What happens to milk once it leaves the farm?
Once milk leaves the farm, it’s transported to a processor—usually within 24 hours—where it’s pasteurised for safety. From there, it’s used to create various dairy products, including favourites like yoghurt, cheese, and UHT milk.
Last updated 30/01/2025
Once cows are milked, the milk collected is stored in large, refrigerated vats on the farm. Within 24-48 hours of collection, tankers take the milk to the processor, where it's pasteurised. The milk is tested before processing to ensure it meets strict requirements and is safe for consumption.
Curious what pasteurisation is? It’s the process whereby milk is partially sterilised to ensure it is safe for human consumption. It also improves the shelf-life of the milk and other dairy products made from it. When we talk about conventional pasteurisation, that involves heating milk to 72°C for no less than 15 seconds then cooling immediately, destroying any harmful bacteria and microorganisms.
Another common technique is homogenisation. This process passes the milk under pressure through very fine nozzles, evenly dispersing the fat globules. The result? A smooth, creamy texture without the cream separating and rising to the top.
If milk is being used for other products, it will go through different production techniques—like ultra-high temperature (UHT) treatment for long-life milk, fermentation for yoghurts, or spray drying to make milk powders.
From farm to table, it’s all yours for the taking and enjoying!
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