Cow To Carton

By Vardhman JainHurlstone Agricultural High

School

IntroductionEveryday in the world, we use a milk product, mostly without even realizing it. The mouth-watering caramel coated chocolate cake with a thin layer of cream you had for lunch uses milk as one of the ingredients. Cleopatra, the last Egyptian Queen even bathed in it.But have you ever wondered where milk comes from? This presentation explains how milk is produced in a fun and interactive way. Press Play to Start. Press the HOME button to go back to the next slide during any slide.

Click On An Image Below

Breeds

Meet Daisy, the one of a kind Jersey cow. Most dairy cows are milked twice or thrice a day. There are three main dairy cattle breeds used in Australia:

Jersey Friesian

Daisy The Cow

Illawarra

More Breeds

Here are four more breeds that are used in the dairy industry.

GuernseyAussie Red Ayrshire

Brown Swiss

The DairyHere is where most of the action occurs.

Cows are milked twice a day, once during the morning (6am) and once during the afternoon(5pm). Cows are brought in from one side and are stationed near suction cups. The operator pulls a lever which releases feed into the feed bin. While the cows are eating, the operator places a cup onto each of the four teats on the cow’s udder for milk extraction. When the cow is finished milking the operator removes the cups and sprays the udder with disinfectantThe cows then go back into the paddock where they are given fresh grass to eat.

The Dairy

On average, milking takes around 5 minutes per cow. Some dairies use a technique shown below to speed up the process

The farmer lines up the cows that come from the arrow into MS 1 and attaches the suction pipes. While they are being milked, he lines up more cows into MS 2. When the cows in MS 1 are finished being milked, he releases the cows and put those suction cups on MS 2 cows and repeats the cycle till all cows are milked.

Milking Station 1

Suction pipes hanging from Ceiling

Milking Station 2

Cows Release

Storage of Milk

Before the milk is sold to a milk company, it has to kept as close to 4 Degrees Celsius as possible. To achieve this, milk is kept in a silo or a vat for a maximum of 48 hours to ensure freshness. During this time, a truck from the milk company comes to collect the milk.

ABOVE: One means of milk storage, a vat!

The vat, it is cleaned and disinfected each time the milk is picked up by the tanker driver .

The Hurlstone Dairy

Below is a photo from the Hurlstone Dairy - where the magic begins.

Transportation

A truck comes from a milk company every 24-48 hours. The driver always tests a sample of the milk for three main criteria –

Temperature - How close is to 4 Degrees Celsius?Smell - Does it smell sweet or sour?Colour - How white it is?

If the milk is approved, it is pumped into the truck and taken to the production plant. These trucks are highly insulated to maintain the

temperature of the milk. There, all the milk from the different farms is pumped into the factory. In the factory, it is kept in vats and refrigerated

before it is processed.

Processing

After transportation, the milk is -Tested Again - Back on the farm, the driver took a sample. When the driver

arrived at the factory, another sample was taken. These samples can be used to check the quality of insulation of a truck by comparing the two. The farm sample is checked again in a lab to ensure the milk is suitable for processing.

Pasteurized - This technique kills harmful bacteria by heating milk to a temperature between 63 to 72 Degrees Celsius and cooling it immediately. This method was invented French chemist, Louis Pasteur.

Homogenized - Milk is a mixture of fat and water. When left to stand, it will form a creamy layer. Homogenization is the process of breaking up the fat globules so It is evenly distributed and doesn’t form a creamy layer. Centrifuge can be used as a method and another method is forcing the milk through a sieve

Processing

Homogenization Pasteurization

Processing - Watch It

Click the milk bottle to watch a video on milk processing once it enters the factory. Please note this video was made in the 1990s and some changes in technology may have occurred. Press Play if you would like to skip this video.

Further Processing

Here the milk can be cultured to form yoghurt or flavoured milk. Culturing yoghurt is a technique in which a small amount of yoghurt in milk to turn the milk into yoghurt.

This is also the time where the shelf life is increased by heating the milk to a higher temperature. This process is called ultra high temperature (UHT) treatment. Milk bottles or cartons that have UHT written on them use this technique.

ABOVE: UHT Treatment

Packaging

The milk is ready to be filled into bottles and delivered to shops where we customers can buy them.

From Cow to Carton is a long journey. Hundreds of farmers dedicate their farm only to serve the

community. Imagine a world without milk. No ice-cream. No chocolate. No cakes.

Packaging milk at 1-2°C Selling milk at stores.

Fun Facts

An average cow can produce between 4,000 to 10,000 litres of milk each year depending on the breed.An average Australian drinks 106.1 litres of milk each year. This means, one cow can provide enough milk for roughly 66 people each year.Studies show that milk can prevent many forms of heart problems as well as reduce chances of cancer.In South Australia, milk products outsell carbonated drinks like coke.

Below are some facts that will amaze you about the dairy industry

How is it Made?

Click the cheese and see “How Is It Made”. Press Play if you would like to skip the videos.

How is it Made?

Click the yoghurt and see “How Is It Made”. Press Play if you would like to skip the videos.

Mozzarella CheeseClick To Go Back To How Is It Made

YoghurtClick To Go Back To How Is It Made

The Last Slide?

This is the last slide. However, on your right are fun challenges you can do to test yourself. Press RESTART if you want to start this slideshow again.

Thank you for watching this slideshow.

Quiz

Game

Restart

GameWelcome to “Cow to Cartons”. Remember Daisy? This time, she is running a campaign to ensure that milk is delivered to the factory in the finest condition from the farm. But on her way to the factory, it started raining and the map got blurred. Help Daisy to get to the milk production plant to save the future of milk.

How to Play: Stick to the black path (road) and avoid being distracted by the fresh juicy green grass or it will be too late. Use your mouse’s cursor to move.Please note the game is not interactive in pdf format

Daisy’s Farm

Milk ProductionPlant

Please note the game unfortunately is not interactive in pdf format

You Win

As a winner of this challenge, you have earned AU$100. Click the button below to redeem your prize.

Click to get your AU$100

AU$100

Click to Back

You Lose

It isn’t over yet, try again. There is a prize if you accomplish the challenge.

Quiz

Remember all the facts that you learnt today. Now is the time to test that IQ of yours. Press Go to start.

There is no turning back. The Home and Next Buttons are disabled, you need to complete the quiz. There are 5 questions, all multiple-choice.

Go

Question 1

What temperature is milk kept at to stop and control the spread of bacterium?

4 Degrees Celsius

3 Degrees Celsius

50 Degrees Fahrenheit

4 Degrees Fahrenheit

Question 2

What is the process that kills bacteria when in a production plant?

Homogenization

Pasteurization

Bacteria-killingTechnique

Boil and Cool

Question 3

Which of these breeds is not a dairy cattle?

Jersey

Aussie Red

Angus

Friesian

Question 4

What is the name of the product that is obtained from the removal of milk proteins?

Chocolate

Permeates

Apple Juice

Cola

Question 5

Homogenization uses what technique?

Centrifuging

Centrafuging

Distillation

Globule

Congratulations

Congratulations, you passed. It wasn’t scary was it now.

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Try Again

It appears that your answer is incorrect. Please do that question again.

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Acknowledgements

• Milk Processing Information - www.pauls.com.au• Milk Processing images - www.emt-india_net• Design Ideas and great support- My family• Teacher - Mr. McAlpin

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