{"id":1234,"date":"2022-01-18T15:54:35","date_gmt":"2022-01-18T14:54:35","guid":{"rendered":"https:\/\/milco.ch\/?post_type=project&p=1234"},"modified":"2024-03-18T15:41:48","modified_gmt":"2024-03-18T14:41:48","slug":"laiterie-milco","status":"publish","type":"project","link":"https:\/\/www.milco.ch\/de\/project\/laiterie-milco\/","title":{"rendered":"Notre laiterie"},"content":{"rendered":"

[et_pb_section fb_built=\u00a0\u00bb1″ _builder_version=\u00a0\u00bb4.19.5″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb background_image=\u00a0\u00bbhttps:\/\/milco.ch\/wp-content\/uploads\/2023\/02\/Milco60ans_057-scaled.jpg\u00a0\u00bb background_position=\u00a0\u00bbbottom_left\u00a0\u00bb background_horizontal_offset=\u00a0\u00bb8%\u00a0\u00bb background_vertical_offset=\u00a0\u00bb20%\u00a0\u00bb min_height=\u00a0\u00bb350px\u00a0\u00bb global_colors_info=\u00a0\u00bb{}\u00a0\u00bb][\/et_pb_section][et_pb_section fb_built=\u00a0\u00bb1″ _builder_version=\u00a0\u00bb4.17.6″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb global_colors_info=\u00a0\u00bb{}\u00a0\u00bb][et_pb_row _builder_version=\u00a0\u00bb4.17.6″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb global_colors_info=\u00a0\u00bb{}\u00a0\u00bb][et_pb_column type=\u00a0\u00bb4_4″ _builder_version=\u00a0\u00bb4.17.6″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb global_colors_info=\u00a0\u00bb{}\u00a0\u00bb][et_pb_text _builder_version=\u00a0\u00bb4.17.6″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb global_colors_info=\u00a0\u00bb{}\u00a0\u00bb]<\/p>\n

Notre laiterie\u00a0<\/h1>\n

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Situ\u00e9 \u00e0 Vuisternens-en-Ogoz, notre laiterie transforme le lait de 65 producteurs de lait du Pays de Fribourg. Nous vous pr\u00e9sentons ci-dessous nos diff\u00e9rents ateliers de fabrication ainsi que quelques-uns de nos collaborateurs. Dans notre laiterie, nous sommes une trentaine de collaborateurs.<\/p>\n

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Pasteurisation et embouteillage du lait<\/h2>\n

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D\u00e8s que le lait est lib\u00e9r\u00e9 par le service qualit\u00e9, nous commen\u00e7ons le traitement du lait. \u00ab\u00a0La premi\u00e8re \u00e9tape c\u2019est de d\u00e9charger le lait du camion r\u00e9frig\u00e9r\u00e9. Ensuite, le lait va subir un traitement thermique. Ce traitement thermique s\u2019appelle la pasteurisation. Dans ce secteur, le lait va \u00eatre chauff\u00e9, \u00e0 une temp\u00e9rature donn\u00e9e pendant un laps de temps d\u00e9fini, et directement stock\u00e9 et refroidi. Le but ? Tuer les bact\u00e9ries et les microorganismes. Cela va permettre d\u2019am\u00e9liorer la conservation du produit ainsi que sa qualit\u00e9 organoleptique.\u00a0\u00bb explique Anthony. Le lait est ensuite mis en bouteille.<\/p>\n

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Laboratoire: Qualit\u00e9 et Innovation<\/h2>\n

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Un bin\u00f4me a la charge de la qualit\u00e9 et de la R&D. Elodie (responsable qualit\u00e9 et innovation) et Sophie (assistante qualit\u00e9) contr\u00f4lent le lait pendant tout le circuit de transformation, de la r\u00e9ception aux produits finaux.<\/p>\n

La journ\u00e9e commence par le contr\u00f4le et la lib\u00e9ration des produits fabriqu\u00e9s la veille (poids, analyses chimiques, analyses physiques, d\u00e9gustation des produits). Les analyses microbiologiques de nos produits se font par un laboratoire externe accr\u00e9dit\u00e9.<\/p>\n

