FURTHER VIDEOS
MILKSTREET
Welcome to Mila's Milk Road!
Day by day, 350.000 litres of milk are being processed by our cooperation's plants in the heart of South Tyrol . This adds up to 4,124.000 Mila products a week: Yoghurt, cheese, milk, butter, cream cheese, buttermilk and cream.Here you have the chance of getting to know the whole production process - from the alpine pastures and mountains meadows all the way to the shelf.
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In the laboratory, technicians perform stringent testing on the raw milk.
A number of various analyses and checks ensure that quality and hygiene standards and consistently maintained.
Microbiological analysis, for example, can reveal if the milk contains any germs – and if so, how many.
Continual, thorough cleaning of the milking installation and proper refrigeration are two of the most important factors that prevent that formation of germs in the raw milk.
The first step in the testing process is to produce a pure culture.
The sample of milk is then thinned using a saline solution.
Next, the sample is pipetted into a petri dish and mixed with a nutrient agar.
After the samples have been left to incubate at a temperature of 30º C for 72 hours, the results are ready to be evaluated.
In order to identify given pathogenic germs, streaks must be made on a specific culture medium.
Market-ready products are also stringently tested at random before being released for sale.
Examples of such tests include determining the percentage of fat, protein and lactose, as well as measurements of dry matter and pH value of the product.
Taste testing is also of great importance.
Mila employees sample and rate the final products in terms of taste, texture, color and smell.
Meticulous testing throughout every phase of production guarantees safe food to the consumer – and allows Mila’s products to be enjoyed without a moment of hesitation.
A number of various analyses and checks ensure that quality and hygiene standards and consistently maintained.
Microbiological analysis, for example, can reveal if the milk contains any germs – and if so, how many.
Continual, thorough cleaning of the milking installation and proper refrigeration are two of the most important factors that prevent that formation of germs in the raw milk.
The first step in the testing process is to produce a pure culture.
The sample of milk is then thinned using a saline solution.
Next, the sample is pipetted into a petri dish and mixed with a nutrient agar.
After the samples have been left to incubate at a temperature of 30º C for 72 hours, the results are ready to be evaluated.
In order to identify given pathogenic germs, streaks must be made on a specific culture medium.
Market-ready products are also stringently tested at random before being released for sale.
Examples of such tests include determining the percentage of fat, protein and lactose, as well as measurements of dry matter and pH value of the product.
Taste testing is also of great importance.
Mila employees sample and rate the final products in terms of taste, texture, color and smell.
Meticulous testing throughout every phase of production guarantees safe food to the consumer – and allows Mila’s products to be enjoyed without a moment of hesitation.
