Showing posts with label Dairy Month. Show all posts
Showing posts with label Dairy Month. Show all posts

Thursday, June 1, 2017

June is Dairy Month


Happy National Dairy Month!

Please take time to thank all those wonderful New York dairy farmers. Without them, we'd have no milk, ice cream, butter, yogurt and cheese that we enjoy daily.

I don't know about you, but I couldn't live without ice cream!!

Sunday, June 26, 2016

June is Dairy Month -- Milk Comes from More Than Just Cows

As Dairy Month is winding down, here is an oldie but goodie post from Empire State Farming from three years ago.

While 90 percent of all milk consumed by humans comes from cows, there are other animals that provide milk to us.

Here is a list from the Dairy Farmers of Washington website. Some might be a little surprising, I think:

Goats:  This is probably a no-brainer for most people. Who hasn't heard of that great creamy cheese made from goat's milk? Some people also drink goat's milk because they find it easier to digest because fat globules in the milk are smaller than those in cow's milk.



Sheep: Not as popular as goat's milk, but still something that can be found in the United States. Sheep's milk has twice the fat of cow's milk. It is used to make French Roquefort and chevre cheeses. 



Horse: Not popular in the United States. The Washington website said Mongolian warriors back 700 years ago used horse milk to produce a concentrated paste. Later, during their long marches, they would add water to the paste and make a liquid to drink. Also, in southeastern Russia, people use horse milk to make an alcoholic drink.


Camel: In the desert, camel milk will keep for seven days at temperatures above 80 degrees. If refrigerated, it can stay good for nearly three months.



Water buffalo: Half of all the milk that people drink in India comes from water buffaloes.





Yak: In Tibet, yak butter tea is made from yak milk.




Reindeer: The only source of milk for Laplanders in Northern Scandinavia is reindeer milk. The fat content of this milk is 22 percent, six times as much as cow's milk.




Photos from National Public Radio, University of Wyoming




Wednesday, June 15, 2016

Dairy Day Celebrated at the State Capitol

Dairy Day at the State Capitol. From left, Chip Pratt, Aileen Randolph of the New York Farm Viability Institute, Sen. Patty Ritchie, and David Grusenmeyer of the New York Farm Viability Institute

State Sen. Patty Ritchie, chair of the state Senate Agriculture Committee, welcomed dairy industry leaders to the State Capitol Wednesday for “Dairy Day,” a celebration of one of New York’s leading industries. 

The event, which is taking place during National Dairy Month, was once a tradition in Albany, and this year, Senator Ritchie, who chairs the Senate Agriculture Committee, joined with Assemblyman Bill Magee, who chairs the Assembly Agriculture Committee, to sponsor its return.

“As Chair of the Senate Agriculture Committee, and someone who grew up on a dairy farm, I’m proud to sponsor the return of Dairy Day at the State Capitol,” said Ritchie. “This is a great chance to spread the word to my colleagues, as well as visitors about how important dairy is to our agriculture and rural economies—especially in the rural regions I represent.”

On hand for Wednesday’s celebration were producers of dairy products — including milk, yogurt, cheese and others — from across the state, as well as representatives of various agriculture groups that help support the industry.

Established in 1937, National Dairy Month started out as “National Milk Month,” an event held to promote drinking milk.  Since that time, the observance has grown into an annual tradition that helps to celebrate our state’s 5,000 dairy farms and all the fresh, nutritious foods and drink they produce. 


Wednesday, June 1, 2016

Happy Dairy Month!!

Happy Dairy Month, everyone.

To celebrate, let's have dairy EVERY day. It not only will help our happiness (doesn't milk, cheese and ice cream make you happy??) but it also will help shore up the milk prices a bit. Farmers throughout New York are hurting with low milk prices brought on by too much production in the world.

I'll do my part to eat more dairy. How about you??

Tuesday, June 2, 2015

June is Dairy Month -- Thank a Farmer





Let's eat dairy every single day in June to celebrate Dairy Month!!

(Actually, why stop there, let's eat dairy every day)!!

Friday, June 13, 2014

Dairy Month Celebration Monday at Hood Plant in Oneida

The new commissioner of the state Department of Agriculture and Markets is coming to Madison County Monday in celebration of Dairy Month.

