What happens to milk at the dairy?

1. Receiving: Milk is received at the dairy from farms in specialized tanker trucks.

2. Cooling: The milk is immediately cooled to a low temperature to inhibit the growth of bacteria and preserve its freshness.

3. Clarification: Milk is passed through a series of filters to remove impurities such as dirt, sediment, and any debris.

4. Standardization: The milk's fat content is adjusted to meet specific standards. This involves adding cream to low-fat milk or skimming excess cream from high-fat milk.

5. Pasteurization: This is a critical step to ensure the safety of milk. Milk is heated to a high temperature (usually between 145°F and 161°F) for a specific period to kill harmful bacteria without significantly affecting its flavor and nutritional value. There are two main methods of pasteurization: high-temperature short-time (HTST) and ultra-high temperature (UHT).

6. Homogenization: Homogenization breaks up the fat globules in milk so they remain evenly distributed throughout the liquid. This process prevents the cream from rising to the top of the container.

7. Optional Additives: Depending on the desired product, vitamins, minerals, or flavorings may be added to the milk at this stage.

8. Packaging: Processed milk is then packaged into various containers, including plastic jugs, cartons, or glass bottles.

9. Cold Storage: Packaged milk is stored at refrigerated temperatures to maintain its freshness and quality until it reaches consumers.

10. Distribution: Milk is distributed to retailers, restaurants, and other outlets where consumers purchase it for consumption.

By following these steps, dairies ensure that the milk they provide is safe, wholesome, and consistent in quality.