Dairy farmer Boy Mullen traces 100-year family farm history, outlines creamery growth and A2A2 genetics plan

Boy Mullen, who identified himself as a member of a multigenerational family dairy operation, told the meeting he was presenting the "100 year evolution of my family's dairy farm" and described shifts from mixed hogs and grain to a focused dairy operation. He said economic pressures in past decades, including a crash in the hog market, shaped family decisions to concentrate on dairy.

Mullen said he launched a small creamery, passed state inspection and pasteurized his first batch (165 pints) shortly after Thanksgiving; he said the operation currently moves about 5,000 pounds of milk through the creamery each week and hopes to double that in the next two years with additional equipment. "Today, we run about 5,000 pounds of milk through our creamery each week, and we hope to double that number in the next 2 years," Mullen said. He discussed distribution to local outlets (Ross Bakery and interest from Brookville IGA) and said staffing and pasteurizer capacity are current constraints.

Mullen explained A2/A2 genetics, saying those cows produce a slightly different milk protein profile that some people find easier to digest. He said producers now test cows and select bulls to increase the A2/A2 trait in herds, and predicted that "in the next 10 years, all of your milk at the grocery store will be A2 A2." He described genomic testing (sending tissue samples) to assess traits including expected milk yield and structural scores and said selective breeding choices are part of his herd-management strategy.

Mullen also highlighted youth programs (FFA and 4-H), a "hands, hooves, and hearts" program for area youth and a public open-barn day partnered with Well Bible Church. He urged local consumers to buy community-produced food and described how the creamery uses social media to share its story and event schedule.