Michigan ranked eighth nationally for milk production in 2000 and accounted for 3.4 percent of total U.S. milk production. There were 300,000 cows in Michigan that produced 5.7 billion pounds of milk.

Milk is a nutritional beverage, containing calcium, lactose (milk sugar), magnesium, niacin, phosphorus, protein, zinc and vitamins A, C, D, B6 and B12.

Numerous dairy products are made from milk. Evaporated milk, sweetened condensed milk, butter and dry milks, yogurt, cream, ice cream, sour cream, cheese and cottage cheese are all produced from whole or skimmed milk.

Butter

In 1997, Michigan ranked seventh nationally in butter production by processing 22.1 million pounds of butter. December and May were the prime butter-production months. During those two months, butter production was one-third higher than the rest of the year.

Butter is useful in cooking. It helps keep food from sticking to the pot or pan, while adding flavor to the dish being prepared. Butter acts as a conductor to transfer heat from the pan to the food, helping to cook foods more thoroughly and quickly. And it enriches the flavor of baked goods.

A century ago, farmers took their butter to town to barter for supplies. Technological advances such as refrigeration, cream separators and tests to determine butter-fat content helped spawn the commercial butter industry.

Almost 10 quarts of whole milk are required to produce one pound of butter. The milk must be at least 80 percent milk fat, and the only added ingredients allowed are salt and coloring.

Dairy inspectors from the Michigan Department of Agriculture routinely monitor production facilities to ensure that only safe, quality products are on grocers' shelves.

For more information about Michigan dairy products, contact:

United Dairy Industry of Michigan

Michigan Dairy Market Program