Products from the acquisition will align with Novus’s MINTREX® chelated trace mineral products and further expand its mineral technology. When complete, this acquisition will enable Novus to offer its customers and the animal agriculture market an expanded chelated trace mineral product portfolio to support their livestock operations.
Since its establishment in 1956, Albion has been an innovator in mineral chelate nutrition. Albion manufactures highly bioavailable nutritional mineral forms and has a long-standing customer base in both the beef and dairy markets.
Posted: November 3, 2009 at 3:12 pm
By News Editor
A new study recently released by Nutrition Today suggests that the prevalence of lactose intolerance may be far lower than previously estimated.
The study, which uses data from a national sample of three ethnic groups, reveals that the overall prevalence rate of self-reported lactose intolerance is 12 percent – with 7.72 percent of European Americans, 10.05 percent of Hispanic Americans and 19.5 percent of African Americans who consider themselves lactose intolerant.
These new findings indicate that previous estimates of lactose intolerance incidence – based on the incidence of lactose maldigestion – may be overestimated by wide margins. Previous studies have found lactose maldigestion, or low lactase activity in the gut, to occur in approximately 15 percent of European Americans, 50 percent of Mexican Americans and 80 percent of African Americans.(2,3,4) The new study shows that lactose intolerance, based on self-reported data, may actually occur far less frequently than presumed.
“There’s so much confusion surrounding lactose intolerance,” said Theresa Nicklas, DrPH, of the USDA/ARS Children’s Nutrition Research Center at Baylor College of Medicine and lead study author. “By getting a better handle on the true number of people who deal with this condition every day, the nutrition community can be better equipped to educate and provide dietary guidance for Americans, including strategies to help meet dairy food recommendations for those who self-report lactose intolerance.”
Study: Nicklas TA, Qu H, Hughes SO. Prevalence of self-reported lactose intolerance in a multi-ethnic sample of adults. Nutrition Today 2009; 44(5):186-187
Posted: October 26, 2009 at 11:52 am
By Amanda Nolz
This is positive news for school kids and dairy producers alike. Reuters recently published an article about the praise International Dairy Foods Association has been giving President Obama and USDA Secretary Vilsack for their push for more dairy products in school lunch and breakfast programs. Kudos to these government officials for understanding the importance of dairy in growing children! Here is an excerpt from that article…
“Kids are eating far too few low fat dairy products,” said Vilsack. This is particularly important because the U.S. Department of Agriculture’s school meal programs are often the only source of dairy products in many children’s
diet.”
USDA data shows that per capita milk consumption has been falling for decades, and that this decline corresponds to the dramatic increase in per capita consumption of competing beverages among school children. The USDA also reports that the vast majority of children do not get the recommended amount of calcium. Only 5 percent of girls and 25 percent of boys aged 9 to 13 get the calcium they need.
To tell dairy farmers attending the Global Dairy 500 Conference what to “leave in and what to take out” was Mike Hutjens, University of Illinois. Mike is very passionate about the diary business and so enthusiastic that our translators had to get him to slow down so they could translate for our international audience.
Hutjens addressed feed questions and says he boiled the answers down to a few main points or suggestions. To start with he suggests looking at forages and forage quality. Then he suggests maintaining milk production and not giving up milk production. He says to look at feed additives since many are very cheap right now. He says the price of milk may come back short term and it’s important to have the right team on the field using a football analogy. When it comes to nutrition he says that when you go with the premise that you can’t give up milk, then you have to look at substitute feed choices that may be more economical.
When it comes to questions from the attendees here he says he gets asked a lot about new corn varieties and chopping the silage and how long to store it. He says producers are asking how to make things work more efficiently for them where they are. Looking ahead he still sees some tough times but with some bright spots like reasonable feed costs.
World Dairy Diary coverage of World Dairy Expo is sponsored by:
Novus International treated some of the top dairy nutrition consultants from the upper Midwest to lunch and a seminar today at the Sheraton next to the World Dairy Expo. One of the presenters was Dr. Tom Overton of Cornell University who talked about the biology behind a couple different ration software programs for dairy nutrition modeling.
“The dairy nutrition modeling effort has been going now at Cornell for more than 30 years and that has led to the development of these programs,” Tom says. “Cornell Penn Miner (CPM Dairy) is a partnership of Cornell with the University of Pennsylvania, Miner Institute, and then a sister program, the Cornell Net Carbohydrate and Protein System (CNCPS).”
