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Cow Comfort and Care
Dairy farmers take boundless pride in preparing milk for us Australians. They tend to feed their cows with many nutritionally-nutritionally-balanced foods, it isn't unusual for dairy farmers to use the services of a cow nutritionist. Along with this they also have right of use to fresh and clean water. Dairy farmers will usually have a relationship with vets to help maintain and balance optimal health care for their herds. -
Milking
Dairy cows are typically milked 2-3 times a day, this enables dairy farmers to have the opportunity to pay each cow close attention. Cows like routine and will be likely to start making their way to be milked at the usual milking times. Before the cow is milked their teats have to be cleaned to ensure that there is no bacterial contamination, the milking unit is then attached to the cow. After each milk all of the equipment is cleaned with hot water and food-grade cleaning solution. -
Keeping the Milk Cold
Straight after a cow has been milked the milk itself goes directly from the pipeline system to the milk tank, which can be found in the farm’s milk house. The tank will immediately cool the milk and keeps it at a persistent temperature of 4 degrees Celsius, this will ensure the freshness and quality of the milk. The milk cannot be stored at the farm for more than 2 days. -
Transport
Every 1-2 days a qualified milk tank driver will come to collect the milk. The driver will inspect and grade the milk to confirm that the milk is cold, fresh, and clean. If so then the driver will pump it into an insulated stainless-steel tanker truck and transport it to the processing plant. The driver will collect a sample of the milk for testing and tracking purposes. The sample is properly sealed, labelled and will be sent back to the lab for some quality testing to be made. -
Delivery and Testing
All milk that's collected by the driver is tested by the processing plant before it has been unloaded from the tanker truck. On the odd occasion that the milk does not reach the quality requirements, then the load of milk won't be accepted and will be properly discarded. Since the milk samples are obtained at each farm, the farmer held responsible for the wasted milk are easily recognised and must pay for all linked costs to the correct disposal of the milk. -
Processing
Once the milk has been approved for use, its then pumped into storage silos where it can undergo pasteurisation, homogenization, separation and further processing. -
Pasteurisation
Pasteurisation is the process that includes heating every particle of the milk to an exact temperature for a specified period of time and allowing it too cool without recontamination. -
Homogenisation
Homogenisation is the process that includes pushing the raw milk through an atomizer to formulate teeny particles so that the fat s distributed evenly throughout the milk, preventing the fat from floating to the top of the container. -
Separation
Separation is the process that includes spinning the milk through a centrifuged to separate the cream from the milk. After separation, the cream and remaining milk are remixed to present he anticipated fat content for the different types of milk. For “whole milk,” the cream is reintroduced until the fat content gets to 3.25%. For “low fat,” the fat content is 1%. For “skim milk” (sometimes non-fat) the fat content is 0.05%. -
Further Processing
Further processing is the process that includes micro-filtration, increasing the storage life by ultra-high temperature (UHT) treatment, and mixing or culturing milk for flavoured and yogurt products. -
Packaging
When the milk is ready to be packaged is will travel through the pipes to the automatic packaging machines that fills and seals the milk into the paper carton or plastic jug. As the containers move through the assembly line, a date is printed on each of them to show how long the milk will stay fresh. -
Selling
After packaging the milk is ready to be sold at grocery stores for costumers.