What is Safilait ?

Safilait is simply a place where dairy products are made. Skimming, seeding, draining, homogenization, churning, refining ...: if they have optimized, secured and mechanized the techniques used to transform milk, these factories between tradition and modernity remain the heirs of a long history and reproduce, to great scale, simple and ancestral gestures.

Safilait milk processing circuit

Before arriving in our supermarkets, then in our refrigerators, the milk follows a precise course which aims to protect it. Fragile element, to prevent it from curdling, it is pasteurized or sterilized.

Some farmers specialize in raising dairy cows. These cows are chosen for the quality and quantity of their milk. Milking these cows delivers thousands of liters of milk which is collected, refrigerated, then analyzed, and then routed daily to dairies. Still fragile, the milk is transported by insulated tanker truck from the farm to the dairy to protect it as much as possible and keep all its qualities.

The dairy, milk production center

Today it is the dairies that centralize milk production. They take care of the different stages that precede marketing of it and its display in supermarkets and other shopping areas. True factories, dairies today meet strict rules, in particular in terms of hygiene, which make it possible to offer quality milk. Within the very dairy, milk will go through several stages:

1- Pasteurization

Kept in huge storage tanks that can hold 100,000 liters of raw milk, the milk has to go through an important first step, pasteurization. This pasteurization eliminates microorganisms that are undesirable for humans. It is carried out through contact with hot plates. The milk is thus heated at 72 ° C for 15 seconds.

2- Skimming

Once pasteurized, the milk is skimmed using a skimmer. The latter separates the cream and milk by rotating the milk at full speed. It may seem paradoxical, but after skimming the milk, it goes through the mixing tank in order to add cream. The purpose of the maneuver is to then be able to add the desired amount of cream according to the type of milk desired. Also, we then obtain three types of milk:

  • Whole milk which contains 3.5% fat per liter. Identifiable in store thanks to the red color of the brick.
  • Semi-skimmed milk which contains 1.5 to 1.8% fat per liter. Identifiable in store thanks to the blue color of the brick.
  • Skim milk, without fat. Identifiable in store by the green color of the brick.

3- Sterilization

The milk then goes through a final step, sterilization. It is heated by steam and reaches a temperature of 140 ° C for two seconds. All microorganisms are thus destroyed. We talk about UHT sterilization, that is to say Ultra High temperature.

4- The packaging

The milk is ready to be packaged in bricks or bottles, leaving it away from air and light, in order to preserve it as well as possible. When stored, it can then be transported to grocery stores and supermarkets.

Milk processing process

Processing process for fresh pasteurized milk