Temporary milk storage
Milk coming from the cow is transported to a nearby storage vessel by the airflow leaking around the cups on the cow or by a special "air inlet" (5-10 l/min free air) in the claw. From there it is pumped by a mechanical pump and cooled by a heat exchanger. The milk is then stored in a large vat, or bulk tank, which is usually refrigerated until collection for processing.
Processing facilities
Topics:
Pasteurization, homogenization
Cream extraction
Cheese making
Buttermaking
Caseinmaking
Yogurt processing
Waste disposal
Manure spreader going to the field from a dairy farm, Elba, New York.
In countries where cows are grazed outside year-round there is little waste disposal to deal with. The most concentrated waste is at the milking shed where the animal waste is liquefied (during the water-washing process) and allowed to flow by gravity, or pumped, into composting ponds with anaerobic bacteria to consume the solids. The processed water and nutrients are then pumped back onto the pasture as irrigation and fertilizer. Surplus animals are slaughtered for processed meat and other rendered products.
In the associated milk processing factories most of the waste is washing water that is treated, usually by composting, and returned to waterways. This is much different from half a century ago when the main products were butter, cheese and casein, and the rest of the milk had to be disposed of as waste (sometimes as animal feed).
In areas where cows are housed all year round the waste problem is difficult because of the amount of feed that is bought in and the amount of bedding material that also has to be removed and composted. The size of the problem can be understood by standing downwind of the barns where such dairying goes on.
In many cases modern farms have very large quantities of milk to be transported to a factory for processing. If anything goes wrong with the milking, transport or processing facilities it can be a major disaster trying to dispose of enormous quantities of milk. If a road tanker overturns on a road the rescue crew is looking at accommodating the spill of 10 to 20 thousand gallons of milk (45 to 90 thousand litres) without allowing any into the waterways. A derailed rail tanker-train may involve 10 times that amount. Without refrigeration, milk is a fragile commodity and it is very damaging to the environment in its raw state. A widespread electrical power blackout is another disaster for the dairy industry because both milking and processing facilities are affected.
In dairy-intensive areas the simplest way of disposing of large quantities of milk has been to dig a large hole in the ground and allow the clay to filter the milk solids as it soaks away. This is not very satisfactory.
Associated diseases
Mastitis can also be a common disease found in milk which cause it to go off very quickly and has a horrible sour taste.
Leptospirosis is one of the most common debilitating diseases of milkers, made somewhat worse since the introduction of herringbone sheds because of unavoidable direct contact with bovine urine
Cowpox is one of the helpful diseases; it is barely harmful to humans and tends to inoculate them against other poxes such as chickenpox
Tuberculosis (TB) is able to be transmitted from cattle mainly via milk products that are unpasteurised and many dairy-producing families consume milk that way. In the important dairy exporting countries TB has been eradicated from herds by testing for the disease and culling suspected animals
Brucellosis is a bacterial disease transmitted to humans by dairy products and direct animal contact. In the important dairy exporting countries Brucellosis has been eradicated from herds by testing for the disease and culling suspected animals
Listeria is a bacterial disease associated with unpasteurised milk and can affect some cheeses made in traditional ways. Careful observance of the traditional cheesemaking methods achieves reasonable protection for the consumer
Johne's Disease (pronounced "yo-knees") is a contagious, chronic and sometimes fatal infection in ruminants caused by a bacterium named Mycobacterium avium subspecies paratuberculosis (M. paratuberculosis). The bacteria is present in retail milk and is believed by some researchers to be the primary cause of Crohn's disease in humans. This disease is not known to infect animals in Australia and New Zealand.
Milk coming from the cow is transported to a nearby storage vessel by the airflow leaking around the cups on the cow or by a special "air inlet" (5-10 l/min free air) in the claw. From there it is pumped by a mechanical pump and cooled by a heat exchanger. The milk is then stored in a large vat, or bulk tank, which is usually refrigerated until collection for processing.
Processing facilities
Topics:
Pasteurization, homogenization
Cream extraction
Cheese making
Buttermaking
Caseinmaking
Yogurt processing
Waste disposal
Manure spreader going to the field from a dairy farm, Elba, New York.
In countries where cows are grazed outside year-round there is little waste disposal to deal with. The most concentrated waste is at the milking shed where the animal waste is liquefied (during the water-washing process) and allowed to flow by gravity, or pumped, into composting ponds with anaerobic bacteria to consume the solids. The processed water and nutrients are then pumped back onto the pasture as irrigation and fertilizer. Surplus animals are slaughtered for processed meat and other rendered products.
In the associated milk processing factories most of the waste is washing water that is treated, usually by composting, and returned to waterways. This is much different from half a century ago when the main products were butter, cheese and casein, and the rest of the milk had to be disposed of as waste (sometimes as animal feed).
In areas where cows are housed all year round the waste problem is difficult because of the amount of feed that is bought in and the amount of bedding material that also has to be removed and composted. The size of the problem can be understood by standing downwind of the barns where such dairying goes on.
In many cases modern farms have very large quantities of milk to be transported to a factory for processing. If anything goes wrong with the milking, transport or processing facilities it can be a major disaster trying to dispose of enormous quantities of milk. If a road tanker overturns on a road the rescue crew is looking at accommodating the spill of 10 to 20 thousand gallons of milk (45 to 90 thousand litres) without allowing any into the waterways. A derailed rail tanker-train may involve 10 times that amount. Without refrigeration, milk is a fragile commodity and it is very damaging to the environment in its raw state. A widespread electrical power blackout is another disaster for the dairy industry because both milking and processing facilities are affected.
In dairy-intensive areas the simplest way of disposing of large quantities of milk has been to dig a large hole in the ground and allow the clay to filter the milk solids as it soaks away. This is not very satisfactory.
Associated diseases
Mastitis can also be a common disease found in milk which cause it to go off very quickly and has a horrible sour taste.
Leptospirosis is one of the most common debilitating diseases of milkers, made somewhat worse since the introduction of herringbone sheds because of unavoidable direct contact with bovine urine
Cowpox is one of the helpful diseases; it is barely harmful to humans and tends to inoculate them against other poxes such as chickenpox
Tuberculosis (TB) is able to be transmitted from cattle mainly via milk products that are unpasteurised and many dairy-producing families consume milk that way. In the important dairy exporting countries TB has been eradicated from herds by testing for the disease and culling suspected animals
Brucellosis is a bacterial disease transmitted to humans by dairy products and direct animal contact. In the important dairy exporting countries Brucellosis has been eradicated from herds by testing for the disease and culling suspected animals
Listeria is a bacterial disease associated with unpasteurised milk and can affect some cheeses made in traditional ways. Careful observance of the traditional cheesemaking methods achieves reasonable protection for the consumer
Johne's Disease (pronounced "yo-knees") is a contagious, chronic and sometimes fatal infection in ruminants caused by a bacterium named Mycobacterium avium subspecies paratuberculosis (M. paratuberculosis). The bacteria is present in retail milk and is believed by some researchers to be the primary cause of Crohn's disease in humans. This disease is not known to infect animals in Australia and New Zealand.
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