From the silo holding tanks the raw milk is pumped through a heat exchanger
system which heats up the milk. It then goes through a Separator
that separates the milk into skim milk and cream. This separation
process allows for the next step called Standardization. Cream or
milk fat is added back to the skim milk according to regulated specifications
to give the various types of milk available such as Homogenized,
2% and 1%. Vitamin A and D are also added to the product. All other
nutrients and vitamins found naturally in milk remain.
Once the type of milk is determined it then goes through
a Homogenizer. Homogenized means the same all the way through. This
process adds pressure and prevents the cream from separating by
breaking down the milk fat globules into uniform sizes.
All milk produced at the plant is heat pasteurized. The
Pasteurizer heats the milk to 176 degrees Fahrenheit-destroying
microorganisms in the milk. It is then pumped through a cooling
system that lowers the temperature of the milk very quickly to less
than 40 degrees Fahrenheit. It takes approximately 4 minutes to
go through the pasteurization process. From here the milk is sent
to the pasteurized surge tanks which feed the filling machines.
In all, the plant processes millions of litres of milk in a year.
|
