Frequently Asked Questions

Absolutely not! Dairy animals that are well cared for produce more milk more economically. Dairy cows are housed to protect them from harsh weather conditions. They receive routine medical examinations and medical treatment when necessary. Their feedstuffs are varied and professionally balanced to provide the optimum levels of energy, fiber, protein, vitamins and minerals to maintain excellent health and maximum milk production.

Yogurt is made by introducing millions of invisible probiotic bacteria into milk. In controlled conditions, those bacteria produce acids that turn milk into yogurt. Probiotic bacteria can live in the human digestive system and have been shown to enhance digestion. Those "bugs" in yogurt are actually quite good for you.

In Western Europe, the annual per capita consumption of yogurt is more than 66 lbs. Canadians consume over 22lbs. per capita per year, but in the United States we consume less than 12 lbs. of yogurt per capita.

No. In fact, numerous safety measures are in place to help ensure that antibiotics don't enter the milk supply. For example, a sick cow that is being treated with antibiotics is taken from the milking herd, treated and not put back into the herd until her milk tests free of antibiotics. Additionally, every tank load of milk is strictly tested for antibiotics. Any tanker that tests positive is disposed of immediately, never reaching the public.

All animal based food products such as meat, eggs and dairy contain low levels of naturally occurring hormones. The use of added hormones is strictly controlled and many dairy products have labels certifying that they do not contain added hormones.

No. Stringent government standards ensure that all milk, both regular and organic, is safe, pure and nutritious. The most recent government testing found that all of the milk samples tested were found to be completely free from pesticide residue.

According to the Food and Drug Administration (FDA), there are no significant differences in the nutritional value of dairy products that have been pasteurized.

It depends on who you ask. Those who prefer unpastureized milk say there is a slight change in taste or the "feel" of pasteurized milk. Taste tests show that most people find taste differences to be virtually undetectable.

All milk intended for direct consumption should be pasteurized – it's a matter of food safety. Pasteurization is a simple, effective method to kill potentially harmful bacteria without affecting the taste, content, digestibility, or nutritional value of milk. With standard pasteurization, milk is heated to a minimum of 145°F for 30 minutes or to 161°F or more for 15 seconds, followed by rapid cooling.

There are many breeds of dairy cows and they can weigh from 800 to over 1500 pounds. A large breed dairy bull can weigh well over a ton.

Milk and dairy products are among the most highly regulated foods available. Milk and dairy foods are subject to up to 17 government-required or voluntary industry safety checks from farm to table. Pasteurization is the most important food safety tool in use in the world today. Pasteurization is further assurance for the public that the milk and dairy foods they purchase and consume are safe.

A very small commercial dairy could have 40-50 cows. The biggest dairy in the world is in Saudi Arabia and has 38,000 cows.

It is not uncommon for a cow to produce almost 10% of her body weight in milk each day. A large cow could produce 120 pounds of milk a day or more than 10 gallons.

Maybe. Raw milk is not always subjected to the same testing and sanitation procedures required for pasteurized dairy products. Raw milk presents higher risks for the young, the elderly and those with compromised immune systems. The Dairy Commission recommends pasteurized dairy products. No raw milk products are approved for sale in Nevada at this time.

Dairy foods provide a powerful package of nine essential nutrients—including calcium, potassium, phosphorus, protein, vitamins D, A, B12, riboflavin and niacin (niacin equivalents)—that helps keep bones strong and bodies healthy. Studies show dairy foods, when consumed as part of a healthy diet, improve overall diet quality and may help to reduce the risk of osteoporosis, hypertension, obesity, colon cancer and metabolic syndrome (a cluster of conditions that can lead to heart disease and type-2 diabetes).

It's great to have choices in the marketplace, but there is no difference in the quality, safety and nutrition of organic dairy products compared with conventional dairy products. The U.S. Department of Agriculture (USDA) oversees national standards that food labeled "organic" must meet. Organic food can differ from conventionally-produced food in the way it is grown, handled, and processed.

In 365 days, "Lucy", a cow in North Carolina, produced 75,275 lbs. of milk. That is equivalent to 24 gallons of milk a day for 365 days. Whew!

A gallon of milk is frequently less expensive than a gallon of gasoline or a gallon of bottled water. When you consider the cost of production, safety testing, packaging, constant refrigeration and the nutritional value, milk is not only a good buy, but good for you.