DAIRY

BY: Alaina Balbinot, Starr Gibson, Stephanie Kulczycki, & Kami

Nenninger
 DAIRY

Selection Factors
Purchasing Factors
Receiving Dairy Products
Storing Dairy Products
Issuing Dairy Products
In-Process Inventories
 DAIRY

Selection Factors
Purchasing Factors
Receiving Dairy Products
Storing Dairy Products
Issuing Dairy Products
In-Process Inventories
 SELECTION FACTORS

Before Management Personnel

decides what dairy products to
purchase, they must compare different
varieties and qualities, such as
 SELECTION FACTORS

Intended Use
Determined by Buyers use

Exact Name
Standard of identity established by federal government (based on
butterfat content)
*See figure 19.2*

U.S. Government Grades (or Equivalent)

Voluntary except when required by state
Based primarily on finish products bacterial count
Grade A, Manufacturing Grade, and Certified Grade
FIGURE 19.2
 SELECTION FACTORS (cont.)
Packers Brands (or Equivalents)
Vastly different tastes for equal merchandise
Product Form
Sliced, whole, grated, shredded, whipped
Size of Container
Important for dairy due to high perishability
If small amount of dairy is required, AP price might be high but EP will
be low
Product Size
Butter Example: 1 lb. prints, 50 lb. slabs, chip sizes
Product Yield
Maximum waste acceptable (EX: a rind, broken pieces)
 SELECTION FACTORS (cont.)

Packaging Procedure
Related to size of container, the more individual the higher the AP but
most likely lower EP
Preservation Method
Continuous refrigeration, frozen, canned
Type of Packaging Material
Standardized but not similar across types of dairy
Plastic, fiberboard, metal, glass, and aseptic
 SELECTION FACTORS (cont.)

Butterfat Content
Increases with AP
Products with high BFC treated with more respect
by producers because of high-quality flavoring.
Milk Solids Content
For some products, the federal gov. mandates a
maximum amount of nonfat, dried milk solids that
they can have
Overrun
Amount of air whipped in (affects flavor,
appearance).
Sold in ounces or by volume.
Purchasers beware: Volume includes the product
AND air, while ounces measures the product itself,
independent of air content.
 SELECTION FACTORS (cont.)

Chemical Additives
Stabilize, emulsify, and preserve products.
Generally, far fewer chemicals compared to
other processed foods.
Untreated Cows
Biotechnology; herds treated with naturally
occurring and synthetic hormones such as:
bST (bovine somatotropin)
rBGH or rBST (recombinant bovine growth
hormone)
How the Product is Processed
Can impact flavor, convenience, &
packaging. (For example)
 SELECTION FACTORS (cont.)

Organic Products
Increasingly popular
60% of Americans feel that lowering their exposure to
chemicals will result in better health.
Nondairy Products
Pros
AP prices may be lower
Less perishable
Weight watchers and the lactose intolerant population
Cons
Often contain more chemical additives (to those it may concern)
Dietitians doubt that they are healthier
Often do not work in recipes the same way
 SELECTION FACTORS (cont.)

AP Price
Price and credit control policies set by local governments
in certain states
Opportunities to reduce AP prices in some free-market
areas
Occasional uprisings against the minimum prices for
products (that have been set by the local government)
One-Stop Shopping
Pros
Foodservice operators can bargain
Frequent deliveries (reduces perishability)
Cons
Possible higher AP price
Suppliers control inventory level
 DAIRY

Selection Factors
Purchasing Factors
Receiving Dairy Products
Storing Dairy Products
Issuing Dairy Products
In-Process Inventories
 PURCHASING DAIRY PRODUCTS

Buyers need to determine

a specific schedule (due to high perishability)
if substitutions/variations are acceptable (which
save money)
Product specifications
need to be detailed before buyers commit
*See Figure 19.7*
Local if possible
this supports the local economy and you get fresher
products
FIGURE 19.7
 DAIRY

Selection Factors
Purchasing Factors
Receiving Dairy Products
Storing Dairy Products
Issuing Dairy Products
In-Process Inventories
 RECEIVING DAIRY PRODUCTS

Receivers should carefully examine delivered products

Look for racked/faulty wrappers, dents, and dirt before
accepting a product
Receivers should always double-check that they
received everything they ordered
Miscounts may happen on the receiving or supplying end
 RECEIVING DAIRY PRODUCTS

Sometimes suppliers send a substitution product if they

run out of the product ordered
However, some substitutions are not comparable (especially
among cheeses)
Receivers may consider moving products received to a
refrigerated area before counting/inspecting
This way, they wont spoil!
 DAIRY

Selection Factors
Purchasing Factors
Receiving Dairy Products
Storing Dairy Products
Issuing Dairy Products
In-Process Inventories
 STORING DAIRY PRODUCTS

It is important to refrigerate, freeze, and/or

store dairy and nondairy products as soon
as possible.
When preparing a dairy product it is
important to bring it to the correct serving
temperature.
Be careful because if you bring it to the temperature
before you need to serve it, it may change in odor,
appearance, and flavor.
 STORING DAIRY PRODUCTS

Dairy pick up odors rapidly.

It is recommended that dairy has
its own refrigerator but, if not, just
tightly seal away from odorous
foods.
Maintain the original
packaging to hasten spoilage
and waste.
Rotate products on shelves
properly.
Make sure that the products are
not expired and are good to use.
 DAIRY

Selection Factors
Purchasing Factors
Receiving Dairy Products
Storing Dairy Products
Issuing Dairy Products
In-Process Inventories
 ISSUING DAIRY PRODUCTS

Hospitality Operators should issue

older dairy products first, try not to
handle products more than needed,
and make sure that requisitioners take
what they need for that job.
 DAIRY

Selection Factors
Purchasing Factors
Receiving Dairy Products
Storing Dairy Products
Issuing Dairy Products
In-Process Inventories
 IN-PROCESS INVENTORIES

It is important to make sure that the

dairy products are not in-process for a
extended amount of time. When this
happens there is usually spoilage,
waste, and pilferage.

Supervision is key!
ANY QUESTIONS?