Undoubtedly the most important part of production at Fleurieu Milk is the team behind the scenes doing the work. Lead by Sarge are our chief milk and yoghurt makers, Locky and Nick, who control their respective production areas. Under them is a team of 10 employees who all play their role in ensuring our production runs smoothly.
Our aim is to minimise the production process as much as possible. We want our products to be as close to natural as possible. All milk by law must be pasteurised for sale however in order to keep all the goodness in the milk we only pasteurise the milk to minimum legal temperature of 72°C.
This is the only process that takes place in our unhomogenised milk which means when you purchase this product you are consuming a product that is exactly how nature intended.
Our logistic chain from cow to shelf significantly differentiates us from our competitors. Positioning our processing factory on farm, only 500 metres from the closest dairy and 4km from the furthest, allows us to ensure our products reach the consumer in the freshest possible condition.
Within only a few hours the cow is milked, the milk is transported to the factory, then it's pasteurised, bottled and transported to store level. This allows you to be drinking milk only hours after it was obtained from the cow.