Richard Ball will tour the HP Hood plant on Genesee Street in Oneida at about 9:30 a.m. He will be accompanied by state Sen. David Valesky, of Oneida, Assemblyman William Magee, chair of the Assembly agriculture committee from nearby nelson, Madison County, and Hood officials Steve Pelkey and Rick Kovarik.

Plant officials will show Ball the entire milk manufacturing process, from the milk truck to the grocery store.  

New York is the third largest milk-producing state in the nation and accounts for 6.7 percent of national production. In 2013, there were over 5,000 dairy farms in New York and 610,000 dairy cows across the state, with the average dairy farm had 121 cows producing 2.67 million pounds of milk per year. From 2010 to 2013, New York saw a 6.1 percent increase of pounds of milk per cow, compared to a 3.2 percent increase at the national level.


Saturday, June 29, 2013

June is Dairy Month -- Organic Dairies on the Rise

One of the fastest growing segments of dairy in New York state is organic, according to state figures.

A. Fay Benson, of Cornell University and Project Manager for the NY Organic Dairy Initiative, said there are more than 400 certified organic dairies in the state -- about 10 percent of all dairy farms. 

"The dairies are mostly smaller dairies with the average being about 40 cows -- the largest dairy would be around 400 cows," she said. "From 1996 up until this year the organic dairy market has been increasing at a double digit rate. This year it appears to be slowing but still increasing."


It isn't easy to become a certified organic dairy -- it takes a lot of time, energy and paperwork to follow through. Paul and Maureen Knapp, in Preble, Cortland County, shipped their first organic milk in 2001 fromn their Cobblestone Valley Farm to Organic Valley, a cooperative of about 1,650 organic farms.

 They had to switch to organic feed for the cows and getting their pasture land certified as organic (no fertilizers or chemicals used) so the cows can eat in the pasture when the weather is good.
 
To have their land certified, farmers must prove they've added no fertilizers or chemicals to it for three years. They also have to be sure there is a buffer between the organic land and neighbors farmland, so chemicals used there don't end up on the organic land. And then every year, there is more paperwork to recertify the farm.

A study by the Union of Concerned Scientists called "Cream of the Crop: The Economic Benefits of Organic Dairy Farms," shows the organic dairy sector creates more jobs in rural community and provides more economic opportunity.
“Over the past 30 years, dairy farmers have had a choice: either get big or get out. Dairy farmers either had to expand dramatically and become large industrial operations or they went out of business,” Jeffrey O’Hara, agricultural economist for the Food and Environment Program at UCS and author of the report stated about the study. “However, organic dairy production offers farmers another option – one that is better for the environment, produces a healthier product, and leads to greater levels of economic activity.”

In the study of financial data from 2008 to 2011 in Minnesota and Vermont, the Union of Concerned Scientists study showed organic dairy farms "would be expected to contribute 33 percent more to the state’s economy than conventional farms, and employ 83 percent more workers" in Vermont. "Similarly, in Minnesota, organic dairies would increase the state’s economy by 11 percent more and employment by 14 percent more than conventional dairy farms."


A certified organic farm is one that goes through the certification process with an organization such as NOFA-NY. An exempt organic farm is one that follows National Organic Standards, but is too small to go through the certification process. A certified farm can use the USDA Organic seal on its products. An exempt farm can use the term organic, but cannot use the USDA Organic seal.

The U.S. Department of Agriculture study of organics, that covered the year 2008, shows total organic product sales in the United States of nearly $3.2 billion (that includes all organics, from dairy to produce). New York state registered about $105 million in sales.
 
Go to  http://www.ams.usda.gov/mnreports/dybdairyorganic.pdf to check out the USDA report for the organic dairy market. 

Go to http://www.ucsusa.org/assets/documents/food_and_agriculture/cream-of-the-crop-report.pdf to read the Union of Concerned Scientists study on organic dairy farms.

Friday, June 28, 2013

June is Dairy Month -- Cooperatives Play a Big Role in New York State Dairy

Most dairy farmers don't have the time to go out and sell their milk and dairy products to stores or manufacturing plants.

