1. Dairy Production

2. Objectives Explain the importance of the dairy industry;
Define terms associated with dairy production
List 7 breeds of dairy cattle & their breed characteristics;
Label the internal and external parts of a dairy cow;
Breakdown the cycle of milk production;
Describe technologies used on the dairy and their importance; and
Evaluate a class of dairy cows and describe valuable traits.

3. Think about the following…..
What do you know about the dairy industry?
What do you want to know about the dairy industry?
How many products come from dairy animals?

4. Goals of the Dairy Industry
The dairy industry refers to all things made from milk
The goal of the dairy industry is to produce milk.
That means producing females that will milk heavily and consistently for 305 days with adequate fat and protein content in the milk.

5. The Dairy Industry
According to the USDA, there are approximately 9.2 million head of dairy cattle in the U.S.
Dairy cattle are found in all 50 states in the U.S.

6. Dairy Stats
The U.S. dairy industry contributes approximately $140 billion to our economy
There are more than 50,000 dairies in the United States and more than 95% of them are family owned & operated
The average herd size for a dairy is 115 cows

7. Dairy Stats
Dairy farms in the U.S. produce approximately 23 billion gallons of milk per year
The average dairy cow will produce almost 7 gallons of milk a day
That totals more than 2,500 gallons per year!!!

8. Dairy Stats
The main commodity produced from dairy cattle is milk and milk products
They also produce meat
Dairy calves account for approximately 14% of the beef production in the United States
One in every five pounds of beef consumed in our country comes from dairy cattle

9. Dairy Facts
Around 13% of all sales of farm commodities are from dairy products.
On average, Americans consume…..
28.8 gallons of milk
26.8 pounds of cheese
16 pounds of ice cream
4.3 pounds of butter
4.3 pounds of yogurt
All per person per year

10. MILK 50
U.S. daily milk production is ________ million gallons.
Youth across the nation drink ______% of all milk consumed.
Milk is one of the ______ foods known to man! 46
oldest

11. Milk in the World Leading country in the number of milk cows is India
Leading county in the amount of milk produced per cow is Japan
Leading country in the total milk produced is the United States

12. Leading States in the U.S.
1. California 2. Wisconsin 3. New York 4. Idaho 5. Pennsylvania

13. Kentucky Dairy Facts
The Kentucky dairy industry generated an estimated $760 million in economic activity in 2011
During 2011, Kentucky ranked…….
27th in milk production
26th in the number of milk cows
46th in milk output per cow
12th in the number of licensed dairy operations

14. Kentucky Dairy Facts
Kentucky has seven milk processing plants operating
They are located in:
Murray
Fulton
Louisville
London
Somerset
Madisonville
Winchester

15. Kentucky Dairy Facts
In 2011 Kentucky produced 125 million gallons of milk
The average price that dairy producers receive for milk sales is $1.88 for each gallon of milk
A typical Kentucky dairy farm has on average 84 milking cows

16. Kentucky’s Top Dairy Counties
Christian County – 76 dairy farms
Barren County – 56 dairy farms
Todd County – 42 dairy farms
Metcalfe County – 36 dairy farms
Hart County – 27 dairy farms
Warren County – 26 dairy farms

17. Kentucky’s Top Milk Producing Counties
Barren County – 11.8 million pounds
Warren County – 6.0 million pounds
Logan County – 4.5 million pounds
Christian County – 3.5 million pounds
Todd County – 3.3 million pounds
Monroe County – 2.9 million pounds

18. Dairy Products
Some of the most commonly consumed dairy products are types of fluid milk: fat-free or skim milk, low-fat (1%) milk, reduced fat (2%) milk, and whole milk
Cream – the thick white or pale yellow fatty liquid that rises to the top of milk that is left to stand.
Yogurt – a semisolid food made of milk and milk solids fermented by two added cultured of bacteria

19. Dairy Products
Butter – a soft yellow or white food churned from milk or cream and used to spread on food, in cooking, and in baking
Sour cream – cream that has been fermented with certain kinds of bacteria (the bacterial culture sours and thickens the cream)
Buttermilk – the slightly sour liquid left over after butter has been churned (it is used in baking and consumed as a drink)

20. Dairy Products
Ice cream – a sweet, frozen food made from no less than 10% butterfat and made in a bunch of flavors
Frozen yogurt – a frozen dessert that is lower in fat than ice cream and contains yogurt cultures that may or may not be active
Cheese – a solid food made from milk curd that is produced in a range of flavors, textures, and forms

21. Dairy Products
Evaporated milk – a milk product made by removing about 60% of the water from ordinary milk (it may be used as a substitute for milk or cream)
Condensed milk – a heavily sweetened milk product made by removing about 60% of the water from ordinary milk (it may be used in baking and desserts)

