Dairy Products & Marketing A.List and describe methods of marketing dairy products; B. Describe...

Dairy ProductsProcessing and

Marketing

Dairy Products & Marketing

A. List and describe methods of marketing dairy products;

B. Describe how milk is processed and graded; and

C. 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)

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”• Balanced Diet

Why you should drink milk!

• Calcium• Vitamin D• Protein• Potassium• Phosphorus• Riboflavin• Vitamin A • Vitamin B12• Niacin

• STRONG BONES!

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

• Acidification• Coagulation• Curds and Whey• Salting• Shaping• Ripening

Making Mozzarella Cheese