18.01 — Milk Reception Area — Raw milk quality
18.02 — Raw Milk Storage — Temperatur registration, should be below +4 ° C
18.03 — Pasteurising System — The death of all Pathogens bacteria
18.04 — Separating — How much cream left in Skim milk
18.05 — Homogenising — Any cream on the surface
18.06 — Standardising — Correct fat content according to the declaration
18.07 — Processing — Countless systems, please specify
18.08 — Filling & Packing — Control of Packing material
18.09 — CIP — Cleaning & Disinfection of Tank surfaces
18.10 — Cold Store — Temperature monitoring & detecting
18.11 — Freezing store — Temperature monitoring & detecting
Technology transfer for all sectors