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The Platinum Corridor is a neighborhood and office submarket in the Dallas, Texas area.Beginning just north of Interstate 635 in north Dallas, the corridor hugs the Dallas North Tollway for 13.7 miles (22.0 km) north to State Highway 121 in Frisco.
The family used a horse and milk float to deliver milk to their neighbors, beginning in 1927, after Peter J. Oberweis invested in half of the business of the Big Woods Dairy. [6] During the Great Depression, Peter's son Joe dropped out of high school to help run the business. [7]
The dairy industry in the United States includes the farms, cooperatives, and companies that produce milk, cheese and related products such as milking machines, and distribute them to the consumer. By 1925, the United States had 1.5-2 million dairy cows, each producing an average of 4200 lb of milk per year.
The North Texas milk bank offers a free breastfeeding support program hosted by certified lactation consultants every Tuesday from 10 a.m. to noon at its Benbrook location and offers online ...
Sales continued to rise during 2016, with availability increasing to 25,000 retail locations across the U.S., including ShopRite, Target, and Wegmans. [3] [11] At the end of the year, Siggi's announced a deal to place its products in 7,000 Starbucks locations. [11]
Organic Valley markets milk and various dairy products as well as organic beef, pork, chicken, and turkey products under the Organic Valley or Organic Prairies brand. [4] With 1,800 farmer-owners across the United States, Canada, Australia, and the United Kingdom, [ 5 ] Organic Valley markets its products in all 50 states and exports to 25 ...
Terminology differs between countries. In the United States, for example, an entire dairy farm is commonly called a "dairy".The building or farm area where milk is harvested from the cow is often called a "milking parlor" or "parlor", except in the case of smaller dairies, where cows are often put on pasture, and usually milked in "stanchion barns".
In 1941, Gossner opened a cheese factory in Cache Valley, Utah, a location he chose because the climate and elevation resembled that of Switzerland, and because of the abundant supply of local milk. In 1946, his factory was the largest Swiss cheese factory in the world, producing 120 200-pound (91 kg) wheels of cheese each day.