Advanced technology, optimum quality
ELSA-MIFROMA has made it a point of honour to use the most up-to-date technology throughout the production and ripening process.
The use of this technology, alongside our constant investment in improvement, allows us to offer optimal levels of quality and hygiene.
Discover our production technologies
We use lactic strains of bacterial cultures in the manufacture of yogurts, kefirs, cottage cheese, acidulated creams and soft whey cheese.
These cultures convert lactose (milk sugar) into lactic acid and aromatic compounds.
This exacting process requires constant monitoring, as well as perfect hygiene.Physical and mechanical processes
Centrifugation is a mandatory part of our processes: it is used to remove all kinds of impurities from the milk. The process also allows the milk to be separated into cream and low fat milk.
Homogenisation is performed to prevent the separation of cream in the product. It involves subjecting the milk to high pressure in a minute space. Pasteurisation
Pasteurisation destroys harmful bacteria. It improves the safety, extends the life and preserves the quality of food.
At ELSA, pasteurisation temperatures vary between 80°C and 130°C according to product requirements.UHT treatment
Ultra High Temperature treatment is performed at between 125°C and 150°C for limited periods.
This type of treatment destroys all microbes and extends the product's life up to 90 days.