JUNE 2015 A SPECIAL SUPPLEMENT TO
June is National Dairy Month 2015
SUMMER DAIRY EDITION In this issue: • Celebrating National Dairy Month throughout June • U.S. Farm Level Milk Production • Milk Milestones • U.S. Fluid Milk, Cream & Cultured Dairy Production • Milk Sales & Consumption in the U.S. • Importance of Milk In Your Diet
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Celebrating National Dairy Month throughout June National Dairy Month started out as National Milk Month in 1937 as a way to promote drinking milk. It was initially created to stabilize the dairy demand when production was at a surplus, but has now developed into an annual tradition that celebrates the contributions the dairy industry has made to the world After the National Dairy Council stepped in to promote the cause, the name soon changed to “Dairy Month.” National Dairy Month is a great way to start the summer with nutrient-rich dairy foods. From calcium to potassium, dairy prod-
ucts like milk contain nine essential nutrients which may help to better manage your weight, reduce your risk for high blood pressure, osteoporosis and certain cancers. Whether it’s protein to help build and repair the muscle tissue of active bodies or vitamin A to help maintain healthy skin, dairy products are a natural nutrient powerhouse. Those are just a few of the reasons that you should celebrate dairy not just in June, but all year long. Source: The International Dairy Foods Association
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U.S. farm level milk production The U.S. dairy farm sector has seen tremendous growth in recent decades. During the quarter century from 1950 to 1975, farm milk production averaged about 120 billion pounds with no discernible trend. Since then, however, farm milk production has grown nearly 75 percent, reaching a record level in 2013 of over 201.2 billion pounds. This growth has occurred while the number of milk cows in the U.S. has remained relatively constant since 1998 after falling consistently in the prior decades. Meanwhile, milk output per cow has shown consistent growth, setting a record in 2013 at 21,822 pounds per cow. Total farm milk production in 2013 was 0.3 percent higher than the record set in 2012. This was 18.1 percent higher than 10 years ago in 2003. At 9.22 million head, the average number of milk cows during 2013 fell by 16,000 compared to 2012. This compares to the annual average between 1998 and 2012 of 9.15 million head. Milk output per cow was 100 pounds higher in 2013 than the prior year, a growth rate of only 0.46 percent, far below the average annual growth rate of 1.64 percent
for the prior 10-year period. There were several changes in the ranking of the top ten milk producing states in 2013. New York, which lost its third place ranking to Idaho in 2011, moved back into the third spot in 2013. In addition, Michigan moved past Minnesota to claim seventh place. In total, the top ten milk producing states accounted for 73.9 percent of all U.S. farm milk production in 2013, down slightly from 74.0 percent in 2012. The U.S. Department of Agriculture (USDA) has discontinued the annual collection and publication of data on the number of U.S. farm operations with one or more milk cows, including information about the number of farms by various number of milk cows categories. Instead, this information will be available only every five years from the Census of Agriculture. The last census was conducted for the year 2012. The USDA continues to publish data (only since 2002) on the number of dairy herds licensed to sell milk, which fell to 46,960 in 2013, a decline of 4.7 percent from 2012. Source: The International Dairy Foods Association
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Milk milestones 1611 — Cows arrive for Jamestown Colony. 1624 — Cows reach Plymouth Colony. 1841 — First regular shipment of milk by rail--Orange County to New York City. 1856 — Pasteur experiments start. Gail Borden received first patent on condensed milk from both U.S. and England. 1878 — Continuous centrifugal cream separator invented by Dr. Gustav De Laval. 1884 — Milk bottle invented by Dr. Hervey D. Thatcher, Potsdam, New York. 1886 — Automatic bottle filler and capper patented. 1890 — Tuberculin testing of dairy herds introduced. Test for fat content of milk and cream perfected by Dr. S.M. Babcock. Sherman Anti-Trust Act establishes federal anti-monopoly policy. 1892 — Certified milk originated by Dr. Henry L. Coit in Essex County, New Jersey. 1895 — Commercial pasteurizing machines introduced. Thistle milking machine introduces intermittent pulsation. 1908 — First compulsory pasteurization law (Chicago) applying to all milk except that from tuberculin tested cows. 1911 — Automatic rotary bottle filler and capper perfected. 1914 — Tank trucks first used for transporting milk. 1919 — Homogenized milk sold successfully in Torrington, Connecticut. 1922 — Capper-Volsted Act codifies agricultural cooperatives. 1932 — Ways of increasing Vitamin D in milk made practicable. First plastic coated paper milk cartons introduced commercially. 1937 — Agricultural Marketing Agreement Act establishes federal milk marketing orders. 1938 — First farm bulk tanks for milk began to replace milk cans. 1942 — Every-other-day
