WINSTON WEEKLY^[1]

January 11, 2026

Vol. 4, No. 2

FROM FARM TO REFRIGERATOR

Milk production, like family farms and much of the world, has evolved since pasteurization was developed by French chemist and biologist Louis Pasteur in 1863. Although the initial pasteurization process of destroying harmful bacteria through heat was a significant breakthrough for food quality, it was another 20 years before the process was successfully applied to milk. Frans von Soxphelt, A German chemist, perfected the process. Shortly thereafter, glass milk bottle production commenced, along with the first milking machine.

The Division of Agrostology and the Dairy Division were established within the USDA in 1895. In the early years of Agrostology, scientists focused on how forage grasses impacted the flavor, odor and quality of milk. The Dairy Division collected information and provided education. By 1919, the Dairy Division was organizing campaigns to address the dairy surplus resulting from World War I. Additional divisions were formed thereafter under the Bureau of Dairy Industry before a reorganization in 1954 led to the creation of the Agricultural Research Service.

Although many animals produce milk, cows remain the primary source of milk, cream, butter, yogurt, ice cream, and cheese. In late 2025, milk production was up nearly 5% over 2024, with California, Idaho, New York Texas, and Wisconsin the leading milk-producing states. Dairy cows must give birth to one calf per year to produce milk, thus limiting their milk production to a few years.

Today, there are millions of dairy cows throughout the world, with more than nine million in the United States, 23 million in Europe, and six million in Australia and New Zealand. Although China has not historically been a significant milk producer, it is now home to more than 12 million dairy cows.

WEEKLY ACTIVITY

As you consider spring or summer travel with family or friends, include a dairy farm tour and learn more about dairy cows and milk production. Several farms offer tours, including the Judy McCarty Dairy Learning Center in Rexford, Kansas, Shatto Milk Company in Osborn, Missouri, and Hinchley’s Dairy Farm Tours in Cambridge, Wisconsin. In planning your tour, include adjacent areas to explore during your travels.

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[1] A weekly blog/newsletter by Alysen Bayles to be shared with the appropriate attribute. Resources: USDA Contributions to Dairying, www.nal.usda.gov; Jane Burns, A Brief History of Milk, Aug. 24, 2020, www.organicvalley.coop; Tony St. James, U.S. Milk Production Climbs in November as Herds Continue Expanding, Dec. 23, 2025, www.rfdtv.com; www.jmdairylearningcenter.com; www.shattomilk.com; www.widairyfarmtours.com.