Based on volume sales Dairy Australia MAT 01.11.15 (Excluding private label brands)

Pauls has been a family tradition in Australia since 1933, and has proudly exported its dairy products to over 30 countries for over 45 years.

Why Pauls ?

The quality, wholesomeness and nutritional value of our dairy products is of the utmost importance to us. We pride ourselves on delivering nutrition and wellness to people across the globe.

  • We proudly work with over 680 Australian farmers to produce the finest dairy goods in the country
  • In 2015, we collected nearly 1 billion litres of milk from over 680 farms across Australia
  • We manufacture to global standards using only the best quality milk available
  • We comply to very strict government and regulatory requirements, and world class quality certification. To find out more, see our Accreditations
  • We only use 100% Fresh Australian Milk from cows raised in Australia
  • We only use real milk - no preservatives or reconstituted milk from milk powders

Pauls in AUSTRALIA

Why Dairy is great !

Dairy foods provide 9 essential nutrients which play an important role in good health. Click on each to find out more!
20
Ca
Calcium
15
P
Phosphorous
30
Zn
Zinc
12
Mg
Magnesium
Protein
Carbohydrate
Vitamin
A
Vitamin
B12
Riboflavin

Cow Facts

Australia has
1.74 million
cows
Average herd size
200
Depending on the breed, a cow can make between
25 and 40 litres
of milk each day
It takes
50 to 70 hours
for a cow to turn grass into milk
Cows eat about
40 kg
of nutritious food a day, which is around 400 apples or 1440 slices of bread!
Cows drink about
160 litres
of water each day
Cows sleep for around
3.9 Hours
a day
Cows have
330
degree vision

Different breeds of cows

Holstein Friesian
Jersey
Ayreshire
Red Breeds & Illawarras

Holstein Friesian

Milk (Litres/Year): 5500
Milk Fat %: 3.8
Milk Protein %: 3.15

Holstein cows are the dominant cow breed in Australia, accounting for around 65% of all dairy cattle, and give more milk than any other dairy breed. Holstein Friesian cows were first imported into Australia in the mid 1800’s however this breed can be traced back more than 2000 years, originating from the province of Friesland in the Netherlands and what is now Schleswig-Holstein in Northern Germany. Mature Holstein cows typically weigh around 680 kilos and stand 58 inches tall at the shoulder, making them the largest of the dairy breeds. They are easily recognisable by their distinctive black and white markings, and known for their outstanding milk production and adaptability to a wide range of environments.

Jersey

Milk (Litres/Year): 3500
Milk Fat %: 4.8
Milk Protein %: 3.7

Jersey were first introduced to Australia in 1829 from the English Channel Island of Jersey, a few kilometres from the coast of France. While small in size (an average of 400–500 kilograms), Jersey cattle produce milk that is high in protein and butterfat percentage. Jerseys come in all shades of brown, from light tan to almost black however are most frequently fawn in colour. They are calm and docile, but can be a little nervous.

Ayreshire

Milk (Litres/Year): 5000
Milk Fat %: 4.2
Milk Protein %: 3.3

Ayreshire cows were first imported into Australia in the 1850’s from Ayr in the southwest of Scotland. The breed’s coat colour can vary greatly from any shade of red or brown with white or mahogany. Ayrshire are considered to be medium-sized (an average adult weighing 540 kilograms) and producing a medium to high volume of milk, and have a dominant personality.

Red Breeds & Illawarras

Milk (Litres/Year): 5000
Milk Fat %: 3.6
Milk Protein %: 3.3

Illawarra cows have been recognised as an individual breed since 1910 and originate from cross breeding a number of breeds in the Illawarra region of New South Wales in Australia. They are very adaptable to varying climatic conditions helped by their rich red coats, strong dark hooves and dark pigmentation which helps prevent sunburn from the strong Australian sun. They are very docile and easy to work with.

From Farm to Fridge

Step 1
Step 2
Step 3
Step 4
Step 5
Step 6
Step 7

Step 1
Cows Grazing

Dairy cows typically spend their days eating, sleeping and ruminating or chewing their cud. Cows in some dairy farms wander around and eat fresh grass (i.e. grazing). In other farms, they are fed grain, hay, or silage (conserved forage).

Step 2
Harvesting Milk

Cows are normally milked 2 to 3 times a day depending on the type of cow. They are usually first milked at 6am and then again at 5pm, with each milking taking around 5 minutes per cow. Milking machines are used which mimic the action of a calf by creating a vacuum around the teat which releases the milk from the udder.

Step 3
Storing Milk

Raw milk straight from the cow is stored on the farm at 4 degrees or colder for no longer than 48 hours. Strict standards are upheld to ensure the correct storage and refrigeration so that the milk remains fresh and milkfat does not separate from the milk. After milk has been collected, storage vats and stainless steel pipes are thoroughly cleaned before the farmer milks again.

Step 4
Transporting Milk

Milk is collected from farms every 24 or 48 hours in tankers that are specially insulated to keep the milk cold during transport. Milk tanker drivers are accredited milk graders which allows them to grade and if necessary reject milk based on quality. After collection, milk is transported to factory sites and stored in refrigerated silos to then be processed.

Step 5
Quality Testing

Samples of milk are taken from farms before bulk collection as well as from the milk tanker on arrival at the factory. These samples are tested for milkfat/protein/bulk milk cell count, bacteria count, antibiotic and temperature before the milk enters the factory processing area. Milk will be rejected if the milk does not pass the strict quality standards.

Step 6
Processing Milk

This whole milk is then pumped into storage silos where it undergoes pasteurization, homogenization, separation and further processing.

Pasteurisation:

Involves heating every particle of milk to a specific temperature for a specified period of time and cooling it again without allowing recontamination. This is done to destroy all bacteria that may be harmful to health (pathogens), ensuring the milk is safe for human consumption. It also improves the quality of the milk by killing or inactivating some undesirable enzymes and spoilage bacteria.

Homogenisation:

Raw milk is pushed through an atomiser to form tiny particles so that the fat is dispersed evenly through the milk, stopping the fat from floating to the top (unhomogenised). This gives a consistent, full flavoured rich taste all year round.

Separation:

Involves spinning milk through a centrifuge to separate the cream from the milk. After separation, the cream and remaining milk are remixed to provide the desired fat content for the different types of milk being produced. For Pure Full Cream Milk the cream is reintroduced until the fat content reaches 3.3%. For Low Fat Milk the fat content is 1% to 2% and Skimmed Milk (sometimes called non-fat milk) the fat content is .05%.

Further processing:

Some further processes include reducing the fat content by micro-filtration, increasing the storage life through ultra-high temperature (UHT) treatment, or mixing and culturing for flavoured milk and yoghurt products.

Step 7
Delivered Fresh To Your Fridge

Your milk is then ready to be packaged and sent to your favourite store for you to enjoy!

Region