Organic Milk Process

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Organic Milk Process

• The process that gives Pure milk a longer shelf
  life is called ultrahigh temperature
  (UHT) processing or treatment, in which milk is
  heated to 280 degrees Fahrenheit (138 degrees
  Celsius) for two to four seconds, killing any
  bacteria in it. Compare that to pasteurization,
  the standard preservation process.

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Pasteurization

• A raw milk must be pasteurized. This means it
  goes through a controlled process of heating and
  re-cooling to slow down the growth of bacteria
  and keep it from spoiling too quickly.

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Separation and Standardization

• Milk separation refers to the process of
  separating some or all of the cream from the milk
  to produce the different milk types we like to
  drink. Standardization simply ensures the fat
  content remains consistent over time, by ironing
  out the variability of milk collected from the
  farm.

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Homogenization

• Homogenized involves passing it through a small
  hole at very high pressure so the fat globules
  break down and disperse. After homogenization,
  the milk wont separate again, which means no
  more scooping out the creamy layer at the top of
  your full-fat bottle.

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Chilling

• The milk is kept at a constant cool temperature
  to keep bacteria levels low.

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Bottling

• Under the bottling process each bottle is
  granted its hard-earned organic label, to make
  it easy for you to identify when you are
  shopping.  its not just the farm that must be
  certified organic and go through an annual
  inspection, but the milk tanker and the dairy
  does too. This is to ensure that they have the
  procedures in place to keep the transport and
  bottling process completely separate from
  non-organic milk.

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