When milk is first produced it undergoes testing by our team of quality managers. Conducting tests that can detect even the smallest deviation from Food Union’s quality standards, the team are able to identify antibiotic content, foreign substances and assess freshness before milk is sent to our plants for processing.
A regulated temperature regime helps to preserve our milk’s purity and is vital to the production process. This stage also helps to ensure a long-term shelf life for our products. Once the milk has arrived at our plant, it is further cooled to a suitable storage temperature and filtered. It is imperative that milk is cooled properly, as this is the foundation of qualified dairy products.
After proper cooling the milk is separated into two parts: skimmed milk and cream. These are used in different proportions to create a variety of products with differing milk fat percentages. Once separated, these parts are heated through a thermal process that kills potentially harmful micro flora, and de-aired to remove additional odours that have been infused in the process. This is an important stage for product safety. These food safety parameters are closely monitored throughout production. Our plants have [...]
Packaging is a key consideration. We aim to preserve the goodness and purity of the natural milk product, and packaging allows us to lock in nutritional benefits. Before products are delivered to stores, they undergo additional testing to check their physical, chemical and microbiological properties.
Once the product is on the shelf we continue to monitor in-store storage conditions, ensuring that everyone who purchases our products enjoys the trustable quality and great taste.