Milk reception in cheese making

Raw milk is received from the dairy farm in road tankers that are weighed at the entrance to the cheese processing facility and then tested for quality and temperature.

During unloading the milk passes through an air-eliminator, coarse filter and is metered into a raw milk silo. Most cheese facilities have sufficient storage for up to one day’s production to ensure uninterrupted processing. The raw milk silos are sometimes fitted with chilled jackets to help keep the milk at below 40°F or 4.5°C, and agitators to keep the milk thoroughly mixed.