tae 2A-The Second Opinion-July 1, 1981
Milestones
of Milk History in the U.S.
1611 Cows arrive for Jamestown Colony.
1831 U.S. cheese factory established in Wisconsin.
1856 Gaff Borden received first patent on condensed
milk from both U.S. and England.
IH57 Pasteur announced discovery that heating
postpones milk souring.
IS71 U.S. butter factorystarted.
1874 ice cream soda created by Robert M. Green for
the semicenteoniai celebration of the Franklin
Institute in Philadelphia,
IS78 Continuous centrifugal cream separator in-
vented by Dr. Gustav de Lavai.
1886 Automatic bottlefiller and capper patented.
tSgo lcecream sundae introduced.
I S95 Commercial pasteurizing machines introduced.
IJ4 World's first ice cream cone introduced at St.
Louis World's Fair, Louisiana Purchase Exposition.
1912 U.S. Government established milk grades.
1932 Ways of increasing Vitamin D in milk made
practicable.
193:| Fluid milk included in army rations.
1937 Birth of June Dairy Month.
1948 Ultra-high temperature pasteurization in.
troduced.
1964 Plastic milk container introduced commercially.
1974 Nutrition labeling of fluid milk products started.
1975 Metric equivalent of U.S. measurement included
on containers of selected dairy products.
I [ I IIII I
This is the 45th annual salute to the dairy farmers
and the dairy industry. Here are some daily remin-
ders, one for each day of June Dairy Month.
1 The cost of producing milk rose I2 per cent in 1980
while the price farmers received for milk increased
only six per cent.
2 Did you know the average American family eats
about 2 tons of food a year?
3. It you eat out, have your large meal at noon lunch or
brunch: costs less than dinner,
4 The price of cheese went up 10 per cent in 10 while
chicken went up 36 per cent, potatoes 55 per cent and
sugar 79 per cent.
5. The 1981 Gallup Poll audit for weekly food ex-
penditures, including milk, shows the median amount
spent by a non4arm household in the U.S. was $62 a
week That's a$3 increase over the $59 median amount
in 19. During the 1W0's the increase was 56 per cent,
lrom: in 1970 t0553 in 1979 ........
; Each morrdng, America's 250,000 dairy farmers
sfart their cows on the first of two or three milking
trips. Within hours, more than 18 million gallons of
milk will be delivered tostores throughout the country.
7. Breeding and feeding techniques have made the
dairy cow the world's most productive milk source.
During the past 150 years, milk production per cow has
jumped from an estimated 1,500 quarts annually to
nearly 6,000 quarts !
8 In 1980, 10.8 million cows produced as much milk as
25 million did 20 years ago!
9 Agriculture provides one out of every five jobs in
private enterprise in the United States. Besides the 2.3
million farms, it requires 3.0 million people to supply
its seeds, fertilizers and other supplies farmers use for
production and family living.
10, Agriculture is big business. It uses 191,000 miles of
railroads, 3,2 million miles of intercity highways and
26,000 miles of improved waterways roger food --more
than 400 million tons of it -- to American consumers.
l |. The dairy industry is the second largest segment of
American agriculture. The retail value of dairy
products sold in the U.S. in 1980 was $37 billion.
12 Cottage cheese, pot cheese and a farmer's cheese
are similar, but differ only in the wetness or dryness of
the cheeses. Cottage cheese is made using milk that
has naturally soured. It is the first stage when the curd
turns into a fairly firm but wet mass. Pot cheese is left
to drain for a longer period and it becomes drier.
Farmer's cheese and pot cheese are practically
identical, except that farmer's cheese generally is
molded into a rectangle and can be sliced. In some
tions of the country, it is known as pressed cheese.
t3. Phosphorus in your diet -- and milk is a good source
is needed in every living cell. It is involved in
chemical interactions with protein, fats and car-
bohydrates in giving the body energy and essential
materials for growth and repair.
14. Compared with some 50 years ago, Americans now
consume 10 per cent less calories per person. Sounds
encouraging, doesn't it? But think of this: 50 years ago,
more ople worked at physical labor and needed more
cah)ries.
|5: What's the nutritional value of yogurt? It's the
same as the skin or whole milk from which it's made.
The caloric content ranges from 150 (for plain yogurt
made from skim milk) to 260 calories for an eight-
ounce serving of yogurt with fruit.
16. Try to eat a good breakfast and a reasonable lunch
and less for dinner to even out your calorie con-
sumption throughout the day. You'll feel better.
