We started our operations in 1993 soon after the liberalization of the dairy sector in Kenya.The company is currently the leading dairy in Kenya with a daily through put of 700,000 liters of milk per day. We have a workforce of 1530 employees whose skills are up graded with technological change. We process and distribute a wide range of products, which include fresh pasteurized milk, cream, butter, yogurt, lala, ghee, and long life milk products.
The company was formally registered under the co-operatives societies act on 26th November 1996.Since inception, quality has been the driving force behind the company’s growth. This is coupled with overwhelming support from the farmers as well as the consumer population. In order to secure solid base in procurement of raw milk, we aim to establish collection centers countrywide. Already some are commissioned namely Kiganjo in Nyeri, Eldoret and Ol kalou.
As stated in the mission statement, we purchase all available quality milk from contracted farmers, processes and distribute quality milk products to the customers both locally and regionally. This is achieved through proper management of available resources, use of modern technology and keeping abreast with the local and global trends in development of the dairy industry.
Our catchment areas range from Eastern Province, through the Central Province and Rift Valley Province. In each of the designated collection route, a field officer equipped with testing facilities, grades milk daily as per set parameters. The milk is thereafter transported to the factory within three hours after milking. At the factory milk reception, milk is graded again and any milk that fails the set standards is automatically rejected and drained.
Good quality milk is filtered, cooled and stored in vertical silos pending further processing depending on the required milk products by the consumers. The milk is pasteurized to destroy any harmful bacteria, clarified to remove very fine dirt, homogenized to disperse the fat and standardized to the required fat content. Some of the separated cream is heat treated and packed as whipping cream, while some is aged for butter production.
Whole milk is directed to long life milk plant while some is diverted to yogurt and lala production. Any excess cream or butter is converted into super fine ghee. Packaging of Brookside Dairy Ltd products is done under ideal hygienic condition to ensure that there is no contamination. Highly qualified quality control personnel are employed to ensure the set standards are achieved at every stage of the process and strictly monitor the process.