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Hygiene - the top priority of dairy technology

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It is essential that milk is processed in a dairy factory according to the set principles of organic milk processing. The most important thing is making sure the milk’s high quality taste is preserved and that the milk is properly handled with care. Sanitation and cleanliness must be guaranteed as well, of course. For large dairy factories, all processes such as collection, receiving, treatment, as well as packing must take place completely separate from the actual processing of organic substances. As a general rule, milk from conventionally operated farms is processed at these large dairy factories as well. The previously discussed separation is guaranteed by scheduling a specific day for processing organic milk, for example.

How is the fat content of milk correctly established?

The natural fat content of milk fluctuates anywhere between 3.8 and 4.4 percent. The milk is put into a centrifuge and separated into skim and fat. Then, these two resulting substances are drained separately and serve as the starting materials for further milk processing. Now, depending on the desired fat content of the milk, a certain amount of the fatty portion of the milk is added back. The left-over fat from this step is then processed into cream and butter.


This process is not only necessary but also required by law. The milk is heated in order to reduce the number of possible pathogens in milk. During pasteurization, the milk must be heated to just under 65 degrees Celsius, or 149 degrees Fahrenheit. Not only does this reduce the amount of pathogens, it loosens up the structure of the milk, making it easier to digest. This technique also extends the shelf life of the milk considerably. Nutrients and taste still remain after this process. After pasteurization is complete, the milk can either be used as the basis for further dairy products or chilled as fresh milk with an unopened shelf life of about one week.

The process of homogenization

This process aims to ensure that the fatty part of the milk does not settle on its surface. The fat globules contained in the milk are hereby reduced by mechanical means. They are consequently distributed evenly throughout the milk. This gives milk a more pleasant taste while also making it more easily digestible. Organic dairy factories offer both types: homogenized milk and non-homogenized milk.

Professional translations in the field of dairy technology

In dairy technology, exactness is a must. Readings and reports are completed with the utmost care. These, of course, must be translated to an appropriate standard of quality. To guarantee this, our translation agency only works with professional, native speaking translators. They are knowledgeable in the field of dairy technology, know the terminology, and have many years of experience. Our project managers are experienced and capable as well. They are in charge of your documents pre- and post- translation and are in charge of terminology management, desktop publishing and language engineering. If you would like to receive a non-binding quote, simply send us the text you would like to have translated by email. We are happy to offer you consultation beforehand by phone.

United States Dairy technology specialism
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