Home Clean Milk Production
How we test your milk prior to make cheese
At your farm: We  visit your farm and look at your buildings equipment cows  working methods  and you to make sure you keep everything clean and your cattle are healthy. On delivery, we check the empty containers and filter your milk to see how much dirt there is.
At our Centre:
  • We smell your milk and taste it.  Bad smell or taste shows low quality of milk.
  • We check colour and texture of incoming milk to prevent adulteration
  • We check cells or blood in the milk shows that your cow has mastitis or another disease
  • The two most common dye reduction tests are the Methylene Blue Test and the Resazurin Test. These dyes will, show if there is microbial activity in the milk. Generally, the time required to change the colour of the dye is shorter if there is high bacterial activity in the milk (many bacteria) and longer if there is low bacterial activity (few bacteria).
  • We check adulteration by measuring the freezing point, if it is abnormal, your milk may contain excess water, detergents or other substances
  • We separate the fat from the skim milk and measure how much fat your milk contains.
  • We use   measure the density of your milk with lactometer to evaluate total solids in your milk
  • To  check the acidity of your milk we use  alcohol to your milk. if the mixture curdles, it is not suitable for pasteurizations.  this may show : bacteria (acid production) / mastitis residues (e.g. detergents) /colostrum.
Milk Preservation
Preserve your milk until you sell it
It is important to make sure that your milk is:
  • Clean  -drain off dirt
  • Cool- insert in a bucket of  water until you get ready to deliver
  • Delivered quickly – to the closest chilling point
  • Does not mix warm (morning) milk with cool (evening) milk. Keep it separate for the collecting centre or cool warm milk before mixing
  • Deliver your milk within one to two hours and the milk collecting centre
  • has good cooling facilities
  • Keep your milk in the shade or in a dark, well-ventilated place
Properties of Milk
Milk is yellowish -white liquid which is secreted from mammals to feed  the new-born.
Freezing Point
The freezing point of milk is  (between -0.53 and --0.55 C).  Deviation from this show that the composition of the milk is abnormal and that probably been adulterated.
Specific Gravity (Density)
The specific gravity of milk measured at 15oC or 20oC is normally 1.028 - 1,033 kg/litre.  The specific gravity depends on the protein and fat content.  The specific gravity of fat is 0.93, solids-non-fat, 1.6 and water 1.0 kg/litre.
What affects milk composition
  • Environment
  • Breeding
  • Cleanliness of the utensils /human/barn
Milk Transport
  • Handling your milk gently
  • Transporting your milk quickly
  • By co-operating with other farmers and the collecting centre in the timing of milk collection
  • Keep your milk cool.

 

 

 

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