This photo includes the pasteurizer and a milk tank.  The pasteurizer kills bacteria and extends the shelf life by heating the milk to approximately 165F and then quickly cooling it down to 40F.

This is a photo of the homogenizer. A homogenizer breaks up the fat globules in the cream in the milk to such a small size that they remain suspended evenly in the milk rather than separating out and floating to the surface. We do provide non-homogenized milk at some stores. The cream floats to the top in this product, so you may want to shake before using.

This is a photo of two of the tanks the milk is held in until it is bottled.

This is a photo of the bottle filler bottling whole milk.