The Dairyman Barossa | Stock Journal - video Dailymotion

Michael Wohlstadt from The Dairyman Barossa gives a demonstration in the creamery.

Transcript

00:00We're in the creamery at the moment. This is the starting point. This is the cream separator.

00:06The milk is pumped from the vat adjoining the dairy through the cream separator and the skim

00:12milk goes out into a tank. The cream goes into this vat here which is the pasteuriser.

00:21We pasteurise the milk over cream and then subsequently after at least 36 hours of the

00:29cream setting we then, this is our butter churn here, and inside you'll see the paddles of the

00:37churns. Essentially it whips the cream to the point that it gets very stiff and the solids split

00:45from the liquid, the liquid being buttermilk. We drain the buttermilk off, we collect the butter,

00:52put it into Woodbuck's Leopard Store for 24 hours and then this here is our

01:00buff press that produces the butter into a cylinder shape. Then we wrap it. This is

01:08then our bush pack, 200 grams minimum. Also we have a lot of customers that would prefer to buy a

01:16kilo and there's three cylinders here and then for commercial service for restaurants

01:22they purchase them as in five kilo, ten kilo boxes. It's again in the cylinder format.

01:31Right, so how many cows do you milk? Consistently 20. And what does the milk get used for?

01:38We primarily we use it for making cream and butter and as a consequence of that buttermilk

01:48and the skim milk and some of the whole milk gets used for feeding the pigs. So the pigs

01:53and our veal is raised on milk as well.