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Goats Milk being pasteurised
Goats Milk Being Pasteurised
Milk Pasteurisation
This is basically heating the milk t a high temperature for a short period to kill any bacteria in the milk. this makes the milk safe to drink and also means i will keep longer.
Putting Goats milk into cartons
Putting the milk in to cartons
This is done by very clever high tech machines which can produce hundreds of cartons of milk per hour.
Making Butter
St Helens' Goats’ Butter and Cream
Fresh goats’ milk is put through a separator in the dairy, which means that the cream is extracted from the milk. Some of this cream is then added back to the skimmed milk to make whole or semi-skimmed. The surplus cream is used to make our goats’ butter or double goats’ cream.
St Helen’s Farm goats’ butter is made by churning the cream in a large stainless steel vessel, which drains off the buttermilk and thickens the cream. To this, is added a small amount of natural colouring and salt.
The natural beta-carotene colour we use helps to give the butter a more attractive appearance. If this colouring was not added, the butter would have an ice-white colour, rather like cooking lard! The salt is to give the butter a little more flavour and to preserve the butter so that it has a reasonable shelf life once it is made.
Thanks to St Helens Farm for allowing us to film their goats and the processing of the milk.
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