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Elise's Technology

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by

Elizabeth Harris

on 23 November 2015

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Transcript of Elise's Technology

Milk: Cow to Carton
Step 1

COWS GRAZING

8 hours eating, 8 hours sleeping and 8 hours ruminating or chewing their cud.
Cows provided with a fresh paddock of grass in the morning after milking and evening after milking
They are fed some grain in the dairy while being milked

Step 2

STORING MILK

Storage vats are refrigerated and come in various shapes and sizes. Milk is stored on farm at 4 degrees celsius and for no longer than 48 hours
Vats are adjusted to make sure that the entire volume remains cold and the milkfat 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 3
Step 5
Packaging

The milk travels through pipes to the automatic packaging machines that fills and seals the milk into paper cartons or plastic jugs. As the containers move through the assembly line a date is printed on each of them.
Technology Machine

COLLECTING MILK

Cows milked 2 times per day, high producing herds are milked 3 times per day. Cows are milked at about 6 am and 5 pm this takes about 5 minutes per cow
Dairies have enough machines to milk 20 to 40 cows at one time,



TRANSPORTING MILK

Milk is collected from the farm every 24 or 48 hours.
Tankers that are used have a special stainless steel body which are heavily insulated to keep the milk cold during transportation to the processing factory. Tanker drivers 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.

Laboratory Testing

Samples are taken from farm vats prior to collection and from the bulk milk Samples from the bulk milk tanker are tested for antibiotic and temperature before the milk enters the factory processing area.
Farm milk samples are tested for milkfat/protein/bulk milk cell count and bacteria 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.

PROCESSING MILK

Once approved for use, is pumped into storage silos where it under goes further processing.
Pasteurisation:
Involves heating every particle of milk to a specific temperature for a specified period of time and cooling it again. Pasteurization is performed for two reasons;
1. Ensure all milk products are safe for human consumption by destroying all bacteria that may be harmful to health.
2. Improve the keeping quality of milk by killing or inactivating some undesirable spoilage bacteria.
Homogenisation:
Involves pushing the raw milk through an atomizer to form tiny particles so that the fat is dispersed evenly throughout the milk, stopping the fat from floating to the top of the container.
Further processing:
Includes, reducing the fat content by micro-filtration, increasing the storage life temperature treatment and mixing or culturing milk for flavoured and yoghurt products.

Distribution and Selling

After packaging milk is stored in a large refrigerated room until shop delivery where milk is transported into refrigerated trucks which transport milk to shops for selling.
By: Elise Beane
Step 6
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Full transcript