2. 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.

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

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