Milco doit \u00e9galement garantir la tra\u00e7abilit\u00e9 de nos produits. Elles mettent en place et actualisent les documents pour notre syst\u00e8me de management de la qualit\u00e9 car Milco SA est certifi\u00e9 FSSC 22\u2019000.<\/p>\n

Elles traitent \u00e9galement les r\u00e9clamations et d\u00e9finissent des mesures correctives avec le responsable d\u2019exploitation.<\/p>\n

Elles ont \u00e9galement la charge du d\u00e9veloppement des nouveaut\u00e9s. Elles recherchent sans cesse de nouvelles id\u00e9es et de nouvelles saveurs.<\/p>\n

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Atelier Yogourt<\/h2>\n

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Milco propose une gamme tr\u00e8s vari\u00e9e de yogourts onctueux au go\u00fbt intense..<\/span>.<\/span><\/o:p><\/span><\/h3>\n

Ce yogourt est produit de fa\u00e7on artisanale dans notre laiterie de Vuisternens-en-Ogoz. Il est issu de lait frais de \u00ab Haute Qualit\u00e9 \u00bb provenant de fermes s\u00e9lectionn\u00e9es du pays de Fribourg.<\/o:p><\/span><\/p>\n

L\u2019origine du yogourt est incertaine. Mais le yogourt est connu pour ses bienfaits pour la sant\u00e9. En effet, il contient de pr\u00e9cieux nutriments ainsi que des bact\u00e9ries lactiques qui renforcent nos d\u00e9fenses naturelles. Qui mange tous les jours un yogourt renforce sa flore intestinale ! Pour preuve, au XVIe si\u00e8cle le yogourt \u00e9tait prescrit comme rem\u00e8de.<\/o:p><\/span><\/p>\n

Que ce soit pour le petit-d\u00e9jeuner, en dessert apr\u00e8s un repas, ou dans des pr\u00e9parations culinaires, le yogourt est un incontournable de nos r\u00e9frig\u00e9rateurs. <\/o:p><\/span><\/p>\n

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..<\/span>. et \u00e9galement des yogourts plaisir \u00e0 la cr\u00e8me.<\/span><\/h3>\n

A notre recette traditionnelle, nous ajoutons en cours de fabrication de la cr\u00e8me ainsi que des ar\u00f4mes de vanille. Nous obtenons ainsi un yogourt tr\u00e8s onctueux et cr\u00e9meux. Lors du conditionnement, nous d\u00e9posons en premier le coulis de fruits ou de chocolat puis la masse de yogourt.\u00a0<\/p>\n

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Production de nos yogourts traditionnels<\/h2>\n

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On ajoute au lait pasteuris\u00e9 du sucre, de la poudre de lait et des ferments lactiques. Ces derniers sont s\u00e9lectionn\u00e9s avec soin et selon une recette propre \u00e0 Milco et \u00e0 chaque yogourt. Ils lui apportent le go\u00fbt acidul\u00e9 et les ar\u00f4mes qui le caract\u00e9risent. Chez Milco, on produit deux types de yogourts (des yogourts fermes et des yogourts brass\u00e9s) sous deux diff\u00e9rentes marques (notre marque propre Milco et de la marque Spasseff, qui est fabriqu\u00e9 avec des ferments bulgares) et sous diff\u00e9rents formats de tailles.<\/o:p><\/span><\/p>\n

Dans le cas des yogourts fermes, les ar\u00f4mes sont ajout\u00e9s au moment du conditionnement des pots. Ceux-ci sont ensuite maintenus en \u00e9tuve chaude \u00e0 43\u00b0c pendant 3 heures. Apr\u00e8s cela, les pots de yogourts sont refroidis rapidement \u00e0 4\u00b0c.<\/o:p><\/span><\/p>\n

Dans le cas du yogourt brass\u00e9, le m\u00e9lange de lait, sucre et ferments lactiques mature en cuves \u00e9galement \u00e0 temp\u00e9rature de 43\u00b0c. La masse de yogourt est ensuite refroidie et brass\u00e9e en y ajoutant les diverses confitures de fruits.<\/o:p><\/span><\/p>\n

