Processing milk
Milk is picked up from multiple dairy farms before delivery to the processing plant. Immediately upon arrival, each truckload of milk is tested again to make sure it is 100% free from antibiotics and growth hormones.
The milk is then pasteurised. The pasteurisation process heats milk to 72 degrees for a few seconds before rapidly cooling it back down to 4 degrees to kill any low-level bacteria that might pose a risk to human health. After the milk is pasteurised, it goes through a separator which spins milk at an ultra-high-speed to separate out the cream from the milk.
Milk finally undergoes a process called homogenisation, which breaks milk fat into small particles that remain evenly dispersed throughout the milk. Without homogenisation, cream would rise to the top of the milk jug.
After milk has been processed, the milk plant’s tanks and pipes are given a full clean.