Milk
Processing
Homogenization |
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Milk must then
be homogenized. Without homogenization, the milk fat would separate
from the milk and rise to the top. Milk fat is what gives milk
its rich and creamy taste. Homogenization makes sure that the fat
is spread out evenly in the milk so that every sip of milk has
the same delicious flavour and creamy texture. Milk is transferred
to a piece of equipment called a homogenizer. In this machine the
milk fat is forced, under high pressure, through tiny holes that
break the fat cells up in to tiny particles, 1/8 their original
size. Protein, contained in the milk, quickly forms around each
particle and this prevents the fat from rejoining. The milk fat
cells then stay suspended evenly throughout the milk. |
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Pasteurization |
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Pasteurization
is the process that purifies milk and helps it stay fresher,
longer. Milk is pasteurized by heating it to 72°C for 16 seconds then
quickly cooling it to 4°C. Pasteurization is named after Louis
Pasteur, the famous scientist who discovered that the process destroyed
bacteria that naturally develops in raw milk. By destroying the
bacteria, milk becomes safe to drink and holds it’s delicious
flavour for much longer. |
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Adding
Vitamins |
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Before
homogenization, vitamin D is added to all milk. Vitamin D combined
with the calcium
that naturally exists in milk, help give us strong bones and
teeth. Interestingly, vitamin D and milk’s natural calcium
work together to magnify the effects of each other. They provide
more
nutritional value than taking the same amount of Vitamin D and
calcium separately. Dairies also add Vitamin A to skim, 1% and
2% milk. Vitamin A is good for our eyesight. |
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Packaging
Milk |
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Milk is now
ready to be packaged. Milk is pumped through automatic filling
machines direct into bags, cartons and jugs. The machines are carefully
sanitized and packages are filled and sealed without human hands.
This keeps outside bacteria out of the milk which helps keep the
milk stay fresh. During the entire time that milk is at the dairy, it is kept at 1° - 2°C. This prevents the development of extra bacteria and keeps the milk its freshest. |
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Storing |
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Milk
is delivered to grocery stores, convenience stores and restaurants
in refrigerated
trucks that keep milk cooled to 1° - 4°C. The stores
take their milk and immediately place it in their refrigerated
storage
area. Because fresh milk is so important to our diets, dairies
will often deliver fresh milk to the stores two or even three
times per week. The dairy manager at the store takes the milk
and places
it on the refrigerated dairy shelves where your mom or dad can
pick it up and add it to their shopping carts. |
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