MILK PROCESS

REARING

1 CE

Dairy cows typically spend their days eating, sleeping, and ruminating or chewing their cud. Cows in some dairy farms wander around and eat fresh grass. In other farms, they are fed grain, hay, or silage and remain all day in close quarters known as confined animal feeding operations.
Many large dairy farms utilize growth hormones and antibiotics during the rearing process to artificially increase a cow's milk production and to decrease the spread of infectious diseases among their cows.

HARVESTING

2

Cows are normally milked at least twice a day. Milking time takes about five minutes per cow depending on the type of machine and the amount of milk the cow is producing. Most dairies have enough machines to milk more than 20 cows at one time. Milking machines mimic the action of a young calf by creating a pulsating vacuum around the teat, which causes the milk to be released from the udder.

STORING

3

Milk storage vats or silos are refrigerated and come in various shapes and sizes. Milk is usually stored on the farm at 39 degrees Fahrenheit, or colder, for no more than 48 hours. Vats and silos are agitated to make sure that the entire volume remains cold and that the milkfat does not separate from the milk. After milk has been collected, storage vats and stainless steel pipes are thoroughly cleaned before the farmer milks again.

TRANSPORTATION

4

Milk is collected from the farm every 24 or 48 hours. The tankers that are used have special stainless steel bodies which are heavily insulated to keep the milk cold during transportation to the processing factory. Milk tanker drivers are accredited milk graders, qualified to evaluate the milk prior to collection. After collection, milk is transported to factory sites and stored in refrigerated silos before processing.

LAB TESTING

5

Samples of milk are taken from farm vats prior to collection and from the bulk milk tanker upon arrival at the factory. Samples from the bulk milk tanker are tested for antibiotics and temperature before the milk enters the factory processing area. Farm milk samples are tested for milkfat, protein, bulk milk cell count and bacteria count. If milk does not meet quality standards it is rejected. Most farmers are paid on the quality and composition of their milk.

PASTEURIZATION

6

Involves heating every particle of milk to a specific temperature for a specified period of time and cooling it again without allowing recontamination.

HOMOGENIZATION

7

Involves pushing the raw milk through an atomizer to form tiny particles so that the fat is dispersed evenly throughout the milk, stopping the fat from floating to the top of the container.

SEPARATION AND PROCESSING

8

Involves spinning milk through a centrifuge to separate the cream from the milk. After separation, the cream and remaining milk are remixed to provide the desired fat content for the different types of milk being produced. Further processing: Includes micro-filtration, increasing the storage life by ultra high temperature (UHT) treatment, and mixing or culturing milk for flavored and yogurt products.

PACKAGING

9

Now the milk is ready to be packaged for delivery to the stores. The milk travels through pipes to the automatic packaging machines that fills and seals the milk into paper cartons or plastic jugs. 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.