June 15, 2010 15:16 ET

Vi-COR® Responds to Dairy Farm Needs With Innovative Yeast Culture Products and Services

MASON CITY, IA--(Marketwire - June 15, 2010) -  June is National Dairy Month, an honorary observance that resonates strongly with Vi-COR®, a manufacturer of yeast culture products for swine, poultry and dairy feed. Dairy farms represent the largest percentage of Vi-COR's domestic sales. "We are committed to helping our dairy customers grow their business," says Mark Holt, Vi-COR's CEO. "We consider ourselves to be partners in our customers' success." Responding to the needs of dairy producers has lead to the development of innovative products and services.

Celmanax®, Vi-COR's most popular ingredient product, was developed following a Vi-COR representative's visit to a dairy farm. A nutritionist who was feeding two separate yeast-based products asked if there was a way to combine the ingredients into a single feed ingredient product. The field rep took the question to Holt, who presented it to his laboratory staff. Two years later, Vi-COR introduced Celmanax, a combination of yeast culture, yeast extract and hydrolyzed yeast product. By fermenting three components together, the producer benefits from a single convenient and cost-saving product. Today Celmanax is offered in three concentrations: dry, liquid and soluble concentrated powder.

Helping dairy customers grow their business was also behind Vi-COR's launch of Milk to the Max® in 2003. The program was born out of observations made by a Vi-COR rep visiting a dairy farm. This free bilingual program educates dairy employees on cow physiology, cow comfort and proper milking procedures. "When implemented, this program improves efficiencies, saving the dairy owners time and money," says Jodi Ames, Vi-COR vice president and director of marketing. 

Milk to the Max customer support specialists are bilingual in English and Spanish, a key element of the program. According to a 2009 survey by the National Milk Producers Federation, 41.4 percent of the nation's 138,124 dairy employees are immigrants and the majority of these workers are Hispanics. Milk to the Max customer support specialists evaluate the dairy environment and milking procedures and provide feedback specific to each dairy to the nutritionist, manager and owner, including an educational presentation to the milking technicians. Insights provided by Milk to the Max support specialists have led to increased productivity and lower somatic cell count for many Vi-COR dairy producers, says Ames. For more information, visit

Contact Information

  • Contact:
    Nancy Crist
    Public Relations Specialist
    J.W. Morton & Associates
    (319) 378-1081, x22