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The
root product of Wisconsin’s dairy industry is cow’s
milk. Pasteurization, refrigeration, and the mechanization
of milking, condensing, and bottling helped Wisconsin
meet a growing demand for milk as Midwestern cities
grew in the late 1800s and early 1900s.
Organizations such as the Wisconsin Department of Agriculture,
the University of Wisconsin, and the Milk Marketing
Board have promoted the consumption of milk as an issue
of health and well-being. The Wisconsin Legislature
confirmed its importance by designating milk the state
beverage in 1987.
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