Program Overview

Consumers depend on Ohio's dairy industry for wholesome dairy products such as milk, cheese, butter, cotage 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.

In 2006, cow numbers and total milk production continued to increase, securing Ohio as a top-ranking dairy state.  While the state's population has increased slightly more than one percent since 2001, on-farm milk production has risen 13 percent.  During this period, production per capita increased from 380 pounds of milk to 423 pounds.  Milk cow numbers now exceed 274,000 head with an average herd size of 78 cows - a record high for Ohio.  Construction of new and expanding facilities continue at a rapid pace with two farms housing more than 4,000 cows and larger operations currently under construction.