Dairy Production

Steps of milk production

Milk production relies on many factors, with technology playing a big role. But the real question is: how do we keep making the process more efficient so more Aussies can enjoy this powerhouse of nutrition? Let’s break it down.

Step 1: Daily grazing

Cows thrive on routine, following a steady rhythm: 8 hours eating, 8 hours sleeping and the rest ruminating (a.k.a. chewing their cud). Oh, the good life. To keep their diet fresh and balanced, they’re usually moved to a new paddock after each milking—once in the morning and again in the evening. Alongside fresh grass, they may also get grain during milking and hay or silage when pasture is in short supply.

Step 2: Milking the cow

Cows are generally milked twice a day, though high-producing herds may be milked up to three times daily. Milking typically occurs early in the morning (think, 6am) and in the evening (5pm) and takes approximately 5 minutes per cow, depending on the machine and the cow's milk production.

To keep things running smoothly, most dairies are equipped with milking machines that can milk 20 to 40 cows at the same time. This minimises wait times for the herd. These machines replicate the natural sucking action of a calf by creating a pulsating vacuum around the teat, encouraging the milk to flow from the udder.

Step 3: Storing milk

Milk is stored in refrigerated vats or silos on the farm at a temperature of 4^°C or below for no longer than 48 hours. These storage units are equipped with agitators to ensure uniform cooling and prevent milkfat from separating. Hygiene is key. Once milk is collected, every part of the system—from the vats to the stainless-steel pipes—is thoroughly cleaned, ready for the next milking session.

Step 4: Transporting milk

Milk is collected from farms every 24 to 48 hours by specialised tankers. These tankers have insulated stainless-steel bodies that keep the milk cold during transit to the processing factory. Accredited milk graders drive these tankers and assess milk quality based on temperature, appearance and smell before collection. If the milk fails these tests, it’s rejected—no ifs ands, or buts.

A representative sample is taken from each farm pickup for further quality analysis. Once collected, milk is transported to processing factories and stored in refrigerated silos until further processing begins. 

Step 5: Laboratory testing

Before milk makes its way to your fridge, it goes through a series of rigorous checks to ensure it meets the highest standards. Samples of milk are taken from farm vats before collection and from bulk milk tankers upon arrival at the factory. These samples are tested for antibiotics and temperature before the milk enters the processing area.

Farm samples are also analysed for milkfat, protein content, bulk milk cell count and bacterial load. Milk that does not meet quality standards is rejected, as it cannot be used in premium products. For farmers, quality is their livelihood. They’re paid based on the quality and composition of their milk, which makes accurate sample collection and storage critical.

Once approved, whole milk is pumped into storage silos and undergoes several processing steps, including pasteurisation and homogenisation.

Step 6: Pasteurisation

Pasteurisation involves heating milk to 72^°C for at least 15 seconds before cooling it immediately. This process destroys harmful bacteria and microorganisms, ensuring safety and extending the milk’s shelf life.

Step 7: Homogenisation

During homogenisation, milk is forced through fine nozzles under pressure, evenly dispersing fat globules. It’s the dairy world’s way of keeping things smooth and balanced. This prevents cream from separating and rising to the top, resulting in a smoother, more consistent texture and taste. Some manufacturers still offer unhomogenised milk for those who prefer cream to rise naturally to the top of the bottle.

Step 8: Further processing

Depending on the final product, milk can go through a few extra steps. Need a longer shelf life? A creamier texture? A flavour boost? There’s a process for that. For example, micro-filtration reduces the fat content, ultra-high temperature (UHT) treatment extends the shelf life and culturing creates flavoured or yogurt products.

Step 9: Distributing and selling Milk

Once processed, milk is transported in refrigerated trucks to retailers. From farm to fridge, every step is designed to make sure your milk is ready when you are. n Australia, there is more milk produced than needed for people to drink, so extra milk is sent to other countries. About one-third of Australia’s milk is exported to places like China, Japan, Indonesia, Malaysia and Singapore. While Australia only makes 1% of the world’s milk, it is still a big player in the global dairy market, ranking fifth in exports. Most of Australia's milk goes to Asia, where more people are buying dairy products as they grow wealthier.