MAKING MILK
The stages that make milk safe to drink
1 MILKING
A single dairy cow can produce around 28 litres of milk per day, which is extracted via vacuum cups attached to the udders.
2 TEMPERATURE
Milk is typically heated to around 74 degrees Celsius for 20 seconds.
3 PASTEURISATION
Milk-filled pipes are surrounded by water at two different temperatures – one to heat the milk and the other to cool it back down to four degrees Celsius.
4 DESTRUCTION
The proteins and enzymes in spoilage microorganisms are denatured and broken down, ultimately killing them.
5 SEPARATION
Milk is spun to separate and remove fat to make the variety of milks on store shelves, such as semi-skimmed.
6 HOMOGENISATION
Pressure is applied to the milk to prevent cream separation and to blend the mixture together.
7 STORAGE
Pasteurised milk is transported and stored at five degrees Celsius or less.
8 BOTTLING
Pasteurised milk is packaged into sterilised bottles or cartons and stamped with an expiry date of up to two weeks.