Tom says both programs are the result of an on-going effort to “better define the biology of cows and how we might be able to put diets together in order to make them more productive and efficient and help our producers be more profitable.”
Posted: September 30, 2009 at 3:29 pm
By News Editor
The National Dairy Council (NDC) is excited to announce the launch of its new blog, “The Dairy Report: News, analysis and opinion on nutrition and health research.” This new blog offers expertise, opinions and dialogue related to current trends and events in dairy foods, nutrition and science.
A new post on The Dairy Report highlights a study that provides further evidence that milk consumption, including flavored milk, is not associated with body fatness in children and adolescents. The study, published in the American Journal of Clinical Nutrition, found that only sweetened beverage intake (such as sweetened fruit flavored drinks or sodas) at five years of age, but not milk, flavored milk or 100 percent fruit juice, was a significant predictor of girls’ body fatness from 5 years to 15 years.
Readers are encouraged to add The Dairy Report to their RSS feeds, join the e-mail distribution list, share feedback, express opinions regarding posts, and call attention to upcoming research or topics of interest.
Posted: September 26, 2009 at 10:07 am
By Amanda Nolz
Another interesting article by Charlotte Johnston with TheCattleSite. Titled, “Practical Aspects of Feeding Grass to Dairy Cows,” this article details the use of grass based systems in a low cost feeding method for dairy producers. Check it out below…
Research that has been carried out by Teagasc at Moorepark Farm, Ireland have shown that fresh grass is one of most productive and viable feeds. Complete grass systems are operated in New Zealand and Australia – should other countries be adapting these grass management techniques to increase milk yields. From the 43rd University of Nottingham Feed Conference, TheCattleSite junior editor Charlotte Johnston.
Why use a grass based system?
Grass based systems are known to:
-Lower the cost per unit of milk production
-Have superior milk composition, such as greater fatty acids
-Have more sustainability with regard to economic, social and environmental effects
-Compared to other feed options, Pat Dillon, head of Moorepark Dairy Production Research Centre believes that good grassland management is not only the most viable but also the most productive. The table below shows the relative cost of grass compared to silage and concentrates. As can be seen from the research, feeding concentrates is 3.5 times more costly than applying good grass management.
This week, Agriculture Secretary Tom Vilsack met with NFL Commissioner Roger Goodell and Thomas Gallagher, chief executive of Dairy Management, Inc., which runs the National Dairy Research and Promotion Program. The NFL and DMI are launching Fuel Up to Play 60, an innovative nutrition and fitness program based on the Dietary Guidelines for Americans, in some 60,000 schools this fall. The social marketing program empowers students to assume leadership in being more active and eating more healthy foods.
“National Dairy Council is honored to work together with USDA and the NFL on Fuel Up to Play 60,” said Gallagher. “Child nutrition, particularly in schools, has been a cornerstone of National Dairy Council for nearly a century. This program centers on youth taking the lead in changing the school environment through increasing opportunities for eating healthier and getting more physical activity.”
The campaign will inspire kids to “fuel up” with the nutrient-rich foods they often lack—fruits, vegetables, whole grains, and low- or no-fat dairy products—and “get up and play” with 60 minutes of daily physical activity. Student teams will evaluate their school’s “wellness” and choose the healthy eating and physical activity programs on which the school will focus.
The first presenter this morning at the Novus International Media Day was Stephanie Gable, Marketing Manager, Ruminants. Stephanie gave us the lowdown on how Novus is helping dairy producers achieve “oxidative balance” in their herd. They’ve found that just like with human beings, when dairy cows come under stress from oxidation they become less productive. So to prevent it and maintain a healthy balance they recommend the use of antioxidants like AGRADO Plus feed ingredient.
They feel so strongly about the importance of dairy nutrition that they’ve created a new website on the subject where you can learn a lot more about this oxidative balance issue.
You can listen to my interview with Stephanie here:
Calling all chefs and bakers! Get your favorite recipes shined up and ready to go for this upcoming contest. Check out the details, and let me know if you enter! I would love to share your recipes!
Beginning today, everyday home cooks from Maine to Rhode Island have extra incentive to get creative with Hood(R) dairy products with the launch of the “Hood New England Dairy Cook-Off” contest. The contest gives amateur cooks a chance to share their best recipe featuring Hood dairy products and demonstrate their skills at a live cook-off in front of hundreds of people — with a $10,000 grand prize on the line.
