Review of Dairy Production, Processing, and Strategies for Milk Marketing Development

DOI

http://dx.doi.org/10.22573/spg.ijals.024.s122000124

AUTHOR AFFILIATION

Faculty of Bio Science Engineering, University College of Ghent, Ghent, Belgium

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.