UWI spotlights production of its high-quality field station milk

The UWI St Augustine Faculty of Food and Agriculture (FFA) joined global 2025 World Quality Week celebrations with a special digital publication which highlighted the faculty’s very own fresh and high-quality milk that is produced at the University Field Station in Valsayn.

Commemorated annually, World Quality Week is described as a celebration of quality and the people who champion it across organisations, teams and communities.

This year’s commemorations were held from November 10-14 and themed Quality: Think Differently, said a media release.

In its special publication, the FFA said it chose to highlight its freshly produced milk for this year’s commemorations, as the milk embodies the theme, given it is produced through a meticulous process from farm to table with the end goal being fresh, high-quality milk.

The entire production process – from the health of the grass that herds feed on to the bottled milk – is managed by FFA deputy dean of farms Dr Martin Hughes.

For the FFA, the foundation of the high quality of its milk is rooted in the health and well-being of their dairy herd, which is managed by skilled stockmen.

The FFA’s special publication said, “Our quality commitment to quality starts from the ground up – literally.

“Our cows graze on the lush, open pastures at the field station, where they thrive on a diet of nutritious mulato grass.

“This specific, high-quality forage is rich in the nutrients needed for their health and well-being, forming the essential foundation for producing the wholesome, great-tasting milk.”

Understanding that stressed or unhealthy animals cannot produce high-quality milk, the FFA also has its dairy herd living in clean conditions and regularly monitored by veterinarians, the release said.

Hygienic milking practices are another important step in ensuring the University Field Station milk is high-quality.

Before milking, the stockmen ensure udders as well as milking equipment are thoroughly cleaned and sanitised.

The focus on hygiene is a direct application of Good Manufacturing Practices (GMPs).

Once the cows are milked, the milk is then transported to a dedicated pasteurisation unit, with consumer safety being the unit’s core mission.

Describing the pasteurisation process, the FFA publication said, “The milk is heated to a precise temperature for a set time in a carefully calibrated process that eliminates harmful bacteria without compromising the taste or nutrition.

“But we don’t just trust the process; we verify it. Samples regularly go for lab testing to confirm the pasteurisation was effective and to check on the fat and protein content.”

Once pasteurised and cooled, the milk is filled into clean, sanitised bottles in a process which is designed to prevent recontamination.

The filled bottles are then immediately moved to a refrigerated storage room that maintains freshness until they are ready to be distributed.

The FFA said quality is a culture at the faculty and not just something to tick off a checkbox, the release said.

The special publication added, “The journey of milk at the UWI Field Station is more than a procedure; it’s a demonstration of a quality culture.

“For World Quality Week, our milk serves as a powerful reminder that quality is preventative, continuous, data-driven, and everyone’s responsibility.

“When you pick up a bottle, you’re not just buying milk; you’re taking home a product of genuine care and expert oversight, which is a true taste of UWI’s dedication to quality, straight from farm to fridge.”

Interested individuals can purchase the University Field Station milk at the UWI Field Station sales offices and local supermarkets where it is supplied.