The Dairy.ProductionAfter milking, the milk is cooled then tested to be antibiotic free. It is then pumped to our raw milk storage tank where it is cooked and held until processing time (normally the same day). At this point our equipment is being warmed up, the separator which is basically a big centerfuge to separate milk from cream is speeding up and all tanks are being sanitized with Matrix, a state of the art chemical sanitizer from Ecolab, our chemical supply company. The Pasteurizer or H.T.S.T. (High temperature short time) is being brought up to the correct temperatures. Tests are being recorded for the state inspectors to confirm that our equipment is working properly. Everything done with the H.T.S.T is recorded on a daily production chart for later review by the state. Now with the equipment ready and sanitized, crates are being washed, employees are ready to begin the days production. To follow the milk from the beginning we must start with the raw milk tank. Milk is kept below 38 degrees Fahrenheit and will now be thoroughly mixed. For Fat free and Low fat milk, the raw milk is sent to the separator which as described before is a centrifuge, Heavy cream is lighter then skim milk and thus is separated. HC is sent to a cooling tank to be used at a later time and the skim milk is sent on to the Pasteurizer. The H.T.S.T is a very complex machine but works on a basic theory. To Heat the milk to a certain temperature which the state inspectors predetermine, to kill harmful bacteria, held for so many seconds and then cooled to temperatures that protect the quality of the milk. In the middle of this process there is the Homogenizer. The homogenizers’ job is to break down fat globular to make the milk even and uniform. Normally Cream rises and separates in un-homogenized milk. Now that the milk pasteurized and homogenized, it is sent to a cooled Pasteurized tank, and is ready to be bottled. The product is sent to either the bottle filler or the bag filler, which fills 3 or 5 gallon containers for use in various cafeterias and restaurants. Our various other products are similarly processed. Half and half is carefully blended milk and cream. Our chocolate milk is a mix of our Jersey milk and a custom-made natural chocolate syrup. All bottled milk is immediately placed in our cooler and ready for delivery. After production is finished, all equipment is either broken down for washing in our COP. sink (Clean out of place) or washed by our state of the art CIP. (clean in place) system designed by Ecolab Inc. |