17. It's best to offer your children snacks at the same
time each day. Milk, fruit juice, peanut butter, or plain
crackers spread with a layer of cottage cheese are
utritious.
18 Protein, calcium and riboflavin -- a B-vitamin --
are the main nutrients in ice cream. People used to
think of ice cream as strictly a delicacy. Now it's also
recognized as an important food.
19 Without vitamin D your body will not properly use
calcium. Sunlight on your skin causes the production of
vitamin D in your body. But with cloudy days and the
covering of clothing, this is sometimes inhibited, The
vitamin D added to mose milk helps you to utilize its
calcium
I II/I [111 I I
I I IIIII ill mlnninnmilimi
f i I mialalim
II
ILl
Imm i Nil m
n m, i i n m i mm m
m w' m m m v i,m m
wk
A SALUTE TO THE DAIRY FARMER
FOR A JOB WELL DONE.
Your job takes dedication,
skillful management and a
lot of hard work. Thanks to
you, the dairy farmer, Amer-
icans enjoy some of the
most healthful,delicious
BEACON
A complete line
of milkhouse supplies.
10% cash discount
on all supplies in stock.
STARBAR FLYBAIT
AND LIVESTOCK DUST
J
foods--dairy products. Maes Inflations.
Kiln dried Baled Shavin
I 4o'x 100 6 Mill "l
I =.x,oo. ...... ,q
I EACON
, , - Barnett4
m _ , I ..... Open 8:00-4:30 p.m. . J]ii/
REMEMBER.
THE
FARMER'S
HELPER
If you need help call us!
COMPLETE LINE
OF:
Farm Tires
Tubes
Tire Service
Tire Loading
THANKS
LOCAL DAIRYMEN
for your patronage of
Universal Milking Equipment
Route I0. No. Haverhill, N.H.
Tel. (603) 787.6981
AGWAY
CRAIG
TRISCHMAN
FERTILIZING
&
Bulk Lime
Corinth, Vermont
(802) 439-6223
UNE hnnni% ]
f " ;'-ii' A time to
that
Dairy Farming is the
of our economy in
and to say ..
THANK YOU
We are working for your
Randall's Dairy
222-9304
Bradford, Vermont
WE SALUTE THE
DAIRY FARMER
tae 2A-The Second Opinion-July 1, 1981
Milestones
of Milk History in the U.S.
1611 Cows arrive for Jamestown Colony.
1831 U.S. cheese factory established in Wisconsin.
1856 Gaff Borden received first patent on condensed
milk from both U.S. and England.
IH57 Pasteur announced discovery that heating
postpones milk souring.
IS71 U.S. butter factorystarted.
1874 ice cream soda created by Robert M. Green for
the semicenteoniai celebration of the Franklin
Institute in Philadelphia,
IS78 Continuous centrifugal cream separator in-
vented by Dr. Gustav de Lavai.
1886 Automatic bottlefiller and capper patented.
tSgo lcecream sundae introduced.
I S95 Commercial pasteurizing machines introduced.
IJ4 World's first ice cream cone introduced at St.
Louis World's Fair, Louisiana Purchase Exposition.
1912 U.S. Government established milk grades.
1932 Ways of increasing Vitamin D in milk made
practicable.
193:| Fluid milk included in army rations.
1937 Birth of June Dairy Month.
1948 Ultra-high temperature pasteurization in.
troduced.
1964 Plastic milk container introduced commercially.
1974 Nutrition labeling of fluid milk products started.
1975 Metric equivalent of U.S. measurement included
on containers of selected dairy products.
I [ I IIII I
This is the 45th annual salute to the dairy farmers
and the dairy industry. Here are some daily remin-
ders, one for each day of June Dairy Month.
1 The cost of producing milk rose I2 per cent in 1980
while the price farmers received for milk increased
only six per cent.
2 Did you know the average American family eats
about 2 tons of food a year?
3. It you eat out, have your large meal at noon lunch or
brunch: costs less than dinner,
4 The price of cheese went up 10 per cent in 10 while
chicken went up 36 per cent, potatoes 55 per cent and
sugar 79 per cent.
5. The 1981 Gallup Poll audit for weekly food ex-
penditures, including milk, shows the median amount
spent by a non4arm household in the U.S. was $62 a
week That's a$3 increase over the $59 median amount
in 19. During the 1W0's the increase was 56 per cent,
lrom: in 1970 t0553 in 1979 ........
