1982 DAIRY FACTS FOR WASHINGTON'S 4-H MEMBERS AND LEADERS EM4668

Scott Hodgson, Extension Dairy Scientist

When you decided to carry a 4-H Dairy mistake of not bringing with them. Project, you became a part of one of Due to the lack of suitable food, especially Washington's most important agricultural , the death rate was very high. In fact, industries. nearly one-half of those who came on the Mayflower died the first winter, including Dairying has a long and illustrious every child under 2 years of age. The history. According to the best authorities, mistake was recognized when the gover­ cattle were domesticated somewhere be­ nor of Plymouth Colony ordered that one tween 6,000 and 10,000 years ago. When cow and two goats be brought over for written records were first kept, milk had each six settlers. The first cows to reach already become an important food item. Plymouth Colony came in 1624. The cow was so important to the peoples of Central Asia that wealth was measured in Even earlier than the Jamestown and numbers of cattle. In time, the cow was Plymouth Colony importations of cattle, made a sacred animal and is still so con­ the Spanish brought cattle into Mexico in sidered by a part of the population of India. 1521. These animals obviously were the forbears of the famous . The cow was worshipped in Babylonia and Egypt about 2000 B.C. Hathor, the The first recorded importation of a goddess who watched over the fertility of known breed was in 1783 when some Milk­ the land, was depicted as a cow. Over 50 ing Shorthorns were imported. Jerseys references to cows and milk are found in came to America in 1815, Ayrshires in the Old Testament and the promised land 1822, Guernseys in 1831, Holsteins in was described as a "land flowing with milk 1852, and Brown Swiss in 1869. and honey." In the Pacific Northwest, Dr. John Many dairy products which we use al­ McLaughlin of the Hudson Bay Company most daily have a long history. The brought the first milk cows to Fort Van­ soldiers of Genghis Khan, who conquered couver in 1838. Cattle had an important Asia and much of Europe in the thirteenth part in the winning of the West and their century. carried dried milk as part of their bones are strewn along the rugged and ration. Vikings apparently carried cheese long Oregon Trail. with them on their voyages to the rest of Europe and across the Atlantic to the new Dairying in Washington world. Dairy farming is one of Washington· s In this country, the first cows to arrive most important agricultural industries. If came in 1611, to the Jamestown Colony. we consider the value of agricultural pro­ The Pilgrims who came on the Mayflower ducts. dairying stands second only to to found Plymouth Colony made the wheat. Table 1 shows the rank of the top

College of Agriculture Washington State University Pullman ~ CooperativeExtension In cooperation with the United States Department of Agriculture. Issued in furtherance of the Acts of May 8 and June 30, 1914, by Washington State Cooperative Extension, J. 0. Young, Director ( 10 agricultural commodities in 1980. Washington is one of a few states in the nation where the dairy industry is grow­ Table 1. Rank of Crops and Livestock Products ing. Cow numbers continue to show slight in Washington, 1980 increases and production per cow con­ tinues to climb. % Value change Rank Commodity (000 $) 1979-80 Within our state the most dairy cows are on the west side of the Cascade Mountains: 1 Wheat 648,891 + 41 however, Yakima County, the Columbia 2 Milk 382,754 + 11 Basin, and the area around Spokane have a 3 Cattle and calves 311.142 + 32 sizeable dairy cow population. To give you 4 Hay 236,250 + 29 an idea as to where your county ranks in 5 Apples 232,540 - 30 dairy cow numbers, Table 3 gives cow 6 Potatoes 193,314 + 56 numbers by county for all those with over 7 Barley 94,500 + 119 2,000 head. 8 Hops 86,166 + 124 9 All pears 54.253 + 3 10 Eggs 53,095 + 7 Table 3. Dairy Cows by County, December 31, 1978 (all counties over 2,000 h ead) Source: 1979-1981 Biennial Report. Natural Resources Rank County Number of dairy and Recreation Agencies. State of Washington. cows In 1980, about 1800 Washington dairy 1 Whatcom 40,929 farmers produced over 2.9 billion pounds 2 Snohomish 20,043 of milk from 201,000 cows. This gave an 3 King 16,317 4 Skagit 16,129 average per cow production of 14,637 5 Yakima 14,889 pounds of milk and 537 pounds of butter­ 6 Pierce 13,375 fat. That made our state the leader in pro­ 7 Lewis 9,439 duction in the country. In 1980, 8 Clark 9,089 Washington cows averaged 29% more 9 Thurston 7.615 Grays Harbor 7,163 milk than the average cow in the United 10 11 Grant 5,133 States. 12 Stevens 4,524 13 Spokane 4, 138 In terms of total milk produced and 14 Wahkiakum 2,304 value of product, Washington ranks tenth 15 Benton 2 ,182 nationally. Table 2 shows the top 10. Typically, the Washington dairymen use Table 2. Rank of State.s of Valu.e of Milk Produc­ a double-4 Herringbone milking parlor, tion (1980) free stall housing, a liquid manure system, Value of Product pasture, and silage. They usually buy all of Rank State (000$) the concentrate feeds and alfalfa hay, and 1 Wisconsin 2,760,617 milk somewhat over 100 cows. 2 California 1,771.383 3 New York 1,401,172 The average dairy cow weighs 1400 4 Minnesota 1,173.660 pounds. She drinks about 30 gallons of 5 Pennsylvania 1,164.806 water and eats 56 pounds of dry feed each 6 Michigan 647,491 7 Ohio 552,577 day. Her production is 50 pounds of milk 8 Iowa 504,000 per day. 9 Texas 503.037 10 Washington 378.095 About half of the milk produced is sold Source: 1981 Milk Facts. Pub. by Milk Industry Founda­ for Class I use although all milk produced tion. in the state is Grade A. The state produces Table 4. Per Capita Consumption of Dairy Products, 1980 Consumption in Pounds Per Person Nonfat Country Fluid milk Butter Cheese dry milk

