To fully understand and promote value-added dairy opportunities, it was essential to examine various factors such as consumer preferences, technical assessments, and in-depth surveys. This involved carrying out extensive surveys to gain insights into the current situation of value-added dairy businesses in Tennessee, Kentucky, and North Carolina. Aspects to investigate included the varieties of products manufactured (milk, cheese, ice cream, etc.), the scale of operations, current marketing approaches, challenges encountered, and potential prospects for growth. Recognizing the similarities and differences among these states helped in customizing support and development strategies accordingly.

One important focus was on describing the milk quality of small ruminant value-added dairies, with a focus on evaluating and comparing the nutritional composition, microbial content, and other relevant aspects of dairy products from small ruminants such as goats and sheep. This included evaluating the influence of feed composition, farming practices, and processing techniques on milk quality and providing suggestions to improve product consistency and customer satisfaction.

Moreover, sensory property assessment was carried out using standardized methods to evaluate the properties of dairy products. The staff and producers received training in sensory analysis techniques, and feedback was used to improve product formulations and consistency.

In addition, practical food safety workshops were held to cover best practices in dairy processing hygiene and sanitation, including sessions on HACCP and food safety management systems. Resources for implementing food safety plans and conducting internal audits were also provided.