Pasteurisation, Centrifugation, Homogenisation

All milk is first carefully pasteurised regardless of what its ultimate use will be. Pasteurisation is a process developed by Louis Pasteur in which milk is heated up to a temperature of about 72°C for a very short time. The pasteurisation process neutralises all pathogenic microorganisms – or viable agents of disease – that may exist in the milk. It does not, however, destroy the nutritive content of the milk.

A centrifuge separates the freshly delivered milk into skim milk and cream. Depending on what the end product will be, technicians designate a specific fat-content requirement for each batch of centrifuged milk. The cream originating from this stage of production is subsequently processed into fresh cream at either the Bolzano or Brunico plant, or into butter at the butter processing plant.

In order to prevent a cream layer from separating out, Mila homogenises both its fresh milk and UHT milk. Homogenisation means that milk is pumped at a pressure of 150bar through very narrow tubes. Through this process, the milk fat – which is in the shape of tiny globules – breaks down into smaller particles and becomes more uniform. Homogenisation makes it harder for the milk and liquid to separate; it also lightens the milk. The milk processed in this way is pumped into storage tanks to await the next step.

Processing and End Products

Mila pasteurises, packages and ships its fresh milk overnight on the same day it receives it at the plant. In the way, Mila can deliver truly fresh milk to the customer.

After pasteurisation, separate tanks temporarily house the cream designated for butter production. Butter makers process the cream the following day.

Of all the different types of production that occur at the Bolzano plant, yoghurt production requires by far the most space. Milkon’s various branches, such as Mila and Senni – as well as numerous contract clients – manufacture many different yoghurt products at the plant.

Mila manufactures hard and fresh cheeses exclusively at the Brunico plant. Cheesemakers curdle fresh milk in the factory by adding lactic acid bacteria and rennet, and subsequently process it into the desired type of cheese. In addition to cream cheese, the Brunico plant produces mascarpone by evaporating fresh milk and cream.