“For more than 160 years, Hood dairy products have been a staple in New England kitchens and an important ingredient in everything from comfort food to culinary masterpieces,” said Lynne Bohan, Hood spokesperson. “We’re inviting home cooks to share those great recipes that their family and friends have enjoyed and get a chance to win a $10,000 payday for their creativity.”
To enter, log onto HoodCookOff.com and submit your best Hood dairy recipe by October 2nd. Five semi-finalists from each of the six New England states will be selected to compete head-to-head at a televised cook-off being held at the Ocean Gateway terminal in Portland, Maine, on November 1st, 2009.
“The live cook-off is an exciting element to this contest where we’ll get to see the 30 semi-finalists create their dishes and compete for the $10,000 grand prize. We’re eager to see how the cream rises to the top — so to speak!” added Bohan.
There will be five semi-finalist categories: breakfast/brunch; soups/chowders; appetizers/side dishes; lunch/dinner (entree); and dessert. Each recipe submitted must include at least one of the following Hood products: Hood Milk, Hood Simply Smart(R) Milk, Hood Cream, Hood Country Creamer(R), Hood Sour Cream, Hood Cottage Cheese, Hood Buttermilk, Hood EggNog or Hood Calorie Countdown(TM). Judging will be based on taste, presentation/appearance, and creativity/originality.
Young people tend to cut down on bone-strengthening dairy products as they enter their 20s — just when their body needs it most, new research finds. In a study by researchers at the University of Minnesota in Minneapolis, a majority of the 1,500 participants reduced their calcium intake in high school and the years immediately following high school. More than half of the males and more than two-thirds of the females consumed less than the daily recommended level of calcium at the end of each of those time periods, the researchers found
Because human bone mass peaks when a person is in their 30s, consuming sufficient amounts of calcium, protein and vitamin D — all found in dairy products — during the teen and young-adult years is considered key to lowering the risk of osteoporosis and some other health issues in later life. About 1,300 mg of calcium a day is recommended for high school-aged children and 1,000 mg a day for young adults, according to a news release from the journal.
Increased availability of milk at mealtime, a proper attitude and approach to weight, health and nutrition, and a taste for milk were linked to greater consumption of calcium during these critical years, the study authors noted. Excessive television watching and lactose intolerance were tied to lower calcium levels.
“The findings of this study indicate that future interventions designed to promote improvements in calcium intake should encourage the families of adolescents to serve milk at meals,” the team concluded in their report. The authors also suggested that specific efforts target concerns particular to each sex.
A study in the Journal of Nutrition Education and Behavior showed that teens and young adults are typically not getting an adequate amount of calcium in their diets, affecting bone mass density. From the looks of this study, it appears young people in their 20’s aren’t purchasing dairy products for various reasons. How can we change the trends and get a glass of milk in this generation?
Drawing data from Project EAT (Eating Among Teens), a prospective, population-based study designed to examine determinants of dietary intake and weight status, the responses of over 1,500 young adults (45% male) were analyzed by investigators from the University of Minnesota, Minneapolis. The mean age of participants was 15.9 years at baseline and 20.5 years at follow-up.
During the transition from middle adolescence (high school) to young adulthood (post-high school), females and males respectively reduced their daily calcium intakes by an average of 153 mg and 194 mg. Although 38% of females and 39% of males increased their intake of calcium over 5 years, the majority of the sample reduced their intake of calcium over 5 years. During middle adolescence, more than 72% of females and 55% of males had calcium intakes lower than the recommended level of 1,300 mg/day. Similarly, during young adulthood, 68% of females and 53% of males had calcium intakes lower than the recommended level of 1,000 mg/day.
The United Business Media PR Newswire posted some positive media coverage for June Dairy Month, boasting the nutritional benefits of milk, cheese and yogurt. PR Newswire is the global leader in innovative communications and marketing services, enabling organizations to connect and engage with their target audiences worldwide. This media outlet provided an in-depth, insightful look at the wonderful world of dairy including: health benefits for life, dedication to children’s health and commitment to a healthy environment.
June is National Dairy Month, a great opportunity for Americans to recognize that low-fat and fat-free dairy foods present a unique combination of both nutritional and economic value. Now is the time to remember the recommendation to get three servings of dairy daily – not only milk, but also cheese and yogurt, since these foods also are valuable and tasty sources of essential nutrients.
Families these days are looking to get the most nutrition they can with their food budget. Dairy is a naturally nutrient-rich food group that, for the most part, comes at a low cost — often just pennies per serving. One eight-ounce glass of milk for example provides nine essential nutrients: calcium, potassium, phosphorus, protein, vitamins A, D and B12, riboflavin and niacin (niacin equivalents).
