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Manufacturing Process2019-05-16T09:57:40+00:00

Manufacturing Process

1. Collecting Milk

After inspecting fresh milk from farmers, collect only passed milk directly and transport it to the factory using a hygienic and safe tank.

2. Cleaning & Inspection

The milk to be delivered is stored with only milk that has passed the livestock processing method and HACCP and ISO standards. To keep the milk fresh and clean, clean and clean, remove the fine foreign substances from the milk.

3. Preheating Fungi

To increase the fat absorption rate of milk, it is a homogenous process to distribute the fat by thoroughly fine-tuning the fat. Preheat the temperature between 60 and 75 degrees to increase the effect of the texture.

4. Cold sterilization

Milk is a nutritious food that is affected by microbes. Therefore, it is a sterilization process that kills microorganisms by applying heat at high temperatures to safely take them. It is sterilized at high temperatures for a moment, minimizing the nutrient destruction of the milk and rapidly cooling it down to 4 degrees.

5. Packaging

The filling method of milk depends on the packing material. Sanitary automatic packaging is securely continuous with a sanitary autoclave and automatically filled with hygienic milk.

6. Inspection and Shipment

In order to supply fresh milk to consumers with products inspected and passed in accordance with the livestock processing method, HACCP and ISO standard, the cold chain system is maintained and supplied to the refrigerator for consumption at a constant temperature.

1. Fermented Undiluted Solution Manufacturing

Sterilize skimmed milk with cream separated from fresh milk to inoculate the cooled milk liquid with lactobacillus and create a fermented stock solution through long term incubation.

2. Cold Sterilization

Dissolve the strictly selected raw material in purified water according to the mixing ratio and sterilize it at high temperature to cool it.

3. Combination

Combine the fermenting solution that has been incubated with lactobacillus and sterilized and cooled syrup according to their constant mixing ratio.

4. Preheating Fungi

The combined fluid is homogenized to a constant pressure to stabilize the fermented stock.

5. Packaging

The filling method of milk depends on the packing material. Sanitary automatic packaging is securely continuous with a sanitary autoclave and automatically filled with hygienic milk.

6. Inspection and Shipment

In order to supply fresh milk to consumers with products inspected and passed in accordance with the livestock processing method, HACCP and ISO standard, the cold chain system is maintained and supplied to the refrigerator for consumption at a constant temperature.