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Dairy Products Processing and Marketing

Dairy Products Processing and Marketing. Dairy Products & 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

  2. Dairy Products & 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.

  3. 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)

  4. 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

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

  6. “3 A Day” • Balanced Diet

  7. Why you should drink milk! • Calcium • Vitamin D • Protein • Potassium • Phosphorus • Riboflavin • Vitamin A • Vitamin B12 • Niacin • STRONG BONES!

  8. 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.

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

  10. D3

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

  12. 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

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

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

  15. 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

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

  17. Objective C: List and describe the process of making cheese • Acidification • Coagulation • Curds and Whey • Salting • Shaping • Ripening Making Mozzarella Cheese

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