Cheese From CA Bring Home Awards

They Earn 50 Awards at American Cheese Society Competition in Richmond, VA

Cow’s milk cheese and dairy processors that use the Real California Milk seal brought home 50 awards from the 2019 annual cheese competition held by the American Cheese Society (ACS), July 31-August 3, 2019 in Richmond, Va.

The American Cheese Society recognizes the finest cheeses and dairy products made in the Americas. A total of 1742 cheese and cultured dairy products were entered the competition. Cheeses made with 100% California cow’s milk had another strong showing this year in a field of 257 processors representing the United States, Canada, Columbia and Venezuela.

California cheesemakers won a total of 81 awards – the second largest showing in the competition – with Real California cow’s milk cheeses bringing home 50 prizes: 19 first-place, 20 second-place and 11 third-place awards in this year’s judging. Highlights from these wins include:

Marquez Brothers International, Inc., San Jose – 15 awards: 1st place each for Panela (Hispanic and Portuguese Style Cheeses), Crema Agria, Plain Stir Yogurt (Cultured Milk and Cream Products), Guava Drinkable Yogurt, Mango Drinkable Yogurt, Strawberry Banana Drinkable Yogurt, and Strawberry Drinkable Yogurt (Flavored Cheeses/Yogurts & Cultured Products with Flavor Added); 2^nd place each for Jocoque (Cultured Milk and Cream Products), Queso Fresco Casero Cheese, Queso Fresco Cremoso Cheese (Hispanic and Portuguese Style Cheeses), Peach Drinkable Yogurt, Piña Colada Drinkable Yogurt, and Strawberry Banana Cereal Smoothie (Flavored Cheeses/Yogurts & Cultured Products with Flavor Added); and 3^rd place each for Queso Cotija (Hispanic and Portuguese Style Cheeses) and Guava Stir Yogurt (Flavored Cheeses/Yogurts & Cultured Products with Flavor Added),
Karoun Dairies, Inc., Turlock – five awards: 1^st place each for Brinza Feta (Feta – Cow’s Milk) and Masala Yogurt Dip (Flavored Cheeses/Yogurts & Cultured Products with Flavor Added); 2^nd for Bulgarian Yogurt (Cultured Milk and Cream Products); and 3^rd each for Whole Milk Yogurt and Armenian Yogurt (Cultured Milk and Cream Products).
Point Reyes Farmstead Cheese Co., Pt. Reyes – five awards: 1^st place each for Point Reyes Bay Blue (Blue Mold Cheeses), The Fork Pimento Cheese and The Fork Original Blue & Date Spread (Flavored Cheeses); and 3^rd each for Point Reyes Toma (American Originals) and Point Reyes Tomaprovence (Flavored Cheeses).
Cowgirl Creamery, Petaluma – four awards: 2^nd place each for Fromage Blanc (Fresh Unripened Cheeses), Pierce Point (Flavored Cheeses) and Mt. Tam (Soft Ripened Cheeses); and 3^rd for Cottage Cheese (Fresh Unripened Cheeses).
Rizo-Lopez Foods Inc., Modesto – four awards: 1^st place each for RBCC Oaxaca (Hispanic & Portuguese Style Cheeses) and RBCC Queso Cotija (Hispanic & Portuguese Style Cheeses – Ripened, Aged > 90 Days); and 2^nd each for Cotija (Hispanic & Portuguese Style Cheese – Ripened, Aged > 90 Days) and RBCC Grilling Cheese (Hispanic & Portuguese Style Cheeses, Cooking Hispanic – Cheeses).
Sierra Nevada Cheese Company, Willows – four awards*: 1^st place for Heroes Greek Yogurt (Cultured Milk and Cream Products); 2^nd each for Crème Fraîche (Cultured Milk and Cream) and Russian-Style Fresh Farmer Cheese (Fresh Unripened Cheeses); and 3^rd for Organic Traditional Jack (American Originals).
Oakdale Cheese & Specialties, Oakdale – three awards: 1^st place for Aged Gouda (American Made/International Style); and 2^nd each for Mild Gouda (American Made/International Style) and Cumin Gouda (Flavored Cheeses).
Bellwether Farms, Petaluma – two awards*: 1^st place for Fromage Blanc (Fresh Unripened Cheeses) and 2^nd for Plain Organic Cow Yogurt (Cultured Milk and Cream Products).
Cal Poly Creamery, San Luis Obispo – two awards: 1^st place for Smoked Grand Gouda (Smoked Cheeses) and 3^rd for Grand Gouda (American Made/International Style).
Nicasio Valley Cheese Company, Nicasio – two awards: 2^nd place for San Geronimo (Washed Rind Cheeses) and 3^rd for Foggy Morning with Garlic and Basil (Flavored Cheeses).
Central Coast Creamery*, Paso Robles: 2^nd place Holey Cow (American Made/International Style).
Marin French Cheese Company, Petaluma – one award: 3^rd place for Triple Crème Brie (Soft Ripened Cheeses).
Rogue Creamery*, Oregon: 2^nd place for Organic Smokey Blue Cheese (Smoked Cheeses).
Rumiano Cheese Company, Crescent City – one award: 1^st place for Dry Jack (American Originals).

