Chilled raw milk from storage tanks is pumped through inline filters into the pasteurizer, where it is preheated to 55 degrees Celsius, and then to the separator, where it is clarified to remove any remaining dirt. After that, it’s heated again and homogenized at 150 bars. Homogenization is a process that breaks down fat globules and blends them with the other milk components, preventing any separation after packing.
The homogenized milk is then heated to 78 to 80 degrees Celsius, cooled to below 6 degrees, and then projected into pasteurized milk tanks. All disease-causing microorganisms are eliminated during this process. Continuous quality analysis for acidity development, butter fat standardization, and phosphatase tests are performed until the raw milk tanks are empty. After that, fresh milk is packaged in pouches, bottles, or tetra classic packs.