ice cream
made with
passion

How is milk made?

• Cows are milked using vacuum cups which are attached to the cow's teats. The milk is sent through stainless steel pipes to large refrigerated vats, then stored at 5°C or less. Within 48 hours, milk is taken in tankers to a milk factory where it's pasteurised and homogenised.

• Pasteurisation

  This technique heats milk to 72°C for no less than 15 seconds, then cooled immediately to destroy any harmful bacteria and micro-organisms. This also extends the shelf life.

• Homogenisation

  Milk is put under pressure through fine nozzles, which evenly disperses fat globules. This stops the cream separating and rising to the top, allowing a more consistent texture and taste.

• Ultrafiltration

  This moves milk across a membrane under moderate pressure, which holds back protein, fat globules, and a large amount of calcium complexes.

• Reverse osmosis

  This is very similar to ultrafiltration, but the membrane holds back most of the milk solids and only lets water pass through. Lactose remains in the product. There is no impact on flavour.

• Ultra osmosis

  This is a combination of ultrafiltration and reverse osmosis, but it holds back milk solids and allows both water and salt to pass through.

• Spray drying

  This removes water from milk in order to make powdered milk products. Milk’s nutritional value remains the same.

• Permeate

  Permeate is a technical term which applies to all membrane filtration processes