Pulmonary drug delivery system M.pharm -2nd sem P'ceutics
Dairy Products & Processing PP.pptx
1. Dairy Products
Processing and 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.
2. 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?
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
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
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
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
• Minerals such as Calcium which form the Casein bonds for
cheese
• Enzymes such as Lipase and Plasmin which aid in the
ripening of cheese
