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Our methods of production


Drying means that the water in a liquid product – in this case milk – is removed, so that the product acquires a solid form. The water content of milkpowder ranges from 1.5 to 5% , and no bacteria growth occurs at such a low water content. Drying extends the shelf life of milk, simultaneously reducing its weight and volume. This reduces costs of transport and storage.

Commercial methods of drying are based on heat being supplied to the product. The water is evaporated and removed as vapour. The residue is the dried product – the milk powder. We use two principle methods for drying in our factories: ROLLER DRYING and SPRAY DRYING.


Butter was originally made on the farm for household use. There a manually operated butter churn was used. Following churning and discharging of buttermilk, the butter grains were collected in a shallow and manually worked until accepted dryness and structure were achieved.

Large scale butter manufacturing processes generally involve quite a number of stages. Classic churns are still used for batch production but are rapidly being replaced by continuous buttermaking machines.