Organic Milk Processing – The Three Stages

by Your Host on November 5, 2009

Organic Milk Processing – The Three Stages

How is Organic Milk processed?
How is Organic Milk processed?

Most organic milk is processed in three stages:

Pasteurization – This stage requires heating the milk enough so as to rid the milk of dangerous microorganisms. This also allows for longer shelf life for the organic milk. An alternative to normal pasteurization is Ultra-pasteurization (UHT- Ultra-high temperature). In this process, the milk is pasteurized at a higher temperature to make it sterile. The milk is usually heated to 280 degrees for at least two seconds. UHT milk can be packaged in containers that will keep it safe without the need to refrigerate. The shelf life can be up to 60 days.  There is a lot of controversy about the effects of UHT on organic milk.  We will cover this topic at a later date.  

Homogenization – This process prevents the separation of the milk fat and the milk. The result is a silky smooth texture.  Organic milks are available in both homogenized and non-homogenized (cream on top).

Fortification – During the first two stages the milk loses some nutrients, so this process adds certain vitamins back into the milk. Vitamins A and D are commonly added.

Best of luck, Organic Milk Review

{ 3 comments… read them below or add one }

Smy November 30, 2010 at 5:55 am

Where is the processing step where cream is removed and reinserted in order to create
skim, 1%, 2%, etc?

Your Host December 20, 2010 at 10:32 am

I am not sure. I will do some research and see what I can find out. Anyone else know the answer?

William April 14, 2013 at 3:40 pm

Seen that milk will have the fats and cream rise to the surface, I imagine some diary processing facilities thin out the milk by removing the creams and working from a milk base, then adding the amount of creams to gain 1%, 2% or whole milk during the homogenizing process. As for non-homogenized milk they just skip that process with whole milk but to attain reduced fat milk skim off a percentage of cream. Still, the more processing the less natural it becomes. The blending of milk in the homogenizing process must be the step that gets the consistency levels. FYI, I never worked at a diary or milk processing plant and don’t recall ever stepping in one, only a cheese factory.

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