Cow’s milk flow diagram

Once the milk arrives at the industry, it is unloaded from the truck through a chute, passed through a filter that retains larger impurities (such as straw) and stored in a first tank. At this point, samples are taken from the milk received for various analyses. Among other things, they are determined:

All these analyses allow the industry to know the characteristics of the milk, something of great importance, since it helps to fix the price to be paid to the farmers and to decide the destination to be given to that milk.

Milk that is not going to be processed immediately is subjected to a thermization process. This consists of heating at a temperature of 63-65 ºC for 15 seconds to eliminate most of the microorganisms and ensure that the sporulated forms (resistant structures formed by some microorganisms) change to vegetative forms and can thus be more easily destroyed in subsequent treatments.

This process has already been extensively discussed in this blog. It simply consists of passing the milk through one or two valves that cause the fat globules to rupture. This makes the emulsion more stable, thus avoiding fat separation. If you have had the opportunity to taste milk that has not undergone this process, you will have noticed that the fat separates easily from the milk, especially when it is heated.

Milk Processing

The south, its lands, and the humidity of its fields, generates a rich amount of nutrients, which creates and allows the growth of the tender grass that feeds our cows, which graze in these green pastures, to produce a milk of great quality and flavor.

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Once the products are manufactured, they are rigorously controlled by microbiological, physicochemical and sensory methods to ensure the highest quality standards before reaching consumers. All stages of the process and their specific controls are backed up by auditable records to ensure the traceability of the milk and ingredients used in the manufacturing process, as well as the finished products distributed to the market.

How the milk is obtained

Our factory, located at the foot of the national road N-430, is in charge of processing the milk from our farm, we do not buy milk from other farmers. Every day, an isothermal tanker truck transports, from the farm to the factory, the milk needed to manufacture the products that day are in the production scheme.

If the milk is for yogurt and semi-skimmed milk, the cream is removed. Then we proceed to Pasteurization; heat treatment that consists of heating the milk for 15 seconds at 75º C. This treatment eliminates pathogenic bacteria and maintains the organoleptic properties and flavor of the fresh milk.

At Finca Cantarranas we also make yogurt from our fresh milk, which is why it has a different flavor and texture. It is manufactured in strawberry, lemon, coconut and banana flavors, also natural and natural sweetened, and our yogurt enriched with sheep’s milk. Finca Cantarranas yogurt is made with selected active lactic ferments and low in acidity, it is a yogurt with live bacteria, so it is necessary to keep it in the refrigerator. We have recently added to our range of yogurts the sweetened skimmed yogurt with strawberry flavor for consumers who want to enjoy a yogurt made with fresh milk but without fat or sugar.

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Milk production process flow diagram

Yogurt, also known as yogurt, yoghourt, yoghurt, yoghurt, yogurth or yagurt [note 1] – is a dairy product obtained by fermentation of milk[3] by bacteria of the genera Lactobacillus and Streptococcus. Several different strains are often used to achieve a more complete fermentation, mainly Streptococcus thermophilus, Lactobacillus delbrueckii ssp. bulgaricus, L. casei and Bifidobacterium bifidus.

Although it can be obtained from any type of milk, cow’s milk currently predominates as raw material. The fermentation of lactose into lactic acid gives yogurt its acidity and some of its flavor. This also helps people with lactose intolerance to consume it without suffering from digestive disorders.

Nomadic peoples transported the fresh milk they obtained from animals in sacks, usually made of goatskin. The heat and the contact of the milk with the goat skin favored the multiplication of acid bacteria that fermented the milk. The milk became a semi-solid, coagulated mass. Once the lactic ferment contained in those bags was consumed, they were filled again with fresh milk that was transformed again into fermented milk thanks to the preceding residues.[6] The milk became a semi-solid and coagulated mass.

By Rachel Robison

Rachel Robison is a blogger who collects information on court filings and notices.