Fresh milk undergoes the process "Pasteurization". Where milk is pumped through a plate heat exchanger to be indirectly heated-up to 72°c-75°c and kept at this temperature for 15-20sec. Before being indirectly cooled-down to 4°c.

Temperature and time of "Pasteurization" are very important factors to Guarantee the destruction of all pathogenic bacteria and most of microorganisms in milk without the milk being damaged.

During "Pasteurization" milk fat is standardized and homogenized. The purpose of standardization is to give the milk a defined, guaranteed fat content. The purpose of homogenization is to finely distribute the fat globules in the milk to reduce creaming and sensitivity to fat oxidation and give more full-bodied flavour, better mouth feel.