibility of individual food business operators to ensure full compliance with the law.
Any information supplied by Lynas Foodservice in relation to food legislation or contents is intended to act as a guide. It is not a legal interpretation nor does it constitute legal or professional advice. It is the responsibility of individual food business operators to ensure full compliance with the law.
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Allergens
Nutrition