milk delivery started (initially as a war conservation measure). 1946 — National School Lunch Act signed by President Truman. Vacuum pasteurization method perfected. 1948 — Ultra-high temperature pasteurization is introduced. 1949 — Agricultural Adjustment Act establishes dairy support price at $3.14/cwt. 1950 — Milk vending machines win place in distribution. 1955 — Flavor control equipment for milk is introduced commercially. 1964 — Plastic milk container introduced commercially. 1968 — Electronic testing for milk is introduced commercially marking the official acceptance of process. 1974 — Nutrition labeling of fluid milk products begins. 1980 — American Dairy Association launches the national introduction of the “REAL”® Seal dairy symbol. 1981 — UHT (ultra high temperature) milks gain national recognition. 1983 — Creation of National Dairy Promotion and Research Board. 1988 — Lower fat dairy products gain widespread acceptance. Low-fat and skim milk sales combined exceed whole milk sales for the first time. 1993 — Mandatory animal drug residue testing program established. 1994 — Recombinant bovine somatotropin (rBST) approved for commercial use in U.S. Nutrition Labeling and Education Act requires mandatory nutrition labeling. 1995 — Launch of processor-funded milk mustache advertising campaign. Got Milk? 2000 — Federal milk marketing orders reformed; component pricing introduced. Source: The International Dairy Foods Association
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Buying locally grown foods pays dividends in many ways (MS) — The popularity of organic foods and stores that cater to customers who prefer such foods continues to grow, and that growth has contributed to a growing awareness among shoppers of where the food they eat comes from. Many consumers now recognize the impact that food production has on the environment, and that recognition has spurred interest in locally grown foods. Locally grown foods are those that are grown within your community or a community nearby. Such foods do not need to be shipped hundreds of miles before they ultimately find their way onto your plate, and many people find that contributes to meals that are more fresh than meals made up of foods shipped from afar. But freshness is not the only benefit to purchasing locally grown
foods, which pay various dividends for people and the planet. • Locally grown foods benefit the environment. The phrase “field to plate” is significant to consumers who prefer locally grown foods. That phrase refers to the distance food travels from the grower to the plate on your dinner table. Estimates vary depending on the source, but advocates of locally grown food suggest that it reduces the field to plate distance by an average of 1,300 miles. That’s a significant feather in locally grown foods’ cap, as the Council on the Environment of New York City notes that it takes 435 fossil-fuel calories to fly a single five calorie strawberry from California to New York. Buying locally preserves that energy that is used to transport foods from afar.
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• Locally grown foods fuel your local economy. In addition to benefitting the environment, locally grown foods stimulate your local economy. Local, independent farmers have largely fallen by the wayside in the 21st century, as industrial agribusinesses have taken over the produce sections in grocery stores across the country. But local, independent farmers are making a comeback, thanks in large part to consumer demand for organic foods. Supporting such farmers who grow their foods locally means you’re putting money back into your own community, a worthwhile effort at a time when so many small communities are struggling economically. • Buying locally grown foods contributes to biodiversity. According to the United Nations Food and Agriculture Organization, more than 75 percent of agricultural genetic diversity was lost in the 20th century. That’s thanks in large part to industrial agribusinesses that cultivate fruits and vegetables that are bred for fast maturation. But small, local farms typically grow a wider variety of fruits and vegetables in an effort to extend their growing seasons. That means consumers of locally grown foods have
Locally grown foods are growing in popularity, and that popularity can be traced to the freshness of such foods as well as the numerous additional benefits that locally grown foods provide. (MS) access to more fruits and vegetables, and therefore more flavor. • Buying locally maintains beautiful landscapes. Farmland has been on the decline for decades, as cement and asphalt have made millions of
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acres of once beautiful farmland disappear. Buying locally helps to maintain the green space your community and surrounding communities have left. That makes for great road trips and even helps to sustain local wildlife populations. • Locally grown foods can be more nutritious. Fruits and vegetables can rapidly lose nutrients once they are harvested. That’s problematic when buying such foods from industrial agribusinesses that need substantial time to get their products from the farm to the shelves at your local grocery chain. But buying from local farmers increases the likelihood that the fruits and vegetables you purchase were just picked and therefore have yet to lose a significant amount of nutrients.
