Current State of the Education, Starting Business of Farmstead Natural Cheese in Korea

한국 목장형 치즈 생산 교육, 창업 현황

Korea dairy industry has a long and chronic problems to consume raw milk , those are surplus milk and decline the market milk consumption continued about 10 years. This study was aim to propose and to find the solution for dairy industry problems. After WTO system, with the importation of dairy products, domestic milk production has fell into the situation of excess supply and huge inventory of dried milk, the milk powder stocks have increased since 2002. That made a chronic decline milk consumption in Korea. The core of chronic problem of Korea dairy industry is the decreasing in market milk consumption. If they have a settlement of any other way using their raw milk to process and consumption to market milk, there will be a solution to solve the chronic problems in this situation. Especially, that will be a development of small farm scale natural cheese production and consume. This may be lead a situation of increase the raw milk consumption, because natural cheese making needs much of raw milk more than market milk. But there are very low technical level of farmers cheese making status, so they need a cheese making educational program for their commercial level of cheese products. Under these situation, there are needed a way out of educational system for the dairy farmers to obtain the high level of cheese making technology from the trustable and scientific organization. The natural cheese making technique of dairy farmers should be accumulated to get the consumers' solid recognition of high quality of natural cheese as LOHAS(Lifestyle Of Health And Sustainability) foods.