22. Why dairy?
Calcium
Dairy foods are the richest source of _________ a critical nutrient for everyone.
Dairy products contribute _____% of the calcium available in the U.S. food supply.
Milk has been described as nature’s most perfect food
9 Essential Nutrients
Calcium Vitamin D Protein
Potassium Phosphorus Riboflavin
Vitamin A Vitamin B12 Niacin 95 A6

23. Other assets…. Disease Prevention Recent research shows – weight loss
Osteoporosis
Hypertension
Strokes
Recent research shows – weight loss
advantages

24. Selective Breeding
Selective breeding of dairy cattle has developed cows that produce much more milk each year than a calf can consume
Selective breeding means that producers have selected the best animals to breed in order to produce the most desirable offspring.

25. Feeding Dairy Cattle Most dairy animals are fed on pastures
Grass makes for an inexpensive feed for the cows
Some dairies now feed their cows in lots rather than pastures
These cows are fed silage (feed made by chopping green corn)
The chopped corn goes through a process called fermentation, which is a chemical change that helps to preserve the feed.

26. Terms to Know
Colostrum: The first milk produced, rich in nutrients for newborn calf
Freshen: To calve and begin giving milk
Dry Cow: Cow no longer giving milk
Dry period: refers to the time when a cow is not producing milk

27. Advantages of raising dairy cattle
1. The raising of dairy cattle has proven to be a stable agricultural enterprise for many years. Producers continue to raise dairy cattle as many new technologies enter the industry. 2. Dairy production leads to a reasonable profit and allows for long-term financial growth. 3. Dairy producers take great pride and satisfaction in ownership and production of milk and milk products.

28. Advantages of raising dairy cattle
4. Dairy animals react and bond to kindness. Through good management practices,
producers see animals adapt and generate more milk.
5. The dairy industry provides wholesome milk and other dairy foods and products
to consumers.
6. The dairy industry also contributes to the beef supply. Commonly, calves are
used for veal.

29. Disadvantages of raising dairy cattle
1. Cows must be milked twice a day. This increases overall labor requirements compared with those of other livestock enterprises. 2. A huge capital investment is needed. The expensive start-up cost of a dairy farm (based on size) includes milking systems, feeding systems, quality cattle, equipment, facilities, and herd management.

30. Disadvantages of raising dairy cattle
3. Dairy cattle cannot receive an adequate supply of nutrients from roughages alone. Their rations must include concentrates. Concentrates are feeds, such as grains or protein supplements, that allow the diet to be high-energy based.
4. Lactation requires large amounts of nutrients. Therefore, feed is the greatest cost in dairy production.

31. Label the major internal and external parts of the dairy cow
Internal Parts: Mammary System
Median Suspensory Ligament
Fine Membrane
(Between quarters)
Alveoli
Outer Wall

32. Key External Parts Pins Hooks Rear Udder Attachment Milk Vein Udder
Fore Udder Attachment
Teats

33. Breakdown the cycle of milk production
Heifer is bred and delivers a calf 9 months later
Dry cow rests for a few months until she calves again
Cow is placed in the milk herd where she stays for months
When cow’s milk production declines, she is bred again and “dried”
(stops producing milk)

34. Production of Milk
The milking parlor is the section of a dairy where the cow is moved to in order for milking to occur
These areas are scientifically designed so the cows can be handled gently
They come into the parlor and enter a station where they obtain feed
The cow stands still while being milked

35. Production of Milk
A milker (person who milks the cow), milks a small amount of milk by hand into a container called a strip cup
This gives the milker a chance to check for problems in the milk
Lumps or blood in the milk could indicate a disease called mastitis
Mastitis is inflammation of the mammary glands, which is usually caused by bacteria

36. Production of Milk
When the cow moves into the milking parlor, there is a multistep process that occurs prior to and after milking:
The cow’s udder and teats must be cleaned and dried prior to milking
The milking equipment must be working properly and must be attached to the udder correctly to ensure maximum production
After the cow is milked, her teats must be disinfected with a teat dip, this prevents the spread of mastitis and other afflictions from cow to cow

37. Production of Milk
Once the milk leaves the cow, it must be cooled to a temperature below 45°F within a two hour period
The milk is stored in tanks before the truck comes to transport it to a process facility
The milk is tested before processing to make sure it meets health and safety standards

38. Production of Milk
Dairy farmers are required to meet specific standards and are paid a premium for milk that meets the industry standards
The requirements involve bacteria counts, somatic cell (white blood cell) counts, no added water, and no antibiotics present in the milk
Dairy cows are typically milked twice a day
Some producers have seen increased production when milking three times a day, but this is time-consuming and cost-prohibitive for most dairy operations

