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Show FARM, RANCH u t& GARDEN Edition 1976- April, -5 Dairying in Utah improves 5ML 0) & trig CL 0) o many individual While farmers are being caught in $ the squeeze of spiraling production costs and controlled profits, the dairy industry is meeting these In same problems head-ofact the dairy industry in certain areas of Utah is actually looking for ways to increase production. There are simply not enough cows to meet the demand for milk. One such area actually asked their producers to obtain a few extra cows to help stem the tide of increased demands. Utah has for years been among the top states for quality dairy production, both in manufactured milk (milk used in butter, I n. cheese, cottage cheese, a etc.) and bottled milk. Utah has been on the dairy industry honor roll for many years which speaks highly of Utah producers. This standard of excellence has brought large manufacturers of milk products to Utah to produce their various dairy foods and ship them throughout the nation and, in many cases, throughout the world. Utahs cheese, especially Swiss cheese, ranks among 3L u !!ZZ nn roj the fc'i 1 " 1 Aif ' SfL W Ll : 1 11 .mi l ft1' 1 ,f 1 Vfwt" 'm vri best produced anywhere. For this reason Utah places third in total pounds of Swiss cheese produced in the United States. Each year nearly 33 million pounds of Swiss and cheddar cheese are shipped from the mountain valleys to points throughout the world. Centrally located in the heart of the Wests dairy industry, Utah has a natural opportunity to send her products to many distant points, thus creating a larger market than that available within her owr boundaries. The center of the dairy herds is in Wasatch, Weber Utah, Juab, and Cach fer These Counties. tile mountain valley; il 1 J &j provide the necessarj grasses and clear fresl water needed to produce the milk con Fo sumers request. generations dairy farmer: have developed these areai to a point of near perfection Dairying has become science, as has most othei agriculture production, ant Utah producers are keepint step with all the nev high-qualit- y T , !Tf; U CO p Q-- T4M 9J Q) o X yd) 'b- oo t V- H.Q V CO 2 u D .. feeding, w1 milking anc processing innovations, f special tour of one of thesi modern efficient operation; would be a treat for youi family. Utah has annually about 80.000 milking cows with ar average monthly per cow production of 800 pounds Cheese has been on th increase in past years anc butter has gone up steadily with production arounc 500.000 pounds annually For that new you feeling drink milk nothing like it. . . . theres |
