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 !
- Vital for strong bones and teeth
- Assists in maintaining healthy functioning of the heart, muscles, blood and nervous system
- An important component of bones and teeth
- Important for growth and development
- Essential for a healthy immune system and wound healing
- Important to keep bones strong
- The body’s essential building block needed for the growth and maintenance of body tissues
- Major structural component of skin and muscle
- The main form of carbohydrate found in dairy foods is lactose
- Our body uses this as a source of energy
- Important for eye sight and for maintaining a strong immune system
- Essential for a healthy nervous system
- Part of the B-group vitamin family needed to release energy from food
Different breeds of cows
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 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 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
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
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).
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.
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.
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.
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.
This whole milk is then pumped into storage silos where it undergoes pasteurization, homogenization, separation and further processing.
Delivered Fresh To Your Fridge
Your milk is then ready to be packaged and sent to your favourite store for you to enjoy!