Milk
The marketing of our members' milk is our main activity.
We reach considerable volumes, around 150 million kilograms per year!
Speaking of milk, did you know that...
Milk boasts an indisputable role in the history of the evolution of humanity, in fact the progress of modern man began with the first pastoral communities who, thanks to one of the first foods "offered by the Gods" (milk) were able to develop as a group, family and society, but above all it favored intellectual and spiritual growth by not having to constantly think about the problem of food supply.
Milk is therefore one of the natural elective foods that man has chosen for himself, both for its completeness of nutrients and for the possibility of its direct use, presenting itself as a ready-made food without requiring particular manufacturing processes or modifications. that make it attractive.
Since ancient civilizations, man has selected the best food for his sustenance through trial and error, and we find traces of the massive use of milk since the ancient Etruscan-Roman civilizations, returning to habits and customs in the anthropological tradition.
What we have told you is in short the past history that created the tradition, man started right from here to combine science and technology and ensure an increasingly safe and quality product.
The regulations in force in our country and our personal choice led us to believe that scrupulously following the scientific, hygienic and health criteria for treating cow's milk would allow us to guarantee and offer a safe and increasingly pleasant product on the palate.
Precisely for the transparency that we want to have with our consumers, we are writing a small informative note on the milk processing processes, in the hope that this will help to clarify some doubts about this precious food that has always been used.
The milk cycle
All the farms that supply milk to our Consortium are subjected to rigorous health checks by the competent authorities in charge, to guarantee their state of health.
Hygiene and health checks are also carried out to ensure the correctness of milking operations, which must guarantee maximum hygienic and qualitative safety at every stage (through Consortium technicians).
Milking
Until not long ago, milking was a phase that was carried out by hand. With the arrival of technology, today, it is carried out with modern systems that allow a high level of hygienic-health safety even for the cows which thus avoid incurring insidious health problems, in full respect of the biophysiological cycle. Freshly milked milk is stored at temperatures ranging from +4°C to +8°C depending on the intended use (e.g. fresh pasteurized milk, DOP such as Grana Padano), while no refrigeration may be necessary for the milk conveyed to the processing of PDO Parmigiano Reggiano as per regulations.
The controls
Every day our tankers collect freshly milked milk which is quickly taken to the collection centres, where it is subjected, based on the frequencies and types of analysis required by law, to chemical and bacteriological controls.
Upon receipt, the raw material is also subjected to a series of tests (screening), to further guarantee quality.
The milk that passes all the checks is conveyed into large tanks, maintaining the expected temperature depending on the type of processing.
Milk processing
The subsequent phases concern the processing of milk which takes place in a totally programmed and standardized manner, in fact food technology has made the processes safer for humans, giving the possibility of also increasing quality standards. The process phases include a flow diagram, specific to the type of product.