date:Nov 23, 2012
lk to 10 days, as is common elsewhere in Europe.
This could be done relatively simply in the pasteurisation process, but Skordas said cattle breeders feared - unnecessarily, in his opinion - that this would open the door to increased competition from imported milk.
Back on his muddy farm at Orchomenos, Aravanis said the quality of Greek milk was unbeatable. But he added: It could be sold a little cheaper. I wish prices could be held down so the consumer with a family could buy even one more li