L\u2019innovation, un point important pour nous. Milco d\u00e9veloppe et propose des nouveaux ar\u00f4mes r\u00e9guli\u00e8rement. Chacun trouvera son yogourt de pr\u00e9dilection parmi la gamme vari\u00e9e de yogourts de qualit\u00e9 au go\u00fbt artisanal inimitable propos\u00e9e par Milco.<\/span><\/p>\n

[\/et_pb_text][\/et_pb_column][et_pb_column type=\u00a0\u00bb1_2″ _builder_version=\u00a0\u00bb4.19.5″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb global_colors_info=\u00a0\u00bb{}\u00a0\u00bb][et_pb_image src=\u00a0\u00bbhttps:\/\/milco.ch\/wp-content\/uploads\/2023\/04\/Image2-scaled.jpg\u00a0\u00bb title_text=\u00a0\u00bbImage2″ _builder_version=\u00a0\u00bb4.19.5″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb global_colors_info=\u00a0\u00bb{}\u00a0\u00bb][\/et_pb_image][\/et_pb_column][\/et_pb_row][\/et_pb_section][et_pb_section fb_built=\u00a0\u00bb1″ _builder_version=\u00a0\u00bb4.19.5″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb background_color=\u00a0\u00bbgcid-6ae3c8ca-92df-4dda-a217-54e804ab3c5e\u00a0\u00bb background_size=\u00a0\u00bbcontain\u00a0\u00bb background_position=\u00a0\u00bbcenter_right\u00a0\u00bb top_divider_height=\u00a0\u00bb42px\u00a0\u00bb bottom_divider_color=\u00a0\u00bbrgba(238,238,238,0.7)\u00a0\u00bb bottom_divider_height=\u00a0\u00bb50vh\u00a0\u00bb global_colors_info=\u00a0\u00bb{%22gcid-6ae3c8ca-92df-4dda-a217-54e804ab3c5e%22:%91%22background_color%22%93}\u00a0\u00bb][et_pb_row _builder_version=\u00a0\u00bb4.16″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb global_colors_info=\u00a0\u00bb{}\u00a0\u00bb][et_pb_column type=\u00a0\u00bb4_4″ _builder_version=\u00a0\u00bb4.16″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb global_colors_info=\u00a0\u00bb{}\u00a0\u00bb][et_pb_text _builder_version=\u00a0\u00bb4.19.5″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb text_font=\u00a0\u00bbOswald||||||||\u00a0\u00bb text_font_size=\u00a0\u00bb52px\u00a0\u00bb header_font=\u00a0\u00bbOswald||||||||\u00a0\u00bb header_font_size=\u00a0\u00bb100px\u00a0\u00bb background_color_gradient_direction=\u00a0\u00bb90deg\u00a0\u00bb background_color_gradient_start=\u00a0\u00bb#ffffff\u00a0\u00bb background_color_gradient_end=\u00a0\u00bbrgba(255,255,255,0)\u00a0\u00bb background_enable_image=\u00a0\u00bboff\u00a0\u00bb background_size=\u00a0\u00bbcontain\u00a0\u00bb background_position=\u00a0\u00bbcenter_right\u00a0\u00bb custom_margin=\u00a0\u00bb1px|0px|-14px||false|false\u00a0\u00bb global_colors_info=\u00a0\u00bb{}\u00a0\u00bb]<\/p>\n

Atelier Beurre<\/h2>\n

[\/et_pb_text][\/et_pb_column][\/et_pb_row][et_pb_row column_structure=\u00a0\u00bb1_2,1_2″ _builder_version=\u00a0\u00bb4.19.5″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb global_colors_info=\u00a0\u00bb{}\u00a0\u00bb][et_pb_column type=\u00a0\u00bb1_2″ _builder_version=\u00a0\u00bb4.19.5″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb global_colors_info=\u00a0\u00bb{}\u00a0\u00bb][et_pb_text _builder_version=\u00a0\u00bb4.19.5″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb width=\u00a0\u00bb100%\u00a0\u00bb global_colors_info=\u00a0\u00bb{}\u00a0\u00bb]<\/p>\n

