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.

How is milk marketed & sold from farmer to consumer? 1-Sell Milk directly from Producer to Consumer -Farmer processes milk and sells directly to the consumer -Example: Mooville Dairy (MI) -Eliminates middle man -Provides niche market (milk delivery)

2- Producer to Middleman to Consumer Farmer sells milk to co-op or middle man -DFA or MMPA -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 “United Dairy Industry of Michigan” Add Campaign: Got Milk Milk Mustache

“3 A Day”

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 and shelf life. 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!

What is in 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

FFA Application: Dairy Products Cheese Identification Milk flavor identification Real/artificial dairy products ID Written Test