Dairy Production Practices

1. Dairy Production Practices

2. Dairy Cattle Selection • “Selection is said to be the keystone in the arch of animal breeding and as such gives direction, purpose and strength to the improvement of animal species.” • Production and type traits in dairy cattle are quantitative, grading from poor through excellent,and are controlled by Genetics.

3. Dairy Cattle Selection • In breeding dairy cattle, certain objectives must be set out. These include: • ◾To increase milk production • ◾To breed better functional characteristics that will allow the cow to produce more milk over a longer period of time.

4. Dairy Cattle Selection • It is an accepted principle that the more characteristics for which one selects, the less progress is made. • Restrict selection criteria to the following: • ◾milk yield • ◾fat and protein yield • ◾feet and legs • ◾udders • ◾capacity • ◾"dairyness"

5. MILK YIELD • In order to achieve this, the farmer must select bulls that are positive (on whatever ratings) for milk production. • After all, a dairy farmer theoretically wants to run fewer cows yielding more milk.

6. FAT AND PROTEIN YIELD • American research has shown clearly that selecting for milk yield only also increases the total fat and protein yield.

7. FEET AND LEGS • Dairy cattle spend a majority of their life on hard surfaces; namely concrete. It is therefore imperative that the cow has good feet and strong legs.

8. UDDERS • The udder must be pliable, silky in texture and sack-like in nature. Ideally, the udder, when viewed from the side, ideally, should not hang below the cow's hock. • The single most important part of the udder is the central, or median, suspensory ligament. This must be extremely strong and well attached

9. UDDERS • Ideally, the front teats should be even and centrally placed on each quarter of the udder. • Great emphasis must be placed on a bull that breeds improvement in all udder traits

10. BODY CAPACITY • Viewed from the side, a cow with a deep, long body with wide, well-sprung ribs is said to have a large body capacity. Large body capacity is associated with ample space for the rumen and digestive system, and this, in turn, is associated with superior milk production.

11. BODY CAPACITY • Besides a deep body, what are the other pointers of capacity? These are: • A broad, strong muzzle implies the ability to get the food into her mouth and to masticate (chew her cud) effectively • Width between the fore legs. This shows whether, or not, there is plenty of room for the vital organs situated between the shoulders and front legs.

12. BODY CAPACITY • Width of rib. Ideally, in any cow, three flattened fingers between each rib would indicate great capacity.

13. DAIRYNESS • Dairyness is a subjective evaluation made on dairy cows. It is extremely difficult to measure, and equally difficult to describe. • The following are good pointers: • ◾Refinement can be related to sharpness across the shoulders (or crops) instead of being broad (thick) and beefy. • ◾It can also be related to flatness of bone, seen especially on the inner thigh where the bone should be flat and "clean" rather than strong and coarse. • ◾A thin, fine tail instead of a thick, robust and coarse tail.

14. DAIRYNESS

15. Major Breeds of Dairy cattle • Holstein breed: • no other breed can out produce Holsteins for total milk volume. • Much of the success in the last several years related to increased milk production can be traced back to the power and diversity found in the Holstein breed. • their milk is lower in fat and protein than other breeds

16. Major Breeds of Dairy cattle • Jersey Breed: • Higher milk fat, butterfat and protein content in milk. • Sweeter dispositions • Less feed to maintain • Less milk quantity

17. Major Breeds of Dairy cattle • Brown Swiss: • Longevity (long productive life) • Well-mannered and peaceful creatures • High yields of milk and cheese, as the fat to protein ratio is ideal for production. • Slightly later maturing than other breed

18. Major Breeds of Dairy cattle • Ayrshire Breed: • They are strong, rugged cattle that adapt to all management systems including group handling on dairy farms with free stalls and milking parlors. • Ayrshires excel in udder conformation and are not subject to excessive foot and leg problems. • •Feed requirements high

19. Major Breeds of Dairy cattle • Guernsey Breed: • High milk production potential • Guernsey are efficient converters of feed to product • Guernsey are adaptable to all climates and management systems • Need plenty of clean water

20. Major Breeds of Dairy cattle • Milking Shorthorn: • Ease of calving, ease of management and economy of production, especially on home produced roughages and grass. • Breed type versatility • Lower milk production

21. Dairy herd health practices • -Herd Health and Production Management Programs • - Monitoring Replacement Rearing • - Monitoring Dry Period Management • - Monitoring Milk Production • - Monitoring Reproductive Performance • - Monitoring Udder Health • - Monitoring Foot Health • - Approach for Control of Infectious Diseases in Cattle Herds

22. Dairy herd health practices • A healthy cow is a happy cow. • A happy cow is a producing cow. • Cows are pushed to the limits of their productivity; therefore they are constantly at risk. • Animal health problems • Impaired animal welfare • The use of large amounts of medicines • A high risk for residues • http://www.fve.org/news/presentations/taiex/2010/kiev_nov_2010/herd%20health_plan_gopsomer_Kiev_nov_2010.pdf

23. Dairy herd health practices

24. Milk Evaluation • National FFA Dairy Foods CDE: • To enhance learning activities relative to the quality production, processing, distribution, promotion, marketing, and consumption of dairy foods. • To assist students to develop a sound perceptive for utilizing decision making • One significant portion of the contest is milk evaluation.

