Diary production
At Duzau Diary productins cows are milked using vacuum cups which are attached to the cow’s teats. The milk is sent through stainless steel pipes to large refrigerated vats, then stored at 5°C or less. Within 48 hours, milk is taken in tankers to a milk factory where it’s pasteurised and homogenised.
Pasteurisation
This technique heats milk to 72°C for no less than 15 seconds, then cooled immediately to destroy any harmful bacteria and micro-organisms. This also extends the shelf life.
Homogenisation
Milk is put under pressure through fine nozzles, which evenly disperses fat globules. This stops the cream separating and rising to the top, allowing a more consistent texture and taste. Duzau farm also produce unhomogenised milk for people who prefer the cream to separate and rise to the top of the bottle.