Cows: A cow's
diet consists of 80 pounds of hay, corn barley,
and grass. A cow eats up to eight times per day
and drinks 30-40 punds of water per day. A cow
produces an average of eight gallons of milk per
day or around 17,200 pounds per year. After the
cows are milked, the milk is cooled to 38 degrees
and stored in refrigerated tanks.
Tank Truck: The
milk is picked up from the dairies every day.
The tank truck drivers test the milk before they
load it on the truck. The cooled tank truck keeps
the milk at 38 degrees until it is put in holding
tanks at the processing plant.
The Lab Tech tests for bacteria, acidity, temperature,
and taste. Psychorophilic bacteria is our biggest
concern because it grows well in cold temperatures.
Purity will not accept any milk that is over 45
degrees or with over .16 microbial activity. And
finally a Purity lab tech will test for added
water or drug residue and will taste test all
milk before it is accepted.
This process was named for scientist Louis Pasteur.
Pasteur developed the process while developing
methods to make wine stay fresh. Raw milk is heated
to 170 degrees for at least 30 minutes to kill
any bacteria. It is then promptly cooled to just
above freezing and prepared for bottling.
Created from pasturized skim milk which is incubated
for 4 hours at 80 degrees with a starter culture
to produce acidity. The skim milk congeals when
it reaches a 4.5 - 4.6 ph (acidity level) creating
curd. The curd is handcut and separated from the
whey. Finally, a dressing of milk, cream, salt
& stabilizers in added to the curd and the
cottage cheese is complete. The entire process
takes 12 hours.
One of the secrets of great tasting ice cream
is the size of the ice crystals that form during
the freezing process. Purity ice cream makers
actually go to school to learn the process of
how ice crystals are formed so that they can take
steps to keep them as small as possible. The better
the ice cream the higher the butterfat. While
the U.S. labeling standards require ice cream
to be at least 10% overrun (1 part air for 1 part
mix). Purity Premium Ice Cream averages .75 part
air for 1 part mix creating a creamier ice cream.