The provided illustration depicts the stages involved in the production of pasteurized milk and other dairy products that are eventually supplied to supermarkets.
The process begins with cows being milked twice daily, followed by refrigerated storage of the milk. Subsequently, the milk is transported to the dairy. Inside the dairy, quality tests are conducted, and the milk is pasteurized. Various dairy products such as cheese, cream, and butter are also manufactured before distribution to supermarkets.
Initially, cows graze on grasses and are mechanically milked twice a day. The collected milk is then stored in refrigerated containers to maintain its freshness. Once stored, the milk is then transported via milk tankers to the dairy on a daily basis.
Upon arrival at the dairy, rigorous quality tests are conducted to ensure the standard of the milk. Subsequently, the milk undergoes the process of pasteurization where it is heated to a temperature that eliminates harmful bacteria, making it safe for consumption. Furthermore, within the dairy, various milk-based products like cheese, cream, and butter are manufactured and subsequently distributed to the nearest supermarkets for public purchase.