1900s: Farms Grow & Pasteurization is Introduced
Mechanization and rural electrification in the first half of the twentieth century allowed for larger farms. By 1947 we had 11,352 farms of which 146 were cream only producers with an average herd size of 25 milk cows. The skim milk from the cream farms was often fed to other animals, like swine.Homogenization and pasteurization increased milk safety and consumer confidence, and by the 1950s nearly all of Vermont’s milk was pasteurized.