In total, 14 cow’s milk cheese and dairy companies won awards for products made with 100% Real California milk from the state’s more than 1200 family dairy farms. California is the second largest cheese producing state in the nation, responsible for more than 2.5 billion pounds of cheese in 2017. Real California cheeses and dairy products can be found at retailers throughout the U.S., Mexico and Asia. For more information, visit: RealCaliforniaMilk.com. For more information on ACS competition winners and the ACS Conference, go to: cheesesociety.org.

* Bellwether Farms, Central Coast Creamery, Rogue Creamery and Sierra Nevada Cheese Company also received awards for cow’s milk and non-cow’s milk cheeses that do not carry the Real California Milk seal.

California Ag Today2019-08-05T21:40:27-07:00August 5th, 2019|

Calif. Dairy Organizations Collaborate Regarding Quota Program

Groups Launch Exploratory Effort to Solicit and Analyze Proposals

News Release

Recently, the United Dairy Families of California, California Dairies, Inc., Land O’Lakes, Inc., Dairy Farmers of America, and the STOP QIP organization announced a multi-phase process aimed at soliciting and analyzing industry input on California’s historic quota program.

Included in this process is a series of meetings, starting later this month, open to all dairy producers and interested parties. These meetings are intended to solicit various pathways for the state’s quota program.

1) This multi-phase process includes three key parts: The Think Tank, Producer Feedback, and Analysis.

2) The Think Tank phase is for information-gathering from various segments of the dairy industry. This will include the meetings identified below, where producers will be able to voice their opinion and contribute ideas or concepts.

3) The Producer Feedback phase will allow producers to comment and challenge the ideas developed in the Think Tank phase.

In the Analysis phase, dominant ideas from the Producer Feedback phase will be analyzed for economic impacts, and legal pathways to adoption will be determined.

This process will be implemented with the assistance of dairy industry economist Dr. Marin Bozic and dairy market analyst Matt Gould. Dr. Bozic and Mr. Gould will be conducting an economic analysis of the proposed ideas.

The first series of meetings associated with the Think Tank phase are as follows:

● Tuesday, July 30 – 2 pm to 4 pm – Embassy Suites, Ontario

● Wednesday, July 31 – 9 am to 11 am – Heritage Complex, Tulare

● Wednesday, July 31 – 2 pm to 4 pm – Turlock Ballroom

● Thursday, August 1 – 9 am to 11 am – Washoe House, Petaluma

Meeting space is limited. All participants are strongly encouraged to register at

www.dairyfamilies.org/events

California Ag Today2021-05-12T11:17:08-07:00July 24th, 2019|

Federal Milk Marketing Order in California in Effect Nov. 1

Questions Arise Regarding Milk Quota

Edited by Patrick Cavanaugh

Dairymen and women throughout California are working hard to provide milk and other dairy products for consumers in California and the world. Because the industry has struggled over the past decade with price swings that have often landed dairies in red, many dairies have gone out of business. Still, other operations relocated to others states where regulations are a fraction of what they are in California.

In June 2018, California dairy producers voted to establish a new Federal Milk Marketing Order (FMMO) for the state. The vote was a paramount step in a long process that would culminate with the new order taking effect on November 1. The order will adopt the same dairy product classification and pricing provisions currently used throughout the FMMO system.

California accounts for more than 18 percent of U.S. milk production and is currently regulated by a state milk marketing order administered by the California Department of Agriculture (CDFA). Once this new FMMO takes effect, more than 80 percent of the U.S. milk supply will fall under the FMMO regulatory framework.

