“ In a sense, we are a kind of surplus-removal facility because milk, maas and yoghurt have always been priority line items in the dairy business. So even if a factory produces milk, maas, yoghurt or powder products, they always come first, and the surplus removal of milk goes into cheese and long-life milk products. We balance volumes in the industry to ensure there are no supply-and-demand issues for the industry,” he explains.
Milk, maas and yoghurt are priorities because they are priority items for breakfast cereals and routine use. Maas is big, but seasonal, and in the summer months, when it is warmer, it sells better, while sales drop in winter with milk volumes. It is used for school feeding programmes, and when it is hot, people drink it as part of their staple diet. Maas, also
5. Stirring the milk is important to release the whey and distribute additives evenly.