Chemical and bacteriological tests that are performed on milk to make sure that it is high quality.
Prepared truck to keep milk at a suitable temperature while it is distributed to the consumer.
Special trailer designed to maintain a temperature. Like a thermos, but larger.
They are used to eliminate any solid impurity that can be found within crude milk.
Mechanical process that is used to break the fat of milk in small small pieces, distributing the same in uniform particles and avoiding that separates.
Milk that not yet has been pasteurized nor homogenized.
Grade A Milk
Processed milk that fulfills the strict standards of quality control required by the Food and Drug
Milk that is pasteurized and homogenized.
Process developed by the French scientist Louis Pasteur, that eliminates the pathogenic bacteria (harmful the health of the human being) and maintains its purity. Our milk is pasteurized to 170° F.
Lowers the temperature of milk to 40°F or less when it is received from the cattle ranches.
It is used to store to crude milk or processing and to maintain it at a suitable temperature.
Biologist or chemist who is in charge of carrying out laboratory quality tests.
Milk must always stay to 45° F or less.
Healthy cows that grow up to produce milk in great amounts, unlike those used for meat.
The specialist that takes care of animals.