Whole milk, once approved for use, is pumped into storage silos where it undergoes pasteurisation, homogenisation and further processing.

Pasteurisation:

involves heating every particle of milk to a specific temperature for a specified period of time and cooling it again without allowing recontamination. Pasteurization is performed for two reasons;

1. Ensure all milk products are safe for human consumption by destroying all bacteria that may be harmful to health (pathogens).

2. Improve the keeping quality of milk by killing or inactivating some undesirable enzymes and spoilage bacteria.

Homogenisation:

Involves pushing the raw milk through an atomizer to form tiny particles so that the fat is dispersed evenly throughout the milk, stopping the fat from floating to the top of the container.

Further processing:

Includes, reducing the fat content by micro-filtration, increasing the storage life by ultra high temperature (UHT) treatment and mixing or culturing milk for flavoured and yoghurt products.