Cow to Carton by Vardhman Jain Cream of the Crop 2009
Cow To Carton By Vardhman JainHurlstone Agricultural High School
IntroductionEveryday in the world, we use a milk product, mostly without evenrealizing it. The mouth-watering caramel coated chocolate cake witha thin layer of cream you had for lunch uses milk as one of theingredients. Cleopatra, the last Egyptian Queen even bathed in it.But have you ever wondered where milk comes from? Thispresentation explains how milk is produced in a fun and interactiveway.Press Play to Start. Press the HOME button to go back to the nextslide during any slide.
BreedsMeet Daisy, the one of a kind Jersey cow. Most dairy cows aremilked twice or thrice a day. There are three main dairy cattlebreeds used in Australia: Jersey Illawarra Friesian Daisy The Cow
More BreedsHere are four more breeds that are used in the dairy industry. Aussie Red Guernsey 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 disinfectant The 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 Milking Station 2Cows Suction pipes hanging from Ceiling Release Milking Station 1 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.
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.The vat, it is cleaned anddisinfected each time themilk is picked up by thetanker driver . ABOVE: One means of milk storage, a vat!
The Hurlstone DairyBelow is a photo from the Hurlstone Dairy - where the magicbegins.
TransportationA truck comes from a milk company every 24-48 hours. Thedriver 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.
ProcessingAfter transportation, the milk is - Tested Again - Back on the farm, the driver took a sample. When the driverarrived at the factory, another sample was taken. These samples can be used tocheck the quality of insulation of a truck by comparing the two. The farm sampleis checked again in a lab to ensure the milk is suitable for processing. Pasteurized - This technique kills harmful bacteria by heating milk to atemperature between 63 to 72 Degrees Celsius and cooling it immediately. Thismethod was invented French chemist, Louis Pasteur. Homogenized - Milk is a mixture of fat and water. When left to stand, it willform a creamy layer. Homogenization is the process of breaking up the fatglobules so It is evenly distributed and doesn’t form a creamy layer. Centrifugecan be used as a method and another method is forcing the milk through a sieve
Processing - Watch ItClick the milk bottle to watch a video on milk processing once itenters the factory. Please note this video was made in the 1990sand some changes in technology may have occurred. Press Playif you would like to skip this video.
Further ProcessingHere the milk can be cultured to form yoghurt or flavoured milk.Culturing yoghurt is a technique in which a small amount ofyoghurt in milk to turn the milk into yoghurt.This is also the time where the shelf life is increased by heatingthe milk to a higher temperature. This process is called ultra hightemperature (UHT) treatment. Milk bottles or cartons that haveUHT written on them use this technique. ABOVE: UHT Treatment
PackagingThe milk is ready to be filled into bottles and deliveredto 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 FactsBelow are some facts that will amaze you about the dairy industry 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.
How is it Made?Click the milk product you prefer and see “How Is It Made”. Press Play if youwould like to skip the videos.
Mozzarella Cheese Click To Go Back To How Is It Made
The Last Slide?This is the last slide. However, onyour right are fun challenges you can Gamedo to test yourself. Press RESTART ifyou want to start this slideshowagain. QuizThank you for watching thisslideshow. Restart
GameWelcome to “Cow to Cartons”. Remember Daisy? This time, sheis running a campaign to ensure that milk is delivered to thefactory in the finest condition from the farm. But on her way tothe factory, it started raining and the map got blurred. HelpDaisy to get to the milk production plant to save the future ofmilk.How to Play: Stick to the black path (road) and avoid beingdistracted by the fresh juicy green grass or it will be too late. Useyour mouse’s cursor to move.Please note the game is not interactive in pdf format
Please note the game unfortunately is not interactive in pdf format Milk Production PlantDaisy’s Farm
You WinAs a winner of this challenge, you have earned AU$100. Click thebutton below to redeem your prize. Click to get your AU$100
You LoseIt isn’t over yet, try again. There is a prize if you accomplish thechallenge.
QuizRemember all the facts that you learnt today. Now is the time totest that IQ of yours. Press Go to start.There is no turning back. The Home and Next Buttons aredisabled, you need to complete the quiz. There are 5 questions,all multiple-choice. Go
Question 1What temperature is milk kept at to stop and control the spreadof bacterium? 4 Degrees Celsius 50 Degrees Fahrenheit 3 Degrees Celsius 4 Degrees Fahrenheit
Question 2What is the process that kills bacteria when in a productionplant? Bacteria-killing Homogenization Technique Pasteurization Boil and Cool
Question 3Which of these breeds is not a dairy cattle? Jersey Angus Aussie Red Friesian
Question 4What is the name of the product that is obtained from theremoval of milk proteins? Chocolate Apple Juice Permeates Cola
Question 5Homogenization uses what technique? Centrifuging Distillation Centrafuging Globule
CongratulationsCongratulations, you passed. It wasn’t scary was it now. Back
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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
PLATINUM GOLD SILVER BRONZE MEDIA SPONSOR Gerringong & Albion Park Vet Clinic
This is aVardhman Jain production for the 2009