1. 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.

2. 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)

3. 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

4. Dairy Products are promoted to consumers through organizations like the “United Dairy Industry of Michigan”
Add Campaign:
Got Milk
Milk Mustache

5. “3 A Day”

6. 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 and shelf life. 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. What is in MILK? Water (88%)
Lactose ( %) 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

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