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U.S. fluid milk, cream and cultured dairy production For decades the U.S. dairy industry had seen total sales of fluid milk products remain at about the same level despite population growth. However, over the past few years sales of fluid milk products have declined steadily and significantly. At just over 52 billion pounds, total fluid milk sales in 2013 were the lowest since 1982. At 52.034 billion pounds, The U.S. Department of Agriculture’s Economic Research Service reported U.S. total sales of fluid (beverage) milk product sales in 2013 were 2.1 percent lower than the prior year. This was the fourth straight year of a decline in total fluid milk product sales. This is only the second time this has happened going back to 1955; between 1977 and 1982 there were five straight years of declines. Sales of whole milk fell to another record low in 2013 at 13.935 billion pounds. The last time total sales of whole milk increased from one year to the next was in 1999, and whole milk sales have
declined by just over 50 percent since 1984. Meanwhile, sales of reduced fat milk increased in 2013 by 6.4 percent to 18.358 billion pounds and sales of lowfat milk fell by 12.3 percent to 7.45 billion pounds. 2013 sales of nonfat milk fell to 7.276 billion pounds, the lowest level since 1993. Meanwhile, sales of flavored milk products, buttermilk and eggnog all fell in 2013 from 2012 levels. Sales of fluid cream products (half and half and whipping creams) fell by 1.8 percent in 2013 to 2.174 billion pounds, the lowest level since 2003. Among cultured dairy products, only production of yogurt grew in 2013 from the prior year, reaching a record level of over 4.7 billion pounds. Production of cottage cheese and production of sour cream both fell in 2013.
Source: The International Dairy Foods Association
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Source: The International Dairy Foods Association
Milk sales and consumption in the U.S. Total U.S. per capita consumption of fluid milk product reached another in a long line of record low levels in 2013. At just 164.6 pounds (19.22 gallons), 2013 per capita sales fell by 2.8 percent, the fourth largest year-to-year decline since 1955. U.S. per capita consumption of whole milk fell to a record low in 2013 at 44.1 pounds. Among lower fat fluid milk products, reduced fat milk per capita consumption grew after three years of declines to 58.1 pounds, up 5.8 percent from 2012. However, per capita consumption of lowfat milk fell by 12.9 percent to 23.6 pounds, and nonfat milk per capita consumption was at its lowest since 1990 at 23 pounds.
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Dairy prices, cost of feed rise in the United States The all milk price paid to farmers in the U.S. for 2013 was the second highest on record, while a benchmark measure of the cost of dairy feed was also the second highest on record. In a significant policy change contained in the 2014 Farm Bill, the U.S. Department of Agriculture (USDA) will no longer purchase dairy products at announced prices under the dairy price support program. In addition, the USDA’s Agricultural Marketing Service announced that it will no longer collect and publish the announced cooperative Class I price for 30 U.S. cities. The benchmark allmilk price paid to farmers increased by 8.1 percent 2013 from the prior year to $20 per hundredweight, only slightly below the record of $20.14 set in 2011.
