copyright © 2012 delmar, cengage learning. all rights reserved. chapter 4 the dairy industry

Copyright © 2012 Delmar, Cengage Learning. ALL RIGHTS RESERVED.

Chapter 4

The Dairy Industry


Industry Overview

• Dairy– Large part of American agriculture

– Products produced in every state

– Mostly Holsteins• 85 to 90 percent of cows

(continued)


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

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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


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


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

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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


Milk Production


The Letdown Process


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)


Milking Parlors

• Modern parlors designed for comfort and safety– Mats for cows

– Rubber feed bins

• Newer milking parlor designs circular


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)


Milking Procedure

• Attach teat cups

• Begin milking


Teat Cups


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)


After Milking

• Milk sent to processing plant– Filtered to remove foreign particles

– Allowed to sit for cream removal


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)


Milk Makeup and Processing

• Homogenization reduces cream globules and prevents separation

• Pasteurization kills any harmful organisms


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

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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


Dairy Goats

• Second to cows worldwide in milk production for human consumption– Great deal produced in Africa and Asia

– India• World’s leading producer

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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


Sheep

• Important milk source– Milked in Europe, North Africa, the Middle East, and

Asia

– Small industry in U.S.

(continued)


Sheep

• Milk differs from cow milk– Higher percentage of solids

– Twice the fat content

– 40 percent more protein

– Used mostly in cheese


Cheese Manufacturing

• One of the oldest known ways to process food

• Cheese consumption continues to grow

(continued)



• 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

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• 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


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

copyright © 2012 delmar, cengage learning. all rights reserved. chapter 4 the dairy industry

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