Dairy Products & Marketing A.List and describe methods of marketing dairy products; B. Describe how...
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Transcript of Dairy Products & Marketing A.List and describe methods of marketing dairy products; B. Describe how...
![Page 1: 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.](https://reader035.fdocuments.us/reader035/viewer/2022062516/56649d8c5503460f94a74001/html5/thumbnails/1.jpg)
Dairy ProductsProcessing and
Marketing
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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.
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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 Dairy
-Eliminates middle man-Provides niche market (milk
delivery)
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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
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Dairy Products are promoted to consumers through organizations like
the “Utah Dairy Council”
•Add Campaign:•Got Milk•Milk Mustache
Got Milk Commercial
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• “3 A Day”• Balanced Diet
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Why you should drink milk!
• Calcium• Vitamin D• Protein• Potassium• Phosphorus• Riboflavin• Vitamin A • Vitamin B12• Niacin
• STRONG BONES!
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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.
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Milk Processing• Milk is one of the
safest foods you can eat.
• While being processed it is never touched by human hands
D2
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D3
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Clarification & Separation
• Clarification removes any non-milk particles
• Separation separates the cream from the milk
D4
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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
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Pasteurization
• The process of heating milk to make it bacteriologically safe and to increase its keeping quality.
D6
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Homogenization• Process of breaking up and dispersing milk-
fat throughout the milk, resulting in a smooth uniform texture.
D7
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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
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Packaging & Distribution
From the cow to you in 2 days!
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Objective C:
List and describe the process of making cheese
• Acidification• Coagulation• Curds and Whey• Salting• Shaping• Ripening
Making Mozzarella Cheese