If you’re like me, you can’t eat a chocolate chip cookie without a tall glass of cold milk. But have you ever wondered how a gallon of Michigan milk travels from the farm to your table? I spoke with Joe Kinville, of Guernsey Farms Dairy in Northville, Michigan, who explained a day in the life of a gallon of Michigan milk.
First and foremost? “Every drop of Michigan milk we handle goes through a meticulous process to ensure its quality and safety,” says Kinville, who serves as the Northville, Michigan, dairy’s quality assurance manager.
From cow care to storage
Milk’s journey begins on the farm where cows are milked. Guernsey Farms Dairy does not house its own cows; instead, it gets its milk from a farm co-op in nearby Grand Rapids. “Farm co-ops are a common practice in the dairy industry,” Kinville explains.
A farm cooperative or “co-op” is a member-owned organization where farmers pool resources to collectively buy supplies, market products and manage agricultural operations.
Michigan dairy farmers adhere to strict animal care standards, ensuring the best quality raw milk. “Happy cows make good milk,” says Kinville. “It’s an old saying, but it’s true.”
Once collected from the cow, the raw milk is immediately cooled and stored in refrigerated storage tanks. This rapid cooling process is critical in maintaining the integrity of the milk.
“Milk never touches human hands; it’s all about maintaining hygiene and safety,” explains Kinville.
The processing stage
Upon arrival at the Guernsey Farms Dairy, the milk undergoes a series of steps to guarantee its freshness and quality.
Each day, the team decides what type of milk to produce, using massive 1,000-gallon tanks, says Kinville. These tanks are where everything starts before being pasteurized.
The milk is first run through a separator, where centrifugal force divides the cream from the skim milk. “Remember those carnival rides that spin you around inside a big circle? That’s how we separate the milk,” Kinville says.
This process results in milk with 4% butterfat, which is then separated into different tanks for cream and skim milk. From there, the blending begins.
Kinville describes the important three-part process which helps maintain quality and consistency:
- Standardization: This process separates the skimmed milk from the cream. “This is where we blend these components in different ratios to produce various types of milk, like 2% and low-fat,” says Kinville.
- Pasteurization: Next, the milk is heated to kill any harmful bacteria. “It’s a time-tested process that ensures our milk is safe for consumption and extends the shelf life of the milk,” Kinville adds.
- Homogenization: This step breaks down the milk fat into smaller particles, preventing it from separating and ensuring a consistent texture.
Keeping it safe, fresh and delicious
Before processing, each batch of milk undergoes rigorous quality inspections. “The first thing we do when the tanker arrives at the plant with the milk is to check for antibiotics and any contaminants. Once these tests are passed, we proceed with processing,” Kinville explains. In addition, the state of Michigan conducts monthly tests to ensure compliance with safety standards.
Cleanliness is paramount at Guernsey Farms Dairy. They use a Clean-In-Place, or CIP, system that employs precise chemical concentrations and temperatures to clean equipment. However, Joe’s team also manually cleans parts of the plant to ensure thoroughness.
“Our cleaning crew gets eyes on things every single day. It’s a mix of technology and hands-on effort,” Kinville notes. “One of my main jobs is making sure that everything is clean at all times.”
Maintaining the right temperature is vital for milk quality. Guernsey Farms Dairy uses advanced refrigeration techniques involving ammonia and Freon to keep the milk at 34 degrees, even though the state’s standards require 45 degrees.
“It costs more to maintain this lower temperature, but it’s worth it for the quality,” Kinville emphasizes. “My grandfather, who started this business in the 1940s, had a sign in his office that said ‘Guernsey Farms Dairy: It’s Fresher.’ We still live by that slogan.”
Milk on the move
Once the milk has been thoroughly processed and pasteurized, it’s time to transfer it to the distributor’s trucks that will take the milk to market. Michigan milk typically goes from farm to store in 48 hours.
Kinville says that their milk has a rapid turnaround time once they receive it from the farm.
“A raw milk delivery I’m handling at 4 a.m. is going out to our distributor by 2 p.m. that day,” he says. “That’s fresh.”
One way Guernsey ensures optimum freshness is through strict temperature control during transportation. This to prevent heat shock, which could affect milk’s shelf life.
“We only partner with trusted distributors who we know keep a consistently cold truck,” says Kinville.
Michigan milk is local and sustainable
When you are buying milk anywhere in Michigan, you are likely buying local milk and that is certainly the case for Guernsey Farms Dairy.
“About 80-90% of our milk stays within Michigan, reaching consumers fresh and quickly,” Kinville says. “Most of the milk we process doesn’t go further than a 60 mile radius from Guernsey Farms Dairy.”
This ensures not only freshness and quality, but it lessens the carbon footprint by providing the milk to local stores.
Like others in the Michigan dairy industry, Guernsey Farms Dairy is dedicated to sustainable practices. In fact, this is just a way of life for them, says Kinville. “We believe in doing things right, not just for today but for future generations.”
The journey of a gallon of Michigan milk is a reflection of the dedication and hard work of local farmers and processors like Joe Kinville and his family. So the next time you enjoy a glass of Michigan milk, you can appreciate the journey it has taken and the people who have made it possible.
For more information on milk and the Michigan dairy industry visit milkmeansmore.org.
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