{
    "success": true,
    "data": {
        "id": 1162744,
        "msgid": "translated-versionchecked-1447899208",
        "date": "2005-05-21 00:00:00",
        "title": "~Translated version\/checked ",
        "author": null,
        "source": "",
        "tags": null,
        "topic": null,
        "summary": "~Translated version\/checked Facts about Ultra Milk Ultra Milk only uses the finest fresh milk with the lowest bacteria count, which arrives daily at the Ultra Milk plant in less than two hours from associations of dairies all around Bandung. Prior to the production process, the following are the tests used to ensure milk quality: Taste and aroma check; cleanliness check; sediment test; hygienic test; number of somatic bacteria; total bacteria; protein content; fat content; freezing point etc.",
        "content": "<p>~Translated version\/checked<\/p>\n<p>Facts about Ultra Milk<\/p>\n<p>Ultra Milk only uses the finest fresh milk with the <br>\nlowest bacteria count, which arrives daily at the Ultra Milk <br>\nplant in less than two hours from associations of dairies all <br>\naround Bandung. <br>\nPrior to the production process, the following are the <br>\ntests used to ensure milk quality: Taste and aroma check; <br>\ncleanliness check; sediment test; hygienic test; number of <br>\nsomatic bacteria; total bacteria; protein content; fat content; <br>\nfreezing point etc.<br>\nUltra Milk production starts with clarification of the <br>\nfresh milk to remove impurities like hay, grass, etc. It then <br>\ngoes through a completely automatic processing and packaging <br>\nsystem in a sterile environment ensuring the very highest quality <br>\nmilk for consumers.<br>\nUsing the UHT (ultra high temperature) process, the milk <br>\nis heated to 140 degree centigrade for 4 seconds, killing all <br>\nbacteria, and then immediately cooled down for packaging. The <br>\nmilk is then packed in 6 layered aseptic packages which ensures <br>\nthat while ultraviolet light, bacteria or oxygen cannot enter the <br>\npack and contaminate the product, the taste, smell and <br>\nnutritional content of the milk is preserved in tact without the <br>\nuse of any preservatives. To maximize product quality, the air in <br>\nthe whole production area is cleaned with an air purifier to <br>\nreach below 10 CFU per minute.<br>\nThis entire process - called Aseptic Technology - has <br>\nbeen rated as the most significant innovation in Food Science <br>\nTechnology by the Institute of Food Technologist, USA in 1989.<br>\nThe finished products are kept in incubation for 8 days, <br>\nbefore being released for sales. Produced in one of the most <br>\nmodern dairy plants in Asia, this plant is the only one in <br>\nIndonesia using a completely robotic system for product handling <br>\nand inventory management, eliminating manual handling of the <br>\nproducts and therefore the chance of any damage to the products <br>\nwhile in storage.<br>\nSamples of each production batch are held till the expiry <br>\ndate, ensuring monitoring of the product's quality throughout its <br>\nshelf life. Ultra Milk, through its stringent quality control and <br>\nmodern processing and packaging technology, therefore lives up to <br>\nits commitment of providing the consumers the very best quality <br>\nmilk.<\/p>",
        "url": "https:\/\/jawawa.id\/newsitem\/translated-versionchecked-1447899208",
        "image": ""
    },
    "sponsor": "Okusi Associates",
    "sponsor_url": "https:\/\/okusiassociates.com"
}