1. The Dairy Industry
Agriscience

2. Dairy Enterprises
Cows must be milked at least 2x per day/ 7 days a week
Most operators use machines to milk
Cleanliness is essential
Record keeping is a must: milk production, reproduction, calving, health, etc
Costly: average investment is $6-7,000 per cow

3. Advantages to Operating a Dairy- write 3
Dairy Cattle can use forages for feed that might otherwise be wasted
Steady income year round
Death rates are fairly low with good management

4. Disadvantages- write 3 High capital investment
Labor requirements are high
Regular schedules must be strictly kept
Need training to begin a dairy
Long time to develop a quality herd

5. History of Dairy Cattle
Dairy cattle came to US in 1611 to Jamestown colony
Until 1900’s almost everyone had a few milk cows
Mid 1800’s began to change dairy production

6. History: 1856 Gail Borden Canned condensed milk
Allowed long storage times
Major source of food during civil war
1861 mechanical refrigeration
Increased transportation distance

7. History 1890’s Stephen Babcock
Discovered a test to determine the amount of butterfat in milk
Helped to market and price products based on value of fat content
1895 Louis Pasteur
Milk pasteurization
Kills bacteria
Keeps longer
Safer to drink

8. History 1900’s Homogenization
Mixing fat and water so they don’t separate
Added Vitamin D
1930’s Artificial Insemination
1970’s embryo transfer

9. History 1990’s recombinant bovine somatropin hormone (rBST)
Used to increase milk production
FDA declared safe
Controversy still exist over use

10. Why do dairy cows look different that beef cows?

11. Dairy cows take the energy from their food and use the calories to make milk.
Beef cows take the energy from their food and use it to store fat and build muscle.
*This is the reason that dairy cows look so skinny! Just because she is skinny doesn’t mean she’s not healthy!

12. Dairy Products Milk Cheese Yogurt Cream cheese Whipped cream
Half and half
Cream
Cottage cheese
Ice cream

14. Trends in Dairy Production
On the farm:
Fewer farms with more cows per farm
Fewer cows are producing more milk
Increased amount of milkfat per cow (genetics!)
Consumer Trends
Decrease in consumption of milk and cream
Decrease in consumption of condensed and evaporated milk
Increase in dry milk (convenience/pre-packages foods)
Increase in cheese consumption

15. Dairy Production by state

17. Breeds of Dairy Cattle

18. Holstein Most popular breed makes up 90% of dairy cattle in the U.S.
Came from Netherlands in 1600’s
Black & white
very large animals
produce large average amount of milk per cow
milk is lower in butterfat and protein
butterfat –
the fat content in the milk

19. Red & White Holstein Evolved from the black & white Holstein
Red & white in color
all other characteristics very similar to Holstein
large animals
high milk production
low butterfat and protein

20. Ayrshire Originated in Scotland
Ayrshire Breeders' Association 1224 Alton Darby Creek Rd., Suite B - Columbus, OH Phone: (614) Fax: (614)
Ayrshire
Originated in Scotland
light to dark cherry red, browns, and white in any combination
polled
known for strong feet & legs, grazing ability, and well-attached udders

21. Brown Swiss Originated in the Alps of Switzerland Solid brown in color
800 Pleasant Street Beloit, WI Phone: Fax:
Brown Swiss
Originated in the Alps of Switzerland
Solid brown in color
Nose & tongue are black
light-colored band around muzzle
higher fat and protein ratio than Holstein
Calm disposition

22. Guernsey Originated in the island of Guernsey
American Guernsey Association 7614 Slate Ridge Blvd. Reynoldsburg, Ohio fax
Guernsey
Originated in the island of Guernsey
color is mostly fawn with white markings
smaller calves
their milk color is more golden in color
popularity has declined

23. JERSEY Jersey Originated in the island of Jersey
American Jersey Cattle Association National All-Jersey Inc E. Main Street, Reynoldsburg, Ohio U.S.A Phone        Fax
Jersey
JERSEY
Originated in the island of Jersey
vary in color but can be fawn, near white, grayish, with or without white markings
known for udder qualities
well shaped with strong attachments
lower in milk
butterfat & protein is the highest
increasing in popularity
small breed

