{"id":14865,"date":"2023-11-30T16:55:57","date_gmt":"2023-11-30T16:55:57","guid":{"rendered":"https:\/\/blogs.glowscotland.org.uk\/dg\/portpatrickprimary\/?p=14865"},"modified":"2023-11-30T17:03:58","modified_gmt":"2023-11-30T17:03:58","slug":"lactalis-visit-2","status":"publish","type":"post","link":"https:\/\/blogs.glowscotland.org.uk\/dg\/portpatrickprimary\/?p=14865","title":{"rendered":"Lactalis Visit"},"content":{"rendered":"

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It was off to the world of work for Primary 5 – 7 today as we visited our local Lactalis Cheese Production Factory.\u00a0 Kirkcolm joined us as we were greeted by the Lactalis team.\u00a0 Hayley gave us an overview of the history of the company, with its roots in France.\u00a0 Lactalis is the biggest cheese producing company in the world.\u00a0 We looked at global maps to see how far and wide Lactalis distribute their products around the planet.<\/span><\/p>\n

Kirkcolm and Portpatrick split into two groups to take a tour of the packing and production plants. At the production plant we learned how the raw milk from our local farms is processed to kill off harmful bacteria.\u00a0 Helpful bacteria is then added.\u00a0 This comes from the Netherlands in frozen form.\u00a0 Without this, the cheese would be tasteless.\u00a0 The children got to feel the curds and whey, which had an unusual texture.<\/p>\n

The vats and processing machinery were on a massive scale.\u00a0 We learned how there are many different roles in the production plant, with quality control and Health and Safety being key.\u00a0 \u00a0The boys and girls enjoyed visiting the small museum that showed the old fashioned, labour intensive methods of butter and cheese production of the past.\u00a0<\/span><\/p>\n

In the packaging plant, we saw robotic arns and laser sensors in action as part of the automated lines.\u00a0 We observed packing operatives, technicians, line leaders and quality control checkers all in action.<\/p>\n

After that, the Groups came back to the meeting room and tasted different types of cheese. This ranged from mild, medium, mature and extra mature cheddar. The maturing time ranged from 3 weeks to 3 years!\u00a0 The medium seemed to be the biggest hit, although all the samples were quickly wolfed down.<\/span>\u00a0<\/span><\/p>\n

We learned about all the impressive environmental work that Lactalis are currently working on.\u00a0 All cardboard packaging is recycled.\u00a0 Waste liquid is processed to be ph neutral before it is put back into the sea and any spoiled food is repurposed for animal feed.\u00a0 The company is trialling\u00a0 recyclable plastic packaging and are investing in solar panel installation to produce their own power to run machinery.\u00a0<\/span><\/p>\n

We had a fabulous time at both factories and the children came away with a treat of their favourite cheese to enjoy at home.\u00a0 \u00a0We are very grateful to Lactalis and their wonderful staff for making us so welcome and teaching us so much about our local industry.<\/span><\/p>\n