This document discusses dairy product processing and marketing. It describes two main methods of marketing dairy products: direct from producer to consumer through milk delivery or farm sales, and from producer to middleman to consumer through cooperatives and distributors. It then details how milk is processed, including clarification, separation, standardization, pasteurization, homogenization, fortification, and packaging. Finally, it lists and explains the basic steps to make cheese: adding acid and rennet to curdled milk, separating curds from whey, pressing the curds, and draining excess whey.

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

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

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

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