With over 50 million euros, the ruins of the former Mioriţadairy plant, located on the outskirts of Bucharest, have in overten years turned into a new facility where 170 people work24/7.
Everything is so automated, that milk only sees the light of dayfor a second, when it is poured into the containers for the1,300,000 yoghurts made every day at the plant now held byDanone.
The milk is heated, cooled, pasteurised, ferments are added, aswell as fruit, everything in a sealed environment.
Danone representatives say in the packaging room, where theproduct first sees the light of day, the air is as sterile as in anoperating room. Moreover, some yoghurts, depending on the method ofpreparation, come out of the lines slightly warm and having thesame consistency as a regular glass of milk. But how does the milkturn into millions of yoghurt pots?
"The plant is working 24/7 in three shifts. In all we make 200tonnes of products a day and 1,300,000 cans of Danone yoghurt from50 grams to 1 kilo," says Bogdan Ioachim, communication, nutritionand science manager of Danone Romania.
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