25. Milk Evaluation • 12 Kinds of Milks • Acid • Bitter • Feed • Foreign • Garlic or Onion • Malty • Oxidized • Rancid • Salty • Unclean • Flat • No Defect

26. Milk Evaluation • Relies on your taste and smell • Don’t second guess you self • Always use plastic disposable cups • Never eat anything spicy or hot before contest • Don’t eat a big meal before contest • Don’t chew any gum • Can have apple juice to drink during contest

27. Acid Milk • Milk mixed with buttermilk • Tastes and smells like buttermilk • Score: 3-1 • State 3 or 2

28. Bitter • No smell • Has bitter taste • Score: 5-1 • State score it: 5-3

29. Feed • Most prevalent off-flavor • Score: 9-5 • State score: 8 • Rarely is at state

30. Foreign • Any objectionable flavor • Don’t allow students to drink • Never shows up at the state contest or at nationals • Score: 5-3

31. Garlic-Onion • Obnoxious Weed Flavor • Distinctive Taste and Odor • Rarely shows up at State Contest • Score: 5-3

32. Malty • Distinct taste and smell • Score: 5-1 • State usually score it a 5

33. Oxidized/Metallic • Distinct smell and flavor • Oxidized tastes like cardboard • Metallic tastes like metal • Score: 6-1 • State usually score it a 5

34. Rancid • No smell • Score: 4-1 • Score at state usually 4

35. Salty • No smell • Has distinct salty taste • Score: 8-4 • Score at State usually 8-7

36. Unclean • Bitter flavor • No smell • Score: 3-1

37. Flat Watery • Tasteless • Watered downed milk • Score: 9-7 • State score it usually 9

38. No Defect • Smells like good milk • Has nothing wrong with it • Score is a 10 ALWAYS!!!!! • 3 No Defects last two years at State

39. Cheese • Cheese Making: • http://www.eatwisconsincheese.com/wisconsin/how_cheese_is_made.aspx

40. Cheese • Step 1 - Milk Intake • Quality cheese begins with one key ingredient – quality milk. Before the cheesemaking process begins, incoming milk is first tested for quality and purity. It takes approximately 10 pounds of milk to make one pound of cheese.

41. cheese • Step 2 - Standardization • Next, the milk is weighed, heat treated or pasteurized to ensure product safety and uniformity.

42. cheese • Step 3 - Starter Culture & Coagulant • Starter cultures, or good bacteria, are added to start the cheesemaking process. They help determine the ultimate flavor and texture of the cheese. Next, a milk-clotting enzyme called rennet is added to coagulate the milk, forming a custard-like mass.

43. cheese • Step 4 - Cutting • It's then cut into small pieces to begin the process of separating the liquid (whey) from the milk solids (curds). Large curds are cooked at lower temperatures, yielding softer cheeses like Mascarpone and Ricotta. Curds cut smaller are cooked at higher temperatures, yielding harder cheeses like Gruyere and Romano.

44. cheese • Step 5 - Stirring, Heating & Draining • Cheesemakers cook and stir the curds and whey until the desired temperature and firmness of the curd is achieved. The whey is then drained off, leaving a tightly formed curd.

45. cheese • Step 6 - Curd Transformation • Different handling techniques and salting affect how the curd is transformed into the many cheese varieties made in Wisconsin.

46. cheese • Step 7 - Pressing • Pressing determines the characteristic shape of the cheese and helps complete the curd formation. Most cheeses are pressed in three to 12 hours, depending on their size.

47. cheese • Step 8 - Curing • Depending on the variety and style of cheese, another step may be curing. Curing is used for aged cheeses and helps fully develop its flavor and texture. The cheese is moved to a room that is carefully controlled for required humidity and temperature and may be aged for 10 years or more.

48. Varieties of cheese • Blue • Hard • Pasta Filata • Processed • Semi-Hard • Semi-Soft • Soft & Fresh • Soft Ripened

49. Blue • Tangy, peppery taste • Semi soft exterior • Marbled or streaked with blue veins of mold exterior

50. Brick • Mild to moderately sharp • Semi soft to medium firm texture • Creamy yellow color