The everyday at the dairy

As a dairyman you often work with large automated systems where milk becomes a long range of products. Your work requires precision responsibility and good understanding of the processes from milk to finished product.

The milk is received, inspected and processed before entering production. Along the way you control temperatures, times and processes so the product gets the right quality and safety.

• 01Reception and inspection of raw milk
• 02Operating and monitoring production plants
• 03Steering of temperatures, times and processes
• 04Sampling and quality control
• 05Cleaning and hygiene of systems and facilities
• 06Documentation of production and controls

Much of the production is controlled via panels and computers. You must be able to read data, respond to deviations and understand what is happening inside the facility, even when you cannot see it directly.

Quality control runs through the entire process. You take samples, assess the products and ensure they meet the requirements. Sensory assessment — tasting, smelling and looking at the product — is also part of the work.

“On a dairy, quality is not a final check — it is built into every single step.”