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Miyama Milk

The fresh mountain air and unpolluted waters of Miyama are perfect for dairy farming. Miyama milk is prized for its quality although production is not large. It is used in popular local sweets such as gelato and custard pudding.

Although cattle have been kept in the area for centuries to till the fields and provide fertilizer, raising milk cows has a relatively short local history. In the 1950s, the national government proposed a plan to build a dam on the Yura River. The people of Miyama objected to the construction, as it would cause the loss of farmland and require many households to relocate. To overcome this opposition, the government and residents agreed on support measures for local farmers, including promoting new initiatives such as dairy and tea farming.

Milk production in Miyama has dwindled with only two dairy farms still in operation. The farmers aim to provide a stress-free environment for their approximately 100 cows, which produce some 3 tons of milk per day.

The rich and creamy taste of Miyama milk is due in part to the way it is pasteurized. The raw milk is heated to a relatively low temperature of 85°C for 15 minutes, which preserves the milk’s original flavor. However, this also results in a short shelf life, and most Miyama milk is consumed locally. It appears in school lunches, is sold in cartons and glass bottles, and is used to make products such as soft serve ice cream, gelato, cheese, and custard pudding all available in the town.

美山牛奶

美山町山間的清新空氣和純淨無污染的水質提供了理想的環境條件，用於乳牛養殖。儘管生產量有限，美山牛奶因其高品質而備受推崇，被用於製作各種受歡迎的當地甜點，如義式霜淇淋和蛋奶布丁。

當地養牛的歷史已有數世紀之久，起初主要用於耕地和提供肥料，真正乳牛養殖的時間相對較短。1950年代，政府計畫在由良川上修築大壩。美山町民眾反對這項工程，因為這會導致耕地流失，大量家庭不得不搬遷。政府在與居民協商後，承諾為當地農戶發展乳牛養殖、茶葉種植等新產業提供扶持。

近年來，美山町的乳牛產業日漸萎縮，目前只剩兩家養殖場還在經營。牧戶以每日出產3噸牛奶為目標，不斷致力於為場內將近100頭乳牛提供無壓力的寬鬆環境。

美山牛奶口感濃郁、乳脂豐富，這在一定程度上與當地使用的恆溫消毒法有關。生牛奶僅加熱到相對較低的85℃煮15分鐘，這樣有助於保留牛奶本身的風味。不過，這也使其保鮮期更短，因此，美山牛奶大部分只供當地消費。它們會出現在學校的午餐裡，或裝在牛奶盒或玻璃瓶裡出售，也被用於製作新鮮霜淇淋、義式霜淇淋、乳酪和蛋奶布丁等甜品。所有相關產品都能在町內買到。

美山牛奶

美山町山间空气清新、水质清纯，为乳牛养殖提供了完美的条件。尽管产量不大，美山牛奶却因其高品质而备受推崇，深受本地居民喜爱的意式冰淇淋、蛋奶布丁等甜品都以它为原料。

本地养牛的历史虽然已有数世纪之久，但多以耕地、蓄肥为目的，真正养殖奶牛的时间相对较短。20世纪50年代，政府计划在由良川上修筑大坝，遭到美山町民众反对，因为这必将导致耕地流失，大量家庭不得不离土搬迁。政府在与居民协商后，答应为本地农户发展乳牛养殖、茶叶种植等新产业提供扶持。

近年来，美山町的乳牛产业日渐萎缩，目前只剩下两家养殖场。奶农们以日产3吨牛奶为目标，致力于为将近100头乳牛提供无压力的宽松环境。

美山牛奶口感浓郁、乳脂丰富，这在一定程度上与本地使用的恒温消毒法有关。生牛奶仅加热到相对较低的85℃煮15分钟，这样有助于保留牛奶本身的风味。不过，这也决定了它的保质期更短，因此，美山牛奶大部分只供本地消费。它们会出现在学校的午餐里，或装在牛奶盒或玻璃瓶里出售，也被用于制作新鲜冰淇淋、意式冰淇淋、奶酪和蛋奶布丁等甜品。所有相关产品都能在町内买到。