Milk preparation
"Milk preparation" can refer to a few different things, depending on whether you're
talking about raw milk from the source, commercially processed milk for general
consumption, or even specialized preparations like infant formula or breast milk
for babies
Commercial Dairy Milk Processing (Cow to Carton):
This is the most common way milk is prepared for the majority of consumers. The
goal is to ensure safety, extend shelf life, and create a consistent product.
1. Collection and Transportation:
○ Cows are milked, often by automated machines, and the raw milk is
immediately cooled in large, refrigerated tanks on the farm.
○ Insulated tanker trucks collect the milk from various farms,
maintaining a cold temperature (typically below 45°F or 4°C).
○ Samples are taken from each farm's tank and again from the tanker
upon arrival at the processing plant for quality and safety checks. Any
milk testing positive for antibiotics is discarded.
2. Reception and Storage at the Plant:
○ Once cleared by testing, the milk is pumped into large, refrigerated
storage tanks or silos at the processing plant.
3. Standardization:
○ Raw milk's fat content can vary. Standardization involves separating
the cream from the skim milk using centrifugal force (a separator).
○ Then, specific amounts of cream are re-added to the skim milk to
achieve desired fat percentages for different milk products (e.g. whole
milk 3.25%, 2% milk, 1% milk, skim milk). Excess cream can be used
for other dairy products like butter or ice cream.
4. Pasteurization:
○ This is a critical heat treatment process designed to kill harmful
bacteria (pathogens) that might be present in raw milk, making it safe
for consumption and extending its shelf life.
○ The most common method is High-Temperature Short-Time
pasteurization, where milk is heated to approximately 161°F (72°C)
for 15-20 seconds, then rapidly cooled.
○ Ultra-High Temperature processing uses even higher temperatures
(e.g. 275-302°F or 135-150°C) for a very short time (2-5 seconds).
UHT milk can be stored unrefrigerated for months if aseptically
packaged, as it eliminates almost all microorganisms and spores.
5. Homogenization:
○ This process prevents the cream from separating and rising to the top
of the milk (the cream line).
○ Milk is forced at high pressure through very small holes, breaking
down the large fat globules into tiny, uniform particles. These smaller
fat globules remain suspended evenly throughout the milk, giving it a
consistent texture and appearance.
6. Fortification (Optional):
○ Many types of milk are fortified with vitamins, most commonly
Vitamin D (to aid calcium absorption) and Vitamin A (especially in
reduced-fat and skim milk, as it's fat-soluble and removed with the fat.
7. Packaging:
○ The processed milk is chilled and then automatically filled into sterile
containers (cartons, plastic bottles, pouches) and sealed. Human hands
typically do not touch the milk during this stage.
8. Storage and Distribution:
○ Packaged milk is stored in refrigerated rooms at the processing plant
and then transported in refrigerated trucks to grocery stores and other
outlets.
