"Milk White"

"Milk White". Draper Historic Rail. Cooperation between Utah State University in Logan and the Utah Poultry Producers led to development of a special breed of chicken, the White Leghorn, to produce a pure white egg that soon became preferred by consumers over the brown eggs of other breeds., By the 1920s, "Milk White" eggs became a national trend among the best big-city restaurants as well as with consumers who were willing to pay more for these perfect eggs from Utah., In addition to providing high quality egg and meat products, Draper farmers led the way in developing nutritional feeds for farm animals. The Mickelsen family in Draper played a key role in feed development and marketing as well as critical leadership in the local cooperatives and the board of directors of Utah Poultry Producers. Such innovation continues today in IFA's feed mill in Draper and other Utah locations., The "Milk White" eggs became a national trend, and demand grew as people paid extra for the perfect egg from Utah., (aside:), Milk White - After water, the main substance present in milk is calcium, which is present in milk in calcium phosphate form. Calcium phosphate is what gives milk (and bones, teeth and some minerals) its white color.