24. Milking Shorthorn Originated in England
P.O. Box 449
Beloit, Wisconsin
Phone: (608)
Originated in England
any combination of red and white, just red or just white
very adaptable
commonly used for beef & dairy
a fairly new breed designated as a dairy breed in 1968

25. Dairy in Detail https://www.youtube.com/watch?v=bFRxWV-NVyQ
Raising dairy animals

26. Where do dairy cows come from?
Most dairies keep cows and heifers to have babies yearly.
Dairy is #1 user of artificial insemination (most dairies do NOT keep males)
A female cow will only produce milk after she has a calf
A cow will produce milk for months

27. Calves spend very little time with mom (2-6 hours)
Taken to a calf hutch in a warm, dry location and give milk replacer
On a milk diet from 6-8 weeks until weaned to solid food (creep fed)

28. Calves
Calves are kept separate from one another to reduce the chances of spreading diseases

29. Male vs. Female
Female calves are often kept to be added to the herd or replace older, less productive females
Male calves
Sold as veal calves
Sold to a stocker/feedlot to raise for beef production

30. Housing- Free Stall Barns
Free to move about and socialize
Bedded on sand to reduce bacteria

31. Free Stall/ Stanchion Barns
Cows almost always have food in front of them.

32. Heifers/Dry Cows/Pregnancy Barns

33. Anatomy of Milk Production

34. Udders 4 glands called quarters with one teat each
A circular muscle at the end controls milk flow
Alveoli in the udder make milk
Milk is produced from blood
Synthesized in the alveoli, stored in cistern,

35. Milk Let Down
Milk let down occurs by a conditioned response to a stimuli (controlled by hormone- oxytocin)
Calf nursing (normal)
Washing the udder (in dairy production
Only occurs for 5-7 minutes at a time (milk let down)
Milking machine attached within 1 minute of washing
Udder produces milk all the time, but t00 much pressure in the udder causes milk production to slow down
In high producing cows this occurs in 8-10 hours (want to milk before this happens)

36. Milking Procedures

37. Information about Milking
Follow a set schedule-
Cows prefer to be milked at the same time everyday
Cows produce more milk too
2 or 3 times per day
3x a day will increase milk production from 6-20% (however the extra labor is expensive)
4 am start
1 pm start
9 pm start

38. Info SANITATION is everything!!!
Hands, machinery, barn, cows
Operate only the number of units you have labor to handle
Any cow that shows signs of illness or infection is NOT included in the milking
They milk last
Milk is not added to the bulk tank!

39. Steps in Milking 1. Prepare cow Wash the udder with warm, soapy water
Apply sanitizing agent (iodine or chlorine) with paper towel
Dry the udder with another paper towel

40. 2. Strip Cup Milk 2-3 squirts from each quarter into the strip cup
Stimulates milk let down
Removes the first milk which contains higher bacteria count
Watch for any abnormalities (color, smell, pain)

41. 3. Attach milking machine (on for 5-6 minutes)
4. Remove milking machine gently
Many machines will automatically shut off and release when finished
Remove all cups at the same time- vacuum can damage teat
Leaving machine on too long can cause damage

42. 5. Dip teats in conditioning solution
Prevents chapping, reduces bacteria infection

43. Milking Parlors and Process

44. Milk is collected from the cows in the parlor

45. Different Types of Parlors

47. Milking Unit

48. Milk Receivers, filter

49. Bulk Tank

50. Truck to Processer

51. Testing Tested for bacteria, hormones, antibiotics, foreign materials
Fat and protein content

52. Stored
Stored in silos until ready for processing

53. Processing Pasteurization
Involves heating every particle of milk to a specific temperature for a specified period of time and cooling it again without allowing recontamination.

54. Homogenization
Involves pushing the raw milk through an atomizer to form tiny particles so that the fat is dispersed evenly throughout the milk, stopping the fat from floating to the top of the container.

55. Separation:
spinning milk through a centrifuge to separate the cream from the milk.
cream and remaining milk are remixed to provide the desired fat content for the different types of milk being produced.
For "whole milk," the cream is reintroduced until the fat content reaches 3.25%. For "low fat milk," the fat content is 1%. For "skim milk" (sometimes called nonfat milk) the fat content is .05%.

56. Packaging and Selling