By DFC - PLC, Communications Team

Once a dairy cow is milked, it takes a maximum of 3 days for her milk to get to the milk carton in the grocery store. To keep milk fresh and safe, dairy farmers and processors take many precautions during these few days. Just after milking, a cow’s milk is cooled and stored in a stainless steel bulk tank at a temperature between 0 and 4°C to reduce bacterial growth. Every 2 days, a milk truck arrives at the farm to collect the milk. Before onloading, the milk is sampled, and its safety and quality are verified by the milk truck driver, a qualified milk grader. It’s kept at a temperature under 4°C until the milk arrives at the processing plant. It’s tested before unloading to ensure it meets standards for quality and food safety, and that it is clear of antibiotics or other inhibitors. Only then will the milk be pasteurized and entered into the production line to become one of the Canadian dairy products we know and love. Fresh milk is generally delivered to stores that same day!