On Modern Marvels: Milk, we'll visit a farm with a milking parlor for 80 cows that looks more like a bovine merry-go-round. At the Driftwood Dairy processing plant, we'll find out what's so hot about pasteurization. Later, we'll see how a specialty foods manufacturer in Wisconsin converts thousands of gallons of raw milk into tanker loads of sweetened condensed milk, by boiling off about 85% of its water in an enormous three-story evaporator. At Cal Poly-San Luis Obispo, we'll tip a glass with one of the top dairy tasting teams in the country, as they sip, swish, and spit out various milks. We'll peek inside one of the world's largest butter churns, located at the Darigold Creamery in Issaquah, Washington, and we'll visit one of Dannon's busy plants to see what's so active about yogurt. We'll even milk a yak with an artisan cheese-maker outside of Seattle, Washington. Get ready to meet more breeds of dairy cows than you knew existed, and to find out if milk really does the body good.
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