A long-standing measure of dairy farm profitability, the milk-to-feed price ratio, averaged 1.74 in 2013, the second lowest on record. This implied a dairy feed cost of $11.47 per 100 pounds, also the second highest on record. The annual average minimum farm milk prices under the U.S. Federal Milk Marketing Order program for 2013 were as follows: Class IV set a record high of $19.05 per hundredweight; Class III was the third highest on record at $17.99 per hundredweight; Class II was the second highest on record at $19.42 per hundredweight; and Class I was the third highest on record at $21.80 per hundredweight. Source: The International Dairy Foods Association
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Did you know milk is about 87 percent water? Now you do! Milk is approximately 87 percent water and 13 percent solids. As it comes from the cow, the solids portion of milk contains about 3.7 percent fat and 9 percent solidsnot-fat. Milkfat carries the fat soluble vitamins A, D, E, and K. The solids-not-fat portion consists of protein (primarily casein and lactalbumin), carbohydrates (primarily lactose), and minerals (including calcium and phosphorus). Milk also contains significant amounts of riboflavin and other water soluble vitamins. Federal definitions and standards of identity specify the minimum levels of milkfat and solids-not-fat for the various milks shipped in interstate commerce. Milk — Contains not less than 3.25 percent milkfat and 8.25 percent solids-not-fat. Addition of vitamins A and D is optional, but if added, vitamin A must be present at a level of not less than 2,000 International Units (I.U.) Per quart; vitamin D is optional, but must be present at a level of 400 I.U., if added. Characterizing flavoring ingredients may also be added. Cultured Milk — Contains
VISION
not less than 3.25 percent milkfat and not less than 8.25 percent milk solids-nonfat. It is produced by culturing any of the following milk products alone or in combination: cream, milk, partially skimmed milk or skim milk with appropriate characterizing bacteria. The addition of certain characterizing ingredients and lactic-acid producing bacteria may permit, for example, the product to be labeled “kefir cultured milk,” “acidophilus cultured milk,” or “cultured buttermilk.” Half-and-Half — Consists of a mixture of milk and cream containing not less than 10.5 percent milkfat, but less than 18 percent milkfat. Light Cream — contains not less than 18 percent milkfat, but less than 30 percent. Light cream may also be called “coffee cream” or “table cream.” Light Whipping Cream — contains not less than 30 percent milkfat, but less than 36 percent milkfat. Light whipping cream may also be called “whipping cream.” Heavy Cream — contains not less than 36 percent milkfat. Heavy cream may also
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be called “heavy whipping cream.” Sour Cream — is the product resulting from the addition of lactic acid-producing bacteria to pasteurized cream containing not less than 18 percent milkfat. Sour cream may also be called “cultured sour cream.” Dry Curd Cottage Cheese — is a soft, unripened cheese made from skim milk and/ or reconstituted nonfat dry milk. The cheese curd is formed by the addition of either lactic acid producing bacteria or acidifiers. The latter process is called direct acidification. Rennet and/or other suitable enzymes may be used to assist curd formation. Dry curd cottage cheese contains less than 0.5 percent milkfat and not more than 80 percent moisture. The product may also be called “cottage cheese dry curd.” Cottage Cheese — is the product resulting from the addition of a creaming mixture (dressing) to dry curd cottage cheese. Cottage cheese contains not less than 4 percent milkfat and not more than 80 percent moisture. See “Milk” • 7
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Importance of milk in your diet
MILK: Various definitions From 6
Yogurt — is the product resulting from the culturing of a mixture of milk and cream products with the lactic acid-producing bacteria, Lactobacillus bulgaricus and Streptococcus thermophilus. Yogurt contains not less than 3.25 percent milkfat and 8.25 per cent solids-not-fat. Evaporated Milk — is made by removing about 60 percent of milk’s water. It contains not less than 6.5 percent milkfat, not less than 16.5 percent milk solids-not-fat, and not less than 23 percent by weight of total milk solids. Evaporated milk is a heat-sterilized product with an extended shelf life. Sweetened Condensed Milk — results from the removal of about 60 percent of the water from a mixture of milk (whole and nonfat pasteurized, homogenized milks) and safe and suitable nutritive carbohydrate sweeteners such as sucrose. This product contains not less than 8 percent milk fat and not less than 28 percent total milk solids. Nonfat Dry Milk — is made by removing water from pasteurized skim (nonfat or fat free) milk. The product contains not more than 5 percent by weight of moisture, and not more than 1.5 percent by weight of milkfat unless otherwise indicated. Ice Cream — consists of a mixture of dairy ingredients such as milk and nonfat milk, and ingredients for sweetening and flavoring, such as fruits, nuts and chocolate chips. Functional ingredients, such as stabilizers and emulsifiers, are often included in the product to promote proper texture and enhance the eating experience. By federal law, ice cream must contain at least 10 percent milkfat, before the addition of bulky ingredients, and must weigh a minimum of 4.5 pounds to the gallon.
