Quality requirements

Milk delivered to our creamery is constantly tested and monitored for the following quality parameters:

-Bacterial count per ml of milk (milk with a bacterial count exceeding 100,000 bacteria/ml is no longer considered fit for sale) Cell count per ml of milk (the limit here is 400,000 cells per ml of milk)
• Freezing point (the freezing point must not exceed –0.515 °C)
• Inhibitors in the milk (no inhibitors must be
detected.An elevated bacterial count is usually the result of inadequate hygiene during milking, while an elevated somatic cell count indicates that the udder health of the dairy cattle is not satisfactory. The freezing point is monitored to prevent extraneous water from being mixed into the milk. Inhibitors enter the milk when milk from cows that have previously been treated with antibiotics is milked into the regular milk tank. This milk is then unsuitable for cheese production, as these inhibitors would also affect the cheese’s natural bacterial cultures.