United States 230.9 4 . 1 17.1 3 .0 Canada 282. 1 9 .7 16.5 4.5 New Zealand 446.6 29.3 19.1 2 .7 United Kingdom 303.3 14.3 12.9 5.3 USSR 206.5 11. 7 5.8 3 . 1 Japan 78.6 1.1 1.6 4.5 Mexico 141.9 0 .2 4.8 3.4 France 243.2 21.1 38.6 26.3 Norway 522.4 11.9 28.1 5.4 Finland 537.6 27.7 16.6 24.9 Peru 13.5 1.9 3.2 3.0 Source : 1981 Milk Facts. Pub. by Milk Industry Foundation. an excess of butter and powdered milk; Table 5. Number of Minutes an Average Person however, we import cheese to meet our Had to Work to Buy Certain Dairy Products for needs. People in Washington eat a bit more Different Years dairy products than people in the country Time in Minutes on the average. Dairy Product 1950 1960 1980 Table 4 lists how much milk and other One-half gallon milk 15.8 12.8 8.7 Pound of butter 30.0 19.5 15.5 dairy products people in several countries Quart of ice cream 17.8 11.1 7.5 in the world drink and eat. One-half lb American cheese 11.7 9.0 9.7 Although the amount of dairy products consumed in the United States appears to Source: USDA. be quite high, it has gone down some over the years. Some of our neighbors in other what is spent in this country in relation to countries eat larger amounts of dairy prod­ other countries. The average total wages ucts than we do. spent for food in the United States is about 16.3%, in England about 32%, and in Dairy products are considered important China it is nearly 80% . Not only are we the to good nutrition and are one of the four best fed people on earth, but we obtain our basic food, groups (dairy products, meats food supplies far more economically than and legumes, fruits and vegetables, and anyone else. cereal grain products). Dairy Products and Processes Milk and dairy products remain an ex­ cellent buy for the consumer. Dairy prod­ Whole milk has a standard milk fat ucts provide nearly a third of the nutri­ content of at least 3.5%. An 8 ounce glass tional needs but take only 19¢ of each food of whole milk has an energy value of about dollar. Table 5 shows what has happened 165 calories. since 1950 in how long the average person must work to buy dairy products. Two percent milk has a standard milk fat content of 2 % . It is made from fresh Another way to look at food prices is fluid whole milk. The product is extremely ( popular because it has a lower calorie con­ Condensed milk is evaporated milk tent-an 8 ounce glass contains about 150 with about 40% sugar added. It is high in calories . Some dairies fortify 2 % milk by calorie content. adding whole milk solids. This product is called 2-1 0 milk. UHT milk (ultra high temperature) has been produced in Europe for many years Skim or non-fat milk is pasteurized and it may become popular in the United milk with the milk fat removed. All of the States. UHT milk is pasteurized at milk nutrients except those contained in temperatures above 280°F for about 2 the milk fat remain in skim milk. An 8 seconds. These temperatures kill all ounce glass of skim milk contains about bacterial growth and, when properly 90 calories. packaged in a hermetically sealed con­ tainer, the milk can be stored without Buttermilk produced in commercial refrigeration for up to 3 months. dairies is a cultured product. Buttermilk is produced by adding a lactic acid­ Cream products are used mostly as producing culture to fresh skim milk that dessert toppings, in cooking, or as a coffee has been pasteurized. Butter granules creamer. may be added to enhance flavor and ap­ pearance. Buttermilk has approximately Whipping cream contains 30-35% 90 calories per 8 ounce glass. milkfat.

