Dairy milk comes from milking cows, typically two to three times per day, followed by a series of processing steps to ensure safety and quality.
Here's a breakdown of the process:
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Milking: Cows are milked, either by hand or using automated milking machines, usually twice or three times a day. This is the first step in obtaining raw milk.
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Cooling and Storage: Immediately after milking, the raw milk is cooled down to a safe temperature (usually below 40°F or 4°C). This rapid cooling inhibits bacterial growth and preserves the milk's quality. It is then stored in a refrigerated tank on the farm.
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Transportation: A milk truck collects the refrigerated milk from the farm and transports it to a dairy processing plant.
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Processing: At the processing plant, the milk undergoes several key procedures:
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Pasteurization: The milk is heated to a specific temperature for a set period to kill harmful bacteria. This process makes the milk safe for consumption. Common pasteurization methods include:
- High-Temperature Short-Time (HTST): Heating to 161°F (72°C) for 15 seconds.
- Ultra-High Temperature (UHT): Heating to 275°F (135°C) for 2-5 seconds (results in a longer shelf life).
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Homogenization: The milk is forced through a small space at high pressure, breaking down fat globules and preventing them from separating and rising to the top as cream. This gives the milk a consistent texture and appearance.
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Optional Fortification: Vitamins, such as vitamin D, may be added to the milk to enhance its nutritional value.
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Packaging: The processed milk is then packaged into cartons, bottles, or other containers.
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Distribution: Finally, the packaged milk is shipped to grocery stores and other retail outlets for consumers to purchase.
In summary, getting dairy milk involves milking cows, cooling and storing the raw milk, transporting it to a processing plant, and pasteurizing, homogenizing, and packaging the milk before distributing it to stores.
