Large tankers collect the milk from the farms and deliver it chilled to the dairy. There, the milk flows through short pipes and is processed gently, with little pump pressure, so that the valuable ingredients are preserved.
Hygiene, quality assurance and quality management have top priority in the dairy. They are the be-all and end-all of any dairy operation. From raw milk to the finished end product, measurements and checks are carried out on an ongoing basis.
In addition to the legal requirements for quality assurance, many dairies also have voluntary quality assurance systems to guarantee maximum product protection.
After central heating and purification, the product is further processed into drinking milk, yogurt, butter, cream or quark. Every step during the entire production process is monitored and checked for impurities or residues, for example.
