At the plant
Once the milk arrives at our processing facilities, it's tested again for antibiotics and bacteria. Our strict adherence to the Safe Quality Foods initiative ensures that every step of the process meets the highest possible standards.
Then, it's pasteurized to kill bacteria and reduce spoilage. Next, it's homogenized to ensure that the fat is evenly dispersed throughout the milk. Then, it goes through a process called separation, which involves removing the cream from the milk. The amount of fat remaining in the milk creates the different types of milk you see at the shelf: whole, low fat and skim. Lastly, if flavored milk is what we're after, this is when we add the chocolate!