Frequently Asked Questions
- What is wholesale?
- How do I become a wholesale customer?
- How do I pay my Wholesale bill?
- What is doorstep?
- How do I become a doorstep customer?
- How do I pay my doorstep bill?
- What is whole milk?
- What is semi skimmed milk?
- What is skimmed milk?
- What is homogenised milk?
What is wholesale?
Wholesale relates to business customers. Pensworth deliver to thousands of businesses, hotels, shops, restaurants and the catering trade.
How do I become a wholesale customer?
If you would like to have fresh milk and dairy products delivered to your business, please click here.
How do I pay my Wholesale bill?
To pay your Wholesale/ Business bill please click here.
What is doorstep?
Doorstep relates to household customers. Pensworth deliver to over 100,000 doorstep customers.
How do I become a doorstep Customer?
To start getting fresh milk and dairy products delivered to your home, please click here.
How do I pay my doorstep bill?
To pay your doorstep account you will need your bill handy.
To pay by Credit/ Debit Card Click here.
You can also send a cheque to your serving depot (Address on your bill) Please write your address and round number on the back.
Alternately you can call your serving depot and pay by card over the telephone or arrange a cash collection by your roundsman.
What is whole milk?
Whole milk is standardised to a minimum fat content of 3.6%.
Typical Values (per 100ml)
- Energy 280kj/67 kcal
- Protein 3.2g
- Carbohydrate 4.7g
- Fat 3.6g
- Calcium 120mg
What is semi skimmed milk?
Semi skimmed milk is the most popular type of milk in the UK with a fat content of 1.6%.
Typical Values (per 100ml)
- Energy 202kj/48 kcal
- Protein 3.4g
- Carbohydrate 5.0g
- Fat 1.6g
- Calcium 122mg
What is skimmed milk?
Skimmed milk has a fat content of 0.1%. Skimmed milk therefore has nearly all the fat removed.
Typical Values (per 100ml)
- Energy 145kj/34 kcal
- Protein 3.4g
- Carbohydrate 5.0g
- Fat 0.1g
- Calcium 124mg
What is homogenised milk?
Homogenised milk is identical in fat and nutrient content to whole milk or whole standardised milk. However, it has undergone a specific process known as "homogenisation" which breaks up the fat globules in the milk. This spreads the fat evenly throughout the milk and prevents a creamy layer forming at the top.