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Whole milk, once approved for use, is pumped into storage silos where it undergoes pasteurization, homogenization, separation and further processing.
Pasteurization machine, 2007Pasteurization:
Involves heating every particle of milk to a specific temperature for a specified period of time and cooling it again without allowing recontamination.
Homogenization machine, 2007
Homogenization:
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:
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.
For "whole milk," the cream is reintroduced until the fat content reaches 3.25%. For "low fat milk," the fat content is 1%. For "skim milk" (sometimes called nonfat milk) the fat content is .05%.
Machine for filtering and further processing, 2007Further processing:
Includes micro-filtration, increasing the storage life by ultra high temperature (UHT) treatment, and mixing or culturing milk for flavored and yogurt products.
Step 7 - Packaging
Machine filling and packaging milk, 2007
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.
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