price milk in usa

This study has three main objectives: (i) to quantify the impacts of milk and feed price changes on the primary milk supply in the U.S.;Many of the more than 60,000 dairy farms in the United States have been cutting costs, selling off their cows, or leaving the dairy business altogether as milk prices plummet 35 percent in just the past two months while dairy farm operating costs remain uncomfortably high.

Some farms are losing $200 per head every month.

"We've dealt with 18 percent interest. We've dealt with farm recession. We've dealt with droughts and floods and this is by far the worst economic situation we have ever dealt with in our years of farming," said Kooistra, who has run Kooistra Farms in Woodstock, Illinois, with her husband since 1980.

(ii) to examine the impacts of technological changes on the price responsiveness of supply and specific herd characteristics; and (iii) to generate dynamic long-run forecasts of the milk supply response to price changes and possible future technological advancements. The econometric analysis contained in this study is an update of the model by Chavas and Klemme (1986). We used the residual-based bootstrap to test hypotheses regarding the long-run price-responsiveness of supply, and found that the 10-year elasticity of milk supply to milk price is lower in 2007 than it was in 1980. This result is most surprising. One might expect that with better genetics, improved heifer management and larger farms the industry would be likely to react to prices more quickly than almost thirty years ago, when small and medium-sized dairy operations played a major role. A detailed analysis of the predicted herd structure supports the conjecture that a decrease in priceRight now, the price of milk will barely cover our feed costs and to pay our veterinarian. I'm not even counting all the other expenses that go along with keeping a farm running, the utilities, the fuel costs," she said.

"Given the suddenness and severity of the plunge in farm-level milk prices, a significant number of farmers won't survive the winter," Jerry Kozak, president and chief executive of National Milk Producers Federation, said last month.

Farmers have an opportunity to get paid for culling their herds via the farmer-funded CWT program, which was in the process of securing a line of credit to augment its efforts in 2009, according to NMPF's Kozak.

Industry analysts say the reason for the steep drop in milk prices is simple-- too much milk and not enough demand for it. Restaurant traffic is down in the United States as recession jitters have consumers reeling in their spending. About 40 percent of U.S. milk production is made into cheese and roughly 60 percent of the cheese is used in the restaurant and food-service sectors, according to analysts.

Dairy exports, which helped drive U.S. milk prices to the sky-high levels in 2007 and 2008, are also down sharply.

Meanwhile, New Zealand and Australia, two top global suppliers, are exporting more milk products after severe drought slashed production in the past few years.

The European Union has reinstated export subsidies on a range of dairy products, essentially pricing U.S. supplies out of the market.

"Even in the good times, you're always looking at ways to manage better and keep the costs down. When these extremes come along, it's pretty hard to find anything else to cut," said dairy farmer Brad Scott, of Scott Brothers Dairy Farm in San Jacinto, California.

"In a factory, when things get bad you can always just turn the key off and wait until things improve. In a dairy there's no key to turn off." responsiveness is a consequence of decades-long excessive focus on yield improvement in genetic selection. The intensive production process could make cows susceptible to health problems, imposing biological constraints on the economic lifetime of a cow. Hence, herd expansion decisions will be harder to implement, as culling rates are not easily reduced, and more replacement heifers are needed just to keep the herd size stable.

milk....milk...

