Haruna Dairy Cooperatives
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Haruna Dairy Cooperatives
Pursuing safety and deliciousness in two factories
Earning the community's trust.
The Haruna Dairy Cooperatives have continued to produce safe, reliable products for more than 60 years since our founding in 1956. We operate two factories in Takasaki. The Milk factory (in Koyagimachi) processes beverages, chiefly milk. The Desserts Factory (in Ashikadomachi) produces yogurt and dessert products. Their SQF-certified production systems are based on the latest equipment and thorough employee training. With a focus on dairy products, we deliver delicious taste and dependability.
Two factories
Milk is delivered in tanker trucks from cooler stations and about 80 dairy farmers, mainly in Gunma Prefecture. The milk is delivered fresh from the cows every morning. Inspection of ingredients is conducted at this stage.
A high-pressure homogenizer breaks down the fat globules in the raw milk to prevent separating and surfacing. Then, the milk is sterilized (heated to 130°C for two seconds) using a plate heat exchanger, and is immediately cooled after sterilization.
Milk cartons are filled with the sterilized milk inside the filling room, which is carefully controlled to keep outside air out. Also in this process, best-by dates are printed on filled cartons and checked for accuracy. Metal detectors are used to check for any metallic impurities, and then the milk is weighed.
Before shipping, the finished products are inspected with care to ensure that they satisfy safety and quality standards through microbial (bacteriological) inspection and ingredient testing.
The Desserts Factory produces dessert products like yogurt and pudding.
Nonfat milk powder and other ingredients are blended in mixers. A high-pressure homogenizer breaks down fat globules in the mixed liquid to prevent separating and surfacing. Then, the milk is sterilized (heated to 120°C for two seconds) using a plate heat exchanger, and is immediately cooled after sterilization.
Here the mixed, sterilized, homogenized liquid is stored temporarily in tanks.
Packs are filled with the sterilized liquid inside the filling room, which is carefully controlled to keep outside air out. Also in this process, best-by dates are printed on filled cartons and checked for accuracy. Metal detectors are used to check for any metallic impurities, and then the milk is weighed.
The packed liquid is stored temporarily in the fermentation cellar. Under precise temperature control, the lactic acid bacteria act to produce delicious yogurt. After fermentation, the yogurt is cooled again to retain its delicious taste.
Before shipping, the finished products are inspected with care to ensure that they satisfy standards through microbial (bacteriological) inspection and ingredient testing.
