Milk
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Selling: Milk
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Looking to buy: Milk
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About this section
Milk from cows, goats and sheep, mare milk for kumis and camel milk for shubat. The seller records the state, raw, chilled or pasteurised, along with fat content and the daily yield, and the yield is what tells you whether a farm can keep a standing order supplied. Counting is by the litre and the price follows it. Distance decides a great deal here, since raw milk lives for hours, so buyers keep the filter to their own province and the next one.
Raw, chilled or pasteurised?
Raw milk is bought close by and processed quickly. Chilled milk survives a few hours on the road. Pasteurised keeps longest of the three, though it is chosen less often for cultures and cheese.
What does the daily yield tell me?
How many litres the farm can hand over every day. It shows whether one supplier covers your workshop or teahouse, or whether the volume has to be gathered from two or three at once.
What should I check at handover?
Smell, colour and the absence of flakes, plus fat content and acidity if you have the means. Ask when the milking happened and how the can was washed, because clean vessels matter as much as a healthy udder.
Is milk bought for qurt and suzma?
Often, and the richer sheep and goat milk is preferred for both. Finished qurt, suzma and brined cheese are sold in the processed branch rather than in this one.