Production processes

• Mechanical milking: the most popular method in France. Generally takes place twice a day. The milking machine is fixed onto the cow’s cleaned udder and stimulates the calf’s teat.
• Robotic milking: milking on demand by a robot. An electronic tracking device enables the milking duration to be tailored to each cow depending on its volume of available milk. 5% of French farms are equipped with milking robots.

• A pre-cooling system before the milk arrives at the storage tank
• Storage in a 4°C refrigerated tank for a maximum of 72 hours

Benefits :

• Preserves the beneficial bacterial flora of milk.
• Prevents the development of pathogens.

• Milk samples are taken during collection
• Samples are sent to authorized laboratories for analysis based on different criteria

Benefits :

• For farmers: quality-based milk payments
• For dairies: manufacturing of quality dairy products
• For consumers: a guarantee of food safety and organoleptic quality

• Every two days, an isothermal refrigerated tanker collects the raw milk and transports it to the dairy.

Benefits :

• The cold chain is maintained

• Samples are sent to laboratories to detect any traces of antibiotics or other substances that could negatively impact manufacturing

Benefits :

• For dairies: manufacturing of quality dairy products
• For consumers: a guarantee of food safety and organoleptic quality

• The milk is transferred from the tanker to the storage tank by a system of pipes.
• Thermal preprocessing is possible before storage, to reduce the number of undesirable micro-organisms and improve the shelf life of milk.

Benefits :

• The cold chain is maintained.

• The milk is separated from the cream by centrifugal force. The cream leaves the separator at the top and the skimmed milk at the bottom.
• In a mixing tank, different quantities of cream are added depending on the type of cream desired (standardization to the right level).

Benefits :

• This process ensures homogeneous fat content for each category of dairy product.

• Cream is poured into pots and sealed with lids
• It is then refrigerated

Benefits :

• The cold chain is maintained.