Foodservice Director:

Wisconsin Dairy Council, a department of Wisconsin Milk Marketing Board, is funded by the dairy farm families of Wisconsin. We work directly with Wisconsin schools to help increase milk consumption. Our goal is for every student to consume at least one serving of milk at school each day. This goal will help you increase milk sales and the students' calcium intake.

We invite you to take a closer look at your milk merchandising equipment. Is the milk as cold and fresh as possible? If not, we can help by providing FREE equipment!* (Limited quantity, restrictions apply.)

We are available to be your personal consultant and partner in providing your schools resources that will help you serve only the very best quality milk to students. Please refer to the map for the Regional Program Manager nearest you.

Sincerely,

Wisconsin Milk Marketing Board
Wisconsin Dairy Council
Regional Program Managers

We're trying to determine interest in the following items. Please enter a quantity for each item you may be interested in. Please note that this questionnaire is to determine interest only, and no items will be sent.
Item:	Quantity
Chocolate Milk Tall Barrels:
Cow Spotted Tall Barrels:
Chocolate Milk Short Barrels:
Cow Spotted Short Barrels:
2-Wheeled Coolers:
Milk Crate got milk? Cooler Bags:
Milk Crate got chocolate milk? Cooler Bags:
Breakfast in the Classroom Milk Bags:
Digital Milk Thermometers:
Cold Milk Training for Staff:
(* indicates required field)
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School/District:*
School's Shipping Address:*
City:*
State:*
Zip Code:*
County:*	Select Adams Ashland Barron Bayfield Brown Buffalo Burnett Calumet Chippewa Clark Columbia Crawford Dane Dodge Door Douglas Dunn Eau Claire Florence Fond du lac Forest Grant Green Green lake Iowa Iron Jackson Jefferson Juneau Kenosha Kewaunee La Crosse Lafayette Langlade Lincoln Manitowoc Marathon Marinette Marquette Menominee Milwaukee Monroe Oconto Oneida Outagamie Ozaukee Pepin Pierce Polk Portage Price Racine Richland Rock Rusk Sauk Sawyer Shawano Sheboygan St. Croix Taylor Trempealeau Vernon Vilas Walworth Washburn Washington Waukesha Waupaca Waushara Winnebago Wood
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We asked a selected group of middle school students (in January 2008) about school milk. Their response was "school milk is nasty!" Ask the students at your school to see what their perception of school milk is.

• Are the students at your school saying the milk is "nasty"?
   
• Do students say school milk tastes different from milk at home?
   
• Do students think the milk is warm because it is served from a crate?

	Today's children are at great risk of developing osteoporosis later in life
	This can be prevented when addressed during critical bone developing years
	Calcium is the key
	Children need more calcium than they are currently consuming
	Milk is the best drink for calcium
	Cold milk tastes best and increases milk consumption
	The shelf life of milk is reduced 50% for every 5 degree rise above 40 degrees
	Strive for 35° at every meal service

Cold Milk Facts

Cold is Cool – Milk Quality Checklist

	Evaluate your school's handling procedures and equipment
	Use milk thermometers to monitor milk temperatures – FREE KIT*
	Use and properly maintain appropriate milk storage equipment
	Add or replace barrels, coolers, glass-front merchandisers and crate bags to give milk its deserved recognition
	FREE EQUIPMENT*
	Add steps toward quality care as needed – FREE TIPS and SUPPORT
	Market appropriately to keep milk MOO…ving – FREE MATERIALS*
	Merchandise milk as the best beverage choice Use fun materials like cooler graphics to update equipment and showcase milk

*Limited time offer, limited quantities. Restrictions apply.

Who's Responsible for Milk Quality?

The Dairymen
Quality milk starts at the dairy farm. Dairymen provide quality care for their cows and ensure sanitary milking procedures are practiced according to state and federal regulations and are routinely inspected.

The Processor
Milk is lab tested and pasteurized for safety, then cooled and packaged adhering to strict federal, state and local laws. PMO (Pasteurized Milk Ordinance), HACCP (Hazard Analysis Critical Control Point) and GMP (Good Manufacturing Practices) are among these standards.

The Storage Facility
The processor or distributor ensures appropriate holding temperatures and sanitation measures are followed to maintain product quality while in their care.

The Distributor
Maintains milk temperatures between 33° – 40° F during transport and limits milk's exposure to external elements.

The School's Foodservice
Maintains milk's safety and quality through product consumption.

Ten Tips to Serving Totally Cool Milk