Le beurre s\u2019obtient \u00e0 partir de la cr\u00e8me de lait frais. Apr\u00e8s pasteurisation, on ajoute des cultures lactiques qui vont faire maturer la cr\u00e8me pendant 12 \u00e0 18 heures. Ce processus va lui conf\u00e9rer tout l\u2019ar\u00f4me typique du beurre d\u2019antan. Ensuite la cr\u00e8me est baratt\u00e9e selon la m\u00e9thode artisanale jusqu\u2019\u00e0 l\u2019obtention de grains de beurre et de babeurre. Les grains de beurre sont s\u00e9par\u00e9s du babeurre et malax\u00e9s \u00e0 nouveau pour permettre l\u2019homog\u00e9n\u00e9it\u00e9 du produit.<\/p>\n

Le beurre est ensuite moul\u00e9 en plaque de 150g ou des mottes de 5kg et 10 kg. C\u2019est \u00e9galement lors de cette \u00e9tape que sont ajout\u00e9s les grains de sels pour notre beurre demi-sel.<\/p>\n

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Pr\u00e9paration et logistique<\/h2>\n

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C’est le dernier maillon de la chaine. Une \u00e9quipe de collaborateurs, travaille au froid dans un frigo r\u00e9gl\u00e9 \u00e0 4\u00b0C. C’est la temp\u00e9rature id\u00e9ale pour le stockage de nos produits.
Nos collaborateurs, bien emmitoufl\u00e9s, pr\u00e9parent les commandes et font les derniers assemblages de produits. Ils s’occupent \u00e9galement de l’organisation des transports et participent \u00e0 la planification de production.<\/p>\n

[\/et_pb_text][\/et_pb_column][\/et_pb_row][\/et_pb_section][et_pb_section fb_built=\u00a0\u00bb1″ _builder_version=\u00a0\u00bb4.17.6″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb global_colors_info=\u00a0\u00bb{}\u00a0\u00bb][et_pb_row _builder_version=\u00a0\u00bb4.17.6″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb global_colors_info=\u00a0\u00bb{}\u00a0\u00bb][et_pb_column type=\u00a0\u00bb4_4″ _builder_version=\u00a0\u00bb4.17.6″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb global_colors_info=\u00a0\u00bb{}\u00a0\u00bb][et_pb_text _builder_version=\u00a0\u00bb4.17.6″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb header_font=\u00a0\u00bbOswald||||||||\u00a0\u00bb header_text_color=\u00a0\u00bb#0C71C3″ header_font_size=\u00a0\u00bb66px\u00a0\u00bb global_colors_info=\u00a0\u00bb{}\u00a0\u00bb]<\/p>\n

