Process of milk from collection to consumer
The milk processing journey starts with the collection of milk from farms, followed by transport to a processing plant where it undergoes testing, chilling, and cleaning. Inside the plant, milk is often separated into cream and skim milk, then homogenized and pasteurized to kill bacteria and ensure a uniform consistency. Finally, it is packaged and distributed to stores for consumers.
Farm Level
1. Milking: Farmers milk their cows, often by hand, and collect the milk in pails and then into transport cans (typically 40-50 litre aluminium or plastic).
2. Initial Hygiene: The milk is kept covered and in the shade to minimize temperature rise and prevent contamination. The containers must be clean and sanitized.
Village Collection Store (VLCC) Level
1. Reception and Weighing : Farmers transport their milk (by foot, bicycle, etc.) to the local VLCC, where it is weighed, and the quantity recorded.
2. Quality Testing : The VLCC operator conducts quality control tests, typically using an Automatic Milk Collection Unit (AMCU) which measures the fat content and solids-non-fat (SNF) to determine the price paid to the farmer. Milk that doesn't meet quality standards may be rejected.
3. Bulking and Storage/Cooling : Accepted milk from various farmers is pooled into a larger storage tank. Depending on the available infrastructure, the milk may be cooled to below 4°C (39°F) in a bulk milk cooler or can cooler to preserve its freshness and inhibit bacterial growth. In some cases, a preservation system like the lactoperoxidase system may be used if immediate cooling is not feasible.
4. Payment : The system generates a payment slip for the farmer based on the quantity and quality of the milk supplied, ensuring fair and transparent transactions.
Transportation to the Processing Plant
The bulked milk from the VLCC is collected by an insulated milk tanker truck, often daily or twice daily, for transport to the main dairy processing plant. The milk is kept chilled during this journey to prevent spoilage.
At the processing plant
Filtration : Raw milk is filtered to remove any impurities.
Separation : Milk fat can be separated to standardize the fat content for different types of milk or to make products like cream.
Homogenization : The milk is homogenized to break down fat globules, which prevents them from separating and forming a cream layer on top.
Pasteurization : The milk is heated and then rapidly cooled to kill harmful bacteria, making it safe for consumption. For products with a longer shelf life, a process called Ultra-High Temperature (UHT) treatment may be used.
To the consumer
Packaging : The processed milk is filled into containers under strict hygienic conditions to prevent contamination.
Storage : Packaged milk is often kept in cold storage to maintain freshness.
Distribution : A final truck delivers the packaged milk to retail stores for consumers to purchase