Western United Dairymen is a trade association based in Modesto. Annie AcMoody is the Director of Economic Analysis. She explained that there have been questions from the industry regarding the upcoming FMMO.

Among the often asked question revolves around when the state switches to FMMO in November, what will happen to their quota if a dairy ships milk out of state?

Annie AcMoody: When our California state system goes away to make way for the Federal Milk Marketing Order (FMMO) in November, the Quota Implementation Plan (QIP) will be the language in place to ensure the quota system’s smooth transition into the FMMO system.

When we enter that new world, all market milk received from California producers at a California plant will be assessed for quota. By “received”, the language defines “to convey milk physically into a milk plant where it is utilized within the plant, or stored within such milk plant and transferred to another plant for utilization.” This means that a milk truck driver cannot drive by a plant, wave hello to an operator, and keep on going out of state and still call this milk received in California. Basically, if your California milk leaves the state, you will not be assessed for quota.

But you also will not be paid for it. But, if your milk is 60% quota and only 40% of your milk goes out of state, you will be assessed on 60% of your milk and get paid quota on that same 60%. If your quota covers 100% of your milk and 40% of your milk goes out of state you will be assessed on 60% of your milk and get paid quota on that same 60%. In this instance, one could wonder if it makes much sense to keep your quota.

While it may not make much economic sense to hold on to quota you are not paid for, some reasons may validate that decision (perhaps it is expected milk will be shipped to a California plant in the near future). If you were to decide to hold on to that quota, it is important to keep in mind that “if quota is not made active by shipments of market milk to a California plant or cooperative association or is not transferred within the 60-day period, such quota shall revert to the Department”.

This excerpt from the QIP means that if your quota milk is not paid on for over 60 days, you will lose it, so you better sell it. This is likely going to be an issue if you ship to a proprietary plant and all your milk goes out of state. If you ship milk to a cooperative, there is more flexibility because that coop has the ability to combine quotas assigned to it by its members.

So as long as the quota total within the coop is not larger than the total amount of market milk produced and received in California, then there should be no issue for you as a quota holder.

What  is  defined  as  market  milk? 

Answer:  Grade A milk.

If your milk is Grade B, you cannot have quota now and will not be able to under the QIP. You will not be assessed for it either. Currently, only around 3% of the milk in California is Grade B. WUD will keep an eye out on this topic to ensure that percentage does not deviate significantly. As a reassurance, this is not something that could grow from 3% to 50% in a month since fluid milk is not allowed to take in Grade B milk and the three largest coops in the state (CDI, DFA and LOL) committed to not taking in any more Grade B milk after the transition to the FMMO.

California Ag Today2021-05-12T11:17:09-07:00September 23rd, 2018|

Hilmar Cheese Company Unveils Largest Dairy Mural in the U.S.

Scoop it Forward Event Collects Food for Hilmar Helping Hands

News Release

Hilmar Helping Hands received thousands of food items on July 13 as part of a “Scoop it Forward” event to celebrate the official unveiling of the largest hand-painted dairy mural in the United States at the Hilmar Cheese Company Visitor Center.

Hilmar Cheese Company owners, employees, local officials and the community brought non-perishable food items to donate in exchange for a scoop of delicious ice cream made with Real California Milk as part of the mural celebration, which honors the partnership between the dairy industry and the local community.

“Dairy farm families are the backbone of many of our local communities,” said Jenny Lester Moffitt, California Department of Food and Ag Undersecretary. “But their impact goes well beyond that. They benefit the entire state—economically and by providing wholesome, affordable dairy foods.”

The mural is part of a national effort to celebrate the contribution of dairy farms and farm families to local communities. The Hilmar Cheese Company Visitor Center was selected by the Innovation Center for U.S. Dairy as one of seven locations across the nation to feature a custom mural as part of the Undeniably Dairy campaign. Undeniably Dairy is an industry-wide, national campaign that aims to increase consumer trust in the practices, principles, and people behind the dairy foods people know and love.

Standing 32 feet tall by 60 feet wide, the mural is a creation of muralist Ed Trask of Richmond, Va. The mural creation used 22 gallons of paint and 273 different colors. It depicts the Hilmar Cheese Company’s founding principles of farmers, family, community and faith—and its passion for Jersey cows. It also depicts a child’s journey from experiencing the visitor center as a youth and showing cows to discovering her devotion to dairy and pursuing a career in dairy innovation and research.

