The Process of Milk Production Grazing Dairy cows

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The Process of Milk Production

The Process of Milk Production

Grazing • Dairy cows eat grass • Cows have four stomachs.

Grazing • Dairy cows eat grass • Cows have four stomachs.

Back to flow chart • Cows start producing milk when they are 2 years

Back to flow chart • Cows start producing milk when they are 2 years of age • For every 1 litre of milk they produce, they need to consume 2 litres of water.

Back to flow chart Milking • Milk is created inside the udders of dairy

Back to flow chart Milking • Milk is created inside the udders of dairy cows on the farm. • Milking lines are attached to the four teats of a dairy cow using suction cups. These lines are attached to milking machines which use pumps to gently suck milk from the cow. • Cows are milked twice a day, once in the morning and once in the evening. • Milk that comes out of a cow is warm, like our own body temperature, at 37 degrees Celsius.

Back to flow chart Farm Storage • The milk travels through the milking lines

Back to flow chart Farm Storage • The milk travels through the milking lines to stainless steel pipes. The pipes lead to refrigerated storage tanks (vats) which quickly cool the milk down to 4 degrees Celsius.

Back to flow chart Transporting • The trucks used have large stainless steel refrigerated

Back to flow chart Transporting • The trucks used have large stainless steel refrigerated tanks, which keep the milk clean and refrigerated at 4 degrees Celsius during transportation. • The tanks can hold up to 20, 000 litres of milk • Trucks can tow between 1 to 2 milk tanks.

Back to flow chart Quality Testing and Processing • The milk is tested to

Back to flow chart Quality Testing and Processing • The milk is tested to make sure it is fresh and can not be more than a day old (24 hours) • When the milk arrives at the plant it is white in colour Pasteurisation • The process of heating the milk to 72 degrees Celsius • Pasteurisation kills harmful germs which make milk "go off“ Homogenisation is breaking large cream droplets up into smaller ones under very high pressure. It gives the milk an even, creamy texture.

Back to flow chart Filling and Packing • The milk is sent through a

Back to flow chart Filling and Packing • The milk is sent through a processing line to be packaged in cartons or bottles. These recyclable containers are stamped with the use-by date. • On average a processing line can makes between 90 -180 bottles of milk per minute. After the milk has been bottled it is put into crates ready for transport. They confirm that the bottles have the right amount of milk in them by weighing them

Back to flow chart Delivery • The dairy foods are stored in huge cool-rooms

Back to flow chart Delivery • The dairy foods are stored in huge cool-rooms while waiting to be transported to shops and supermarkets. • Bottled milk usually lasts for 13 days