Dairy Producers Key Terms

Learn the lingo when producing dairy products

When working among dairy producers, you need to know the difference between homogenized and pasteurized milk. These are just two key words that should be in your vernacular if you choose to work in the dairy business. Knowing these words can help you determine what type of dairy products you wish to sell, what type of milk to offer and what type of regulations by which you need to abide. Do your research, and you'll be on your way to milking a path to success.

 

Butterfat

Butterfat is part of all types of milk, and dairy animals have their butterfat content tested several times. Whether it's on the specified test day at the dairy farm, throughout the lactation cycle or during the cow's lifetime, the butterfat is measured in pounds and provides the dairy farmer with a guide to how well the particular cow is performing.
Try: Learn what happens when butterfat is higher than the protein in milk at the Vermont DHIA.

Grade A milk

Grade A milk is produced and processed with the strictest sanitary regulations in mind. It is also inspected by public health authorities. In most areas, milk products used for human consumption in fluid form must be made of Grade A milk. About 90 percent of milk produced in the United States is this type.
Try: Visit the State of Michigan and its Department of Agriculture site to learn more about Grade A milk and how it's related to the Pasteurized Milk Ordinance of 2001.

Grade B milk

Grade B milk is produced and processed while adhering to sanitary regulations. Certain types of cheeses use Grade B milk after it goes through further processing.
Try: Visit the California Department of Food and Agriculture to learn more about Grade B milk.

Homogenized milk

Homogenized milk is milk that has been treated to make sure the fat globules are broken up. After it has been stored, the milk should have no visible cream separation.
Try: A partnership of universities, eXtension gives more information about homegenized milk and how it can be purchased.

Whey

Whey is what remains after the cheese is made and the curds are removed. It consists mostly of water and some milk solids. Today, whey can be made into a powdered form, which many in the bodybuilding industry use to enhance muscle. This powdered form is called whey protein and is available in two types: acid and sweet.
Try: Visit Dairy Management Inc. to learn more about acid and sweet whey as well as its nutritional information.

Pasteurization

For the pasteurization process to work, you need to heat the milk to 161 degrees Fahrenheit for 15 seconds to kill off microorganisms. This is the most common type of pasteurization, called High Temperature Short Time, although there are several others that adhere to different temperatures and different time constraints.
Try: Read about the different pasteurization methods at the International Dairy Foods Association.

Copyright © 2011 Business.com, Inc. All Rights Reserved.

---