Le lait, un naturel si fragile

De la vache au lait

Issu d’un écosystème vivant et complexe, le lait est une matière première très sensible à son environnement.

Sa qualité finale et le volume produit sont directement liés au bien-être de la vache, à l’équilibre de son alimentation  et aux bonnes conditions d’hygiène lors de la traite.

Processing milk to conserve it

Milk is a live material that deteriorates on contact with air, light and ambient heat. To conserve its qualities, milk is collected 48 hours (or a maximum of 72 hours) after milking. It is then transformed into a wide variety of dairy products. The challenge for processors is to orchestrate this natural process very precisely.

The entire industry working in harmony

Breeding, milking, collecting and processing are different links in the same chain, all of which must follow the natural rhythm of milk.

The main requirement for a perfect product at the end of the process is stakeholders pulling together, scrupulous respecting the key stages.

The amazing story of milk

To produce 1L of milk, you need...

To produce 1L of milk, you need...
 

To produce 1L of milk, you need...

To transform 1L of milk into dairy products, you need...

To transform 1L of milk into dairy products, you need...

To transform 1L of milk into dairy products, you need...