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Distribution process of Milk
Transcript of Distribution process of Milk
Step 2: Harvesting
Cows are usually milked twice a day; the time taken to milk a cow is generally estimated to be about 5 minutes per cow depending on the type of machinery used and of course also the amount of milk an individual cow is producing.
Step 3: Storing
Milk storage vats or silos are refrigerated and come in various shapes and sizes. Milk is usually stored on the farm at 39 degrees Fahrenheit, or colder, for no more than 48 hours. Vats and silos are agitated to make sure that the entire volume remains cold and that the 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: Transportation
Step 1: Rearing
Cows at a dairy farm usually spend their time eating, chewing their cud, sleeping and ruminating; in a number of dairy farms, cows roam around and eat fresh grass.
Many dairy farms utilize growth hormones as well as antibiotics through the rearing process to artificially increase a cow's milk production, also to reduce the level of them spreading around contagious diseases amongst one another.
Milk is collected from the farm every 24 or 48 hours; the tankers used have special stainless steel bodies which are heavily insulated to keep the milk cold during transportation to the processing factory. Milk tanker drivers are accredited milk graders, qualified 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 processing.
Step 5: Lab testing
Samples of milk are taken from farm vats prior to collection and from the bulk milk tanker upon arrival at the factory; samples from the bulk milk tanker are tested for antibiotics and temperature before the milk enters the factory processing area. Farm milk samples are tested for milk fat, protein, bulk milk cell count and bacteria count. If milk does not meet quality standards it is rejected. Most farmers are paid on the quality and composition of their milk.
Step 6: Processing
Whole milk, once approved for use, is pumped into storage silos where it undergoes pasteurization, homogenization, separation and further processing.
Pasteurization involves heating every particle of milk to a specific temperature for a specified period of time and cooling it again without allowing re-contamination.
Homogenization 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.
Separation involves spinning milk through a centrifuge to separate the cream from the milk. After separation, the cream and remaining milk are remixed to provide the desired fat content for the different types of milk being produced.
Further processing Includes micro-filtration, increasing the storage life by ultra high temperature (UHT) treatment, and mixing or culturing milk for flavored and yogurt products.
Step 7: Packaging
Now the milk is ready to be packaged for delivery to the stores. 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 to show how long the milk will stay fresh.
Step 8: Selling
After packaging, the milk is finally ready for the customers, and it is stored in a big, refrigerated room until it is delivered to stores to be sold.
The grey market is the collective system of unauthorized sales channels for products; grey market products may be less expensive than those bought through official distribution channels but are sometimes low-grade. The products may be counterfeit or have counterfeit parts, for example; they may be second-hand products or contain second-hand components that are represented as new. In some cases, grey market products are authentic but distributed illegally, perhaps to exploit variations in costs and prices in different parts of the world. Warranties, updates or other support are usually not available for grey market products.
The term grey market reflects the somewhat ambiguous middle-ground between the completely legal products sold on the white market and the clearly illegal products sold on the black market. In terms of milk, I believe that there is either none or a much lower number of grey markets operating in comparison to jeans; this is due to the fact that creating replica milk will not sell on as usual customers would much better prefer just to pop to their local supermarket and purchase the usual average priced milk as usual.