How is whole milk made?

In this brief guide, we are going to answer the question “how is whole milk made” with an in-depth analysis of the process that is used for the making of whole milk. Moreover, we are going to highlight how milk is made at small and large scales, and what is whole milk.

How is whole milk made?

The whole milk is made through the process of pasteurization, homogenization, centrifugation, ultrafiltration, reverse osmosis, Ultra osmosis, and separate drying.

Making of whole milk on small scale:

The making of milk involves a wide range of different technological steps that are considered mandatory for the production of the best quality milk.


Pasteurization is a temperature unique technique that involves the exposure of milk to a temperature of about 72 degrees Celsius for less than 15 seconds and then immediately cooling. This process is mainly done to destroy the harmful microorganisms present in the milk as well as to enhance the shelf life of the milk.


In this process, the milk is put under pressure with the use of fine nozzles that can disperse the Fed lobules. In this way, the cream or fat content of the milk is completely dissolved into the milk with other particles and produces a constant texture and taste throughout the milk.


This process is mainly done to remove cream from the milk to make it reduced fat, low fat, or skim milk. The skim milk solids are normally added back for the improvement of taste or texture or to increase the micronutrient content, such as calcium or protein.


The basic purpose behind the use of this mechanism in the process of making milk is 2 separate the protein fats and large calcium complexes from the milk bypassing the milk through a membrane under moderate pressure. Like doors and water can pass along with the milk leaving behind protein and calcium-rich products.

Reverse osmosis

The mechanism of this process is similar to ultrafiltration Where a membrane is used to separate the solid compounds from the milk.


It is a combination of ultrafiltration and reverses osmosis. It is mainly done to separate all of the milk solids and random milk is passed through a membrane.

Spray drying

It is done to remove the water from the milk to obtain powdered milk.

Making of whole milk on commercial level:

On a commercial level, some extra steps may be added to enhance the quality as well as to produce a uniform taste throughout different products under the same brand.

For this, cow’s milk is collected in large milk tanks that are cooled to about 40 degrees Fahrenheit. The raw milk is fortified with vitamin A and vitamin D to enhance its benefits as well as qualities. As milk is commonly used for bone strength, these nutrients are added to enhance their nutritional value, particularly in the area of bone strength.


On a commercial level, the milk is pasteurized through high temperatures from a short time process in which the milk is heated to about 161 degrees Fahrenheit for 15 seconds.


The milk is then homogenized to produce the fat globules that are completely mixed in the milk contents to taste as well as to properly distribute a uniform creamy texture throughout the milk product.


The packaging of the milk on an industrial scale is quite an important step in terms of both safeties as well as the marketing of the product. The milk is pumped into the carons specifically designed according to the requirement of brands.


At last, the equipment used for the making of whole milk is completely cleaned and sanitized with some cleaning solutions. This is one of the important steps to ensure food safety as some germs or other bacteria can contaminate the new food entered into this equipment.

Whole milk:

Whole milk is a cow’s milk that is hard to get straight from the cows. Scientifically, whole milk is defined as milk having more than 3.5% of the fat content in it that is normally present in a cow’s milk. Moreover, the whole milk is also regionally criminous do you have a high-fat content.

Some of the main benefits associated with the consumption of whole milk daily R are to improve heart health by providing essential micronutrients, preventing cancer formation, removing depression, building muscle mass, and treating osteoarthritis.

Some of the common brands available for whole milk products can be seen in this link


In this brief guide, we answered the question “how is whole milk made” with an in-depth analysis of the whole milk making method at small as well as on a large commercial scale. Moreover, we discussed what, whole milk is.


Mahnoor Asghar is a Clinical Nutritionist with a bachelor's degree in Nutrition and Dietetics. She is compassionate and dedicated to playing her part in the well-being of the masses. She wants to play a fruitful role in creating nutrition and health-related awareness among the general public. Additionally, she has a keen eye for detail and loves to create content related to food, nutrition, health, and wellness.