The Processes Involved in Dairy Farming

AHMEDABAD, India - Jan. 29, 2016 - PRLog -- All the milk that is sold through shops are processed and prepared from the dairy farm. Running a dairy farm at this age requires more skill and training than it was required before such developments in the field of technology. By incorporating the technology into the farming business, the profits can be increased on a large scale. The life of a dairy farmer starts early in the morning and ends late at night. But here we will be discussing about the things that are happening in a dairy farm on a daily basis.

The first thing that is done in a day is to prepare the cattle for milking. This is usually done before the dawn. For this the cows will be taken to the milking shed where they will be given a drink and then milked. The process of milking is preformed in two different ways. One is the manual milking which takes time, and the milking done using modern suction devices. They are more efficient in getting the milk at a faster rate. Once the cows are milked they will be taken back to their shelter.

In most of the farms, cows are milked two times in a day. This will be reduced to once in a day during the summer season when the production of milk is comparatively less than that of the autumn season. The milk obtained from the cows is transferred to the processing plant in large refrigerated containers. It is required to test the temperature and flavor of the milk before it leaves to the processing plant. All the milk that reaches the processing plant will be poured into large tanks for the process of clarification.

This is a process which separates most of the bacteria from the milk. This is done by spinning the milk in large vats for a specified time. Then the milk will be separated as heavy and light milk. Then a calculated amount of Vitamin A and vitamin D will be added to the clarified milk. This milk is then taken for pasteurizing. This is a process which includes heating of milk at a constant rate of 60 degrees for killing the bacteria. Finally the milk is homogenized for breaking the fat particles and then will be packed in cartons and containers for selling through shops.

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