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