The high quality of dairy products is directly determined by the raw material, and namely by the raw milk quality, conditions of milk collection, storage and delivery to the dairy processing plant.
Quality of milk represents a totality of separate biological, physical, sanitary and hygiene properties and parameters, which are carefully examined by our specialists, according to legal requirements.
The main characteristics and parameters that are assessed are: the acidity, density, mechanical impurity, microbiological contamination, amount of somatic cells and cooling temperature.
Besides the main parameters, the content of harmful substances that are taken into consideration within the milk certification are examined as well (pesticides, heavy metals, antibiotics, mycotoxins, nitrosamines, hormones, radionuclides).
