88 RELATIONSHIP WITH PEOPLE

MAMMALS 89

Milk Production
6.
ntil the 18th century, milk was a little-consumed product because it could be kept for only a few hours without spoiling. It was not easy to offer a supply of fresh milk to meet urban needs. Only in the 20th century, after the discovery of pasteurization, allowing milk to be preserved, did milk become a universally popular drink produced industrially.

HOMOGENIZATION ensures that the product is uniform in consistency. It consists of the dispersion of the milk's fat globules by means of friction created under very high pressure.

High-pressure streams of milk collide with a piston, reducing the size of the fat particles.

7.
Milk Pipeline

Piston

Smaller Particles

PASTEURIZATION ensures that potentially harmful microorganisms are eliminated from the milk but does not change the milk's properties. It begins with rapid heating from a source of indirect heat, followed by circulation through a cold pipe for quick cooling.

Louis Pasteur

1822-95 French chemist. Among other things, he discovered that the decomposition of food is caused by bacteria, and he invented the first ways to keep substances from spoiling.

HEATING

COOLING

8.
HOMOGENIZER WATER HEATER

Milk Entrance

BOTTLING Peroxide solutions are used to sterilize the containers, and reagent strips are used to ensure that no peroxide residue remains.

1.
MILKING AND MILK PRESERVATION AT THE FARM Mechanically milked milk comes out at about 99 F (37 C). It is immediately cooled to less than 39 F (4 C) to prevent spoilage.
Raw Sterilized Skimmed Cream Homogenized Pasteurized

KEY Milk Status

Hot Water 162 F (72 C)

Cold Water 39 F (4 C)

CONTROL ROOM The various steps of the processes carried out in modern plants are automated and controlled by computers from a central office.

COOLING ROOM

2.
COLLECTION The milk is pH controlled to prevent contamination, and it is removed from the farm in large tanker trucks.

3.

ANALYSIS Once in the plant, the phosphatase test is done: if it is positive, the milk is raw and has not been heated.

4.

RECEPTION AND STERILIZATION Milk is heated to between 135 and 154 F (57-68 C) for transportation or processing, eliminating germs while retaining the properties of raw milk.

HEAT EXCHANGE

Pasteurized, Homogenized Milk Tank

Skim Milk Tank

SEPARATOR

PACKER

REFRIGERATED TANKER

MECHANICAL MILKING
STEEL TEAT CUP Teat Vacuum Pump Milk The difference in pressure extracts the milk. Milk Hose

5.
MAIN DAIRY BREEDS
HOLSTEIN-FRIESIAN From Germany. For more than 300 years, these black and white cows have adapted to different climates. JERSEY The most widespread English breed. Its angular frame makes it ideal for milk production. AYRSHIRE From southwestern Scotland. The oldest of the milk breeds (17th century). They are notable for their red spots.

Milking Stall

SEPARATION Milk and cream are separated centrifugally. Next, milk products are obtained. For butter and whipped cream, the cream is heated to 260 F (127 C) to reduce its water content. For yogurt and cheese, proportions of milk and cream are mixed together and appropriate bacteria cultures are added. MILK PRODUCTS

SEALING MACHINE is maintained in aseptic conditions. Processing and expiration dates are stamped on the container.

ANNUAL PRODUCTION OF FRESH MILK

Internal layers of the separator where cream particles are decanted as grainy sediment

Pulsator Line

140
CHEESE YOGURT BUTTER

TEAT CUPS Milk Hose

ICE CREAM

CREAM

DULCE DE LECHE

Cream Tanks

FILLING MACHINE Except in the case of longlife milk, the machine fills containers that will allow the milk to be preserved for two weeks under adequately cold conditions.

billion gallons