That's where dairy cooperatives come in. And some of the top dairy cooperatives in the United States are here in New York or handle milk from New York farms.
Photo from Wikipedia

One of the biggest -- often coming in at number 5 on Hoard's Dairyman's list of the top 50 cooperatives -- is Dairylea, right here in Syracuse. Others that make the list are Upstate-Niagara, Agri-Mark (Cabot Creamery Cooperative), Organic Valley/CROPP, Lowville Producers Dairy Cooperative and Cortland Bulk Milk Producers Co-Op.

The largest cooperative is Dairy Farmers of America, which has its Northeast office in East Syracuse. According to its website, the Northeast area consists of 1,467 member dairy farms, handles 3.1 billion pounds of milk annually and provides milk to customers such as Chobani, Hershey Foods, HP Hood, Great Lakes Cheese, Kraft Foods, Leprino Foods and Sorrento/Lactalis.

According to a 2007 study of cooperatives in New York done by now-retired Cornell Senior Extension Associate Brian Henehan, cooperatives have a long history in New York state, dating to the 1800s when a group of dairy farmers in Orange County got together in 1844. 

"The Orange County Milk Association was organized to represent members in bargaining for prices received for their milk from cheese processors," Henehan wrote in his story. 

Henehan said in 2007, there were 64 milk cooperatives in the state -- the most of any state. In 2003, New York accounted for 32 percent of all the dairy cooperatives in the United States, Henehan said in his study.

While most cooperatives still market farmers' milk to milk and dairy product manufacturing plants, Henehan said there are different types of cooperatives.

Photo from Cornell University
According to Henehan's study, Services and Bargaining coops offer products and services to members, while Export Cooperatives export bulk, dry milk products to other countries. Operating coops manufacture finished, branded consumer products such as cheese or fluid milk while Bargaining coops negotiate prices, coordinate collection and hauling of milk and negotiate terms of delivery of milk.

So, during Dairy Month, we all should not only thank the farmers, but also give a shout out to the cooperatives who move the milk, make sure it gets to a place to be made into milk to drink or fabulous cheese, yogurt or ice cream to eat and work to get the best price they can for their member farmers.

Go to https://docs.google.com/viewer?a=v&pid=gmail&attid=0.1&thid=13f80c82b4a675e4&mt=application/pdf&url=https://mail.google.com/mail/u/0/?ui%3D2%26ik%3Dce9dcad029%26view%3Datt%26th%3D13f80c82b4a675e4%26attid%3D0.1%26disp%3Dsafe%26zw&sig=AHIEtbThqc0hRf7LJZaXH3sD3gg_SMWUwQ to see the Hoard's Dairyman most recent list (October 2012) of the top 50 dairy cooperatives in the United States.

Thursday, June 27, 2013

June is Dairy Month -- Lowville Cooperative Mascot Enjoys Dairy Goodness

Lady LeWinDa Milkzalot licks the Schulz's ice cream cone

Well, Lady LeWinDa Milkzalot is at it again.

During the winter, I ran a photo of her bundled up in a scarf and ear stockings as she stood proudly in her spot at the Lowville Producers Dairy Cooperative in the Lewis County village of Lowville, near the Kraft plant.

Now that the sultry summer breezes are here, the dear Lady is donning cute sunglasses and taking a large lick of a gigantic chocolate-vanilla twist ice cream cone.

And not just any cone, mind you. That is the cone that has graced Schulz's restaurant in Croghan, Lewis County, for years. But the cone was missing last year, stolen from outside the restaurant.

The Watertown Dairy Times reported in October that the 8-foot-tall fiberglass cone was stolen in September and was found in late October along the banks of the Beaver River. The Times report stated the cone had been secured onto a wooden base in the Schulz's parking lot with cables and the cables were still attached when it was found.

Here is Lady LeWinDa Milkzalot with her winter wear
Kent Widrick, manager at the Lowville Producers Dairy Cooperative, said once the cone was recovered, it was refurbished and now it is spending some down time with Lady LeWinDa Milkzalot. "We're going to keep it here for a while," Widrick said.