Improved milk quality on the farm can reduce costs, increase profits, improve animal health and give pride to producers. Pfizer Animal Health now offers a Dairy Wellness Plan that focuses on the health of the dairy cow and her calf, the economic health of the dairy operation and appropriate use of animal health products leading to a safe and healthy food supply. Interested? Ag Weekly Online recently published an article on this program, and here is a little bit of information about it and how it can assist you.
Improved milk quality on the farm can often enhance the profitability of your dairy through premiums paid by your milk processor, reduced veterinary bills and fewer treatment expenses. Reviewing your milk quality efforts can help improve your bottom line over time and help you produce better dairy products for consumers to enjoy.
“Milk quality can be measured through somatic cell counts (SCC) or standard plate counts,” said Bradley Mills, DVM, Pfizer Animal Health. “When reviewing your milk quality program, look at the milking machine cleanup routine as well as the cow’s care and environment. These all play a factor in improving milk quality.”
Leaders of the two major dairy industry groups jointly rejected a suggested federal excise tax on flavored milk drinks, such as chocolate and strawberry, that contain sugar-based sweeteners. The International Dairy Foods Association (IDFA) and National Milk Producers Federation (NMPF) say flavored milk is part of the solution to the child obesity problem, not a cause, and its consumption needs to be encouraged among kids, not discouraged by a new tax. If you feel the same way, contact your legislators and let them know!
A tax on sugar-sweetened beverages, including flavored milk, was included in a list of revenue options released May 18 by Senators Max Baucus (D-Mont.) and Charles Grassley (R-Iowa), chairman and ranking Republican, respectively, on the Senate Finance Committee. While no rate was specified, a tax of three cents per 12 ounces could raise as much at $50 billion over 10 years, according to a congressional estimate.
“Milk is a nutrient-rich beverage that is good for kids,” said Connie Tipton, President of IDFA. “We need to encourage them to drink more and it’s no secret kids love flavored milk. Processors have developed low-fat flavored milk options that don’t have excessive calories, but switching to no-calorie sweeteners has proved problematic. Still, flavored milk is an excellent way to increase milk consumption and make children’s diets more nutritious.”
Added Jerry Kozak, President and CEO of NMPF: “Milk is unique in that it provides nine essential nutrients, including calcium and other nutrients kids don’t get enough of. Limiting consumption of flavored milk could easily reduce intakes of nutrients kids need, and that come in a package they enjoy. In addition, research has shown that children who drink flavored along with unflavored milk don’t have higher body mass indexes than non-milk drinkers.”
The 2005 Dietary Guidelines for Americans—the official government diet advice—bolsters the argument for flavored milk, Tipton and Kozak said. According to the guidelines, adding a small amount of sugar to nutrient-rich foods such as reduced-fat milk enhances their appeal and improves diet without adding excessive calories.
Likewise, Tipton and Kozak said, the American Academy of Pediatrics encourages consumption low-fat or fat-free milk, including flavored milk, as an alternative soft drinks.
“Taxing flavored milk because it includes a small amount of sugar is penny-wise and pound-foolish, from a nutritional standpoint” said Tipton. “Studies show that low-fat chocolate milk is kids’ nutritious beverage of choice. It would be ridiculous to discourage kids from drinking it.”
“It’s both bad nutrition policy and bad tax policy to lump milk in with other beverages,” added Kozak. “Kids need more calcium and flavored milk provides it without adding too many calories. Why would anyone discourage consumption of flavored milk with a new tax?”
Kozak represents the farmers who produce the nation’s milk, while Tipton represents the processors who pasteurize it and turn it into yogurt, cheese and other finished products.
The sugar-sweetened beverage tax was one alternative in a 41-page paper listing options for funding a $1 trillion healthcare overhaul.
Connie Weaver, distinguished professor and head of the food and nutrition department, found that the bones of rats fed nonfat dry milk were longer, wider, more dense and stronger than those of rats fed a diet with calcium carbonate. Calcium carbonate is the most common form of calcium used in calcium-fortified foods and supplements.
Weaver said the study, funded by the National Dairy Council, is the first direct comparison of bone properties between calcium from supplements and milk.
“A lot of companies say, ‘If you don’t drink milk, then take our calcium pills or calcium-fortified food,’” Weaver said. “There’s been no study designed properly to compare bone growth from supplements and milk or dairy to see if it has the same effect.”
