Ep 3. Milk

Inside the Factory is a BBC documentary television series that explores every aspect of factories and production processes of everyday household items. In season 1 episode 3, the show takes us inside the world of milk production, revealing the various ways that milk is processed and how it eventually ends up on shop shelves.

The episode begins with host Gregg Wallace visiting a dairy farm in Somerset to see how milk is collected from cows. He meets farmer James, who explains that his cows are milked three times a day using computer-controlled machines, which extract the milk into storage tanks. From there, the milk is transported to a processing plant in Bridgwater, where it will be turned into various dairy products.

As Gregg enters the processing plant, he is met by the plant manager, who shows him around the various stages of milk processing. We see how the milk is pasteurised, which involves heating it to a very high temperature for a short period of time in order to kill any harmful bacteria. We also learn about the different types of milk available, such as full-fat, semi-skimmed and skimmed, and how they differ in terms of taste and nutritional value.

Next, we are taken to a dairy where the milk is made into cheese. The process involves mixing the milk with a bacteria culture, which helps to form the curds that are used to make cheese. We also learn about the different types of cheeses produced in the dairy, such as Cheddar, Red Leicester and Double Gloucester, and how they are aged to produce different flavours and textures.

The episode then moves on to a dairy that produces yoghurt. Gregg meets the plant manager, who explains how the yoghurt is made using a similar process to cheese, but with the addition of a special type of bacteria that ferments the milk and produces the tangy taste of yoghurt. We learn about the different types of yoghurt available, such as Greek-style yoghurt and low-fat yoghurts, and how they have become increasingly popular in recent years.

Finally, the episode takes us to a factory where the milk is turned into milk powder. The process involves evaporating the water from the milk, leaving behind a powder that can be stored for long periods of time without spoiling. This is a common way of preserving milk in countries where fresh milk is not readily available, and the powder can be used to make a variety of dairy products such as cheese and yoghurt.

Throughout the episode, we see how the factories use state-of-the-art technology to process the milk, ensuring that it is done in the most efficient and hygienic way possible. We also learn about the various challenges that the industry faces, such as maintaining the quality of the milk and meeting consumer demand for different types of dairy products.

Overall, Inside the Factory season 1 episode 3 provides a fascinating insight into the world of milk production, demonstrating the incredible amount of skill and technology that goes into making the dairy products that we all love.