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Frozen Custard or French Ice Cream — must also contain a minimum of 10 percent milkfat, as well as at least 1.4 percent egg yolk solids. Sherbets — have a milkfat content of between 1 percent and 2 percent, and a slightly higher sweetener content than ice cream. Sherbet weighs a minimum of 6 pounds to the gallon and is flavored either with fruit or other characterizing ingredients. Gelato — is characterized by an intense flavor and is served in a semi-frozen state. Gelato contains sweeteners, milk, cream, egg yolks and flavoring. Sorbet and Water Ices — are similar to sherbets, but contain no dairy ingredients. Frozen Yogurt — consists of a mixture of dairy ingredients such as milk and nonfat milk which have been cultured, as well as ingredients for sweetening and flavoring. Source: The International Dairy Foods Association
Although milk from the cow is processed, it is not an engineered or fabricated food. It is about 87 percent water and 13 percent solids. The fat portion of the milk contains fat soluble vitamins. The solids other than fat include proteins, carbohydrates, water soluble vitamins, and minerals. These nutrients in milk help make it nature’s most nearly perfect food. Milk products contain high quality proteins. The whey proteins constitute about 18 percent of the protein content of milk. Casein, a protein found only in milk, contains all of the essential amino acids. It accounts for 82 percent of the total proteins in milk and is used as a standard for evaluating protein of other foods. Protein is needed to build and repair body tissues and to form antibodies which circulate in the blood and help fight infection. Milk also contains the following nutrients: calcium, phosphorus, magnesium,
Federal dietary guidelines suggest the following daily consumption of milk group foods: • Children ages 1-8: two servings • Children ages 9 and older: three servings • Adults: three servings and potassium. The calcium found in milk is readily absorbed by the body. Phosphorus plays a role in calcium absorption and utilization. Phosphorus is needed in the proper ratio to calcium to form bone. Milk provides these two minerals in approximately the same ratio as found in bone. Milk also is a significant source of riboflavin (vitamin B2) which helps promote healthy skin and eyes, as well as vitamins A and D.
In adults, a calcium deficiency, along with other factors, may result in bone deterioration called osteoporosis. The recommendations for calcium are 1,000 milligrams for adults, 1,300 milligrams per day for adolescents, 500800 milligrams per day for young children and 1,200 milligrams per day for adults over 51 years of age. One serving of milk has about 250 milligrams of calcium. It is difficult to obtain adequate calcium without milk and milk products in the diet. About 73 percent of the calcium available in the food supply is provided by milk and milk products. The following daily consumption of milk group foods is suggested by the government’s U.S. Dietary Guidelines: • Children 1-8 years old: two servings • Children 9 years and older: three servings • Adults: three servings Source: The International Dairy Foods Association
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What’s your flavor of milk? What’s your favorite flavor of milk? Is it French vanilla, caramel, strawberry, intense mint chip, the ever-popular chocolate or one of the many other flavors now available? Whatever flavor tickles your taste buds, read on to find out why this sweet treat is as good for you as it is delicious. Low-fat flavored milk showed an increase of 14 percent in 2007 and accounts for almost 42 percent of all flavored milk sales through supermarkets.