Nos produits du pays de Fribourg<\/h1>\n

[\/et_pb_text][\/et_pb_column][\/et_pb_row][et_pb_row column_structure=\u00a0\u00bb1_2,1_2″ _builder_version=\u00a0\u00bb4.19.5″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb global_colors_info=\u00a0\u00bb{}\u00a0\u00bb][et_pb_column type=\u00a0\u00bb1_2″ _builder_version=\u00a0\u00bb4.19.5″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb global_colors_info=\u00a0\u00bb{}\u00a0\u00bb][et_pb_cta title=\u00a0\u00bbNos produits frais\u00a0\u00bb button_url=\u00a0\u00bbhttps:\/\/milco.ch\/produits-laitiers-milco\/\u00a0\u00bb button_text=\u00a0\u00bbIci\u00a0\u00bb _builder_version=\u00a0\u00bb4.24.2″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb background_enable_color=\u00a0\u00bboff\u00a0\u00bb background_image=\u00a0\u00bbhttps:\/\/www.milco.ch\/wp-content\/uploads\/2024\/03\/ensemble-produit.webp\u00a0\u00bb background_size=\u00a0\u00bbcontain\u00a0\u00bb hover_enabled=\u00a0\u00bb0″ text_shadow_style=\u00a0\u00bbpreset3″ global_colors_info=\u00a0\u00bb{}\u00a0\u00bb title_text=\u00a0\u00bbensemble-produit\u00a0\u00bb sticky_enabled=\u00a0\u00bb0″ background_position=\u00a0\u00bbbottom_center\u00a0\u00bb][\/et_pb_cta][\/et_pb_column][et_pb_column type=\u00a0\u00bb1_2″ _builder_version=\u00a0\u00bb4.19.5″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb global_colors_info=\u00a0\u00bb{}\u00a0\u00bb][et_pb_cta title=\u00a0\u00bbNos fromages\u00a0\u00bb button_url=\u00a0\u00bbhttps:\/\/milco.ch\/les-fromages-milco\/\u00a0\u00bb button_text=\u00a0\u00bbIci\u00a0\u00bb _builder_version=\u00a0\u00bb4.17.6″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb background_enable_color=\u00a0\u00bboff\u00a0\u00bb background_image=\u00a0\u00bbhttps:\/\/milco.ch\/wp-content\/uploads\/2021\/06\/Milco-Cave-20-scaled.jpg\u00a0\u00bb background_size=\u00a0\u00bbcontain\u00a0\u00bb text_shadow_style=\u00a0\u00bbpreset2″ global_colors_info=\u00a0\u00bb{}\u00a0\u00bb][\/et_pb_cta][\/et_pb_column][\/et_pb_row][\/et_pb_section]<\/p>\n","protected":false},"excerpt":{"rendered":"

Notre laiterie\u00a0Situ\u00e9 \u00e0 Vuisternens-en-Ogoz, notre laiterie transforme le lait de 65 producteurs de lait du Pays de Fribourg. Nous vous pr\u00e9sentons ci-dessous nos diff\u00e9rents ateliers de fabrication ainsi que quelques-uns de nos collaborateurs. Dans notre laiterie, nous sommes une trentaine de collaborateurs.Pasteurisation et embouteillage du laitD\u00e8s que le lait est lib\u00e9r\u00e9 par le service qualit\u00e9, […]<\/p>\n","protected":false},"author":200466048,"featured_media":0,"comment_status":"open","ping_status":"closed","template":"","meta":{"_et_pb_use_builder":"on","_et_pb_old_content":"","_et_gb_content_width":"","_coblocks_attr":"","_coblocks_dimensions":"","_coblocks_responsive_height":"","_coblocks_accordion_ie_support":"","footnotes":""},"project_category":[6352],"project_tag":[],"class_list":["post-1234","project","type-project","status-publish","hentry","project_category-notre-laiterie"],"_links":{"self":[{"href":"https:\/\/www.milco.ch\/de\/wp-json\/wp\/v2\/project\/1234","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.milco.ch\/de\/wp-json\/wp\/v2\/project"}],"about":[{"href":"https:\/\/www.milco.ch\/de\/wp-json\/wp\/v2\/types\/project"}],"author":[{"embeddable":true,"href":"https:\/\/www.milco.ch\/de\/wp-json\/wp\/v2\/users\/200466048"}],"replies":[{"embeddable":true,"href":"https:\/\/www.milco.ch\/de\/wp-json\/wp\/v2\/comments?post=1234"}],"version-history":[{"count":56,"href":"https:\/\/www.milco.ch\/de\/wp-json\/wp\/v2\/project\/1234\/revisions"}],"predecessor-version":[{"id":4698,"href":"https:\/\/www.milco.ch\/de\/wp-json\/wp\/v2\/project\/1234\/revisions\/4698"}],"wp:attachment":[{"href":"https:\/\/www.milco.ch\/de\/wp-json\/wp\/v2\/media?parent=1234"}],"wp:term":[{"taxonomy":"project_category","embeddable":true,"href":"https:\/\/www.milco.ch\/de\/wp-json\/wp\/v2\/project_category?post=1234"},{"taxonomy":"project_tag","embeddable":true,"href":"https:\/\/www.milco.ch\/de\/wp-json\/wp\/v2\/project_tag?post=1234"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}