Transcript The Dairy Industry - Effingham County Schools

The Dairy Industry
 An
Introduction to the Animal Industry
2
Warm-up
Name at least
twenty food
items butter
goes great with.
Why Dairy?
high
nutritional value:
high in protein and
essential vitamins and
minerals
milk comes from the
cow as processed
food and requires very
little additional
processing
other dairy products
include cheese,
butter, yogurt, and ice
cream
How much dairy
do we eat?
In
the U.S., every year the
average person consumes:
29 gallons of milk
24 pounds of cheese
16 pounds of ice cream
4 pounds of butter
4 pounds of yogurt
Where does
milk come from?
 every
state produces milk
but most milk comes from
California, Wisconsin, New
York, Pennsylvania, and
Minnesota
 Holsteins (think Chick-Fil-A
cows) make up most of the
dairy population
 Jerseys (the Mayfield cow)
rank 2nd
Don’t Forget
about Goats!
 can
survive and produce milk on a lower
quality forage and less land than is
needed for cows
 very
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.
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 calf
grazed 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
Dairy Products all originate at the dairy
farm
8
Most Dairy Products in the US come from
Dairy Cows with Holsteins being the most
prominent breed.
9
The Farm
10
The cows are placed in the holding pen while they are
waiting to be milked.
The Farm
Cow’s view of the parlor
Worker’s view of the parlor
Next, the cows are placed in the11 milking parlor. This is
where the actual milking takes place.
The Farm
Milking unit
12
The cows are lined up one behind the other at an angle
so that the utters are facing the milking units
The Farm
Cow’s teat
(1 of 4)
The teats have been sprayed with
teat dip in order to clean
13
them before milking and will be wiped off with a clean
paper towel before the milker is placed on the teats.
The Farm
After the teats are cleaned the milking
unit is then placed
14
on the cow. The average milking time for a cow is five
minutes.
The Farm
Automatic
wash systemruns sanitation
wash through
all pipes and
milking units
to sanitize after
each milking.
Pulsatorprovides
suction for the
milking units.
15
Main control to the milking system.
The Farm
The milk from the cows will finally end up in the bulk
tank. When the milk truck driver
arrives
it
is
his
16
responsibility to take samples of the milk from the bulk
tank.
From the Cow to Your Table
milk harvested from the cows in the parlor
fluid milk is rapidly cooled in a holding tank (the bulk tank)
a tanker truck picks up the milk and
hauls it to the processing plant
milk is tested for bacteria and drug residues
after filtering and removing the cream,
the milk is homogenized so it will not separate
out
pasteurization (heating and cooling the milk)
kills harmful bacteria
packaged and sent to retail stores
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 bloodstream
 the
FDA has determined that it is safe for
both cows and humans
Grades of Milk
 Grade
A: the only milk that can be
used for beverage or fluid milk
- farms are held to strict regulations
for cleanliness and other
standards to be able to sell
Grade A milk
- Grade A milk is also used for
manufactured products
 Grade B: can only be used for
manufactured products not fluid
products
Cheese Production
a
“starter culture” of bacteria is added to
pasteurized milk
 fermentation changes the sugars to acids
which causes the milk to form a solid called
curd
 rennet (an enzyme) is added to speed up
the process
 liquid is drained off (called whey)
 the curd is then heated to contract and get
rid of any remaining whey
 the cheese is then salted, pressed into a
form, and cured or aged
Yogurt
a
processed milk product that is eaten
frozen or in soft form
 concentrated milk is heated and then
rapidly cooled
 bacterial cultures are added to cause the
milk to ferment
 this causes the acidity to increase (helps
preserve the yogurt) and produces the
flavor
 packaged with fruit or other flavorings