Whole milk contains all the components of raw milk, including the fat. Here's how we get that whole milk:
The Process of Making Whole Milk
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Raw Milk Collection: The process begins with the delivery of raw milk from dairy farms to a processing facility. This raw milk contains all its natural components – water, proteins, lactose, and fat.
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Fat Separation (Centrifugation): A centrifuge separates the fat (cream) from the rest of the milk (skim milk). This process utilizes the difference in density between the fat globules and the other components. The higher density skim milk settles at the bottom while the lighter cream rises to the top.
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Blending for Whole Milk: The separated cream and skim milk are then recombined in a specific ratio to create whole milk. This ratio determines the fat content of the final product. A batch tank is filled with the reconstituted whole milk. Excess cream is kept separately for other uses, such as making butter or cream.
Key Components and Their Roles
- Raw Milk: The starting point, containing all natural components, including fat.
- Centrifuge: The machine that separates the fat (cream) from the rest of the milk.
- Skim Milk: The milk remaining after the fat has been removed.
- Cream: The fatty component separated from the milk by centrifugation.
- Batch Tank: Used for storing and holding the finished whole milk.
