Presentation on theme: "The Dairy Industry An Introduction to the Animal Industry."— Presentation transcript:
1 The Dairy IndustryAn Introduction to the Animal Industry
2 Name at least twenty food items butter goes great with. Warm-upName at least twenty food items butter goes great with.
3 Why Dairy?high nutritional value: high in protein and essential vitamins and mineralsmilk comes from the cow as processed food and requires very little additional processingother dairy products include cheese, butter, yogurt, and ice cream
4 How much dairy do we eat?In the U.S., every year the average person consumes:29 gallons of milk24 pounds of cheese16 pounds of ice cream4 pounds of butter4 pounds of yogurt
5 Where does milk come from? every state produces milk but most milk comes from California, Wisconsin, New York, Pennsylvania, and MinnesotaHolsteins (think Chick-Fil-A cows) make up most of the dairy populationJerseys (the Mayfield cow) rank 2nd
6 Don’t Forget about Goats! can survive and produce milk on a lower quality forage and less land than is needed for cowsvery important in developing countries and are a dual-purpose animal (can be used for milk and meat)In the U.S., most dairy goats are kept by hobbyists but goat milk is becoming more popular.
7 Milk Production must produce a calf each year to produce milk colostrum: the first milk after giving birth, high in nutrients and antibodies for the calfgrazed on pasture and fed silage (chopped green corn and other crops that are fermented to help preserve the feed)in the past, cows had to be milked by hand now milking machines are used
9 Most Dairy Products in the US come from Dairy Cows with Holsteins being the most prominent breed.
10 The FarmThe cows are placed in the holding pen while they are waiting to be milked.
11 The FarmCow’s view of the parlorWorker’s view of the parlorNext, the cows are placed in the milking parlor. This is where the actual milking takes place.
12 The FarmMilking unitThe cows are lined up one behind the other at an angle so that the utters are facing the milking units
13 The FarmCow’s teat (1 of 4)The teats have been sprayed with teat dip in order to clean them before milking and will be wiped off with a clean paper towel before the milker is placed on the teats.
14 The FarmAfter the teats are cleaned the milking unit is then placed on the cow. The average milking time for a cow is five minutes.
15 The FarmAutomatic wash system- runs sanitation wash through all pipes and milking units to sanitize after each milking.Pulsator- provides suction for the milking units.Main control to the milking system.
16 The FarmThe milk from the cows will finally end up in the bulk tank. When the milk truck driver arrives it is his responsibility to take samples of the milk from the bulk tank.
17 From the Cow to Your Table milk harvested from the cows in the parlorfluid milk is rapidly cooled in a holding tank (the bulk tank)a tanker truck picks up the milk andhauls it to the processing plantmilk is tested for bacteria and drug residuesafter filtering and removing the cream,the milk is homogenized so it will not separate outpasteurization (heating and cooling the milk)kills harmful bacteriapackaged and sent to retail stores
18 BST bovine somatotropin (BST) a naturally occurring hormone used to stimulate increased milk production (all milk contains BST)it is digested and does not get into the human bloodstreamthe FDA has determined that it is safe for both cows and humans
19 Grades of MilkGrade A: the only milk that can be used for beverage or fluid milkfarms are held to strict regulations for cleanliness and other standards to be able to sell Grade A milkGrade A milk is also used for manufactured productsGrade B: can only be used for manufactured products not fluid products
20 Cheese Productiona “starter culture” of bacteria is added to pasteurized milkfermentation changes the sugars to acids which causes the milk to form a solid called curdrennet (an enzyme) is added to speed up the processliquid is drained off (called whey)the curd is then heated to contract and get rid of any remaining wheythe cheese is then salted, pressed into a form, and cured or aged
21 Yogurt a processed milk product that is eaten frozen or in soft form concentrated milk is heated and then rapidly cooledbacterial cultures are added to cause the milk to fermentthis causes the acidity to increase (helps preserve the yogurt) and produces the flavorpackaged with fruit or other flavorings
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