Milk production in the form of traditional dairy products has been done all over the world for a long time, and the global demand for dairy products is increasing daily due to population growth, and today, with the advent of industrial devices such as milk cooking machines, this global need can be met more qualitatively and reliably. replied Dairy industry is one of the fastest growing food industry sectors worldwide. In this article, we discuss how traditional dairies are compared to the dairy industry.
A dairy is a place where milk is stored and where butter, cheese and other dairy products are made or where those products are sold. It may be a room, a building or a large company. A dairy farm produces milk and a dairy converts it into a variety of dairy products. The global dairy industry is part of the food industry.
History of traditional dairy
Milk producing animals have been domesticated for thousands of years. At first, they were a part of subsistence agriculture and most of the nomads were engaged in it. Protecting and feeding animals was a large part of the symbiotic relationship between animals and herders. About 2300 years ago, Hippocrates, a Greek physician, recommended milk as a medicine. In the recent past, people in agricultural societies had milk animals that they milked for domestic and local consumption (at the village level). They are a small and typical example of the dairy industry, which still operates in some rural areas under the name of traditional dairy.
In the traditional small dairy method, animals were typically milked by hand and the herd size was very small, so that all animals could be milked in less than an hour. With industrialization and urbanization developments, milk supply became a commercial industry, taking into account specialized breeds of cows in the development of the dairy industry. In fact, the large-scale modern dairy industry began to develop with the growth of cities and rapid and refrigerated transportation, and along with the advancement of science, the main breeds of dairy cows were created over years of careful selection and controlled mating to breed more of the desired genes. Is.
In 1841, at the request of Thomas Selleck, a railroad stationmaster, a farmer successfully sent a wooden tank containing milk by rail 60 miles (97 km) to New York City. A few years later, wooden shipping containers were replaced by metal cans. Sometimes the cans were packed in ice to keep the milk cool. The mechanical refrigerator was used between 1880 and 1890. In 1892, Nathan Strauss established the first baby milk warehouse in the United States. He marketed sterilized milk for five cents per liter or one cent per glass.
The glass milk bottle was invented by Hervey D. Thatcher in 1880. At the end of the 19th century, the world witnessed the emergence of heavy cream and the first commercially pasteurized products. Paper milk cartons largely replaced glass bottles in the early 20th century, and plastic bottles became widely used in the 1960s and 1970s. In many regions and countries, government regulation of dairy products increased during the 20th century. In this way, traditional dairies progressed day by day and became the dairy industry in the world.
About the dairy industry
The production of milk in dairy farms and the processing of milk and milk products in dairy factories constitute the dairy industry. This industry, in addition to producing all kinds of milk; It produces butter, cheese, yogurt and ice cream. In the dairy industry, food products are produced, which form an important and regular part of the diet of many people. Of course, it has become a huge business in many parts of the world. India, United States, European Union, Russia, Pakistan, Brazil, China, Ukraine, New Zealand, Australia, Argentina and Mexico are among the leading producers of milk.
Most of the milk used for human consumption worldwide comes from cows, but in some regions milk and dairy products are produced from buffalo, goat, sheep, camel or reindeer. At the beginning of the 21st century, the world’s dairies, leaving behind traditional dairy methods, produce about 650 million tons of milk every year, more than 80% of which is cow’s milk.
Without proper handling and storage, milk spoils easily and can potentially transmit disease. Typically, farms and dairies are regulated by state health laws to ensure that their products meet basic quality and safety standards.
The structure of the dairy industry
While most countries produce their own milk products, the structure of the dairy industry is different in different parts of the world. In countries that are mainly milk producers, most of the milk is fully distributed through sales markets. In developing countries, the traditional dairy method is used, but the past method of farmers to market milk in their neighborhoods is changing rapidly. Significant developments include domestic and foreign investment in the dairy industry and the growing role of dairy cooperatives and multinational dairy companies.
Milk production in such countries is growing rapidly and has become the main source of income growth for many farmers. Like many other branches of the food industry, dairy processing has become increasingly centralized in major dairy-producing countries, with fewer but larger and more efficient factories run by fewer workers. This is especially true in the United States, Europe, Australia, and New Zealand.
Factories producing liquid milk and short shelf life dairy products such as yogurts, creams and soft cheeses are usually located on the outskirts of urban centers close to consumer markets. Factories that produce items with a longer shelf life, such as butter, milk powder, cheese, and whey powder, are usually located in rural areas closer to the milk supply.
Modern and industrial devices in the dairy industry
Most large dairy processing plants tend to specialize in a limited range of products. Exceptionally, however, large factories producing a wide variety of products, which are still common in Eastern Europe, are left over from the centralized, supply-driven market concept of earlier communist states.
Milk production is irregular depending on the cow’s biology. Producers must adjust the mix of milk sold in liquid form versus processed foods (such as butter and cheese) depending on changing supply and demand. As dairies grow larger, they tend to have larger, more automated, and more efficient equipment and use modern and industrial machinery, and the use of milk cooking machines is a prime example of this tendency.
Milking in traditional and new dairies
At first, in traditional dairies, more people were hired as milkers, and this required the cow to stand quietly and obediently so that the milker could milk the cow with her hands and skills. But soon, with the advent of modern and industrial devices, it turned to mechanization with machines designed for milking. Historically, milking and processing were done in close time and space: for example, traditional dairy on a dairy farm.
Today, most milking is done with machines operated by trained milkers. Typically, cows are milked twice a day in milking parlors, whereas in traditional dairy farming, cows are milked only once a day for a longer period of time.
Milk transfer to the factory
To prevent spoilage, milk should be refrigerated within two hours. In some dairies, after the milk is milked, it is transferred to the milk cooking machine so that if the milk is contaminated with harmful bacteria and non-beneficial microbes, that contamination will disappear. In this way, not only the quality of milk is preserved, but also other dairy products can be prepared with the milk cooking machine.
Milk must be kept healthy during transportation, processing, and storage, and quickly transferred from the farm to the factory or to the consumer. Typically, milk is collected in large stainless steel tanks and transported to the processing plant by refrigerated tank trucks. In some parts of Europe, pipelines may transport milk from farm to factory, while in parts of western India, they are a primitive example of traditional dairies. That is, the women who milk the cows take the milk to the factory in big jugs.
Traditional dairy products in Iran
According to the latest research, in Iran, on average, 20% of the milk used by Iranians comes from traditional dairies. This is despite the fact that none of the legal centers, including the Ministry of Health, Standards Organization and Veterinary Medicine, supervise it. If large dairy companies obtain their milk from large industrial farms with modern and industrial equipment. However, even when the milk arrives at the factory, it is tested.
In Iran, traditional dairies operate in two ways. In the first form, rural or small town livestock farms sell their milk products to shops or traditional dairies. In the second case, a small number of large livestock farms in big cities have stores and even shops with their own brand. These large industrial farms are also equipped with modern devices such as milk cooking machines.
Dairy is an important and old industry that is operating in two main ways, traditional and modern dairy. Milk and dairy products are a large and essential part of human nutrition, whose health and quality are very important. Since milk can be invaded by bacteria and germs immediately after milking, the use of modern devices such as milk cooking devices is considered significant.
References
World wild life
Kids Britannica
Science Direct
Asr Iran
Omafra
