Make a Connection to Agriculture

Milk comes from cows on dairy farms across the United States. Dairy farm families are committed to producing high-quality milk, and caring for their animals. Once cows are milked, there are several tests that are done. Milk is tested for antibiotics before it leaves the farm and when it arrives at the processing plant. Any milk that is tested positive cannot be sold to the public.

Milk is pasteurized to ensure it is safe to drink. Chilled raw milk is heated until it reaches 161 degrees Fahrenheit. It's held at that temperature for at least 15 seconds and then quickly cooled back to its original temperature of 39 degrees.  Raw milk can harbor dangerous bacteria that can pose serious health risks, but pasteurization kills those bacteria.

Homogenization is a process that gives milk a smooth texture. Milk that hasn't been homogenized contains a layer of cream that rises to the top the glass. 

Milk is processed into many products such as ice cream, cheese, yogurt, and butter. 

Making Butter

Processing heavy whipping cream into butter

  1. Pour whipping cream into condiment cups until cup is half full.
  2. Snap the lid tightly on the cup. (Make sure the lid is secure.)
  3. Shake the condiment cup for several minutes.
  4. The butter is done when there is a mound of butter in the center. There may be a small amount of clear water, which can be drained off.
  5. Spread the butter onto a cracker and enjoy!