Long life Milk: UHT milk aseptically packed, pasteurized and homogenized for longer lasting freshness.

 

Shakalaka: Shakalaka is a healthy energy drink that peps you up everyday. It is made from a tasty blend of whey and fruit flavours.

 

KCC Pasteurized Butter: Finest, fresh creamery pasteurized butter with a very aromatic flavour and taste. Variants: Salted, unsalted

 

Safariland Powdered Whole Milk: Safariland powder milk is spray dried milk intended to provide convenience to customers.

 

 

KCC Superfine Ghee: This is ghee made from high quality milk cream. It has a unique taste and flavour that adds a special taste to food.

 

KCC Rindless Cheddar Cheese: It is a semi-hard fairly strong English type cheese of light amber colour. It has a smooth closed texture. It has no rind as the name suggests.

 

This is a hard, mild flavoured Holland type cheese. Its texture is slightly elastic and is best for sandwiches. It is rinded and has a red coat that preserves the moisture and flavour.

Sizes: 500g, 1.5 Kg

 

A very strong flavoured cheese of Italian style, ivory in colour, easily grated, it is rinded and has a clear coat.

Sizes: 1.5 Kg, 4.5 Kg

 

This is a pasteurized blend ripened cheddar cheese and milk powder. It has a pleasing aroma with a homogenous texture.

Sizes: 1Kg, 120g (4 x 30g)

 

The main production activities include and involve the following:

 

The company’s extension arm consists of field officers who offer services on clean milk production, quality management and education on milk production. The services are mainly in regard to hygiene and quality of milk production. There is also supervision of milk collection to ensure the process is carried out hygienically.

 

Quality Monitoring

This is critical at each phase of milk production. This is to ensure consistency in the quality of the dairy products, This also covers production measures, which include periodic testing of incubated samples and sampling and testing of dairy products in the market.

 

Milk processing

The milk processing involves the following main activities:

 

Collection and Testing Stage

Raw milk is delivered in sanitary containers by the company trucks or hired trucks and by individual farmers to the cooling/ processing plants. After off-loading, samples are taken to the laboratory for testing, mainly for taste and odor, acidity etc. These include:

 

Rasazurin test to determine microbiological load

Lactometer, total solids and butterfat tests to determine adulteration of milk

Organoleptic test to ensure the right smell, sight and taste

Milk is then taken to processing plants for conversion into processed milk products.

 

Pasteurization and Homogenization Stage Pasteurization is a very critical activity in the milk processing. It is during this process that all harmful organisms are destroyed, thus guaranteeing products safe for human consumption. Milk is heated at a temperature time combination of 72 degrees centigrade within 15-20 seconds. Homogenization is the process that involves mechanical breakdown under pressure of the fat globules to fine particles which do not conglomerate. The consumer is thus assured of a smooth and controlled fat content product. Pasteurized and homogenized milk is then processed into various milk products, including whole fresh milk.

 

Packaging Stage

The processed milk products are packaged to various target consumer specifications and requirements ready for marketing and sales. There is continuous review of the product mix to ensure satisfaction of all consumers.