“This mural represents our values and foundation,” said Jim Ahlem, chairman of the Hilmar Cheese Company Board of Directors. “We are grateful to our local communities, our employees, the wholesome dairy foods we produce, the next generation of agricultural leaders developed through 4-H and FFA, and of course, the dairy farm families who ship their milk to us and the Jersey cows that produce it.”

“We appreciate that we were selected as one of the mural locations,” added David Ahlem, CEO and President of Hilmar Cheese Company. “We have thousands of families and school children visit each year. It’s important that people understand where their food comes from, and we hope this mural will bring a new connection to dairy.”

California Ag Today2018-07-19T15:31:50-07:00July 19th, 2018|

Federal Milk Marketing in CA May Increase Prices

Federal Milk Marketing Order to Help CA Dairies

By Melissa Moe, Associate Editor

California is getting closer to being included in the federal milk marketing order. The state has been operating on its own state order for decades. Up until the past few years, most producers have been content in operating under a state system. However, recently California has been failing to keep up with prices that are being paid for milk in other parts of the country.

Rob Vandenheuval is the Manager of the Milk Producers Council, with offices in Ontario (CA), Bakersfield and Turlock. The Milk Producers Council is a nonprofit that represents the California dairy industry.

“We’ve made a lot of progress, and we’re looking forward to, hopefully, an announcement out of the USDA sometime early this year. The next step would be the first draft of what that order would look like and the opportunity for the industry to then comment on it,” Vandenheuval said.

Producers believe that inclusion in to the federal order is going to result in California producers getting a milk price that’s more in line with the prices that are paid all over the country. This level playing field will help producers compete in the national market.

“We’re competing. We’re not on an island. We are part of the U.S. National Domestic Dairy Industry, and we compete with dairy farmers in Arizona and Washington and Wisconsin and Florida and New York. So, we need to update our regulations that oversee our milk pricing to keep them in line with what’s going on in the rest of the country. Rather than try to mimic what the federal order’s doing, it seems prudent to actually join the federal order system,” Vandenheuval said.

However, inclusion into the Federal Milk Marketing order may still be a long way off. California’s inclusion may be many producers’ saving grace, but it may not come soon enough to save producers that are struggling to stay in business today.

“We’re not going to get on that level playing field we talked about with federal order until sometime in the 2018. There’s a lengthy process and a vote, and then, even once it’s implemented, once it’s approved, it has to be implemented here in California, so that is more than a year away before that all gets shaken out,” Vandenheuval said.

The end of 2016 saw milk prices in an upswing, and many producers are hopeful that the rise in prices may be enough to keep them in business for the time being.

“Feed costs have been modest, and so with some additional strength in the milk prices, I think we could at least see a 2017 that is profitable as opposed to what 2015 and 2016 represented,” Vandenheuval said.

Patrick Cavanaugh2021-05-12T11:17:10-07:00January 25th, 2017|

Lactose Intolerance: 11 Ways to Still Love Dairy

Source: Brunilda Nazario, MD; WebMD

If you’re lactose intolerant, you can still eat foods with lactose — in moderation. The key is to know your limit. Keep a food diary, write down when, what, and how much you ate, and how it made you feel. You should see a pattern emerge and you will learn how much or how little lactose you can have. Then, stick to your limit.

Consider Lactose-Free Milk and Other Dairy

For regular milk drinkers, most supermarkets have lactose-free or low-lactose milk in their dairy case or specialty foods sections. You can also find lactose-free cheese, lactose-free yogurt, and other dairy products. It can be hard to get enough calcium when you are lactose intolerant. Lactose-free milk, however, has the same amount of calcium as regular milk.

Take Control of Your Diet

Take control of your meals by brown bagging it rather than struggling to find something that you can eat on a menu. When cooking at home, you can replace milk in recipes with lactose-free milk. You can also buy a cookbook that features lactose-free recipes and start trying them. Many classic recipes can be adapted to fit a lactose-intolerant diet. Control the ingredients that go in the meal and you may be surprised at how much variety you can eat.

Consider Lactase Supplements

It’s not a cure, but taking lactase enzyme supplements can help you eat foods containing lactose. Supplements are found in many forms, including caplets and chewable tablets. They may be particularly helpful if you don’t know the exact ingredients in your meal. If supplements do not help your symptoms, be sure to check with your doctor.