The Lowville Producers Dairy Cooperative is one of the top 50 cooperatives in the United States, according to a list compiled annually by Hoard's Dairyman. Widrick said it takes in milk from more than 200 farm families in Lewis Jefferson and Oneida counties -- a total of about 20 to 22 loads of milk a day (one load consists of 50,000 pounds of milk or 5,800 gallons). 

The cooperative,which has been in business since 1936, also operates a cheese store which sees about 200 customers a day. It features squeaky cheese curds and cheeses up to 9 years of age. The store is open 8 a.m. to 5 p.m. Monday through Saturday.

Go to http://www.gotgoodcheese.com/ to check out the cheese store website and place an order.

Wednesday, June 26, 2013

June is Dairy Month -- Cornell, Wegmans Join Forces in Cheese Making

Cheese lovers in New York, you're in luck.

An agreement announced Wednesday between Cornell University's College of Agriculture and Life Sciences and Wegmans markets will lead to more and more artisan cheeses created right here in New York state and sold at Wegmans.

This is great news not only for the local cheesemakers, but also for cheese lovers, local dairy farmers and the economy, as more local milk will be used to make these artisanal cheeses. three cheese manufacturers

Some cheeses from Goats and Gourmets in Westerlo.
Early participants in the program include Keeley’s Cheese Co. (King Ferry, Cayuga County), Danascara Artisan Cheese (Fonda, Montgomery County), Sprout Creek Farm (Poughkeepsie, Dutchess County), Goats & Gourmets (Westerlo, Albany County) and Old Chatham Sheepherding Co. (Old Chatham, Columbia County).

Some of their cheeses will be featured at Wegmans' Pittsford store, and then rolled out later to other Wegmans locations across the state.

Also Wednesday, Wegmans CEO Danny Wegman announced his store chain is beginning to have its store-brand cheddar made in New York state instead of in Canada. Great Lakes Cheese in Adams, Jefferson County, Yancey's Fancy in Corfu, Genesee County and Beecher's in New York City.

Here is Cornell's news release on the Wednesday event:
 
From a semi-soft washed rind cheese aged in a King Ferry root cellar to a buttery sheep and cow’s milk Camembert created in the Hudson Valley, a host of new New York cheeses will be featured at Wegmans Food Markets.

Products from five artisan cheesemakers were debuted Wednesday at Wegmans Pittsford store, outside Rochester.

The event also highlighted a unique collaboration between Wegmans and Cornell University’s College of Agriculture and Life Sciences that was touted as the first step in the next revolution of New York’s dairy industry.

As part of the partnership, Wegmans is providing $360,000 in funding for a three-year pilot program at Cornell that includes the hire of an artisan cheese extension associate position in the CALS Department of Food Science who will create a training curriculum that is supported by focused standard operating procedures (SOPs) which will serve both entrepreneurs as well as the state’s larger cheese producers.

Dean Kathryn Boor samples some Danascara cheese.
It will focus on the skills required for both basic and advanced cheesemaking through hands-on workshops and coursework. Beginners will start with the basics of dairy microbiology and sanitation, while more advanced cheesemakers can train in molding, brining and curing, and quality assurance.

The program will enhance Cornell’s existing strength in dairy development, education and extension, which also includes certificate programs in cheesemaking, fluid milk processing, yogurt and fermented products.

Cornell dairy extension specialist Rob Ralyea said artisan cheesemaking is a growing niche that could have great market potential if given the proper support.

“Making a great, aged artisan cheese is an art that takes practice, science and know-how,” Ralyea said.

Early participants in the program include Keeley’s Cheese Co. (King Ferry), Danascara Artisan Cheese (Fonda), Sprout Creek Farm (Poughkeepsie), Goats & Gourmets (Westerlo) and Old Chatham Sheepherding Co. (Old Chatham), each of which was represented at Wednesday’s event.

A selection of their cheeses will be featured at the Pittsford store, and rolled out later to other Wegmans locations across the state.
Wegmans CEO Danny Wegman also announced that the retailer has begun sourcing its store-branded cheddar cheese from New York cheese makers, after years of marketing cheeses manufactured in Canadian dairies.

