Milk in United States

Milk is one of the few foodstuffs consumed without further processing, and it is generally regarded as the most perfect food.

Milk is the whole, fresh, clean, normal lacteal secretion of the mammary glands for the feeding of the young of mammals. In the United States, the primary milk in commerce is cow’s milk.

Dairy products account for around 27% of the value of production and 4% of agricultural export earnings. Technological change, economies of scale and increased productivity have led to a large concentration of production: 5% of all dairy farms (those with more than 500 cows) supply 60% of all milk produced in the United States..

The responsibility for insuring the quality of this food product rests primarily with the individual states rather than the federal government.

The following definitions from its Grade A Pasteurized Milk Ordinance (1965) has been adopted by a majority of the states:

Milk is hereby defined to be lacteal secretion, practically from colostrum, obtained by the complete milking of one or more healthy cow, which contains not less than 8.25 milk solids non-fat and not less than 3.25% milk fat.

Dairy processors are increasingly using milk as a raw material from which individual component can be extracted. Processors are refining raw milk and isolating its individual components in a manner analogous to the refinement of crude petroleum into its various individual component products.
Milk in United States  

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Classes of wheat common in North America

Five principle classes of wheat are commonly grown in North America:
Hard Red Winter 
This wheat is grown in large quantities. It has moderately high protein content and used for bread. Hard Red Winter Wheat mostly grown in the central and southern Great plain.

Soft Red Winter Wheat 
Used for cakes and pastries. This wheat grows in the eastern and southeastern states of United States.

Hard Red Spring Wheat 
This wheat has the highest protein content of North American wheat and is used for manufacturing bread. It grows mainly in northern Great Plains.

White Wheat 
This wheat is suitable for pastry flour. It grows in New York, Michigan and the Pacific Coast states.

Durum wheat  
Grow in North Dakota and other northern Plains states.  This is the hardest of the five wheat classes. It is for spaghetti
Classes of wheat common in North America

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Sweet corn in United States

Corn ranks third behind rice and wheat in total world production. Many types of corn are grown in the United States.

More area is planted to corn in the United States than any other commodity crop, and it has a greater market value.

Sweet corn, Zea mays L. var. saccharata, is a type of maize. Originating in Mexico, maize is one of the first plants to be domesticated, and remains one of the world’s most important crops.

Sweet corn likes a deep, rich loamy organic soil that’s well drained and rich in nutrients.

This corn has a large proportion of carbohydrates of the kernel as dextrin and sugar in the unripe kernels which are tender.

When matured and dried, the kernel are hard and have a wrinkled surface.

Sweet corn is a important cash crop for farmers. It currently ranks second in farm value among vegetables for processing and fourth for fresh market vegetables.

Sweet corn can be marketed as separate kernels (canned or frozen) or as ‘corn-on-cob’, a typical cob being 15 cm and 30 cm in length and still unsheathed in its green husk.
Sweet corn in United States

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