Hunting for Hidden Lactose

Lactose is found in most dairy products, except those marked “lactose-free,” such as lactose-free milk or cheese. It also can be in packaged foods such as dried mixes, frozen meals, and baked goods. Read food labels carefully, and watch out for ingredients such as “milk solids,” “dried milk,” and “curd.” If you choose to eat these foods, you may need to take a lactase supplement to help prevent symptoms.

Ask the Experts

Learning a new way of eating isn’t easy, but you don’t have to do it alone. Ask your doctor to suggest a nutritionist or dietitian to help you manage your diet. She can teach you how to read food labels, share healthy eating tips, learn how much dairy you can eat or drink without symptoms, and come up with reduced-lactose or lactose-free foods to provide a well-balanced diet.

Smaller Portions, Fewer Symptoms

Maybe you can’t enjoy a big glass of milk with cookies, but you can try a smaller serving. Start with a 4-ounce glass instead of a full 8 ounces. Gradually increase the amount of dairy you eat until you begin to notice unpleasant symptoms. Listen to your body. It will tell you when you’ve reached your limit. If you want to avoid lactose completely, try lactose-free dairy milk or non-dairy drinks, such as soy milk.

Enjoy Dairy on the Side

Instead of eating or drinking dairy products by themselves, try having them with food that doesn’t contain lactose. For some people, combining dairy with other food may reduce or even get rid of their usual symptoms. So don’t just drink a glass of milk in the morning. Pour it over cereal or have a piece of toast on the side.

Make Better Cheese Choices

With lactose intolerance, you can still eat cheese, but choose carefully. Hard, aged cheeses like Swiss, parmesan, and cheddars are lower in lactose. Other low-lactose cheese options include cottage cheese or feta cheese made from goat or sheep’s milk. Certain types of cheeses — especially soft or creamy ones like Brie — are higher in lactose. If you want to avoid dairy completely, try lactose-free and dairy-free cheeses.

Learn to Love Yogurt

Look for yogurt with live and active bacterial cultures. When you eat this type of yogurt, the bacterial cultures can help break down the lactose. Plus just 1 cup of plain, low-fat yogurt provides 415 mg of calcium. But forget frozen yogurt. It doesn’t contain enough live cultures, which means it may cause problems for people who are lactose intolerant. To be safe, you can always choose lactose-free yogurt.

Probiotics for Lactose Intolerance

For some people, probiotics can ease symptoms of lactose intolerance. Probiotics are live microorganisms, usually bacteria, that restore the balance of “good” bacteria in your digestive system. They can be found in foods like yogurt or kefir — probiotic-rich milk — as well as dietary supplements. Check with your doctor to see if probiotics might help you.

Low-Lactose Home Cooking

Cooking low-lactose requires a change of thinking. The simpler you cook, the better. Use herbs and seasonings to flavor meat, fish, and vegetables. Stick to fresh ingredients and use fewer prepared foods. Experiment with chicken stock or lactose-free milks to make sauces. Use low-lactose cheeses for baking. Explore cuisines — such as Mediterranean or Asian — that don’t rely very much on dairy products.

Patrick Cavanaugh2021-05-12T11:17:15-07:00December 20th, 2014|

Kern County Ag Ranks Second in State, Fresno Drops to Third

Ruben J. Arroyo, Kern County Agricultural Commissioner reported the 2013 gross value of all agricultural commodities produced in the county was $6,769,855,590, according to the 2013 Kern County Agricultural Crop Report, representing an increase (6%) from the revised 2012 crop value ($6,352,061,100). Thus, Kern County ag ranks second in state, with Tulare ahead, and Fresno behind.

Kern County’s top five commodities for 2013 were Grapes, Almonds, Milk, Citrus and Cattle & Calves, which make up more than $4.6 Billion (68%) of the Total Value; with the top twenty commodities making up more than 94% of the Total Value. The 2013 Kern County Crop Report can be found on the Department of Agriculture and Measurement Standards website: www.kernag.com

Tulare County reported gross annual production in 2013 at $7.8 Billion, Fresno County, $6.4 Billion, and Monterey County, $4.38 Billion.

As predicted by many, including CaliforniaAgToday on July 15, 2014, Fresno County, long-time top ag county in the state—and in the nation—now ranks third in the state and has regressed in ag growth since 2011.