Yogurt is a cultured milk made by ad­ Half and half has 11.5% milkfat ( ding a bacterial culture to milk, usually minimum. partially skimmed. It is often enriched with nonfat milk solids and fruit is fre­ Sour cream, as produced commercial­ quently added. Yogurt is custardlike in ly, is cultured homogenized cream with consistency and has an acid flavor. The 20% milkfat. calorie range for 8 ounces of yogurt is from 120 for the plain to 180 for some fruit Cheese is made from milk; some types flavors. The fine curd may permit yogurt are made from skim milk or combinations to be digested more easily than plain milk. of milk and cream.

Chocolate milk is made. with pasteuriz­ Cottage cheese consists mainly of the ed whole milk. The milk's food value is un­ coagulated protein of milk. A culture of changed but the sweetened chocolate natural lactic acid-producing bacteria is flavoring adds calories with an 8 ounce added to fat-free m ilk. It is then heated un­ glass having about 205 calories. til a curd forms. The whey is drained off. The solid curd remaining is casein, a milk Evaporated milk is homogenized protein. Cream is added to the curd to whole milk from which about 60% of the make creamed cottage cheese. Cottage water has been removed by heating under cheese is a popular dairy product here in vacuum. It is sealed in cans and sterilized. Washington. Evaporated milk is fortified with 25 Inter­ national Units (IU) of vitamin D. Mixed American or cheddar cheese is made with an equal amount of water, evapor­ from whole milk. To make this typical ated milk has about the same food value hard-type cheese, the heated milk is as fresh, whole milk. coagulated with a starter of lactic acid- producing bacteria and the enzyme, ren­ flavor. When milk is referred to as being nin. The curd is allowed to set and the homogenized. it has also been pasteuriz­ whey drained off. The cheese is cured ed. under controlled conditions which allow certain favored bacteria to develop distinc­ National Dairy Organizations tive flavors in the cheese. The result is a food rich in protein, minerals, and Various kinds of dairy organizations vitamins. operate nationally for the benefit of the in­ dustry. They include dairy Butter is made from pasteurized sweet organizations, dairy marketing groups. cream. To protect its delicate flavor it is dairy production testing groups. and kept under continuous refrigeration. organizations serving various segments of the industry. Ice cream is a frozen food made from a liquid mix of concentrated nonfat milk Following are several that serve the in­ and cream, sweetening, and varying dustry in some manner. amounts of flavoring, often fruit and nuts. The proper amount of air is whipped in to Dairy Breed Registry Organizations give the ice cream its pleasing texture. Ice cream is a good source of the minerals, 1. Ayrshire Breeders Association calcium and phosphorus; the vitamins, A Brandon, Vermont 05733 and riboflavin, and of protein. Executive Secretary-J. Douglas Dodds Breed Publication-The Ayrshire Digest Ice milk is made like ice cream except it contains less milk fat. Ice milk may be sold 2. The Breeders in either soft or hard-frozen form. Association Box 1038 Sherbet is a low-fat, frozen mixture of Beloit, Wisconsin 53511 sugar, milk solids, stabilizer, and water. A tart flavor characterizes fruit sherbet. The Executive Secretary-George Opper­ man ta rtness comes from added fruit and fruit Breed Publication-Brown Swiss acid . Bulletin Milk Plant Processes. Most milk that 3. The American Guernsey Cattle Club consumers use goes through pasteuriza­ 70 Main Street tion and homogenization. Pasteurization Peterborough, New Hampshire 03458 is the process that destroys harmful bacteria that might be present in milk. Executive Secretary-Bernard M. Milk is pasteurized by heating it to 161 °F Heisner for 15 seconds and cooling it immediately Breed Publication-The Guernsey to about 35 °F. Homogenization is the pro­ Breeders Journal cess that breaks the milk fat globules into tiny, uniform particles. This is done by for­ 4. Holstein-Friesian Association of cing the milk through tiny openings at America high pressure. When milk is homogeniz­ Box 808 ed, the milk fat remains evenly Brattleboro, Vermont 05301 distributed, eliminates the "cream line," Executive Secretary-Zane V. Akins and gives whole milk a uniform creamy Breed Publication-Holstein World 5. The American Jersey Cattle Club turing and production research. The P.O. Box 27310, 2105-JS. Hamilton organization publishes the Journal of Road Dairy Science, which reports most of Columbus. Ohio 43227 the dairy research work carried out in Executive Secretary-James F. the United States and Canada. Cavanaugh Breed Publication-The Jersey Jour­ 3. The Purbred Association nal (POCA) P.O. Box 126 6. The American Milking Shorthorn Peterborough, New Hampshire Society 03458 1722-JJ South Glenstone Avenue Secretary-Irving B. Nichols Springfield, Missouri 65804 Executive Secretary-Marvin Kruse POCA represents the six major dairy Breed Publication-Journal of the breeds and acts on matters of concern Milking Shorthorn and Illawarra to all. It has developed uniform rules for Breeds production testing, a uniform score card for judging dairy cattle, and 7. The Red and White Dairy Cattle uniform requirements governing the Association artificial insemination of registered Crystal Springs, Pennsylvania 15536 dairy cattle. POCA also has been re­ Secretary-Joan Carpenter sponsible for uniform show classifica­ Breed Publication-The Red and tions and issuance of sale and show White Journal codes of ethics.

