Historical Newspapers of South Carolina

Below is the OCR text representation for this newspapers page. It is also available as plain text as well as XML.

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. SmaDer 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 incUcate that the number of U. S. farms with milk or cream sales in the year that ended June 30, 1964, was about 600,000 compared with 1,017,000 counted in the 1959 census. If present trends continue, it is estimated that within the 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 According to data released by Economic Research Service, U8DA, the average milk or cream sales in 1064, 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. 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 Pasteiu ".ation 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 miikr quickly to at least 160 degrees F. for not leas than 15 seconds, followed by rapid cooling. American Dairy PrincessCarol Ann Armacost 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 thq USDA. dhe 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. 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. ' Cool. Vitalizinsf Refreshment Satisfy your thirst with a delicious glass of milk. 4> For a cool, refreshing break, try a tall glass of ice cold milk. Nothing is as good tasting and as good for you as delicious, nutritious dairy treats. 4* Turner & Taylor JEWELERS Main Street Newberry, S. C.