Its mild cheddar is now at Great Lakes Cheese in Adams, while its medium cheddar is made by Yancey’s Fancy in Corfu and its intense cheddar hails from New York City’s Flatiron District, where it is made by Beecher’s.

“It is our goal to help grow the artisan cheese business by bringing unique and different cheeses to our customers,” said Cathy Gaffney, Wegmans director of cheese and deli departments. 

“They have asked for more local selections," Gaffney said. "By combining the milk quality produced in New York state, our truly passionate cheesemakers, and Cornell University, we have all the components to take the industry to the next level while listening to our customers’ requests.”

“Our goal is to support the next revolution in New York’s dairy industry,” said Kathryn Boor, dean of Cornell's College of Agriculture and Life Sciences.

“In addition to boosting both large and small-scale cheesemakers, this partnership will provide increased economic opportunity for dairy farmers and cheese manufacturers and new high-quality products for consumers," Boor said. "It will also lead to significant improvements in efficiencies and production costs, which benefits both businesses and consumers.”

Two photos supplied by Cornell University. The Great Lakes logo is from nysenate.gov




Tuesday, June 25, 2013

June is Dairy Month -- YNN Begins Weeklong Dairy Series

YNN in the Watertown area is running a series titled A Day on the Farm to celebrate Dairy Month.

Each part of the series deals with a different aspect of dairy farming.

Go to http://watertown.ynn.com/content/top_stories/670503/life-on-a-farm--part-1-/ to see and hear Part 1 of the series the story.

The stories -- which all focus on dairy farming in the North Country --  will run for the next few days. This first one ran Monday. Go to http://watertown.ynn.com/content/top_stories/670659/a-day-on-the-farm--part-2-/ to see the second part of the series.

To see the rest of the series, go to http://watertown.ynn.com/ 
and scroll down a bit to the A Day on the Farm series on the left side of the page.
 

Monday, June 24, 2013

June is Dairy Month -- Dairy Products and Coronary Heart Disease

Go to http://dairyline.com/wpbackend/?p=6258 and click on the short podcast button to hear a discussion about dairy products and heart disease by Gregory Miller, of the National Dairy Council.

He will discuss whole milk, skim milk and the benefits of dairy in the diet in relation to heart health.

Sunday, June 23, 2013

June is Dairy Month -- Dairy Farming Huge Boost to the State's Economy


With the dairy industry, New York state would be hurting financially.

A Cornell University study on the economic impact of dairy states direct cash receipts on New York milk alone were $2.2 billion -- Yes that's BILLION with a B -- in 2010. Another 81 cents for each dollar goes out into the local community. That computes to $1.782 billion in the state economy just for milk sales.

The Cornell study states more money is made for the state through dairy processing plants and manufacturers. Another $2.26 for each dollar generated by milk cash receipts pumps another $4.972 into the state's economy.

Dairy farming and processing combined impacts the state economy to the tune of $8.9 billion. Not shabby.

Also, the Cornell study states 1.24 jobs are created for every one job on a dairy farm.

In addition to the money pumped into the economy, dairy also generates money in other ways. Steve Ammerman, public affairs director for New York Farm Bureau, said dairy farmers are creating more economic opportunities by agri-tourism, selling their own dairy products made on the farm and simply adding to the beauty of the state's open land that tourists and others love to see.

"Dairy farms are a great economic driver in their communities because it has been shown time and time again that the money earned mainly stays local," Ammerman said. "Not only in terms of wages they pay their employees, but also in spinoff spending. Farmers rely on local suppliers for seed, equipment, repair work, fertilizer and other services and products they need on the farm."

"We are also seeing farms selling valued-added products like cheese and ice cream with milk that originates from their farms," Ammerman said. "This can bring in additional tourism for people who come from the outside of the community to purchase products at farm markets and local stores."

Ammerman added farmers also pay taxes, which support local schools, roads and services. "For every dollar they pay in local taxes, they receive only a quarter of that back in services," he said. "While homeowners get back more than a dollar in services. Without the productive farms in rural areas, taxes would be higher for the rest of the residents."

Ammeriman also said "dairy farms help preserve open space and prevent it from being developed. Once it is lost to a parking lot or housing development, that farm land is gone forever along with the land's ability to produce local food. ... That is something worth investing in."


