A long awaited new pasteuriser for the College Dairy is now fully operational. Year 10 students are getting a taste of working in an automated robotic dairy and the new pasteuriser is another piece of equipment managed by staff and students on-site. Offering practical experience to their set of competencies.
Milk is piped in one end of the pasteuriser, which then flows between a set of heating pipes or plates, heating the milk to a specific temperature to kill harmful bacteria – it is then cooled to complete the pasteurisation process. Pasteurisation was developed by Louis Pasteur in 1864 to kill organisms responsible for diseases such as listeriosis, typhoid fever, tuberculosis, diphtheria and brucellosis.
Students will be processing between 300-400 litres of milk per week, some of which will be used for general consumption and the College kitchen. The remainder of the College milk is sold to Harvey Fresh. This adds to the ethos of the College to be as self sufficient as possible, growing vegetables and producing meat and eggs for the College kitchen.