Ohio “dairy evangelist” takes on Big Dairy with flavor, freshness, pasture

An Ohio dairy engineer is on a crusade to put cows back on pastures and bring the flavor back to milk, to get consumers excited about milk once again.

His way of reaching higher customer satisfaction is to have his Snowville Creamery milk to be sold within 48 hours out of the cow, within eight hours from the dairy, unhomogenized (cream on top) and low-temperature pasteurized. He’s placed a processing plant on the farm of dairy producer Bill Dix in Pomery, Ohio.

Pasture-type cows on grass might give him only half the volume of the big-boned animals being stuffed with grain and supplements, but he believes the quality of milk will make up for the shift in quantity.

Full story: NPR Dairy series
(The broadcast version at “Listen to the Story” has more details than the transcript.)