Frequently Asked Questions Q: Is flavored milk as nutritious as white milk? A: Yes, flavored milk contains the same nine essential
A soda or fruit drink contains nearly twice as much sugar as flavored milk.” nutrients as white milk. Flavored milk provides calcium, protein, vitamin D, vitamin A, vitamin B12, potassium, phosphorus, riboflavin and niacin. In comparison, beverages like soda and fruit drinks provide little more than calories and sugar. Q: Is flavored milk packed
with sugar, which is associated with hyperactivity? A: A soda or fruit drink contains nearly twice as much sugar as flavored milk. Furthermore, the American Medical Association, the American Academy of Pediatrics and the Food and Drug Administration have found no link between sugar and behavioral problems in children. Q: Is flavored milk high in fat and calories? A: Flavored milk comes in many varieties, including reduced fat, low-fat and fat free. For example, a 1 cup serving of low-fat flavored milk has only 2.5 grams of fat per serving, the exact amount as in white milk. Source: The International Dairy Foods Association
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U.S. Cheese production
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For the 21st straight year, total U.S. production of natural cheese set a record level in 2013. In addition, all three major cheese type categories (American, Italian and other) posted record production levels. Total U.S. natural cheese production reached a record 11.1 billion pounds in 2013, the fifth straight year of more than 10 billion pounds and nearly 2 percent higher than the prior year. The major cheese category with the largest share of natural cheese production was Italian style cheeses at
over 4.7 billion pounds, up 2.2 percent from 2012. Within this category, mozzarella and similar cheese production was by far the largest at 3.7 billion pounds, an increase of 2.3 percent over that last year. Among other Italian style cheese, the largest increase was seen in parmesan and similar cheese production, up 22.7 million pounds to 319.7 million pounds. Overall, American style cheese production grew by 1.5 percent in 2013 compared to 2013. See “production” • 9
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There’s a long history of cheese making According to ancient records passed down through the centuries, the making of cheese dates back more than 4,000 years. No one really knows who made the first cheese. According to an ancient legend, it was made accidentally by an Arabian merchant who put his supply of milk into a pouch made from a sheep’s stomach, as he set out on a day’s journey across the desert. The rennet in the lining of the pouch, combined with the heat of the sun, caused the milk to separate into curd and whey. That night he found that the whey satisfied his thirst, and the cheese (curd) had a delightful flavor which satisfied his hunger. Travelers from Asia are believed to have brought the art of cheesemaking to Europe. In fact, cheese was made in many parts of the Roman Empire when it was at its height. The Romans, in turn, introduced cheesemaking to England. During the Middle Ages-
from the decline of the Roman Empire until the discovery of America-cheese was made and improved by the monks in the monasteries of Europe. For example, Gorgonzola was made in the Po Valley in Italy in 879 A.D., and Italy became the cheesemaking center of Europe during the 10th Century. Roquefort was also mentioned in the ancient records of the monastery at Conques, France as early as 1070. Cheesemaking continued to flourish in Europe and became an established food. In fact, the Pilgrims included cheese in the Mayflower’s supplies when they made their voyage to America in 1620. The making of cheese quickly spread in the New World, but until the 19th Century, it remained a local farm industry. It wasn’t until 1851 that the first cheese factory in the United States was built by Jesse Williams in Oneida County, New York. See “history” • 10
PRODUCTION: Cheese sets records From 8
Cheddar cheese production accounts for the largest production in this category, and at 3.19 billion pounds for 2013 increased 45.8 million pounds from 2012. As for other types of cheese, new record levels of production were set for muenster, blue and gorgonzola, gouda, cream and Neufchatel, and Hispanic style cheeses. According to the latest data, total U.S. production of processed cheese, cheese foods and spreads, and cold
