All our milk must pass multiple tests at three different stages: At the collection point, at our milk aggregation centre and at our factory. Alongside visual checks for colour and odour, we also perform the following tests: 

• Platform/organoleptic test: This is a sensory test to check the visual appearance of the milk in terms of colour and see if there are any dirt particles or foreign objects on the surface of the milk. We also feel the churn to check the temperature of milk, which gives us a sense of when it was milked, and smell to see if there is a sour odour that indicates spoilage. We also check to see if the milk was stored in an approved food safe churn. It is rejected if this is not the case.

• Alcohol test: This is a simple and quick method to test the acidity of the milk. High acidity means increased microbial activity. We mix equal amounts of milk and 80% ethanol using a tool called an alcohol gun. If the milk clots, then it’s not fit for pasteurisation and is rejected.

• Density test: We use a lactometer to determine the density of the milk. This tells us if the milk has been diluted with water or any other solids. 

• Antibiotic test: This detects the presence of antibiotic residues in the milk, which could indicate that the cow was being treated with antibiotics when it was milked.

• Resazurin test. This measures the bacteria load in the milk. Resazurin is a blue dye which becomes colourless when it is chemically reduced by the removal of oxygen. When it is added to the milk sample, the metabolic activity of the bacteria present changes the colour of the dye at a rate which correlates to the number of bacteria in the sample.

• We use a milk analyser to measure fat, SNF (solids non-fat), protein, lactose, salt, added water, pH and freezing point.

• We send our products to an external lab for microbiological testing to ensure that there are no harmful bacteria in our products and they are safe for you to consume.

By the time our milk has passed all of these tests, we’re more than satisfied that it’s ready to be bottled or turned into delicious dairy products.