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 AList and describe methods of marketing dairy products ID: 342177
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Slide1
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.Slide2
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?Slide3
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 itSlide4
Dairy Products are promoted to consumers through organizations like the “Utah Dairy Council”
Add Campaign:
Got Milk
Milk Mustache
Got Milk CommercialSlide5
“3 A Day”Slide6
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.Slide7
Milk Processing
Milk is one of the safest foods you can eat.While being processed it is never touched by human hands
D2Slide8
D3Slide9
Clarification & Separation
Clarification
removes any non-milk particles
Separation separates the cream from the milk
D4Slide10
Standardization
Recombining skim and cream after separation to a specified fat content
Whole Milk- contains no less than 3.25% milk fatReduced Fat
- Contains 2% milk fatLow fat
- contains .5%, 1.0%, or 1.5% milk fatSkim/Non Fat – less than .5% milk fat
D5Slide11
Pasteurization
The process of heating milk to make it bacteriologically safe and to increase its keeping quality.
D6Slide12
Homogenization
Process of breaking up and dispersing milk-fat throughout the milk, resulting in a smooth uniform texture.
D7Slide13
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.
D8Slide14
Packaging & Distribution
From the cow to you in 2 days!Slide15
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 curdle3-At 88 degrees add “Rennet” -Continue stirring until milk reaches 105 degrees4- 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 MozzarellaSlide16
FFA Application:
Dairy Products
Cheese Identification
Milk flavor identification
Real/artificial dairy products ID
Written
Test
(
Napolean
Dynamite clip)Slide17
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 structureFat (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 cheeseEnzymes such as Lipase and
Plasmin which aid in the ripening of cheeseSlide18Slide19
Bell quiz 3/30/10Define:
HomogenizationPasteurizationStandardizationFortificationClarification & Separation