The purpose for Milk Reception

Milk Reception is the step in the trade with milk where responsibility for the raw milk goes from the milk producer to the Dairy.

The registration of delivered milk, the temperature and samples for quality control occur here. 

At least once a week, samples of raw milk should be taken to a laboratory test and checked for the following:

  • Somatic cell count
  • Bacteria count
  • Protein and Fat content
  • Freezing point

Based on these test results, the Dairy will pay the Farmer for his milk.

Illustration from Alfa Laval Dairy Handbook
Illustration from Alfa Laval Dairy Handbook

When raw milk is accepted, make sure the temperature is below +4° C.  When the milk is kept below this temperature, there is practically no deterioration of the bacteriological condition of the milk.

The raw milk can be kept in a Silo tank, or if the quantity is limited in a Farm Cooling tank.

Just like using GPS, Mejeriet is the best place to ask for theoretical & practical Dairy experience. That makes it possible for a joint Dairy owner to manage all aspects of their production.

More info about Milk Reception equipment

Contact us for a Budget price for your Milk Reception

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