Dairy ProductsProcessing and
Marketing
A. List and describe methods of marketing dairy products;B. Describe how milk is processed and graded; andC. List and describe the process of making cheese.
Objective A:List and describe methods of marketing dairy products;
1-Sell Milk directly from Producer to Consumer
-Farmer processes milk and sells directly to the consumer-Example: Rosehill Dairy
-Eliminates middle man-Provides niche market (milk
delivery)
How is milk marketed & sold from farmer to
consumer?
2- Producer to Middleman to Consumer
• Farmer sells milk to co-op or middle man-DFA (Dairy Farmers of America)-Middleman processes milk and distributes it to the retail store-Simplifies business: farmer only has to produce milk, not process or market it
Dairy Products are promoted to consumers through organizations like
the “Utah Dairy Council”
•Add Campaign:•Got Milk•Milk Mustache
Got Milk Commercial
• “3 A Day”
Objective B:
Describe how milk is processed and graded
• 1884-Dairy Plants started using glass bottles
• 1906-the first paper milk carton was invented
• 1964-plastic milk jugs were introduced.
Milk Processing• Milk is one of the safest foods you
can eat.
• While being processed it is never touched by human hands
D2
D3
Clarification & Separation
• Clarification removes any non-milk particles
• Separation separates the cream from the milk
D4
Standardization• Recombining skim and cream after
separation to a specified fat content
• Whole Milk- contains no less than 3.25% milk fat
• Reduced Fat- Contains 2% milk fat• Low fat- contains .5%, 1.0%, or 1.5% milk
fat• Skim/Non Fat – less than .5% milk fat
D5
Pasteurization
• The process of heating milk to make it bacteriologically safe and to increase its keeping quality.
D6
Homogenization• Process of breaking up and dispersing milk-
fat throughout the milk, resulting in a smooth uniform texture.
D7
Fortification• Addition of one or more vitamins,
minerals, or protein. – Vitamin D is added to 98% of fluid milk
in the U.S.– Vitamin A is added to all reduced fat,
lowfat an skim/nonfat/fat free milk.
D8
Packaging & Distribution
From the cow to you in 2 days!
Objective C:
List and describe the process of making cheese
• 1-Pour milk in a stainless steel pot• 2- Add citric acid to milk and heat slowly to 88 degrees
farenheit• -Milk will start to curdle• 3-At 88 degrees add “Rennet”• -Continue stirring until milk reaches 105 degrees• 4- Curds (clumps of solids) will separate from the whey
(clear greenish liquid)• 5- Scoop out the curd with a slotted spoon• 6- Press curds together and mold• 7-Knead together and drain off extra whey
Making Mozzarella
FFA Application:
Dairy Products
• Cheese Identification• Milk flavor identification
• Real/artificial dairy products ID• Written Test
(Napolean Dynamite clip)
What is MILK?• Water (88%)
• Lactose (4.5-5.5%) the milk sugar which serves as fuel for the lactic bacteria
• Protein (3.5% in cows to over 8% in ewes) primarily the Casein for cheese structure
• Fat (3.5-5% in cows up to 9% for ewes) providing flavor, aroma, and texture in cheese
• Minerals such as Calcium which form the Casein bonds for cheese
• Enzymes such as Lipase and Plasmin which aid in the ripening of cheese
Bell quiz 3/30/10
• Define:– Homogenization– Pasteurization– Standardization– Fortification– Clarification & Separation