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8 Milk Silos at Golden Cheese Company
Fact Sheet:
Milk intake: 2 lines @ 24,000 gallons/hour
Raw Milk Silos: 8 silos @ 60,000 gallons each
Milk Pasteurizer: 2 @ 22,000 gallons/hour
Sweet Cream Pasteurizer: 1,200 gallons/hour
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On the top of each tanker you may have noticed a vent or lid. The milk is not pumped from this point. Instead, it is pumped out of the lower rear of the tanker. The vent is used to access the milk for sampling. But it serves another very important function. Once the pump line is attached to the lower pipe fitting, this vent relieves the pressure inside the tank. However, if the driver forgets to leave the vent open, the pumps can pull in the sides of the tank, crushing it like a soda can.
Needless to say, it doesn't happen very often.
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Testing the milk.
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More testing of milk.
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Preparing to pump the milk.
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Pasteurizing the milk.
Golden Cheese Company receives 1.8 pounds of fresh milk each year. Every tanker load of milk is sampled and analyzed for protein, lactose, fat, mineral, water, bacteria and antibiotic content. After it has been determined that the milk is acceptable, the milk is standardized so the fat and protein content in the milk is uniform. It is then pasteurized in order to kill pathogenic flora, destroy undesirable gas and flavor-forming microorganisms, and provide product uniformity.
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