Raw Milk Is Gaining Fans

Kitty Hockman-Nicholas's phone is ringing off the hook. Callers to her dairy farm in Winchester, Va., are so eager to buy a share in one of her 20 hormone-free, grass-fed Jersey cows that she expects her 150 cow co-owners to double in number this year.
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Why buy a cow? For the unpasteurized raw milk. A growing number of consumers are keen to drink raw milk, for reasons ranging from a desire to buy locally produced food to taste to a belief in its purported health benefits. Word of mouth abounds of how raw milk cleared up asthma and ear infections in children, improved osteoporosis in seniors, and even made autistic kids function better. (Pasteurization—subjecting milk to a short burst of heat to kill bacteria, followed by rapid cooling—has been standard protocol since the 1920s in this country.) Sally Fallon, founding president of the Weston A. Price Foundation, a Washington, D.C.-based advocate for consumption of whole, natural foods, estimates that more than 500,000 consumers regularly consume raw milk and claims that the number "is growing exponentially."
Accurate sales estimates are hard to come by, though, since the government is firmly opposed to raw milk and in many states—like Virginia—the only way to get some legally is to tap right into the cow. (U.S. News interviewed farmers at more than a dozen dairies from Virginia to California, and all reported a significant bump in sales of raw milk or in dairy cow ownership in the past few years.) Scientists warn that no evidence exists to back up most of the reported health benefits of raw milk and that there are serious risks of infection from listeria, salmonella, and E. coli. From 1998 to May 2005, raw milk or raw-milk products have been implicated in 45 foodborne illness outbreaks in the United States, accounting for more than 1,000 cases of illness, according to the Centers for Disease Control and Prevention. And that's probably an understatement, the report notes, since foodborne illnesses often go unrecognized and unreported.
"It's like playing Russian roulette with your health," says John Sheehan, director of the Food and Drug Adminstration's Division of Dairy and Egg Safety. The dangers, he says, range from mild food poisoning to life-threatening illness. "One complication that can arise as a result of infection with E. coli O157:H7 is hemolytic uremic syndrome, which can cause acute renal failure, especially in the very young or the elderly," Sheehan says. "There are absolutely no health benefits from consuming raw milk."
Indeed, it's only in the case of asthma and allergy that some evidence exists to suggest a possible protective effect. A study published in the June 2006 issue of the Journal of Allergy and Clinical Immunology by researchers at the University of London analyzed the diet of 4,767 children in Shropshire, England, and found that those who lived on farms and drank raw milk had significantly fewer symptoms of asthma, hay fever, and eczema. Children who drank raw milk were 40 percent less likely to develop eczema and 10 percent less likely to get hay fever than their peers who didn't drink raw milk. A second European study of nearly 15,000 children published in the May 2007 issue of Clinical and Experimental Allergy found that children who drank raw milk were less likely to have asthma and hay fever. Still, both reports warned that raw milk often harbors pathogens, and neither recommended consumption of raw milk as a preventative measure.
[See more on preventing food allergies, including peanut allergies.]
While there are no laws against drinking raw milk straight from the source, the government banned interstate sales more than two decades ago, leaving states to decide what to do when consumers within their borders want to buy raw milk. Twenty-three states ban the sale of raw milk for human consumption; the rest allow the purchase under certain conditions. In Maryland, a farmer who is caught selling raw milk runs the risk of jail. In California, raw dairy products are sold in some grocery stores. In Illinois, consumers can buy straight from the farm if they bring their own containers. In Virginia, it's legal to drink raw milk only from a cow that you own.
Raw-milk advocates like Fallon, who swears by raw milk for her own family, contend that pasteurization greatly reduces vitamin C and affects B6 and B-12 and beneficial bacteria such as lactobacillus. Sheehan does not argue with the fact that pasteurization destroys some vitamins and enzymes, but he calls the losses insignificant.
Anatomy of the female breast-->
The nipple and areola (the dark area around the nipple) enlarge and darken during pregnancy. This may help your baby latch on by providing a clear “target.”The small bumps on the areola are called Montgomery glands. They produce a natural oil that cleans, lubricates, and protects the nipple during pregnancy and breastfeeding. This oil contains an enzyme that kills bacteria and makes breast creams unnecessary.Use only water to clean your breasts. Soaps, lotions or alcohol might remove this protective oil.Each nipple has 15 to 20 openings for milk to flow.When your baby nurses, the action of baby’s jaw and tongue pressing down on the milk sinuses creates suction. This causes the milk to flow out of your breast and into your baby’s mouth.See an illustration of the anatomy of the female breast. Back to top
The let-down reflex-->
How your body responds to your baby’s suckling:Infant suckling stimulates the nerve endings in the nipple and areola, which signal the pituitary gland in the brain to release two hormones, prolactin and oxytocin.How Your Breast Responds to Your Baby’s Suckling:
Prolactin causes your alveoli to take nutrients (proteins, sugars) from your blood supply and turn them into breast milk.
Oxytocin causes the cells around the alveoli to contract and eject your milk down the milk ducts. This passing of the milk down the ducts is called the “let-down” (milk ejection) reflex.
Let-down is experienced in numerous ways including:
Your infant begins to actively suck and swallow.
Milk may drip from the opposite breast.
You may feel a tingling or a full sensation (after the first week of nursing) in your breasts or uterine cramping.
You may feel thirsty.NOTE: There may be many let-downs during a feeding, of which you may or may not notice. Because the brain plays such a large role in the release of hormones that cause the milk to eject, it is very normal for let-downs to occur in other situations as well. For example, let-down may occur when you think about your baby, hear your or another baby cry, when it is your scheduled nursing time, when you are sexually stimulated or during orgasm.If the let-down occurs at an awkward time, cross your arms over your chest, or press the heel of your hand over the nipple area and apply pressure until the leaking stops. It may also help to wear cotton breast pads (without plastic liners) in your bra to protect your clothing, especially during the first weeks. This type of response will usually lessen after the first few weeks of nursing.Uterus response postpartumRelease of the oxytocin hormone while breastfeeding will also cause the uterus to contract. This may be more noticeable if you have previously had children. This mechanism helps your uterus return to its pre-pregnancy size quickly.Interference with let-downA variety of factors may interfere with let-down:
Emotions such as embarrassment, anger, irritation, fear or resentment
Fatigue
Poor suckling from improper positioning
Not enough time baby is actively nursing
Stress
Negative remarks from relatives or friends
Pain in your breasts or uterus (i.e., sore nipples or afterbirth pains)
Breast engorgement in the first few daysSuggestions for creating a supportive nursing environment
Find a peaceful atmosphere for nursing. Before beginning the feeding, unplug the phone, turn on relaxing music and do deep breathing. (Take four or five deep abdominal breaths.)
If breastfeeding in public makes you uncomfortable, insist on your privacy and/or drape a light cover over your baby and your shoulder. California law protects a mother’s right to breastfeed in public.
Interact with friends and breastfeeding professionals who are supportive of breastfeeding. Do not let well-meaning friends and relatives who have different attitudes discourage you.
Restrict visitors until you are comfortable.
Be around other nursing mothers. Attend a postpartum exercise class and/or support group.
Be sure your baby is positioned properly and allow enough suckling time.Back to top
Your milk-->
Over two thousand years ago a Hindu sage said that, irrespective of the colour of the cow, the milk is white. He was alluding to the fact that there is but one spiritual Truth irrespective of which Master expounds it. This book brings together the essence of the teachings of the major spiritual Masters and shows how the Truth embodied in these teachings can be applied in one's life to achieve peace and joy. It is the result of one person's lifetime search for the meaning of life as we know it but, because of the universality of its content, it is recommended to anyone who seeks the spiritual Truth. The insights presented in Part Two herein postdate the writing of The Milk Is White and qualify and/or expand upon its contents.This book answers questions such as:

