Full cream milk processing involves several key steps to ensure safety, quality, and shelf life. The process generally follows these stages:
1. Receipt and Filtration/Clarification
The process begins with receiving the raw milk. This is followed by filtration or clarification to remove any foreign materials, such as dirt, hair, or other contaminants. This step ensures a cleaner product.
2. Separation (Optional)
This stage is optional depending on the final product. Separation is used to separate the milk fat from the skim milk. This allows producers to create various products such as:
- Standardized milk: Adjusting the fat content to meet market demands.
- Cream: Used in many foods, from coffee to ice cream.
- Butter: A key dairy product made from churning cream.
- Milk powders: Created by removing water from milk, often using skim milk.
3. Pasteurization
A crucial step to kill harmful bacteria and increase shelf life, pasteurization involves heating the milk to a specific temperature for a set time. Common methods include:
- High-Temperature Short-Time (HTST): A common method that maintains milk quality.
- Ultra-High Temperature (UHT): This method provides extended shelf life, as it results in almost complete sterilization.
4. Homogenization (Optional)
Homogenization is a process that reduces the size of fat globules in the milk. This prevents cream from separating and ensures a uniform texture and appearance. It's often used for market milk and other products intended to maintain a consistent texture.
5. Deodorization (Optional)
Some processes include a deodorization step. This removes undesirable flavors and odors that may develop in milk during storage or processing. This step is especially relevant for products requiring a clean, neutral taste.
The specific steps and their order might vary depending on the desired final product (butter, cream, yogurt, cheese, powdered milk, etc.). These five core processes form the basis for most full cream milk processing methods.
