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Dairy

Dairy

The dairy farmer has the responsibility of producing milk under clean and hygienic conditions, employing appropriate techniques to clean and disinfect the milking equipment and the milking parlor. The ability of raw milk to retain its quality under storage, and the safety of the product for the consumer, can both be directly related to the bacterial content of the milk. In most countries, bacterial content is one of the factors considered in determining the level of payment for milk.

Cleaning and disinfection are complementary processes: neither process alone will achieve the desired end result. Milk with low bacterial and somatic cell counts cannot be produced unless milking equipment is effectively cleaned and disinfected between milkings and the cows are kept healthy.

When producing raw milk of good bacteriological quality, cleanliness and disinfection of the udder and the milking equipment are the most important requirements, even more so than cooling the milk. Cleaning and disinfection are complementary processes; neither process alone will achieve the desired result, which is to leave the surface of milking utensils as free as possible from milk residues and bacteria

Products

Renolive is a highly effective peracetic acid based disinfectant for use in dairy, food and beverage...

Citrolive is a liquid concentrate with a single step process used to disinfect and decalcify Milking...

Microsteril is Alcoholic based solution for disinfection of hands. The product does not contain...

A mild to the skin Chlorhexidine Gluconate and Ethyl Alcohol for effective procedural hand...

Cleans any surface that could be covered in biolm such as pipes, liquid transfer systems, ...

D-125 is a multi purpose disinfectant specially formulated for open plant cleaning & disinfecting ...

D-256 is a highly recognized broad spectrum, one step and hard surface disinfectant...