ColostrumColostrum, the early milk made by your breasts, is usually present until after the fifth or sixth month of pregnancy. Once your baby is born, it is present in small amounts for the first three days to match the small size of your baby’s stomach. Most babies do not need additional nutrition during this time. Begin breastfeeding as soon as possible after giving birth. Breastfeed at least 8 to 12 times per 24 hours so your baby receives this valuable milk. Colostrum and mature milk are designed to meet a newborn’s special needs. Colostrum has a yellow color, is thick in consistency, and is high in protein and low in fat and sugar. The protein content is three times higher than mature milk, because it is rich in the antibodies being passed from the mother. These antibodies protect your baby and act as a natural laxative, helping your baby pass the first stool called meconium.Mature milkYour milk will change and increase in quantity about 48 to 72 hours after giving birth. It may take longer depending on when you start breastfeeding and how often you breastfeed. The change in milk occurs a little earlier if you have breastfed before.
ForemilkWhen first starting to breastfeed, the first milk the baby receives is called foremilk. It is thin and watery with a light blue tinge. Foremilk is largely water needed to satisfy your baby’s thirst.
Hind-milkHind-milk is released after several minutes of nursing. It is similar in texture to cream and has the highest concentration of fat. The hind-milk has a relaxing effect on your baby. Hind-milk helps your baby feel satisfied and gain weight. Feed your baby until you see a sleepy, satisfied look on your baby’s face.NOTE:There is no such thing as “weak breast milk.” Your body will combine the exact ingredients necessary to meet your baby’s needs. Back to top
The family's role-->
The family plays a major role in the breastfeeding relationship between you and your baby. One of the most precious gifts a family can give is to take care of you and encourage and support a healthy breastfeeding relationship. For example, family members can do the many household tasks that take your energy away from nursing the baby. They can also call your health care provider or look in the phone book for community breastfeeding (lactation) resources if you have any problems breastfeeding once you get home.There are many rewarding ways for family members to be involved in caring for the baby. Burping, diapering, playing, giving the baby massages, comforting (holding and rocking, etc.) and taking the baby for a walk are wonderful ways to help. They are also a good way to get to know the baby. Bath time is a great opportunity for eye contact and play for the whole family.

One possible alternative for aficionados of the local and natural: Drink very fresh milk from a well-run local dairy that doesn't practice homogenization (a process that breaks up and blends in the fat molecules to prevent cream from rising to the top) and uses a pasteurization process done at a relatively low temperature for a long time. "This method eliminates harmful bacteria with minimal impairment of flavor," says Anne Mendelson, a culinary historian and author of Milk: The Surprising Story of Milk Through the Ages.
Hockman-Nicholas, 67, has been drinking raw milk her entire life and says she has never been sick from it. Nor, she says, has she had a complaint from any of her customers, who pay about $80 up front and $28 per month for a cow share that produces 1 gallon of raw milk per week. Because she runs a grade A dairy, the top level for dairy farmers, the milk is tested frequently for quality by the state, and the facility is inspected regularly by the Virginia Department of Agriculture for the sanitation of the equipment and surroundings. The farm is also USDA-inspected. Hockman-Nicholas's cows are routinely tested for tuberculosis and brucellosis (they've never come up positive, she says). And bacteria levels in the milk are monitored.
But microbiologist Kathryn Boor, chair of the food science department at Cornell University, calls raw milk "a dangerous choice." Boor grew up on a dairy farm, drank raw milk as a child, and is willing to grant it some of the credit for her robust health. "Although my family is still in the dairy business, there is not a single person who still drinks" raw milk, she says. "There have been no conclusive studies to show the health benefits. And the risks of exposure to harmful bacteria very clearly can cause illness to death."

The breast is a gland consisting primarily of connective and fatty tissues that support and protect the milk producing areas of the breast. The milk is produced in small clusters of cells called alveoli. The milk travels down ducts to the nipples.Breastfeeding success has nothing to do with the size of your breasts or nipples. Breast size is an inherited trait and determined by the number of fat cells you have. The breasts will enlarge with pregnancy and breastfeeding. Breastfeeding is a supply-and-demand process. Therefore, the more you nurse, the more milk you produce!