Dairy Products & 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.

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 DairyRosehill Dairy - Eliminates middle man -Provides niche market (milk delivery)

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

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

“3 A Day ” Balanced Diet

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

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.

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. 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!

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