The sun. [volume] (Newberry, S.C.) 1937-1972, June 16, 1966, Image 5
Supplement to The Newberry Sun
Thursday, June lo, 1966
Fewer Dairymen Now
Provide More Milk
Per Dairy Farm
Changes Bring New, Younger
Breed of Farmer into Field
The dairy industry is changing rapidly in the space age as
the trend continues toward larger and more efficient dairy farm
units. Smaller in terms of the numbers of people involved from
farm to consumer, the dairy industry is getting bigger with the
total volume of business increasing each year.
Change is occurring on the nation’s dairy farms, in the proc-'
essing plants and in the distribution system.
Fewer Farms
The total number of farms selling milk or cream is expected
to show a sharp drop from 1959 to 1964 when the 1964 Census
of Agriculture data are released.
Preliminary estimates by the U. S. Department of Agricul
ture indicate that the number of U. S. farms with milk or cream
sales in the year that ended June
compared with 1,017,000 count
If present trends continue, it
next few years some 80 per
cent of the total milk mar
keted will come off less than
a quarter of a million dairy
farms.
Increased Production Per Farm
Accord! to data released
by Economic Research Service,
USDA, the average milk or
cream sales in 1964, per farm,
were estimated at 210,000
pounds (milk equivalent), val
ued at $8,300. Comparable fig
ures for 1959 were 103,000
pounds with a value of $3,952.
New Breed of Dairy Farmer
Changes which are occur
ring on the nation’s dairy
farms are reflected by those
who remain as dairy farmers.
The expanding sector of dairy
farming — those farms with
sales of $10,000 per year and
over — is managed by strongly
business-oriented people who
know how to figure profit and
loss.
These tend to be a younger
breed of men and women who
are willing to risk bigger com
mitments of dollars and man
agerial skill to their enter
prises.
These farms are buying far
more of the total agricultural
input off the farm. They are
relying on new ideas in man
agement and technological de
velopments to get the most
out of their investment of
time, energy, and dollars in
their farm operations.
Other Changes
Milk producers are changing
the structure of their coopera
tive organizations by mergers
designed to better their bar
gaining position with econom
ically powerful buying organi
zations.
They are selling their milk to
fewer and larger dairy plants,
highly automated operations,
employing fewer people.
Distribution is also involved
in change in the space age.
Retail or home delivery busi
ness has declined as food
stores are selling more milk
to the consumer.
Food stores and restaurants
and other eating places are
decreasing in number while
sales per outlet continue to
rise.
The dairy industry is keep
ing pace with the ever-chang
ing challenge of an expand
ing market by increased effi
ciency in production, manu
facture and distribution of
milk and other dairy products.
30, 1964, was about 600,000
in the 1959 census,
is estimated that within the
Observe June
Dairy Month
30th Time
June has been celebrated as
dairy month for the past 30
years. In the beginning, June,
a peak promotion month for
milk, was selected as a fitting
time for a nationwide salute
to the dairy industry.
Today, scientific progress
has made every month dairy
month. June now serves as a
timely reminder to the house
wife to serve nutritious dairy
foods to her family all year
long.
Since 1937, June Dairy Month
has grown into one of the
world’s largest single dairy
foods sales and information
campaigns. Again in 1966, the
story of milk and dairy foods
will be presented to the public
by all parts of the dairy in
dustry.
Leaders in agriculture, busi
ness, education and govern
ment, and scores of enterprises
tied to the multi-billion-dollar
dairy industry, are uniting in
this annual observance of
June Dairy Month.
June marks the dairy indus
try’s biggest annual effort to
tell its story and to encourage
use of its products.
Pasteurization
Is Magic Word
In Dairy Land
Pasteurization is a process
named for its developer, scien
tist Louis Pasteur.
In pasteurization, the raw
milk is heated quickly and
promptly cooled to destroy
harmful bacteria that may be
present and to improve the
keeping quality of milk.
Every particle of milk is
heated to not lower than 145
degrees F. for not less than 30
minutes and promptly cooled
to 50 degrees F. or lower to de
stroy any harmful bacteria
that may be present without
affecting flavor or food value.
Another method raises the
temperature of milk quickly to
at least 160 degrees F. for not
less than 15 seconds, followed
by rapid cooling.
Susanne Bradford, 19, of Tallahassee, Fla., American Dairy Prin
cess for 1965-66, offers a milk toast above to the success of June is
Dairy Month. She will crown her successor at ceremonies scheduled
for late this month in Chicago.
Drinks Tons of “Fuel”
The cow is an amazing crea
ture! A dairy cow producing
11,000 pounds of milk, some
5,000 quarts in a year, needs
43 tons of “fuel,” according to
the USDA.
She will eat about 3,925
pounds of grain and protein
feed, 4,700 pounds of hay, 3,400
pounds of silage, washed down
with 75,045 pounds of water.
This means that Bossy eats
and drinks an average of 237
pounds per day.
All the water she drinks
helps her build up some 10 tons
of blood she pumps through
her udder in a day’s time to
produce 40 pounds of milk.
Imagine having to carry all
the feed and water to a cow so
she can produce 11,000 pounds
of milk a year! That’s six tons
of feed and more than 37 tons
of water for just one cow. A
50-cow milking herd consumes
the staggering amount of 1,850
tons per year.
That’s why modern dairy
men substitute motors, levers,
push buttons and pipe-line
milking systems for muscle in
the dairy business.
Association
Supports U.S.
Fitness Goal
The future of the nation de
pends on the physical fitness
of its citizens.
The importance of physical
fitness for young and old alike
led to the creation of the Pres
ident’s Council on Physical
Fitness.
To support the aims of the
Council in promoting physical
fitness through proper diet
and exercise is a goal of the
American Dairy Association.
Developing a physically fit
nation is an important nation
al goal, and a well-balanced
diet, including milk and other
dairy foods, plays a key role in
any sound fitness program.
Milk For Vitality
Physically active people can
consume more milk and other
dairy foods — without gaining
weight — than those who sit
all day.
Also, there is a growing
agreement among scientists
that physically active people
may be less susceptible to de
generative diseases, including
heart disease, and this could
mean active people live longer.
Keeps Weight Down
Weight control through in
creasing the person’s energy
expenditure, rather than cut
ting down foods as the sole
means of reducing weight,
may be the more logical ap
proach to weight control.
* * *
The ice cream soda was in
troduced at the Centennial
Exposition in Philadelphia in
1879.
Dairy Foods
best refreshers
under the sun
MILK —Often called "nature’s
most nearly perfect food," fluid whole
milk contains all recognized vitamins
and many essential minerals. Vital
for good nutrition, it contains both
the fat and solids-not-fat parts of
milk. Homogenized milk has its fat
globules dispersed throughout the
liquid. Chocolate milk is whole milk
with added sugar and chocolate.
BUTTER is churned cream.
It contains, by law, not less than
80 percent milk fat. It may or may
not contain salt. The butter ot
highest quality is made from sweet
cream. Most butter sold at retail
bears the USDA sjveld mark and
latter grade, U.S. AA or A.
CHEESE is available in
many forms, flavors and textures to
suit every taste and occasion.
Natural cheeses are usually made
from whole cow’s milk. Process
cheese is made by blending and
pasteurizing fresh and aged natural
cheese.
ICE CREAM is made by
freezing while stirring a pasteur
ized mixture of milk, cream, sugar,
and stabilizer. It is flavored with
extracts, fruit, chocolate, or nuts.
Air is whipped into ice cream dur
ing. freezing to increase its volume
80-100%.