39. How to milk a cow

40. Milk Facts Low fat milk – milkfat between 0.5-2%
Skim milk – less than 0.5% milkfat
Whole milk – 3.5-4% milkfat
2% milk- 2% milkfat

41. Milk Facts
The globules of fat are what makes the cream float to the top of raw, unprocessed milk
Homogenization is a process where the fat component of milk is blended with the other components of milk
To kill any harmful organisms in the milk, the milk is first heated and then cooled in a process called pasteurization

42. Pasteurization
The temperature of milk is heated to 149 degrees for 30 minutes and then is promptly cooled to 39 degrees
This kills bacteria that may be harmful to humans
Time and temperature must be precisely controlled to protect the nutritive value and flavor of the milk

44. Describe technologies used on the dairy and their importance
How far have we come?
Brainstorm some ideas…

45. 1-Milking Machines and Parlors
Hand milking
milk ~6 cows an hour
Milking parlor with automatic machines can milk ~100 cows an hour C5

46. 2-Storage & Cooling
1961 Mechanical Refrigeration available
1938 Bulk tanks begin to replace milk cans
From the milk can to at least a gallon tank that automatically cools the milk. C6

47. 3-Artificial Insemination
Increases genetic quality and diversity
Today it’s used almost exclusively on ALL dairies.
4- TMR – Total Mixed Rations
Important for good health and high milk production
Quality feed= high quality milk and lots of it C7

48. 5- Record Keeping and Computers
DHIA
Dairy Herd Improvement Association
Record keeping system for dairies
Computer programs to better track animals:
Production
Pregnancy
Illnesses C8

49. 6-BST What is BST? Bovine Somatotropin
a naturally-occurring protein hormone
Helps to stimulate milk production
Regulates milk production and growth in lactating dairy cows.
In 1994 Monsanto Company received approval for the commercial marketing of bST with the trade name POSILAC® C9

50. How does it work? bST has 3 functions in a very specific order.
1- Bone Growth: if animal is not fully grown, it stimulates bone growth
2-Maintenance: If cow doesn’t have sufficient nutrition and body fat, bst will help add body condition
3-Milk Production: Once bone growth and maintenance are balanced, BST increases milk production.
C10a

51. Safety
Cows
Cows supplemented with bST are healthy & have increased yields in milk
Milk composition is unaffected
Reproduction is unaffected
Performance of calves born to cows treated with bST is excellent
Humans
bST is a protein hormone, not a steroid hormone
bST does not alter the chemical composition in milk
The U.S. FDA has approved human consumption of milk and meat from dairy cows supplemented with bST
C12

52. It is the CHOICE of the dairy producer
Why WOULD Dairy Producers use BST?
Increased milk production = increased profits
Why would they NOT use BST?
Concerned about public perception
It is the CHOICE of the dairy producer
C13

53. Your notes stop here!

54. Dairy Humor What do you call the cow that produces the most milk?
The Dairy Queen
What did the cow say to the bull?
I’m udderly in love with you
What happened when the cow jumped over the barbed wire fence?
It was an udder catastrophe

55. List 7 breeds of dairy cattle & their breed characteristics;2 1 3 6 4 5 B1
Source:

56. Evaluate a class of dairy cows and describe valuable traits.
General Appearance:
-Style & Attractiveness
-Straight back
-Depth

58. Mammary System -Udder – shape & attachment -Teats – Size & placement
-Mammary Veins – Large, long & crooked

60. Dairy Character -Body: Deep with great capacity and spring of rib
-Rump: Long level with wide pin bone
-Femininity

61. Judge a class of Dairy Cows

62. 1

63. 2

65. 3

66. 4

68. 2 1 3 4

69. Official Reasons
1 -
4 -
2 - 3
#1: Greatest depth of body and spring of rib. Most length from hooks to pins. Good clean dairy character. #4: Less depth of body than #1. Close pair with #2, but places above due to greater length from hooks to pins. #2: places below #4 because she has less spring of rib #3: is an obvious bottom of the class. She has least amount of body depth and spring of rib.

70. Bell Quiz
What was the purpose of the “California Happy Cow” commercials?
Define: Cow, bull, heifer, steer
List 3 nutritional benefits of dairy products
What breed of dairy cow gives the highest quantity of milk?
Which dairy breed gives milk with the most butterfat?

71. Cheese Munster Blue Processed American Brick Brie/Camembert Provolone
Swiss
Feta Cheese
Romano
Havarti
Blue
Brick
Brie/Camembert
Cheddar (mild)
Cheddar (sharp)
Cream/Neufchatel
Edam/Gouda
Monterey (Jack)
Mozzarella