In 1895, the Wisconsin legislature prohibited the sale of yellow margarine, fearing that it would disrupt the state's dairy industry. By 1915, Wisconsin became the leading state for dairy production, a lead it would maintain until 1993. This innovation led to higher quality milk and dairy products. In 1890, Stephen Babcock from the University of Wisconsin–Madison developed a test to determine milkfat content. The first dairy school building at the University of Wisconsin The cheese was invented by Joseph Steinwand and was named after the township of their cheese factory, Colby, Wisconsin. Traditionally, Colby is pressed into a cylindrical from called a longhorn. This process gives it a mild flavor and a texture that is moister and softer than cheddar. Colby cheese forgoes the cheddaring process, instead partially draining the whey and adding cold water to the curds. Brick cheese is traditional on Detroit-style pizza. Brick cheese is created by using a higher temperature during the culturing process, leading to a softer texture. These included brick and Colby, which are both derived from cheddar cheese. ĭuring the late 19th century, cheesemakers in Wisconsin invented new varieties of cheese. They were highly successful, and by the start of the 20th century, over 90% of farms were dairy. The invention and widespread use of the refrigerated rail car allowed many farms to switch to producing dairy products and raising feed crops instead of wheat. During the 1880s, with pressure from the Wisconsin Dairymen’s Association, farms across the state began switching to producing dairy. Rapidly, in the 1860s, the wheat farms began suffering mass soil depletion and insect infestations, lowering the quality and yield of the crop. At their peak, Wisconsin farms produced 27 million US bushels (950,000 m 3) of wheat. The first farms in Wisconsin exclusively produced wheat. The Wisconsin dairy industry began in the latter half of the 19th century. Wisconsin requires buttermakers to hold a license to produce butter, also being the only state in the US to require certification. As of 2008, Wisconsin produces 22% of butter in the US, totaling 361 million pounds (164 × 10 ^ 6 kg) of butter. Land O'Lakes plant in Hillsboro, Wisconsinīutter is another common dairy product produced in Wisconsin. Wisconsin dairies produce a variety of products from processing milk. These large-scale operations have been forcing smaller family farms out of business. Since its introduction, Intensive dairy farming, also called factory-farms, has allowed farmers to keep upwards of 750 cows. Īutomatic milking systems were developed in the late 20th century and slowly introduced to Wisconsin farms. Many family farms also produce cheese or butter, alongside milk. Milking parlors, milking pipelines, and automated milking, while less common, are found in Wisconsin farms. Most dairy farms grow much of their feed to offset the price of buying it wholesale. The cows are usually kept in a pasture and milked in the barn, two or three times per day. Wisconsin dairy farms almost entirely hold dairy cows, typically in herds of over 100. Since its founding, most dairy enterprises were family-owned farms. Dairy farming in Wisconsin became commercially viable in the late 19th century.
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