hello hello tatyana shcheva, head of the laboratory. now let's make a selection.ple accepted, milk. account for our milk farms. not worse for production, milk from cows of french fat content is used, it is comparable to milk. so we check the milk for organoleptic indicators and naturally on the antibiotic the most notorious antibiotics. milk smells like milk, there is no foreign smell there. we feel that the milk does not have any extraneous flavors, sweet, delicious , you feel creamy notes at this time , we take something out of the strip and watch one two three four. there is no antibiotic, as there are four strips. this definition for four antibiotics is good, what to do with it further, the milk is transferred to the cheese production workshop. well, we'll go to production. good morning elena hello elena blokhina technologist, where the milk is tanks, but before it gets here, the milk undergoes cleaning and pasteurization at the stage of acceptance, which makes it possible to purify the milk from extraneous microflora, but the useful little thing remains true