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Dairy Products Processing and Marketing

Dairy Products Processing and Marketing. List and describe methods of marketing dairy products; B. Describe how milk is processed and graded; and List and describe the process of making cheese. Objective A:List and describe methods of marketing dairy products;.

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Dairy Products Processing and Marketing

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  1. Dairy ProductsProcessing and Marketing • List and describe methods of marketing dairy products; B. Describe how milk is processed and graded; and • List and describe the process of making cheese.

  2. Objective A:List and describe methods of marketing dairy products; How is milk marketed & sold from farmer to consumer? 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)

  3. 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

  4. Dairy Products are promoted to consumers through organizations like the “Utah Dairy Council” • Add Campaign: • Got Milk • Milk Mustache • Got Milk Commercial

  5. “3 A Day”

  6. 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.

  7. Milk Processing • Milk is one of the safest foods you can eat. • While being processed it is never touched by human hands D2

  8. D3

  9. Clarification & Separation • Clarification removes any non-milk particles • Separation separates the cream from the milk D4

  10. 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

  11. Pasteurization • The process of heating milk to make it bacteriologically safe and to increase its keeping quality. D6

  12. Homogenization • Process of breaking up and dispersing milk-fat throughout the milk, resulting in a smooth uniform texture. D7

  13. 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

  14. From the cow to you in 2 days! Packaging & Distribution

  15. 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

  16. FFA Application:Dairy Products • Cheese Identification • Milk flavor identification • Real/artificial dairy products ID • Written Test • (Napolean Dynamite clip)

  17. 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 • Mineralssuch as Calcium which form the Casein bonds for cheese • Enzymessuch as Lipase and Plasmin which aid in the ripening of cheese

  18. Bell quiz 3/30/10 • Define: • Homogenization • Pasteurization • Standardization • Fortification • Clarification & Separation

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