Vacuum equipment has also been installed with the latest pasteurization units to remove any gases which might give milk an off-fiavor. Milk is now ready to be homogenized, a process which reduces milk fat globules from a size of 5 microns down to 2 microns or less. Cream will not rise on homogenized milk, and butterfat will not churn out. The milk tastes richer, it's more uniform, and is easier to digest because the curd is softened. Bottling and cartoning milk is the most refined process in the route from dairy farm to consumer.
All steps involve automatic equipment to save time and labor.
After bottling, the milk is stored for a short time in the plant or goes to stores or home delivery trucks. Things to Do 1. Visit a dairy. Visit a butter or cheese plant. Find out why milk is fortified with vitamin D. 5.