Other Dairy Organizations 4. National Milk Producers Federation (NMPF) 1. National DHIA, Inc. (NDHIA) 30 F Street NW 3021 East Dublin-Granville Road Washington, DC 20001 Columbus, Ohio 43229 Secretary-Patrick B. Healy Executive Secretary-Richard Sechrist NMPF is really the political arm of dairy producers nationally. They lobby on This organization coordinates all of­ legislation that may affect the dairy in­ ficial production testing programs for dustry. dairymen. Most states have state DHIA organizations which are members of 5. The Dairy Shrine Club National DHIA. c/o Midwest Breeders Cooperative Shawano, WI 54166 2. American Dairy Science Association Secretary-James Leuenberger (ADSA) 309 West Clark Street Dairy Shrine was founded in 1949 to Champaign, Illinois 61820 preserve the history and rich traditions Executive Secretary-Clyde Cruse of the dairy industry. Over 8,000 men and women representing all segments ADSA members are mainly scientists of dairying-purebred breeders, com­ who are interested in dairy manufac- mercial dairymen, educators and researchers, milk processors, feed 2. Pacific Northwest Brown Swiss manufacturers, dairy equipment Association representatives, writers, and friends of 93614 Swamp Creek Road the industry-comprise the Dairy Blachley, OR 97412 Shrine membership. Secretary-Ellen Mooney Washington Youth Chairman-Beverly Each year Dairy Shrine honors a con­ A. Wicks, 38223 236th SE, Enumclaw, temporary industry leader and at least WA 98022 three dairy pioneers are recognized posthumously. They also name a 3. Washington State Guernsey Cattle "Purebred Breeder of the Year" and Club award scholarships for graduate study 1944A Old Olympic Highway to meritorious dairy students. Sequim, WA 98382 Secretary-Bob Robinson Dairy Shrine dedicated its permanent Youth Chairman-Jay L. Lancaster, home at Fort Atkinson, Wisconsin, in 3128 Brown Road, Ferndale, WA 1981. 98248

