Milk is a very natural and highly nutritious primary product. Highly processed dairy products are only as good as their starting
material - raw milk. During the milking process, milk needs to be handled carefully. Excessive mingling with air as well as mechanical strain can result in the destruction of the fat globules and in the formation of free fatty acids. High-quality raw milk is characterised by a low milk cell content and low germination numbers. Stable udder health among the animals and a high degree of general milk hygiene in the first place depend on the condition of the technical equipment designed for the milking and milk cooling processes. With the IMPULSA milking technology you have a complete and coordinated system for the quality assurance of the final product: milk.