Before entering the factory, every quantity of milk is checked for any undesirable aroma, and taste is also tested through boiling to determine its intended destination.
Milk with deviations in color, aroma, pH, from normal milk receives a lower quality classification, and in cases where it is unacceptable for production, it is returned to the supplier.
A representative sample is obtained from the intake device of each machine that is unloaded. The sample is taken and analyzed in the laboratory. The measured parameters include: fat, dry matter, density, proteins, lactose, and water.
Additionally, the milk is also checked for the presence of various additives and adulterations. After performing the above-mentioned analyses and accepting the milk, the destination where it will be used is determined.
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