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Milk From The Farm to SHOPS
Transcript of Milk From The Farm to SHOPS
Step 1: Grazing
Typically cows spend 8 hours eating, 8 hours sleeping, and 8 hours chewing on their cud. Cows are usually provided with a fresh paddock of grass in the morning after milking and another fresh paddock of grass in the evening after milking. They may also be fed some grain in the dairy while being milked and Hay or Silage if there is not enough grass available.
Step 2: Harvesting Milk
Cows are normally milked 2 times per day, however some high producing cows get milked 3 times per day. Normally cows are milked at about 6 am in the morning and again at about 5 pm in the evening. Milking time takes about 5 minutes per cow but depends on the type of machine and the amount of milk the cow is producing. Most dairies have enough machines to milk 20 to 40 cows at one time, reducing the amount of time the cows wait to be milked.
Step 3: Storing Milk
Milk storage's vats or silos are refrigerated and come in various shapes and sizes. Milk is stored on farms at 4 degrees Celsius and less for no longer than 48 hours. Vats and silos are agitated to make sure that the entire volume remains cold and milk fat does not separate from the milk. After milk has been collected, storage vats and stainless steel pipes are thoroughly cleaned before the farmer milks again.
Step 4: Transporting Milk
Milk is collected from the farms every 24 or 48 hours. The tankers that are used have a special stainless steal body which are heavily insulated to keep the milk cold during transportation to the processing factory. Milk tanker drivers are accredited milk graders, which allows them to evaluate the milk prior to collection. Tanker drivers grade and if necessary reject milk based on temperature, sight and smell. A representative sample is collected from each farm pickup prior to being pumped onto the tanker. After collection, milk is transported to factory sites and stored in refrigerated silos before being processing.
Step 5: Laboratory Testing
Milk From The Farm to Shops!
By Giwoon Ok
Sample of milk are taken from vats prior to collection and from the milk tanker and arrival at the factory samples of bulk milk tanker are trusted for antibiotics and temperature before the milk enters the factory processing area. Farm milk samples are tested for milkfat/protein/bulk milk cell count and bacteria count. If milk is unsuitable for our quality products the milk will be rejected. Most farmers are paid on quality and composition of their milk and it is extremely important that these samples are collected and stored correctly.
Step 6: Processing Milk
Processing milk is whole milk once approve for use is pumped into storage silos where it under goes Presbyterian homogenization and further processing. Pasteurization is preformed with 2 reason. 1. Ensure all milk products are safe for human consumption by destroying all bacteria that may be harmful to health (pathogens).2. Improve the keeping quality of milk by killing or inactivating some undesirable enzymes and spoilage bacteria.
Step 7: Distributing and Selling
Then milk is sent off in refrigerated trucks, to your favorite store for sale!
Thank you for watching thank you!!