We probably won't see a category of Milk Truths on the TV game Jeopardy but it is important for good nutrition and good health to understand the truth about dairy foods that play a critical role in the diets of adults and children by providing nine essential nutrients,including calcium,magnesium,potassium and phosphorus, in addition to 48 percent of the daily value of protein.
Here's 5 Truths about Milk:
Milk is a nutrient powerhouse--and it's not just for kids.
Milk contains a lot that's good, without the "bad" that some people think. The dairy case has something for everyone--including low-fat and fat-free varieties, as well as lactose-free products. Families can choose from a variety of milk,cheese, and yogurt products to meet their taste and nutritional goals.
Milk is simple-- especially compared to non-dairy milks that can have more than 10 ingredients.
Milk provides high-quality protein (almond and other non-dairy milks may have just 1 gram of protein).
Milk is a real,wholesome and local product from family farms across the nation.
You can find more Milk Truths at MilkTruth, DairyMakesSense and DairyGood and as a dairy farmer, I'm available to tell the truth about how we (my dairy farm family) work everyday to produce high-quality milk.
According to the U.S. Environmental Protection Agency's US Inventory of Greenhouse Gas Emission Report, dairy production contributes less than 1 percent of US greenhouse gas emissions. Greenhouse gases include water vapor,carbon dioxide and ozone.
Today, producing a pound of milk takes three times less methane than it did in 1924 because of the many efficiencies practiced by dairy farmers everyday such as feeding grains and high-quality forage and by continuing to use other tools such as genetic improvement and superior herd management.
I attended the Southern Dairy Conference in Atlanta,Georgia this week to learn about the latest current issues and information related to the dairy industry.
It's always interesting to learn how calves are raised on other dairy farms and about the latest research that will help us improve how we care for our newborn calves
that eventually become the milking cows on our farm.
I'm pretty sure the calves missed me the way they looked at me this morning!
(Ok, they might have been looking for their warm milk!)
I'm thankful to be back home on the farm and for my family and our
employees that took care of the calves while I was away.
Preheat oven to 375 degrees. Cook macaroni according to package directions.
Meanwhile, heat milk and butter in medium saucepan over medium heat. Gradually whisk in flour,salt and dry mustard and simmer for 1 minute,whisking occasionally.
Remove from heat, stir in 2 cups of cheese until melted. Add drained macaroni to saucepan and toss with cheese sauce. Transfer mixture to an 8 or 9-inch square baking dish; top with1/2 cup shredded cheese.
Bake uncovered until hot and bubbly, about 20 minutes. Let stand 5 minutes before serving.
Whey is one of two major proteins found in cow's milk. Whey protein is produced during the process of making cheese, which begins when special enzymes are added to milk causing it to separate. The curd are used to make cheese, leaving behind whey protein in the liquid portion. This liquid whey is then pasteurized and dried into a powder for various uses.
Kraft opened a cheese plant in Bentonville,Arkansas in the 1940's. At that time, the whey from cheese production was taken to local farmers and fed to dairy and beef cattle.
Thanks to dairy research and development of food products, whey protein can be found in powders,drink mixes, energy bars,yogurt, and other foods.Whey protein powder is very convenient and can be added to smoothies,oatmeal,soups,sauces,dips,baked goods, or other common foods.
Question: Do you pasteurize the milk on your farm?
Answer: No, milking equipment delivers milk directly from the cows to a refrigerated holding tank to preserve freshness and safety. The milk is then quickly transported to processing plants for continued freshness and safety. A dedicated "milk hauler" picks up our milk on the farm every other day, regardless of the weather or holiday, and transports it to the Hiland milk plant in Fayetteville for pasteurization,packaging and delivering to consumers in our area.
With the cold winter temperatures, howling winds and busy days on the dairy farm, I often look for easy,nutritious supper or breakfast meals. Farmer's Flapjacks would be perfect for both! This recipe is from my recipe book called Sassafras,The Ozarks Cookbook and suggests serving the flapjacks with fried apples, sausage, and coffee. I suggest a big glass of milk! Farmer's Flapjacks
1 cup old-fashioned oats 1 cup buttermilk 1 egg 1/4 cup flour 2 tablespoons sugar 1 tablespoon baking powder 1/2 teaspoon baking soda 1/4 teaspoon cinnamon 1 tablespoon butter,melted Combine oats and buttermilk in a mixing bowl. Cover and refrigerate overnight. when ready to use, add egg,flour,sugar,baking powder, baking soda, cinnamon and butter, mixing thoroughly. Fry on a preheated greased griddle. Serve hot with butter and syrup. Makes 1 dozen.