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8995 E. Main St
Phone: (614) 466-5550
Consumers depend on Ohio's dairy industry for wholesome dairy products such as milk, cheese, butter, cottage cheese, sour cream, yogurt, ice cream and other frozen desserts. The Dairy Division strives to assure Ohioans are provided with a safe and wholesome supply of dairy products produced and processed in Ohio.
Regulations governing the dairy industry meet or exceed the standards set by the United States Department of Health and Human Services, the Food and Drug Administration, and the United States Department of Agriculture. Continued diligence at all stages - farm milk production, processing, distribution of milk and milk products - is paramount to maintaining food safety. Laboratory evaluations are continually performed to detect the presence of harmful levels of bacteria, coliform, antibiotics, added water and foreign substances. Somatic cell counts, vitamin content and butterfat percentages are also measured.
The 2009 year brought about many new advances in engineering, animal nutrition, herd and dairy plant management, genetics and animal care, all contributing to an
adequate and safe supply of milk and dairy products for consumers in Ohio, the nation and other countries. These factors contributed to increasing the Ohio milk supply
by 45 million pounds with a reduction of 3,000 cows in the state’s herd size. Five direct-load farms are in operation in Ohio. One automatic milking system (robotic) is
operating and one more is in the initial installation process. The farm and plant sanitarians are extremely busy, monitoring and inspecting operations that produced and
processed a record 5.175 billion pounds of milk.
Salmonella Prevention: According to Dairy Herd Management, even after 48 hours after being washed off with a hose, some boots still gave positive cultures for salmonella. Make sure the people who come onto your dairy have clean boots.