Data from Purdue’s Camp Calcium, a research effort that studies how calcium and other nutrients affect bone growth, show that between the ages of 9 and 18 people require 1,300 milligrams of calcium a day for optimal bone growth. This is the equivalent of about 4 cups of milk or yogurt or the equivalent from cheese or other sources, Weaver said. After the age of 9, due mostly to peer pressure, the gap between the calcium youths need and actually get widens, she said.
The study involved 300 rats that were divided into two groups. For 10 weeks, the rats were given all the nutrients they require, but one group was given dairy and the other was given calcium carbonate as the source of calcium.
After 10 weeks, the bones of 50 rats from each group were measured for strength, density, length and weight.
“We found those measurements were up to 8 percent higher for those who had milk over calcium carbonate,” Weaver said.
The study also found a strong effect of having dairy as a calcium source followed by periods of inadequate calcium.
Over a second 10-week period, the remaining rats were fed as adults. Half of those were given adequate calcium as carbonate or milk. The other half were switched to half as much calcium as recommended, but were given calcium carbonate.
“This is comparable to humans who, during their early growth, drink a lot of milk to the age of 9 to 11, or maybe even adolescence, but then get only half as much milk calcium as they need after that,” Weaver said. “Some take calcium supplements, but few adults get adequate calcium.”
Weaver said the study showed the rats raised on dairy still had advantages over those who were given calcium carbonate even later when they were given half enough calcium as dairy or calcium carbonate.
“We found it was an advantage having milk or dairy while bones were growing over calcium carbonate, and it protects you later in life,” Weaver said.
She is not sure why dairy is better, but said further study is needed.
“I think this will spark some people to want to figure out what it is about milk that gives it an advantage,” she said.
“It’s not due to increased calcium absorption. It’s more about protecting against bones losing calcium, according to our results of calcium metabolism. Bones are in constant turnover, especially when they are growing. Youth need to have bone formation outweigh bone loss.”
The Milk Processor Education Program (MilkPEP) wants to remind you that milk is the leading source of vitamin D. Did you “Get Your D” today? Visit MilkPEP’s new website to find out if you are “D-prived”, to explore the latest scientific research about vitamin D, and to ask the expert – Ellie Krieger, Registered Dietitian and Food Network host.
Even though we have the ability to make our own vitamin D when the ultraviolet rays of the sun hit our skin, many Americans fail to get enough vitamin D. In fact, vitamin D deficiency in this country is being called a silent epidemic. The prudent use of sunscreen, sun-blocking pollution and long, cold winters indoors are partially to blame. That’s why it’s even more important to look to your diet for vitamin D.
Milk is one of the few food sources of vitamin D. In fact, it’s the leading source of vitamin D in the American diet. The recommended three 8-ounce glasses of lowfat or fat free milk provide 75 percent of the daily value for vitamin D. Milk also provides eight other essential nutrients, including calcium, potassium and vitamin A, which many Americans also lack.
Vitamin D was once known as simply a bone builder. It’s true that vitamin D works with calcium to keep bones strong, but new and emerging research suggests vitamin D may be far more versatile, offering an array of health benefits. Some preliminary research suggests vitamin D may support a healthy immune system, heart health, normal blood pressure and healthy aging. And, ongoing research continues to explore the potential connection between vitamin D and certain diseases, including some cancers.
The study concluded that high calcium intake may affect body composition through some combination of reducing body fat mass while maintaining lean body mass, reducing weight gain and increasing weight loss on calorie-restricted diets.
Despite these results and other studies, Americans are not consuming enough calcium. Nearly nine out of 10 women and six out of 10 men do not meet their daily calcium recommendations. Consuming three servings of nutrient-rich, low-fat and fat-free milk, cheese or yogurt a day provides 90 percent of the recommended calcium requirements.
“The calcium and eight other essential nutrients that dairy products provide are critical for an overall healthy diet,” said Ann Marie Krautheim, a registered dietitian and senior vice president of nutrition affairs for National Dairy Council®, the nutrition research arm of the dairy checkoff program. “This review of research concludes that dairy may also help to maintain an overall healthy weight – another great reason to consume three servings of low-fat or fat-free nutrient rich dairy foods a day.”
Science-based nutrition research serves as the foundation for producer-funded efforts to help build demand for and sales of U.S. dairy products by further advancing dairy’s role as part of a healthy diet. In addition to working with health professional partners, checkoff staffs also are communicating the study results to national and local health-focused media to reach other thought leaders and health professionals.
