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 state-of-the-art, closed production lines that further protect against contamination.