Cows are usually milked two to three times a day at regular intervals for about five minutes. Most days, this yields about seven gallons a day per cow.

Milk is stored, continuously chilled, for no more than 48 hours. It’s also agitated regularly to keep it fresh and to prevent the milk fat from separating.

An insulated truck takes the milk to the dairy where its protein, fat and bacteria content are analyzed. There it’s tested to ensure it is completely antibiotic-free. 

Milk is collected, heated, cooled and, finally, separated into different varieties like whole, low fat and skim.

Once the milk is transferred into its container, each jug, carton or bottle is stamped with a date to ensure freshness. Then off it goes to your local store.

In as little as two days after leaving the farm, your fresh real milk is on the shelf, awaiting your morning cereal, milk shake or post-workout smoothie.