On Farm Milk Processing
The dairy market is very volatile and tightly linked to global dynamics. To counter this, farmers can sell their products directly to the final consumer, keeping the added value. Nowadays technology are affordable and can fit also a small size dairy family farm business. Milk can be sold as (1) liquid milk, that can be (1A) RAW MILK by using a dispenser, where consumers can bring their own recipient.
No processing on milk is needed; only refrigeration. NB: Selling raw milk is not permitted in all European countries!). Otherwise, (1B) pasteurized milk can be sold ( in bottles or tetrapack boxes). In this case, consumers buy it from the vending machine or in the farm shops; pasteurized milk have a longer shelf life and therefore can be also distributed to local shops. Alternatively, milk can be (2) processed into fresh products, such as YOGHURT (milk fermented by Lactobacillus bulgaricus and Streptococcus thermophilus ) OF ICE CREAM. Moreover, milk can be (3) processed into CHEESE, that can be very different according to the production process
Resilience for Dairy
Completed | 2021-2024
- Main funding source
- Horizon Europe (EU Research and Innovation Programme)
- Geographical location
- Belgium, Denmark, Finland, Germany, France, Hungary, Ireland, Italy, Lithuania, Luxembourg, Poland, Spain, Slovenia, Netherlands, Northern Ireland