1. 1 Chapter 19 Dairy Products

2. 2 Selection Factors Intended Use Exact Name US government grades Milk grades are typically based on bacterial counts Grade A or Manufacturing Grade Certified – low bacteria count Some cheeses – AA,A,B,C Butter – AA,A,B Packers’ brands

3. 3 Selection Factors, Cont. Product size Butter 1 pound prints 50 pound slabs One or more “chip” sizes Size of container Packaging material Dairy regulations specify minimum packaging requirements Packaging procedure

4. 4 Selection Factors, Cont. Yield Form Sliced or grated cheese Preservation method Frozen or refrigerated Butterfat content Milk solids Overrun

5. 5 Selection Factors, Cont. Chemical additives Very few are used Untreated cows “hormone free” Processing methods Aging, acid inclusion, etc. Organic Dairy Products Nondairy Products One-stop shopping

6. 6 Purchasing Dairy Products Receiving Storage Issuing In-process inventories

7. 7 Copyright ©2008 John Wiley & Sons, Inc.