Les Wright, Fresno County Ag Commissioner, attributes much of the decrease to the water shortage, particularly exacerbated by a large part of the West Side being dependent on both state and federal surface water deliveries that have been curtailed by pumping restrictions due to the Endangered Species Act.

Patrick Cavanaugh2016-05-31T19:33:30-07:00August 19th, 2014|

CDFA Official on Success and Future of California Dairy

Karen Ross, Secretary for the California Department of Food and Agriculture, talks about the role of California Dairy has on the current global market, and what the future hold for the industry.

“So we really have seen a couple things going on. One is this huge constant demand for California milk-based products. the export markets looking for powders, they can’t get enough powders, they have huge confidence in the food safety of our milk production here, we‘re strategically located,” said Ross. “So that demand has really drive up prices, but at the same time fortunately for us our friends in the Midwest had great corn and soybean harvest and so those grain prices had moderated so that farmers are finally to the point where their realizing some margins and they need to rebuild their equity,” she added.

Ross mentions that industry leaders are already looking towards the future.

“We also to the credit of the leaders and the producers and processor community, are still meeting as part of their California Dairy Futures Task Force, and we actually have a couple different proposals for some reform to of our pricing system going forward, that we are taking a deeper dive in. We have some economists that are doing some analytics on that and concurrently the cooperative continues to work on the petition and we will find out people are willing to consider seriously going into a federally milk marketing order. ” said Ross.

Ross explains some aspects of the dairy industry need to change.

“So I think its healthy for the industry now that we have some margins in the business and to really think about our future and this almost 60-year old pricing system, and what works, and we want to retain and where we need to create some flexibility so that we can be very competitive and maximize our opportunities in the export market.” said Ross.

Patrick Cavanaugh2016-05-31T19:34:20-07:00July 3rd, 2014|

Governor Brown Issues Proclamation Declaring Real California Milk Month

Source: CDFA

Governor Edmund G. Brown Jr. issued a proclamation declaring June 2014 as “Real California Milk Month” in the State of California.

The text of the proclamation is below:

PROCLAMATION

California prides itself on its vibrant agricultural sector, of which the dairy industry forms a key part. Our dairy farms contribute in innumerable ways to the state’s economic prosperity.

California’s dairy farmers’ hard work has made them leaders in the field. Their leadership has resulted in the annual production of over 40 billion pounds of milk, accounting for about twenty-one percent of the nation’s entire supply.

The landscape, economy, health, and nutrition of California would not be the same without our dairy farms. I urge all Californians to take time to appreciate the privilege of living in one of the world’s great dairy-producing regions, and to support our industry by buying milk and other dairy products from our Golden State.

NOW THEREFORE I, EDMUND G. BROWN JR., Governor of the State of California, do hereby proclaim June 2014, as “Real California Milk Month.”

IN WITNESS WHEREOF I have hereunto set my hand and caused the Great Seal of the State of California to be affixed this 29th day of May 2014.

Patrick Cavanaugh2016-05-31T19:35:29-07:00June 3rd, 2014|

Secretary Ross Joins Elementary School Students to Experience Mobile Dairy Classroom

Source: Tammy Anderson-Wise, CEO Dairy Council of California

Earlier this month, CDFA Secretary Karen Ross joined students at Sacramento’s Pacific Elementary School for a visit from the Mobile Dairy Classroom, where an instructor shared fun facts like: cows have built-in fly swatters, and milk is warm when it comes out of the udder.

As the original farm to school program in California, Mobile Dairy Classroom has brought a bit of the dairy farm to schools across the state since the 1930s.

To help children better appreciate where their milk and milk products come from, the free assemblies provided by the Dairy Council of California teach children about agriculture and cows, healthy eating from all five food groups, and how to lead healthy, active lifestyles.

Mobile Dairy Classroom assemblies augment the Dairy Council of California’s classroom nutrition education lessons that are also free to schools as part of the dairy industry’s commitment to community health.

With six Mobile Dairy Classroom units across California, 400,000 students each year have the chance to make a personal connection with a cow and a calf, and better understand where their milk comes from.

Furthermore, the assemblies allow for a better appreciation for the role of the dairy farmer and milk processor in providing healthy food and why milk and milk products are an essential part of an overall balanced diet with foods from all five food groups.

Patrick Cavanaugh2016-10-18T16:10:11-07:00May 20th, 2014|