Download Raw Milk Cheese Ice Cream

Dairy
As of 2014, there were 84 dairy plants
producing one or more dairy products in
Pennsylvania.
aspects of starting a farmstead dairy processing enterprise
from business planning to marketing to regulations. The Dairy
Food Processing site provides information about the local,
state, and federal regulations that a dairy producer must adhere
to when operating a dairy products enterprise.
If your dairy isn't already well-managed and producing
high-quality milk, launching a value-added enterprise isn't the
solution. It's important that you correct any issues with a
poorly performing dairy before starting a processing venture.
Sanitation for a dairy processing facility is of utmost concern
and can be addressed by following a thorough routine.
It is also vital that you have a solid understanding of the
production of the dairy product(s) you plan to process. There
are a numerous resources available to learn the art and science
of dairy product production.
Raw Milk
For those desiring to sell raw milk within PA, this fact sheet Raw Milk Regulations - provides an overview of the necessary
requirements, including permitting.
Cheese
“Value-added” is the incremental value that is realized by a
producer from an agricultural commodity or product as the
result of a change in physical state, differentiated production
or marketing, as demonstrated in a business plan; product
segregation. Applied to milk, a change in physical state means
fluid milk is being made into products like cheese, yogurt, ice
cream or other processed dairy products.
While cows are the most commonly recognized dairy animal,
goats and sheep are also dairy animals that offer their own
advantages to someone considering a new dairy and
value-added product business. Goats and sheep are smaller,
and though they produce less milk, their milk is higher in fat
and protein – valuable components in the production of some
dairy products.
Get More From Your Milk: Increasing Profit Through
Value-Added Products is a free publication available through
Penn State's College of Agricultural Sciences covering
detailed aspects of producing value-added dairy products. This
publication will provide you with an overview of the different
Cheese is by far the most popular value-added dairy product
for farmstead dairy processors. This is due both to popularity
of cheese with consumers as well as the ability to age and
store cheese for long periods of time. In 2014, at the time of
publication, there were 132 dairy plants producing cheese in
PA as listed in the PA Dairy Plant and Raw Milk Directory.
Numerous workshops and publications abound for those
wishing to learn how to make cheese. Workshops range from
introductory level one day workshops to multi-day intensive
courses. Penn State Food Science offers The Science and Art
of Cheese Making Short Course.
Ice Cream
The origins of dairy product short courses began with Penn
State University's Ice Cream Short Course. An intensive,
week-long course that covers all aspects of ice cream
production it may seem overwhelming to a novice. However,
Penn State also offers an Ice Cream 101 two day course,
especially designed for small scale operators and those new to
frozen dairy product processing.
Cultured Dairy Products
The Penn State Food Science Department also offers an
annual Cultured Dairy Products short course for anyone
processing yogurt, cream cheese, cheese, buttermilk, or sour
cream. As with most dairy products, a great number of
publications and articles exist that provide basic directions for
making the dairy product, sometimes along with recipes, such
as this publication on yogurt from the University of Missouri,
Making Yogurt at Home: Country Living Series.
Equipment, Services and Trade
Organizations
Developing and maintaining trusted and reliable relationships
with input suppliers and testing laboratories will be essential
to successful operations. The persons in these business often
become a crucial component to product development and
processing. In addition, by becoming an active member of
professional associations and through the subscription to
relevant industry publications, producers can access a wealth
of information and resources to assist in the operation of a
successful business. An extensive listing of suppliers, testing
laboratories, and trade associations is maintained on Penn
State's Dairy Foods Processing website
Contact Information
Sarah Cornelisse
Senior Extension Associate, Business Management
[email protected]
814-863-8645
Penn State College of Agricultural Sciences research and extension programs
are funded in part by Pennsylvania counties, the Commonwealth of
Pennsylvania, and the U.S. Department of Agriculture.
Where trade names appear, no discrimination is intended, and no endorsement
by Penn State Extension is implied.
This publication is available in alternative media on request.
Penn State is an equal opportunity, affirmative action employer, and is
committed to providing employment opportunities to all qualified applicants
without regard to race, color, religion, age, sex, sexual orientation, gender
identity, national origin, disability or protected veteran status.
© The Pennsylvania State University 2017
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Dairy