Process Archive
Collection and reception of milk
The most usual way of collecting the milk is from the isolated farms and from nearby villages. Our collection vans visit each farm or each village’s collection centers, loads with filled milk cans and return the equal number
Pasteurizing
To increase milk safety for the consumer by destroying disease causing microorganisms that may be present in milk. To increase keeping the quality of milk products by destroying spoilage microorganisms and enzymes that contribute to the reduced quality and shelf life of
Homogenizing
Milk is a combination of fats, proteins, and water. When raw milk is left to stand for any length of time, the fat molecules typically float to the top. Homogenization is the process of breaking down the fat globules
Filters
Filtration must be adequate to meet the milk quality standards required for further processing with respect to sediment and foreign matter, and to ensure no objectionable matter enters the vat. Milk must be free from visible dirt.
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