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Cow to carton

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Elizabeth Harris

on 20 November 2015

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Transcript of Cow to carton

Step 4
Milk is collected from the farm every 24 hours or 48 hours. Tanker drivers grade and if necessary reject milk based on tempature, or sight and smell. A representitive sample is collected from each farm pickup prior to being pumped onto the tanker. After collection milk is, transported to a factory sites and stored in refrigerated silos before processing
Milk's, Cow to carton
By: Neil. S

Step 1
Typically cows spend about 8 hours sleeping, or 8 hours chewing 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
Cows are normally milked at least twice a day. Milking time takes about 5 minutes each cow, depending on the type of machine and the amount of milk the cow is producing. Most dairies have enough machines to milk more than 20 cows at a time.
Step 3
Milk storage vats or silos a refrigarated can 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 or silos are agitated to make sure the milk remains cold, and that the milkfat does not seperate from the milk.
Step 5
Samples of milk are taken from farm vats or prior to collection and from bulk milker , the bulk milk tanker are tested for antibiotcs and tempature before the milk enters the factor processing area. Farm milk samples are tested, for milkfat, and protein. If milk is not approved for its standards it is rejected. Most of the farmers and paid on the quality of their milk.
Step 6
In the process of processing milk it includes Pasteurization, Homogenization, and Separation. 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 certain temperature for a certain period of time and than cooling it again.
Homogenization involves pushing the raw through an atomizer to form tiny particles to distribute the milk evenly, to stop the milkfat from floating to the top of the container.
Separation involves spinning milk through a centrifuge to separate the cream from the milk. After the separation, the cream and remaining milk are mixed again to provide the desired fat content for the different types of milk being produced.
Step 7

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
After packaging, the milk is ready for the customers, to be sold in the shops.
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