6. National Association of Animal 4. Washington State Holstein Associa- Breeders (NAAB) tion Box 1033 20901 Ben Howard Road Columbia, MO 65205 Monroe, WA 98272 Executive Vice President-William Dur­ Secretary-Eileen Hartzell frey Youth Chairman-Raymond Wood­ side, Rt. 1, Box 40, LaCenter, WA (NAAB)-The national organization of 98629 all firms engaged in artificial breeding and, more recently, embryo 5. Washington State Jersey Cattle Club, transplants in cattle. Though not Inc. strictly a dairy organization, NAAB has 1248 Pulver Road an important link to dairying as it Burlington, WA 98233 funds much research on reproduction Secretary-Lester Faler management, reproductive physiology Youth Chairman-Gary Mahoric, and semen and embryo preservation Wildwood Rd., Curtis, WA 98538 and handling. 6. Washington State Milking Shorthorn Washington Dairy Organizations Association 7730 W. 40th St. Breed Associations Tacoma, WA 98466 Secretary-Diane Cochran 1. Washington State Ayrshire Associa- Youth Chairman-Bruce Anderson, tion 819 Jorgensen Rd., Onalaska, WA 8989 Telegraph Road 98570 Sumas, WA 98295 Secretary-Marie Callenius No active Youth Committee ( Other · Washington Dairy Organiza­ World Record Fat Producer tions Breezewood Patsy Bar Pontiac l0yl0m 365d 2X 47,500m 2230f 1. Washington Purebred Dairy Cattle (also is leading lifetime milk and butter­ Association fat producer with 367,539 milk 4 .51 702 Fifth A venue SE 16.546 fat) Puyallup, WA 98371 Secretary-Scott Hodgson 2. Aryshires Youth Chairman-Donald Steffen, 22013 Ben Howard Road, Monroe, WA U. S. Record Milk and Fat 98272 Leete Farms Bettys Ida 2. Washington State Dairymen's Federa- 305d 2X 37, 170m 1592f tion 111 West 21st Avenue 3. Brown Swiss Olympia, WA 98501 U.S. Milk Record Executive Director-Dan Coyne Century Acres Liz C 3. Washington State DHIA 5y4m 356d 2X 37,846m 1667f 636 Fairhaven A venue Burlington, WA 98233 U.S. Fat Record Secretary-Manager-Robert McCauley Letha Pride Irene 4. Washington Dairy Products Commis- 365d 3X 34,811m l 733f sion 1107 NE 45th Street, Room 205 4. Guernsey Seattle, WA 98104 Executive Secretary-Bob Hallberg U. S. Milk Record

5. Washington State Dairy Council Willow Brook C Dena 3830 Stone Way North 365d 35,170m 3.9 1. 1385f Seattle, WA 98103 U.S. Fat Record 6. Washington State Dairy Women 111 West 21st Avenue Fox Run AFC Faye Olympia, WA 98501 6y6m 365d 2X 31,040m 1736f

5. Jersey Other Dairy Facts U.S. Milk and Fat Record High Record Cows of all Breeds Rocky Hill Favorite Deb 1. Holsteins 5y7m 365d 35,881m 5 .4 1 1923f

World Record Milk Producer Beecher Arlinda Ellen 5y9m 365d 2X 55,661m 1573f 6. Milking Shorthorn 1857-Gail Borden built first successful milk condensery in Connecticut U.S. Milk Record 1878-Dr. Gustaf DeLaval invented con­ tinuous centrifugal cream Barrington A separator 305d 2X 23,900m 80lf 1884- Milk bottle invented by Dr. Harvey Thatcher, Pottsdam, New York U.S. Fat Record 1890- Dr. S. M. Babcock perfected the but­ terfat test for milk and cream Valley View Jewel's Joe 1890-Tuberculin testing of dairy herds 365d 2X 23,700m 913f introduced 1908- First compulsory pastuerization Milk Conversion Factors law applying to all milk except that from tuberculin-tested cows A quart of milk weighs 2.15 pounds and (Chicago) its specific gravity at 60°F is 1.032. 1914-Tank trucks first used for transporting milk Although the amounts will vary with 1919-Homogenized milk sold successful­ percentage of milk fat and season of the ly in Torrington, Connecticut year, the approximate amount of whole 1938-First farm bulk tanks for milk milk to make 1 pound of each dairy prod­ began to replace milk cans uct is as follows: 1948- First plastic-coated paper milk car­ tons introduced commercially 1 lb. product Lbs. whole milk , 1964-Plastic milk containers introduced 1968-Official acceptance of electronic Butter 21.2 Whole milk cheese 10.0 testing for milk fat content Evaporated milk 2.1 1974 - Nutrition la belling of fluid milk Condensed milk 2.3 products began Whole milk powder 7.4 Note: Statistics are not constant and as Cottage cheese 6.25 (skim) production trends change, so will the Nonfat dry milk powder 11.00 (skim) numbers. Should you have any questions about any of the data, please feel free to Benchmarks in the Dairy Industry contact the State Extension Dairyman or 1856- Pasteur experiments began which your County Cooperative Extension office. led to pasteurization process

Issued by Washington State University Cooperative Extension. J.O. Young. Director. and the U.S. Department of Agriculture in furtherance of the Acts of May 8 and June 30. 1914. Cooperative Extension programs and policies are con­ sistent with federal and state laws and regulations on nondiscrimination regarding race. color. religion. national origin. sex. age. or handicap. Trade names have been used to simplify information; no endorsement is intended. Revised June 1982. 75¢. (