; Each morrdng, America's 250,000 dairy farmers
sfart their cows on the first of two or three milking
trips. Within hours, more than 18 million gallons of
milk will be delivered tostores throughout the country.
7. Breeding and feeding techniques have made the
dairy cow the world's most productive milk source.
During the past 150 years, milk production per cow has
jumped from an estimated 1,500 quarts annually to
nearly 6,000 quarts !
8 In 1980, 10.8 million cows produced as much milk as
25 million did 20 years ago!
9 Agriculture provides one out of every five jobs in
private enterprise in the United States. Besides the 2.3
million farms, it requires 3.0 million people to supply
its seeds, fertilizers and other supplies farmers use for
production and family living.
10, Agriculture is big business. It uses 191,000 miles of
railroads, 3,2 million miles of intercity highways and
26,000 miles of improved waterways roger food --more
than 400 million tons of it -- to American consumers.
l |. The dairy industry is the second largest segment of
American agriculture. The retail value of dairy
products sold in the U.S. in 1980 was $37 billion.
12 Cottage cheese, pot cheese and a farmer's cheese
are similar, but differ only in the wetness or dryness of
the cheeses. Cottage cheese is made using milk that
has naturally soured. It is the first stage when the curd
turns into a fairly firm but wet mass. Pot cheese is left
to drain for a longer period and it becomes drier.
Farmer's cheese and pot cheese are practically
identical, except that farmer's cheese generally is
molded into a rectangle and can be sliced. In some
tions of the country, it is known as pressed cheese.
t3. Phosphorus in your diet -- and milk is a good source
is needed in every living cell. It is involved in
chemical interactions with protein, fats and car-
bohydrates in giving the body energy and essential
materials for growth and repair.
14. Compared with some 50 years ago, Americans now
consume 10 per cent less calories per person. Sounds
encouraging, doesn't it? But think of this: 50 years ago,
more ople worked at physical labor and needed more
cah)ries.
|5: What's the nutritional value of yogurt? It's the
same as the skin or whole milk from which it's made.
The caloric content ranges from 150 (for plain yogurt
made from skim milk) to 260 calories for an eight-
ounce serving of yogurt with fruit.
16. Try to eat a good breakfast and a reasonable lunch
and less for dinner to even out your calorie con-
sumption throughout the day. You'll feel better.
17. It's best to offer your children snacks at the same
time each day. Milk, fruit juice, peanut butter, or plain
crackers spread with a layer of cottage cheese are
utritious.
18 Protein, calcium and riboflavin -- a B-vitamin --
are the main nutrients in ice cream. People used to
think of ice cream as strictly a delicacy. Now it's also
recognized as an important food.
19 Without vitamin D your body will not properly use
calcium. Sunlight on your skin causes the production of
vitamin D in your body. But with cloudy days and the
covering of clothing, this is sometimes inhibited, The
vitamin D added to mose milk helps you to utilize its
calcium
I II/I [111 I I
I I IIIII ill mlnninnmilimi
f i I mialalim
II
ILl
Imm i Nil m
n m, i i n m i mm m
m w' m m m v i,m m
wk
A SALUTE TO THE DAIRY FARMER
FOR A JOB WELL DONE.
Your job takes dedication,
skillful management and a
lot of hard work. Thanks to
you, the dairy farmer, Amer-
icans enjoy some of the
most healthful,delicious
BEACON
A complete line
of milkhouse supplies.
10% cash discount
on all supplies in stock.
STARBAR FLYBAIT
AND LIVESTOCK DUST
J
foods--dairy products. Maes Inflations.
Kiln dried Baled Shavin
I 4o'x 100 6 Mill "l
I =.x,oo. ...... ,q
I EACON
, , - Barnett4
m _ , I ..... Open 8:00-4:30 p.m. . J]ii/
REMEMBER.
THE
FARMER'S
HELPER
If you need help call us!
COMPLETE LINE
OF:
Farm Tires
Tubes
Tire Service
Tire Loading
THANKS
LOCAL DAIRYMEN
for your patronage of
Universal Milking Equipment
Route I0. No. Haverhill, N.H.
Tel. (603) 787.6981
AGWAY
CRAIG
TRISCHMAN
FERTILIZING
&
Bulk Lime
Corinth, Vermont
(802) 439-6223
UNE hnnni% ]
f " ;'-ii' A time to
that
Dairy Farming is the
of our economy in
and to say ..
THANK YOU
We are working for your
Randall's Dairy
222-9304
Bradford, Vermont
WE SALUTE THE
DAIRY FARMER
