Be ready with these facts to share agriculture’s sustainable story whenever you get the chance to talk to people in the general public

This isn’t any sort of breaking news, but kids prefer their milk flavored. In fact, about 67% of the milk that moves through U.S. schools is flavored

“GREAT NEWS!!!”That was the lead statement from Peggy Holoubek Hainy on Monday, March 14, who just days earlier made a public plea on Facebook

Humans have known for generations that milk — nature’s most nearly perfect food — is a convenient, versatile package of nutrition

Today’s milk case offers a variety of products differentiated by flavor, fat content, package size, and other characteristics that call out to consumers, but that’s not all

When it comes to dairy, all involved are doing their part to ensure milk meets the highest safety standard and that antibiotic resistance is held at bay.How do we know that’s true?

Discussion continues surrounding the best approach in calculating the Class I mover to determine the price for fluid milk. The months of June through November 2020 highlighted that the Class I mover

Even though the percentage of dairy fat going into the cheese vat slipped to the lowest share since 2014, cheese is the clear leader when it comes absorbing dairy fat among dairy products

As grocery store shelves continue to fill with bottles, cans, and jugs of every shape, size, color, and ingredient, milk finds itself competing against more and more beverages for a spot in the fridge

When combined with cultures and flavorings, milk is transformed into a variety of tasty dairy products that can range from creamy cottage cheese to frozen ice cream

China is expected to slow their milk powder import needs in the coming months. If other global importers cannot pick up the slack, downside price risk will be rippling through global dairy markets

Summer is officially in the rearview mirror, and teachers and kids are back in school. For some, the feeling of being back in the classroom is nearly electric

The new school year is in session, and for millions of students, that means the return of nutritious breakfasts and lunches served in their cafeterias after a year and a half of mostly learning

The pandemic has forced us to take a closer look at many shortcomings in our communities over the past few months, including those in the food system

I learned something new, and I felt like this was the audience to share it with. I am a huge fan of cold milk

The 2019 fluid milk sales data has been tabulated by USDA and its doesn’t bode well for dairy. Fluid milk sales fell another -1.75% when comparing 2019 to 2018

Milk on cereal, cream cheese on a bagel, butter on toast, and yogurt with its mix-ins and toppings all give breakfast the potential to be a very dairy-friendly occasion. We’ve heard for generations

Viewers took the opportunity on the August 19 episode of Hoard’s Dairyman DairyLivestream to ask registered dietician Yvonne Greer her viewpoint on alternative milk beverages

An old friend of the dairy industry has returned. The “Got Milk?” campaign, which ran from 1993 until its retirement in 2014, is making a comeback

One of the most interesting things I have observed during this pandemic is how so many consumers returned to the basics