Thomas B. Mayfield III attended UT in the 1930s to study dairy science in preparation for assuming a leadership role in the family dairy business. He was a member of Phi Gamma Delta fraternity. His studies were cut short by the death of his father in 1937, and he returned to McMinn County to operate the dairy. During World War II, he served with distinction as a naval aviator and flight instructor. Following the war, he returned to Mayfield Dairy Farms and became a major national figure in the dairy industry.
Under his leadership, Mayfield Dairy pioneered the use of a vacuum heat process to remove flavors from milk. He developed the first “yellow jug” to preserve the fresh taste of milk and assisted in the design of other groundbreaking packaging. He retired as president of the company in 1990, when it was assumed by Dean Foods.
Mayfield served as president of the International Association of Ice Cream Manufacturers, the Southern Association of Dairy Food Manufacturers, and the Tennessee Dairy Products Association. He served on the board of directors of the First National Bank of McMinn County for 32 years and helped to organize the Chamber of Commerce of Athens. He assisted UT over the years through service on the Alumni Board of Governors and the Institute of Agriculture Alumni Council. In 1982 he was presented the Chancellor’s Award for his service to UT. He established an endowed scholarship in the College of Agricultural Sciences and Natural Resources for students pursuing food science degrees.