pack cheeses declined for the third straight year to 2.07 billion pounds in 2013. This was the lowest production level since 1989. With so few states having three or more plants producing any one style or type of cheese, for confidentiality reasons, the U.S. Department of Agriculture (USDA) is no longer able to publish state level data for most U.S. states. Source: The International Dairy Foods Association
9 Locations to Serve You! SANDUSKY 989 West Sanilac (810) 648-2404
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The history of ice cream Ice cream’s origins are known to reach back as far as the second century B.C., although no specific date of origin nor inventor has been undisputably credited with its discovery. We know that Alexander the Great enjoyed snow and ice flavored with honey and nectar. Biblical references also show that King Solomon was fond of iced drinks during harvesting. During the Roman Empire, Nero Claudius Caesar (A.D. 54-86) frequently sent runners into the mountains for snow, which was then flavored with fruits and juices. Over a thousand years later, Marco Polo returned to Italy from the Far East with a recipe that closely resembled what is now called sherbet. Historians estimate that
this recipe evolved into ice cream sometime in the 16th century. England seems to have discovered ice cream at the same time, or perhaps even earlier than the Italians. “Cream Ice,” as it was called, appeared regularly at the table of Charles I during the 17th century. France was introduced to similar frozen desserts in 1553 by the Italian Catherine de Medici when she became the wife of Henry II of France. It wasn’t until 1660 that ice cream was made available to the general public. The Sicilian Procopio introduced a recipe blending milk, cream, butter and eggs at Café Procope, the first café in Paris. Source: The International Dairy Foods Association
Did you know? • The first ice cream cone was produced in 1896 by Italo Marchiony. Marchiony, who emigrated from Italy in the late 1800s, invented his ice cream cone in New York City. He was granted a patent in December 1903. • A similar creation was independently introduced at the 1904 St. Louis World’s Fair by Ernest A. Hamwi, a Syrian concessionaire. He was selling a crisp, waffle-like pastry — zalabis — in a booth next to an ice cream vendor. After he ran out of plates, they used the zalabis to serve ice cream.
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History: Evolution of cheese From 9
As population across the United States continued to grow dramatically, the demand for cheese increased and the industry gradually moved westward, centering on the rich farm lands of Wisconsin. In 1845, a band of Swiss immigrants settled in Green County, Wisconsin and started the manufacturing of foreign cheese in America. Most Wisconsin farmers began to believe that their future survival was tied to cheese and their first factory was a Limburger plant which opened in 1868. The wholesale cheese industry was thus born and showed phenomenal growth during the latter half of the 1800s. By 1880, there were 3,923 dairy factories nationwide which were reported to have made 216 million pounds of cheese that year valued at $17 million. This represented almost 90 percent of total cheese production that year. By the turn of the century, farm production of cheese had become insignificant. The 1904 census reported only factory output, which totaled over
317 million pounds. As cheese demand continued to grow and spread rapidly, manufactured and processed cheese production increased dramatically. Total natural cheese production grew from 418 million pounds in 1920 to 2.2 billion pounds by 1970. Rising demand for cheese throughout the 1970s and 1980s brought total natural cheese production to more than 6 billion pounds by the beginning of the 1990s. Processed cheese also experienced a surge in consumer demand with annual production exceeding 2 billion pounds a year by the beginning of the 1990s. Currently, more than onethird of all milk produced each year in the U.S. is used to manufacture cheese. Recent increases in the overall demand for farm milk have in large part been due to the continued growth of the cheese industry. As consumer appetites for all types of cheese continue to expand, so will the industry.
