A critical moment. Four challenges. Mutually supportive stakeholders.
1. Continuous supply
Cows produce milk constantly
On average, 6,800 litres per year with two milking sessions per day. Cows suffer pain if they are not milked.
Milk is a perishable raw material
As a live material, milk is fragile and perishable. It must be processed no later than 72 hours after milking.
Farms have limited storage capacity
Milk storage tanks exist in different sizes. When they are full, any remaining milk goes to waste…
Dairies need regular deliveries of milk
to ensure processing continuity.
2. Respecting the cold chain
3. Time management
4. Quality control
How is milk collection monitored?
- A sample is taken (manually or automatically) when the milk is collected
- By a trained driver
- The sample is placed in a cool box
- Random analyses are carried in a laboratory
- The results are provided within 48 hours to the farmer and the dairy through an online system (“INFOLABO”)
What is monitored?
- Fat content
- Protein content
- The number of germs and cells
- The freezing point (no added water)
- The presence of antibiotics