THE PATH OF MILK

Topics covered: Origin of cheese – Types of milk – Buffalo milk – Sanitary inspection – Public health – Pasteurization and ultra-pasteurization – Cheese and yogurt production – Bacterial culture – Ferments – Economic importance of milk and dairy products – Laboratory – Quality control – Molds and yeasts – Effluent treatment – Environmental preservation – Manufacturing practice – Milk packaging – Product tasting.

The Path of Milk has sparked curiosity by including a variety of topics such as: hygienic milk production, diseases transmitted from animals to humans, industrialization of milk and meat (dairy factory), fish, pig, frog, and poultry farming, genetic improvement of herds, and artificial insemination.

At a time when the world is faced with endless information via the internet, we invite you to closely experience the life of rural producers, agro-industry, the "other side of the screen". Is it possible to reconcile rural and industrial activity with total concern for the environment, environmental preservation, and the preservation of our rivers and ecosystems?

You will find these and other answers in the lectures on ecology and environmental preservation, topics we address practically, showing the reality of the facts. Expand your students' knowledge, breaking the old routine of the classroom, setting aside just theory to experience the day-to-day life of the field in practice. The itinerary is developed on a rural property and an attached dairy within the same farm.

During the visit to the dairy, students will learn about the process of producing dairy products and will experience mechanical and manual milking, artificial insemination, and feeding of calves, and they will also be able to follow the entire process of producing dairy products, from the arrival of raw materials to the final product. 

Basic Itinerary: Corral + Industry

• Visit to the Corral: Students will follow the beginning of the process in the production of dairy products and will have the opportunity to experience mechanical and manual milking, artificial insemination, and feeding of calves in practice. Educators will address the following topics:

Milk (A, B, C, and box) – Ruminant feeding – Importance of ruminants – Zoonoses – Artificial insemination – Embryo transfer – Mad cow disease – Economic importance – Federal inspection – Genetic improvement – Calf feeding – Green beef.

• Visit to the Industry: During this activity, students will have the opportunity to follow the entire process of producing dairy products within an agro-industry, from the arrival of raw materials to the final product. Depending on the age group, we can address the following topics:

Origin of cheese – Types of milk – Buffalo milk – Sanitary inspection – Public health – Pasteurization and ultra-pasteurization – Cheese and yogurt production – Bacterial culture – Ferments – Economic importance of milk and dairy products – Laboratory – Quality control – Molds and yeasts – Effluent treatment – Environmental preservation – Manufacturing practice – Milk packaging – Product tasting.