2. Lesson 10.2
Dairy Industry

3. Lesson Outcomes
Understand the size and scope of the U.S. dairy industry
Understand common terminology of the dairy industry
Identify common dairy products
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4. Lesson Outcomes Describe the components of the U.S. dairy industry
Understand commonly used production practices in the dairy industry
Describe different breeds of dairy cattle in the United States
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5. Dairy Industry in the United States
The U.S. dairy industry contributes more that $140 billion to our economy
There are more than 50,000 dairies in the United States

6. Dairy Industry in the United States
United States dairies produce more than 23 billion gallons of milk each year
The average dairy cow will produce 7 gallons of milk a day
How many gallons does the average dairy cow produce in one year?
The average dairy cow produces more than 2500 gallons a year.

7. Top Producing States
Ask students what makes a particular area more conducive to dairy cattle production than another.
Gather current statistics on dairy production in the United States and share with students.
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8. Dairy Products
Fluid milk—fat free, skim, low fat (1%), reduced fat (2%), or whole milk
Cream—the thick white or pale yellow fatty liquid that rises to the top of milk
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9. Dairy Products
Yogurt—a semisolid food made from milk fermented by bacteria cultures
Butter—churned from milk or cream and used to spread on food, or in cooking, or baking
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10. Dairy Products Sour cream—bacterial cultures sour and thicken cream
Buttermilk—the slightly sour liquid leftover after butter is made
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11. Dairy Products
Ice cream—sweet, frozen food made from no less than 10% milkfat and a myriad of flavors
Frozen yogurt—a frozen dessert that is lower in fat than ice cream and contains yogurt cultures
Cheese—milk curd that is pressed together and may be seasoned or allowed to ripen with bacterial cultures
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12. Dairy Products
Evaporated milk—milk made from removing about 60% of water from milk
Condensed milk—a heavily sweetened product made from removing about 60% of water from milk
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13. Common Dairy Cattle Terms
Calf—young dairy cattle
Bull—young and mature male
Steer—castrated male
Heifer—young female
Cow—mature female
Calving—the act of giving birth in cattle

14. Production Cycle of Dairy Cattle

15. Culling the Dairy Herd
A dairy cow will stay in production for about five years
Reasons to cull animals from the herd
Mastitis—inflammation of the mammary glands, usually caused by bacteria
Inflammation or discoloration of the udder due to infection or injury
Lameness or trouble moving on feet or legs

16. In the Milking Parlor Udder is cleaned and dried
Milking equipment is attached
After milking, teats are disinfected to prevent the spread of mastitis
Milk must be cooled to 45°F within two hours
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17. Milking Parlor
Milk is stored in tanks before transporting it to a processing facility
Milk is tested to make sure it meets health and safety standards
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18. Anatomy of Dairy Cattle
Courtesy of Hoard’s Dairyman

19. Maintaining Herd Health
Establish a herd health program
Have a good relationship with a veterinarian
Purchase replacement heifers from reputable breeders
Observe new animals for possible diseases and parasites
Maintain clear, complete, and accurate records
Monitor cows, especially heifers, during calving

20. Breeds of Dairy Cattle
Ayrshire
Courtesy of Hoard’s Dairyman

21. Breeds of Dairy Cattle
Brown Swiss
Courtesy of Hoard’s Dairyman

22. Breeds of Dairy Cattle
Guernsey
Courtesy of Hoard’s Dairyman

23. Breeds of Dairy Cattle
Holstein
Courtesy of Hoard’s Dairyman

24. Breeds of Dairy Cattle
Jersey
Courtesy of Hoard’s Dairyman

25. Breeds of Dairy Cattle
Milking Shorthorn
Courtesy of Hoard’s Dairyman

26. Breeds of Dairy Cattle Red and White (Holstein)
Courtesy of Hoard’s Dairyman