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Field to Fridge

The process of making milk all starts the field where Cows who produce the milk spend their day grazing. On average cows are milked twice a day, once in the morning and again in the evening, or when the cow’s udders are full. Once the milk has been collected, it is pasteurised, and for some products homogenised.
Pasteurisation involves heating the milk to 72°C for around 15 seconds and then immediately cooling it. This destroys any harmful bacteria and micro-organisms, whilst also extending the shelf life of the milk, keeping it fresher for longer.
Homogenisation is the process of passing milk through very fine nozzles under pressure, and this evenly distributes the cream that would otherwise float to the top of the bottle. This creates a smooth, creamy texture and velvety taste through the milk.
The difference between whole milk, semi-skimmed milk and skimmed milk is simply the amount of fat that the milk contains. To reduce the amount of fat for semi-skimmed and skimmed milk, a process called centrifugal separation is carried out. This separates the milk into cream and skimmed milk and the level of fat left in the milk depends on the end product that’s being made.
Once the milk is ready to be bottled, it is distributed into the necessary sized bottles ready to be delivered. Reusable glass milk bottles are washed and dried beforehand.