California Dairy Facts
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There are six breeds of dairy cows in California, including the black and white Holstein, the Jersey, the Brown Swiss, the Guernsey, the Ayrshire and the Milking Shorthorn. Female cows are called heifers.
Male cows are called bulls.
Dairy cows must give birth to a calf in order to produce milk and are able to produce it for 10 months. At that point, they are bred again. Their production cycle lasts for 4 to 7 years.
Dairy cows are milked 2 to 3 times a day and produce 6 to 7 gallons a day. That's over 2,000 gallons a year.
California is ranked #1 in the U.S. in the production of fluid milk, butter, ice cream and nonfat dry milk. California has been the nation's leading dairy state since 1993 when it surpassed Wisconsin in milk production. California is second in overall cheese production.
California produces 22 percent of the nation's milk supply. (CDFA)
Approximately 47 percent of California's milk production is used to make cheese. (CDFA)
The top five milk producing counties in California are: Tulare (26%), Merced (14%), Stanislaus (10%), Kings (9%), and Kern (9%). These accounted for 68.5 percent of the state's total milk production in 2006. (CDFA)
California dairy products are an excellent source of calcium as well as other important nutrients like vitamin D, phosphorous, riboflavin, and protein. In fact, the vitamin D in milk actually boosts calcium absorption.
Americans are in a calcium crisis. According to the American Dietetic Association, more than 90 percent of women, and as many as 75 percent of all Americans, do not consume their recommended daily allowance of calcium.
One ounce of a natural cheese such as Cheddar, Monterey Jack or Mozzarella contains approximately 20 percent of a person's recommended daily calcium intake. (American Dairy Association. Data based on 2,000-calorie diet.)
* Sources: California Milk Advisory Board, United States Department of Food & Agriculture, California Department of Food & Agriculture
