Review of Dairy Production, Processing, and Strategies for Milk Marketing Development
Year: 2024
Type: article
Abstract: Dairy production and processing involve the conversion of raw milk into a variety of consumable products such as milk, cheese, butter, yogurt, and ice cream. The process begins at dairy farms, where milk is collected from animals like cows, goats, and sheep. It is then transported to processing facilities, where it undergoes several key stages, including pasteurization, homogenization, fermentation, and coagulation, to ensure safety, quality, and desirable sensory properties. Pasteurization eliminates harmful pathogens, while homogenization prevents cream separation, producing smooth, uniform milk. Fermentation, facilitated by specific bacterial cultures, is essential for products like yogurt and cheese, which develop their unique flavors and textures. Dairy production and processing remain a cornerstone of the global food industry, supporting nutritional needs, economic growth, and food security. As consumer preferences and environmental concerns evolve, the dairy industry continues to innovate, integrating sustainability practices and improving processing techniques to meet future challenges.
Author: Gerrit D.C. Berthiller
Language: English
Subfield: Food Science
Domain: Life Sciences
SDG: Zero hunger
Open Access status: diamond
OpenAlex ID: W4405946484