Nationally, about 97 percent of all dairy farms are family owned with an average herd size of 115 cows. According to Dairy Management Inc. and the National Milk Producers Federation, a dollar's worth of milk generates $3 in economic activity and every $1 million of U.S. milk sales generates 17 jobs.

The U.S. dairy industry is estimated at $140 billion in economic output, $29 billion in household earnings and more than 900,000 jobs.

Friday, June 21, 2013

June is Dairy Month -- How Does Dairy Impact the Weight of Youths?

A New York college is studying the impact of eating dairy products on the weight of youths.

Go to http://www.bizjournals.com/buffalo/news/2013/06/18/dyouville-to-study-dairy-weight-in.html or go to http://www.dyc.edu/news-center/news/2013/0614_wrotniak.aspx to read about the study.

The Women's and Children Health Network states on its website (from January 2013) that three servings of dairy a day is needed for youths age 12 to 18 for bone growth and strength. But it will be interesting to see what this D'Youville College study says dairy does to weight.

Follow along here at Empire State Farming for future reports about this study. 

Thursday, June 20, 2013

June is Dairy Month -- Dairy Packs a Powerful Punch of Nutrition



Dietitians throughout the country, state and even locally believe dairy products are a good source of nutrition in a healthy diet.

But, local dietitian Linda Quinn, of Syracuse, said most favor eating lowfat versions of dairy, since many dairy products can be high in fat and calories.

She said people should opt for skim milk instead of whole milk, lowfat ice cream, ice milk or frozen yogurt instead of regular ice cream and lowfat yogurt and cheese.

Dairy products include lots of calcium, protein, potassium (especially yogurt and fluid milk) and Vitamin D. Quinn also said yogurt, which is all the rage today, also includes probiotics, bacteria that live in our guts and help keep our digestive tracts healthy and operating at peak efficiency.

Quinn also said most dietitians in the United States believe in the "3 Every Day" mantra of people eating at least three portion of dairy a day.

But people should watch their portions. According to choosemyplate.gov, a portion of cheese is only 2 ounces or one-third of a cup of shredded cheddar. An 8-ounce cup of milk or yogurt is one serving and one 8-ounce cup of frozen yogurt or a scoop of ice cream is one serving.

Quinn said while it's good to get those servings of dairy, the thing to remember is all in moderation -- don't go hog wild and eat too much dairy. 

Here is some more nutritional info from Michelle Barber, dietitian with the American Dairy Association and Dairy Council:

8 oz. cup of skim milk = 83 calories, 0 fat
8 oz. cup of whole milk = 149 calories, 8g fat
8 oz. cup of yogurt = (lowfat, fruit variety) = 238 calories, 3g fat; (nonfat, fruit variety) 233 calories, 0g fat
1 oz. lowfat cheese (Monterey, low fat) = 87 calories and 6 g fat
4 oz. ice cream (soft serve, chocolate)=191 calories, 11 g fat
Source: U.S. Department of Agriculture, Agricultural Research Service. 2012.

Wednesday, June 19, 2013

June is Dairy Month -- Do You Know Where Your Milk is From?

Have you ever wondered exactly where your milk came from?

No, I'm not talking the cow. Of course, that's where it started.

But once it comes out of the cow it goes to a milk plant. So how do you know what plant or dairy your milk came from.

Go to http://whereismymilkfrom.com/# and fill in the code on your milk carton ( the link will help you find the code on your carton or bottle of milk). The click on the Find It button and it will tell you where your milk was processed.  

You also can use this for yogurt, coffee creamer, cottage cheese and ice cream. 

Check it out.

Tuesday, June 18, 2013

June is Dairy Month -- Just What Can One Cow Do??


For today's June is Dairy Month feature, I found this great graphic that explains just what one dairy cow does for all of us.

It produces food and nutrients for us, deposits nutrients into the soil for other crops grown for people and animals, saves items from being deposited in landfills and even helps produce electricity.

That's a lot to ask from one bovine. And according to the 2007 Census of Agriculture, there were more than 600,000 dairy cows in New York state.

Monday, June 17, 2013