1. 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.

2. 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) How is milk marketed & sold from farmer to consumer?

3. 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

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

5. “3 A Day ”

6. 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.

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. 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. Objective C: List and describe the process of making cheese 1-Pour milk in a stainless steel pot 2- Add citric acid to milk and heat slowly to 88 degrees farenheit -Milk will start to curdle 3-At 88 degrees add “Rennet” -Continue stirring until milk reaches 105 degrees 4- Curds (clumps of solids) will separate from the whey (clear greenish liquid) 5- Scoop out the curd with a slotted spoon 6- Press curds together and mold 7-Knead together and drain off extra whey Making Mozzarella

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

17. What is 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

19. Bell quiz 3/30/10 Define: – Homogenization – Pasteurization – Standardization – Fortification – Clarification & Separation