Posted: January 27, 2009 at 8:22 pm
By News Editor
The California Milk Processor Board (CMPB), the creator of GOT MILK?, has joined forces with children’s culinary schools statewide to uncover the delicious possibilities of nutritious foods like milk and vegetables — foods essential for healthy growth and development. The recipes developed by the children’s culinary schools have been outlined exclusively online.
“Nutrition is a priority for parents,” says Steve James, the executive director of the CMPB. “By creating this partnership with children’s culinary schools, we’re offering parents recipes that go beyond hot dogs and pizzas. By instilling an appreciation of milk and nutritious foods at a young age, we can ensure that young people will have the nutrients necessary to grow strong and healthy.”
Chefs from throughout the Golden State agree that children can grow to like foods like spinach, broccoli and low-fat milk if they are incorporated into tasty dishes, sauces, and soups. Another tip: Get kids in the kitchen where they will experience the colors and aromas of food. Some studies show that involving kids in meal preparation makes them more likely to try new foods.
“We don’t believe in hiding the vegetables,” says Tina Fanelli Moraccini, of children’s culinary school Piccolo Chef. “But you do have to be creative. Children should be involved in the cooking process that way they feel it with their hands, see it with their eyes, smell it with their nose, cook it and eat it.”
All of GOT MILK?’s picky eaters’ recipes include low-fat milk to boost children’s calcium intake and to allow them to enjoy milk in different ways. The fact is the majority of children aren’t getting the calcium necessary for growth and to stay healthy. National Institutes of Health reports more than 90 percent of girls and 75 percent of boys ages 9 to 13 have inadequate calcium intake.
Grant Kohler is a dairy farmer from Utah where he milks 300 cows with a family operation. He was attending World Dairy Expo to talk about the Childhood Nutrition Fitness Initiative that’s a joint project of the National Dairy Council and the National Football League.
He says, “It brings a package not just to the cafeteria of the school but a package that can engage the principals and teachers.” The NFL teams are on board to provide their players as spokespersons when and where needed. He says the program includes a full nutritional plan that of course includes dairy. He’s proud to say that over 40,000 schools have already signed on. Here’s some excerpts from a recent release on the project.
To poise the multi-year program for success, the NDC will spend $100 million over five years to support this initiative, including school grants. The NDC will spend an additional $150 million on other efforts aimed at improving child health and wellness.
“We are taking a leadership role to help kids win the battle for good health,” said NFL Commissioner Roger Goodell. “Our players know the importance of staying healthy, and it’s important that we help young fans understand the value of exercise.”
You can listen to my interview with Grant as part of our Milking Parlor Podcast:
To subscribe to the Milking Parlor podcast, here are some instructions.
Novus International has announced plans to acquire the Animal Nutrition Division of Albion Laboratories in Clearfield, Utah. 
Products from the acquisition will align with Novus’s MINTREX® chelated trace mineral products and further expand its mineral technology. When complete, this acquisition will enable Novus to offer its customers and the animal agriculture market an expanded chelated trace mineral product portfolio to support their livestock operations.
A new study recently released by 
This is positive news for school kids and dairy producers alike. 
To tell dairy farmers attending the Global Dairy 500 Conference what to “leave in and what to take out” was Mike Hutjens, University of Illinois. Mike is very passionate about the diary business and so enthusiastic that our translators had to get him to slow down so they could translate for our international audience.
The National Dairy Council (NDC) is excited to announce the launch of its new blog, “
This week, Agriculture Secretary Tom Vilsack met with NFL Commissioner Roger Goodell and Thomas Gallagher, chief executive of 
“National Dairy Council is honored to work together with USDA and the NFL on Fuel Up to Play 60,” said Gallagher. “Child nutrition, particularly in schools, has been a cornerstone of National Dairy Council for nearly a century. This program centers on youth taking the lead in changing the school environment through increasing opportunities for eating healthier and getting more physical activity.” 
The first presenter this morning at the 
Young people tend to cut down on bone-strengthening dairy products as they enter their 20s — just when their body needs it most, 
A Purdue University study 
The Milk Processor Education Program (MilkPEP) wants to remind you that milk is the leading source of vitamin D. Did you “
The journal Nutrition Reviews recently released a review of 
The California Milk Processor Board (CMPB), the creator of 
Grant Kohler is a dairy farmer from Utah where he milks 300 cows with a family operation. He was attending World Dairy Expo to talk about the