Tennessee Dairy Producers Association

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Farm FlavorHomeU.S. AgricultureTennesseeTennessee Ag ProductsTennessee Dairy Operations Sell Milk Directly to ConsumersD...
06/18/2020

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Tennessee Dairy Operations Sell Milk Directly to Consumers
Direct dairy

By Rachel Bertone -March 17, 2020
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Photo credit: iStock/Sasiistock

With more people wanting to know exactly where their food comes from and who is producing it, the demand for local food has grown rapidly over the past decade. Milk is no exception to the rule.

To keep up with demand, many Tennessee dairy farmers are turning to microprocessing, which means that instead of sending the milk outside for processing and packaging, they’re doing it themselves and selling directly to consumers.

Brant Stooksbury knew he always wanted to come back to the family dairy, even after graduating college with a degree in accounting.

“I’ve spent my whole life on this dairy farm. As long as I’ve been alive, we’ve milked about 200 cows daily,” he says of his family’s farm in Jefferson City. “After I graduated in 2015, I became a full-time dairy farmer in every sense, but there’s been a decline in the dairy industry.”

Tennessee dairy
Photo credit: Kayla Stooksbury

Stooksbury explains that with the market, it’s extremely hard for farmers to make a profit while running a commercial dairy.

“You’ll work yourself to death trying to make money with 200 cows, then come up short,” he says.

So, in June 2017, Stooksbury started building a processing plant for the dairy, which included a 100-gallon pasteurizer and a bottling system. It took close to two years to finalize everything, and in April 2019, he started selling milk directly to consumers.

“I have a walk-in cooler that we painted to look like a barn,” Stooksbury says. “So on Saturdays, people can come in and get their fresh milk out of a little red barn.”

Tennessee dairy
Matthew Wade, director of MTSU Farm laboratories, places empty milk bottles on the line at the processing plant; Photo credit: Jeff Adkins

Stooksbury says that microprocessing is a lot of work, but it has helped with his farm expenses. He uses the Tennessee Milk logo on his products, which helps promote that the milk is local, even if customers aren’t familiar with the creamery. He adds that quality is still his No. 1 goal.

“I don’t take any fat out of the milk, because I believe it adds quality to the product,” Stooksbury says. “I want it to be as good as it can be, and the secret is being extremely clean with everything in the plant.”

Photo credit: Jeff Adkins

Helping the Herd
The Middle Tennessee State University (MTSU) Creamery program in Murfreesboro has been helping dairy farmers like Stooksbury for years.

The program has been a part of the agriculture department since the beginning, when the campus opened in 1911. Matthew Wade, director of MTSU Farm Laboratories, says they started the modern creamery operation in 1968. It was then that they came up with the now-famous chocolate milk recipe.

“It hasn’t changed since,” Wade says.

At the MTSU Creamery’s milk processing plant, a student employee puts date labels on bottles of chocolate milk; Photo credit: Jeff Adkins

The university started bottling and selling its milk in June 2017. Wade says that while it was in response to students and alumni vying for the tasty chocolate milk, they also wanted to provide an example and educational atmosphere for local dairy farmers.

“We wanted it so that they could come and work with us in the facility and learn the processes and regulations, then take it back to their own farm and apply it,” he says. “Public outreach was a big part.”

Wade says that communication and open dialogue are crucial.

“It’s important to bring people to the farm and classroom. We also go out and talk to folks about the dairy industry. It’s a really neat thing.”

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3 COMMENTS
Andy Anderson
May 27, 2020 at 3:07 pm
Is there a place in the Dyersburg area to buy milk like this?

Dale Thompson
May 29, 2020 at 6:21 pm
Where in Tennessee can we buy milk. We’re about 40 mins from Athens and 30 miles away from Knoxville

Rachel Graf
June 1, 2020 at 8:53 am
Thanks for reaching out! You can check out the Pick TN Products website here to find a dairy near you: https://www.picktnproducts.org/listview/milk.html

Hope this helps!

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Nashville, TN 37220
(615) 837-5103
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Please be informed!🐄
03/19/2020

Please be informed!🐄

Milk, it does the beef industry goodBy Tom Johnston on 3/9/2020 in MeatingPlace.com Advancing technology and breeding pr...
03/09/2020

Milk, it does the beef industry good
By Tom Johnston on 3/9/2020 in MeatingPlace.com


Advancing technology and breeding practices in dairies have produced more calves to the benefit of the beef industry in the form of more Prime and Choice grade product, a development that can be more mutually beneficial when beef and dairy producers bridge the economic, business and cultural gaps between the two industries, according to the new RaboResearch report, “Dairy Calves Get a Beef Makeover.”

The development comes as dairies increasingly breed a share of their cows with beef-breed bulls to diversify their income streams. Using genetic selection enables dairies to be much more efficient in developing desired herd replacements. Moreover, the crossbred cattle are creating high-quality carcasses desired by meat processors.

“Careful management and experience are driving success, and performance is starting to explode, as the industry improves its understanding of the best genetic matches and how to manage and feed beef-on-dairy calves,” said report author, Don Close, senior animal protein analyst with Rabo AgriFinance, in a news release. “But, the relationships between buyers and sellers will be crucial.”

The report notes existing gaps between dairy producers and cattle feeders in their opinions on breeding goals and management, as well as on pricing.

“Success will require cattle feeders and dairy producers to form relationships and communicate expectations,” Close says. “I expect the supply of beef-on-dairy calves to increase significantly in 2020 and continue to climb over the next three to five years to a level where more than 10% of cattle in U.S. feed yards will be beef-on-dairy crosses.”

The report also notes the sustainability benefits of the changes.

As Close explains, “Compared to conventional dairy calves, beef-on-dairy animals are more efficient feed converters, reach full weight three to four months earlier, and have a higher percentage of red meat yield. This system reduces greenhouse gas (GHG) emissions for the cattle industry.”





From: [email protected] On Behalf Of Meatingplace Editorial
Sent: Monday, March 9, 2020 12:36 AM
To: Dale Barnett
Subject: NewsMakers AM: Mountaire settles one class action suit; another still pending







Monday, March 09, 2020

NewsMakers AM from meatingplace.com

This morning's headlines from www.meatingplace.com

Mountaire settles one class action suit; another still pending

USDA details ASF response plan

Target tests pickup service for perishable foods

Milk, it does the beef industry good

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06/19/2019

Everyone needs to know that the purpose for the TENNESSEE MILK PROMOTION is to Identify consumer preference for Tennessee produced, Tennessee processed and Tennessee marketed milk. While we certainly appreciate our commercial processors and the local milk that they purchase, we would hope that with consumer request, they would seriously consider participating in the promotion by identifying Tennessee milk. Tennessee needs it's dairy industry and consumers want to support our local hard-working dairy producers by purchasing local produced milk.

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3789 Old Port Royal Road
Spring Hill, TN
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