1. Copyright © 2012 Delmar, Cengage Learning. ALL RIGHTS RESERVED. Chapter 4 The Dairy Industry

2. Copyright © 2012 Delmar, Cengage Learning. ALL RIGHTS RESERVED. Industry Overview Dairy –Large part of American agriculture –Products produced in every state –Mostly Holsteins 85 to 90 percent of cows (continued)

3. Copyright © 2012 Delmar, Cengage Learning. ALL RIGHTS RESERVED. Industry Overview Nature intends the product as food –87 percent water –13 percent proteins, carbohydrates, and vitamins/minerals Cows produce more milk than calves need (continued)

4. Copyright © 2012 Delmar, Cengage Learning. ALL RIGHTS RESERVED. Industry Overview Americans consume large amounts of dairy products each year –22.3 gallons of milk –32.5 pounds of cheese –14.4 pounds of ice cream –4.7 pounds of butter –4.3 pounds of yogurt

5. Copyright © 2012 Delmar, Cengage Learning. ALL RIGHTS RESERVED. Feeding Cows used to be fed on pastures Modern dairies feed balanced rations Silage –Main dairy cattle feed –Corn, grain sorghum, and other green forage –Chopped and fermented Silage feeding timed to avoid off flavor in milk

6. Copyright © 2012 Delmar, Cengage Learning. ALL RIGHTS RESERVED. Gestation Gestation and birth needed each year to maintain milk production Artificial insemination common –Holstein Association conducts linear evaluations of breeding stock –Producers can make rapid production gains (continued)

7. Copyright © 2012 Delmar, Cengage Learning. ALL RIGHTS RESERVED. Gestation Option to perform embryo transplant Upon birth, calves stay with cows for one to two days –Females generally replacements –Males usually sold for slaughter

8. Copyright © 2012 Delmar, Cengage Learning. ALL RIGHTS RESERVED. Milk Production

9. Copyright © 2012 Delmar, Cengage Learning. ALL RIGHTS RESERVED. The Letdown Process

10. Copyright © 2012 Delmar, Cengage Learning. ALL RIGHTS RESERVED. Milking Parlors Most milking areas designed to either: –Ease cow handling –Keep cows comfortable Herringbone –Common design –Cows side-by-side at an angle –Workers below cows (continued)

11. Copyright © 2012 Delmar, Cengage Learning. ALL RIGHTS RESERVED. Milking Parlors Modern parlors designed for comfort and safety –Mats for cows –Rubber feed bins Newer milking parlor designs circular

12. Copyright © 2012 Delmar, Cengage Learning. ALL RIGHTS RESERVED. Milking Procedure Purposes for taking small amount of milk when cow is first feeding: –Check for mastitis –Lower bacterial count Wash udder with warm water and dry –Washing and massaging starts letdown (continued)

13. Copyright © 2012 Delmar, Cengage Learning. ALL RIGHTS RESERVED. Milking Procedure Attach teat cups Begin milking

14. Copyright © 2012 Delmar, Cengage Learning. ALL RIGHTS RESERVED. Teat Cups

15. Copyright © 2012 Delmar, Cengage Learning. ALL RIGHTS RESERVED. After Milking Milk drawn through lines and into holding tank Milk cooled to prevent souring and bacteria multiplication All lines, teat cups, and other equipment cleaned thoroughly (continued)

16. Copyright © 2012 Delmar, Cengage Learning. ALL RIGHTS RESERVED. After Milking Milk sent to processing plant –Filtered to remove foreign particles –Allowed to sit for cream removal

17. Copyright © 2012 Delmar, Cengage Learning. ALL RIGHTS RESERVED. Milk Makeup and Processing Whole milk –Approximately 4 percent milk fat –Fat globules make up cream –Cream floats because it has lower specific gravity than milk (continued)

18. Copyright © 2012 Delmar, Cengage Learning. ALL RIGHTS RESERVED. Milk Makeup and Processing Homogenization reduces cream globules and prevents separation Pasteurization kills any harmful organisms

19. Copyright © 2012 Delmar, Cengage Learning. ALL RIGHTS RESERVED. Milk Grading Graded according to dairy –Grade A dairies Produce milk sold only as fluid or beverage –Grade B dairies Produce milk used only for manufactured dairy products (continued)

20. Copyright © 2012 Delmar, Cengage Learning. ALL RIGHTS RESERVED. Milk Grading Also classified for pricing purposes –Class I: Beverage consumption –Class II: Soft products E.g., ice cream –Class III: Cheese, butter, and nonfat dry milk

21. Copyright © 2012 Delmar, Cengage Learning. ALL RIGHTS RESERVED. Dairy Goats Second to cows worldwide in milk production for human consumption –Great deal produced in Africa and Asia –India World’s leading producer (continued)

22. Copyright © 2012 Delmar, Cengage Learning. ALL RIGHTS RESERVED. Dairy Goats U.S. has more than 129,000 goats –Most in hobbyists’ small herds –Most milk for human consumption Milk comparable to cow milk –Very nutritious –Easier to digest –Used in cheese, yogurt, and cottage cheese

23. Copyright © 2012 Delmar, Cengage Learning. ALL RIGHTS RESERVED. Sheep Important milk source –Milked in Europe, North Africa, the Middle East, and Asia –Small industry in U.S. (continued)

24. Copyright © 2012 Delmar, Cengage Learning. ALL RIGHTS RESERVED. Sheep Milk differs from cow milk –Higher percentage of solids –Twice the fat content –40 percent more protein –Used mostly in cheese

25. Copyright © 2012 Delmar, Cengage Learning. ALL RIGHTS RESERVED. Cheese Manufacturing One of the oldest known ways to process food Cheese consumption continues to grow (continued)

26. Copyright © 2012 Delmar, Cengage Learning. ALL RIGHTS RESERVED. Cheese Manufacturing Most cheese differences arise from processing –Begins with pasteurized, processed milk –Placed in vat with bacteria culture –Fermentation occurs and rennet added –Liquid drained from curd (continued)

27. Copyright © 2012 Delmar, Cengage Learning. ALL RIGHTS RESERVED. Cheese Manufacturing Most cheese differences arise from processing –Curd cut and whey drained –Curd forms mass and heated –Cheese salted and pressed –Cheese cured or ripened and packaged

28. Copyright © 2012 Delmar, Cengage Learning. ALL RIGHTS RESERVED. Summary Dairy production nearly as old as civilization Dairy products important to human diet Scientific research has brought about many changes in production, processing, and storage