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Ice Cream for America: Treat loved by many in U.S. The first official account of ice cream in the New World comes from a letter written in 1744 by a guest of Maryland Governor William Bladen. The first advertisement for ice cream in this country appeared in the New York Gazette on May 12, 1777, when confectioner Philip Lenzi announced that ice cream was available “almost every day.” Records kept by a Chatham Street, New York, merchant show that President George Washington spent approximately $200 for ice cream during the summer of 1790. Inventory records of Mount Vernon taken after Washington’s death revealed “two pewter ice cream pots.” President Thomas Jefferson was said to have a favorite 18-step recipe for an ice cream delicacy that resembled a modern-day Baked Alaska. In 1813, Dolley Madison served a magnificent strawberry ice cream creation at President Madison’s second
In response to religious criticism for eating ‘sinfully’ rich ice cream sodas on Sundays, ice cream merchants left out the carbonated water and invented the ice cream ‘Sunday’ in the late 1890s.” inaugural banquet at the White House. Until 1800, ice cream remained a rare and exotic dessert enjoyed mostly by the elite. Around 1800, insulated ice houses were invented. Manufacturing ice cream soon became an industry in America, pioneered in 1851 by a Baltimore milk dealer named Jacob Fussell. Like other American industries, ice cream production increased because of technological innovations, including steam power, mechanical refrigeration, the homogeniz-
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er, electric power and motors, packing machines, and new freezing processes and equipment. In addition, motorized delivery vehicles dramatically changed the industry. Due to ongoing technological advances, today’s total frozen dairy annual production in the United States is more than 1.6 billion gallons. Wide availability of ice cream in the late 19th century
led to new creations. In 1874, the American soda fountain shop and the profession of the “soda jerk” emerged with the invention of the ice cream soda. In response to religious criticism for eating “sinfully” rich ice cream sodas on Sundays, ice cream merchants left out the carbonated water and invented the ice cream “Sunday” in the late 1890s. The name was eventually changed to “sundae” to remove any connection with the Sabbath. Ice cream became an edible morale symbol during World War II. Each branch of the military tried to outdo the others in serving ice cream to its troops. In 1945, the first “floating ice cream parlor” was built for sailors in the western Pacific. When the war ended, and
dairy product rationing was lifted, America celebrated its victory with ice cream. Americans consumed over 20 quarts of ice cream per person in 1946. In the 1940s through the 1970s, ice cream production was relatively constant in the United States. As more prepackaged ice cream was sold through supermarkets, traditional ice cream parlors and soda fountains started to disappear. Now, specialty ice cream stores and unique restaurants that feature ice cream dishes have surged in popularity. These stores and restaurants are popular with those who remember the ice cream shops and soda fountains of days past, as well as with new generations of ice cream fans. Source: The International Dairy Foods Association
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A look at the history of the ice cream cone For over a century, Americans have been enjoying ice cream on a cone. Whether it’s a waffle cone, a sugar cone or a wafer cone, what better way to enjoy a double scoop of your favorite flavor?
Making its appearance The first ice cream cone was produced in 1896 by Italo Marchiony. Marchiony, who emigrated from Italy in the late 1800s, invented his ice cream cone in New York City. He was granted a patent in December 1903. Although Marchiony is credited with the invention of the cone, a similar creation was independently introduced at the 1904 St. Louis World’s Fair by Ernest A. Hamwi, a Syrian concessionaire. Hamwi was selling a crisp, waffle-like pastry — zalabis — in a booth right next to an ice
cream vendor. Because of ice cream’s popularity, the vendor ran out of dishes. Hamwi saw an easy solution to the ice cream vendor’s problem: He quickly rolled one of his wafer-like waffles in the shape of a cone, or cornucopia, and gave it to the ice cream vendor. The cone cooled in a few seconds, the vendor put some ice cream in it, the customers were happy and the cone was on its way to becoming the great American institution that it is today.
Missouri, was one of the first known independent operators in the ice cream cone business. In 1906, Sullivan served ice cream cones (or cornucopias, as they were still called) at the Modern Woodmen of America Frisco Log Rolling in Sullivan, Missouri. At the same time, Hamwi was busy with the Cornucopia Waffle Company. In 1910, he founded the Missouri Cone Company, later known as the Western Cone Company.
A business is born
As the modern ice cream cone developed, two distinct types of cones emerged. The rolled cone was a waffle, baked in a round shape and rolled (first by hand, later mechanically) as soon as it came off the griddle. In a few seconds, it hardened in the form of a crisp cone.
St. Louis, a foundry town, quickly capitalized on the cone’s success. Enterprising people invented special baking equipment for making the World’s Fair cornucopia cones. Stephen Sullivan of Sullivan,
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245 million. Slight changes in automatic machinery have led to the ice cream cone we know today. Now, millions of rolled cones are turned out on machines that are capable of producing about 150,000 cones every 24 hours.
Two cone types emerge
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The second type of cone was molded either by pouring batter into a shell, inserting a core on which the cone was baked, and then removing the core; or pouring the batter into a mold, baking it and then splitting the mold so the cone could be removed with little difficulty. In the 1920s, the cone business expanded. Cone production in 1924 reached a record
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