The Anchor milk is separated into cream and skim milk by a separator. It spins, throwing the heavier skim milk to the outside and keeping lighter cream in the centre.
We add the right amount of cream to the right amount of skim milk, depending on which milk we are making at the time. This is how we make our blue milk with 3.3% fat, and lite milk with 1.5% fat content.
Homogenisation spreads the cream evenly throughout the milk, so a plug of cream doesn't form at the top of the milk bottle. Most milk is homogenised to ensure consistent taste and nutrition from the first glass to the last drop in the bottle.
In pasteurisation, we heat the milk to a minimum of 72°C for at least 15 seconds to make the milk safe to drink. The milk is then rapidly cooled back down to 4 degrees Celsius to get it ready to go into our bottles