D2B ~Lancaster Farming, Saturday, Ji
Brocketf's Ag Advice
M By John E. Brockett
<■ Farm Management Agent
Lewistown Extension Office
I don’t know why the dairy in
dustry picked June to be “Dairy
Month”. It is probably the busiest
month of the year. Perhaps that is
why so few dairymen pay any
attention to dairy promotion. Each
one is so busy with his or her own
operation.
Promotion: The “Mystery
Tipper” program has been getting
a lot of attention in various farm
papers and magazines. It was
started in Mifflin County and has
spread statewide. So far it has
been a primarily rural event. Who
will take it into the city? There are
other promotion programs being
presented - some are quite catchy.
One big question remains in my
mind. Will the August committee
appointed to use the promotion
deduction put any of it into
research and surveys? Yes sur
veys of why don’t various groups of
people drink milk or use dairy
products? And yes research on
new uses of dairy products.
At Home: This is supposed to be
me 23,1984
a management advice column, but
sometimes I go off the deep end
and expound on philosophical
ideas. For years I have been ad
vocating using sour colostrum for
calves. It is economical, practical,
a good food and sensible. When you
run out of colostrum use whole
milk. One word of caution: if you
are feeding sour colostrum or sour
milk don’t switch to sweet
colostrum or sweet milk. It will
give the calves scours. Using milk
will serve two purposes. It will
produce healthy calves and will
use your product.
An item I read the other day was
a bit upsetting but true. Dairymen
and their families have reduced
their own consumption of dairy
products. Some dairy families
don’t serve milk at home. Why?
Perhaps dairy farmers should be
one of the survey groups men
tioned previously.
Gating Out: Due to the nature of
my job, I eat out a lot. I’m one a
low cholesterol diet (it has reduced
my blood cholesterol by nearly
20%). As a result I usually drink
skim milk (about 2 quarts per day
when I’m home). Most restaurants
do not carry skim or even low fat
milk. Where they do, it usually
tastes pretty poor. I found that one
drop of vanilla extract per gallon
of skim milk gives it a smoothness
of flavor that makes in enjoyable.
How many milk sales are lost
because of (1) lack of product or
(2) poor flavor?
Why don’t dairy farmers
promote good flavored skim milk?
A good advertisement might read:
‘‘Whole milk - cold and fresh - for
those who want the full bodied
taste and good flavored cold skim
milk for those who desire less
calories or less fat in their milk’ ’.
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