Dairy Farmers of America

While it may be #WorldWaterWeek around the globe, it’s business as usual for our more than 10,000 farmer-owners. #DYK: Dairy farmers often reuse a single gallon of water up to four times! It’s one reason that a gallon of milk produced in 2017 required 30% less water than it did in 2007.💧 So, next time you pour a glass of milk, give a little toast to our water-wise farmer-owners!

A recent survey by the International Food Information Council revealed that many Americans still believe the myth that dairy farmers are using more growth hormones and more antibiotics to boost their cows' milk production. We partnered with DFA farmer-owner and #DFACreator Paul Windemuller to set the record straight about farmers' commitment to responsible antibiotic use and the strict safety protocols that ensure high-quality products reach you and your family.

At DFA, sustainability isn’t an initiative, buzzword or new social media trend — it’s a way of life. We are constantly focused on finding new, innovative ways to conserve resources, reduce waste and work efficiently — on farms, in plants and on the road. Because we understand — it’s not just what you make, it’s how you make it that matters. And what matters to us is ensuring a sustainable future for our farmer-owners and their quality milk. Learn more about our efforts at https://lnkd.in/ebgvzCQN

#ICYMI: We’re #DFAProud of the continued progress the dairy industry is making on the global stage. Earlier this month, the U.S. Dairy Export Council and the National Milk Producers Federation led productive meetings focused on strengthening ties in South America, signing partnerships with Brazil's Abraleite and renewing collaboration with Argentina's Sociedad Rural Argentina (SRA). Alex Peterson, a DFA farmer-owner, chairman of USDEC, and a NMPF board member, shared how these agreements focus on boosting dairy's economic and social impact while tackling trade barriers.

When it comes to spicy food this #NationalHotAndSpicyFoodDay, nothing tames the burn like a cold glass of milk. Water, soda and juice just don’t cut the heat after a run-in with hot and spicy cuisine — in fact, they can sometimes make it worse. 🥛 In a recent survey performed by DFA, 48% of respondents said they prefer a glass of milk when their mouth is on fire. But have you ever wondered where milk gets its cooling power? The secret is the combo of capsaicin and casein. Capsaicin, an oily compound found in all varieties of chili peppers, clings to the taste receptors on your tongue and irritates them, creating a burning sensation. Casein, a protein found in milk, binds to and neutralizes the heat. Milk’s cooling factor used to be attributed to the fat content, but both skim and whole milk will do the job in cutting the heat.    💧 So, why doesn’t water work? Even though 37% of respondents reported reaching for water to cool their mouth down, we all know what they say about oil and water: they don’t mix. Water spreads the capsaicin around your tongue. This is a short-term solution that might momentarily dull the flames until the newly relocated capsaicin molecules begin their irritating frenzy once again.   🌶️ All forms of animal milk contain casein but don’t reach for almond or oat beverages to cool your mouth down. Milk substitutes don’t have casein and won’t help with the burn. Did you know there was so much science behind that sweet, cooling sensation?

We love it when science validates what we’ve been saying all along! Mayo Clinic's recent findings bring a fresh perspective, suggesting that milk, cheese, and yogurt – regardless of fat content – might not be the heart-health foes many sources reported. With dairy’s rich content of protein, calcium, and vitamins, feel free to #AddAnOunce of full-fat dairy to your day! Dive into the details and see how full-fat dairy can fit into a heart-healthy lifestyle >> https://mayocl.in/46MV6gV.

It’s #TellAJokeDay. To celebrate, we’re sharing the best one we’ve heard — plant water that’s joking about being milk! Packed with additives and fillers like low erucic acid, rapeseed oil, guar gum and tricalcium phosphate, the imitators must be kidding when they compare those ingredients with real milk (just milk!) #RealDairy has nothing to joke about. A truthfully delicious product that’s good for you and the planet? That makes us smile — no jokes required!

Ever wonder what calves do on dairy farms all day? Kate Spadgenske, a farmer-owner and #DFACreator, recently hopped on an Instagram trend and shared a snippet of a calf's life in 25 seconds! “As farmer-owners of DFA, we’re dedicated to providing round-the-clock care for our little ladies. From day one, we ensure they get the best start, growing into happy, healthy members of our milking herd,” says Kate. Do you have a name idea for this beauty? The Spadgenskes are taking suggestions! Drop them below and we'll be sure to share them with Kate!

At Dairy Farmers of America, we believe that our greatest asset is our people. Through their daily commitment and strategy, we live out our vision—enriching communities and consumers’ lives through all the possibilities of dairy.   A shining example of this is Janelle Commodore, our director of strategy and insights. Her journey from marketing to playing a pivotal role in shaping our Cooperative’s future exemplifies the power of mentorship and growth within DFA.   Read more about Janelle’s latest achievement in the Agricultural Business Council of Kansas City's post below.

You might attend your state fair for the funnel cakes and corn on the cob slathered with butter, but for many of our farmer-owners, it’s a chance to bring a bit of their rural life into the city, connecting with their community and showing off their hard work at the same time. Greg and Deanna Peters, DFA farmer-owners from Brownstown, Ind., show the same Holsteins they breed and milk at the Indiana State Fair. “We bred and sold the cow that won Grand Champion in 2009,” Greg says. “We’ve been showing up ever since.” In addition to showing their award-winning cows, Greg and Deanna have milked their herd of Holsteins for 18 years, a four-generation legacy for Greg, and one he loves. “As a breeder, I enjoy getting to see the various cow families and recognizing different breed pairings,” Greg says. “Excitement always runs high with the chance of a calf from your favorite cow or cow family.” The fair isn’t just an opportunity to win big. Greg and Deanna also enjoy connecting with fellow farmers and friends from across the state. “We enjoy seeing everyone’s best animals,” Greg says, “But we have many friends from different parts of Indiana, and it’s a great opportunity to catch up.” The Peters family hopes that the public knows how much love and dedication is involved in raising, milking and breeding dairy cows. “We go to great lengths to ensure healthy animals,” Greg says. “Our cows require 24/7 care and are like family to us. We treat them accordingly.” We wish success and good times to our farmer-owners competing in local fairs this year and are #DFAProud of the way they care for their herds and promote the future of the dairy industry.