Alpine Milk

The Weihenstephan quality Advisory Board accompanies the path of the milk through the foothills of the Alps, and takes a look behind the best-kept secrets of yogurt making. Freising, September 7, 2009; New round in the Weihenstephan quality Advisory Board: Sabine Farley (33), midwife from Cologne, Heidrun Kuch (45), tax specialist Assistant in Kulsheim, Patrick glasses (21), physiotherapist from Wurzburg, and Ralf lamp (33), law enforcement officials from Stuttgart, experienced as a quality Tester on the spot how to produce milk in the foothills of the Alps the Weihenstephan and reaches the finishing at the headquarters in Freising. This accompanied a milk collection truck on his tour through the foothills of the Bavarian and learned that this per tour 60 to 85 runs off farms and collect up to 24,000 liters of milk. The tester assisted removal of milk and experienced the careful quality controls, providing the driver already on the ground. Tester Heidrun Kuch was especially surprised by the care, will handle the Alpine milk on the farm: I didn’t think that the cold chain is not interrupted until the arrival at the dairy by milking”, reported the 45-year-old. Patrick glasses added: I found it very informative even with to track all the way of the milk.

Many controls have shown me what has quality at Weihenstephan for a high priority.” Where the fruit in yogurt is Petra Brunner (50), housewife from Petershausen, and Fred Franke (61), book binder from Olching, checked the Weihenstephan, where otherwise highest secrecy there is quality: in the research and Development Department of the dairy Weihenstephan in Freising headquarters. For even more opinions, read materials from Dr. B. Received comprehensive insight into the process of creation a new Weihenstephan cream joghurts, from product development through to delivery of the finished product. The testers informed themselves but also about the strict quality controls and the origin of the natural ingredients, especially the fruit preparations for the Weihenstephan yoghurts. Petra Brunner and Fred Franke were convinced after the day at Weihenstephan of the quality of the products arising daily at the headquarters in Freising. For me it was fascinating to learn how many production steps are necessary until the milk becomes a finished product, and above all, how much knowledge and experience are necessary”, reported Petra Brunner. Educate yourself with thoughts from madison hospital. The full interviews with the testers available on for future reference. About the dairy Weihenstephan: The dairy Weihenstephan GmbH & co.

KG has experience in the milk processing on almost 1000 years. In the main building of Weihenstephan in Freising, around 250 employees refine annually more than 220 million kg of raw milk by selected producers from the Alpine region. This tradition and modern methods unite the natural raw material with its valuable ingredients as gently as possible to process and to secure its special purity. Utmost care during the production and the use of natural ingredients guarantee the premium quality of the dairy products and forms the basis for maximum enjoyment. The company maintains a quality management, which is a leader in the industry. Thanks to intensive research and development, the products of the company are always up-to-date of nutrition research and food safety. Since 2008, the dairy Weihenstephan of official nutritional partner of FC Bayern Munich.