Breeds of Dairy Cattle

1. Breeds of Dairy Cattle By: Sarah Cheyne

2. Some Background Domesticated cattle belong to the family Bovidae, which includes ruminants having upward horns. Cattle are thought by many to be the most important of all the domesticated animals, apart from the dog. There are well over 100 million milk cattle in the world. All major dairy breeds in the U. S belong to the species Bostaurus.

3. In earlier years, Cattle were hunted and used as a source of food and other materials. As time progressed, cattle were domesticated because of their draft purposes. This was around the time when people turned to tillage of the soil. Later civilians began to adopt a more settled lifestyle and selected animals that possessed the desired qualities of rapid growth, fat storage, and milk production. Using cattle as a source of milk dates back to 9000 B.C. Sanskrit writings, thousands of years old, relate that milk was one of the most essential of all foods. Hippocrates recommended milk as a medicine five centuries before Christ.

4. Timeline 1611: Cattle were first brought to the United States by Christopher Columbus on his second voyage. 1841: First shipment of milk by rail from Orange County to New York City. 1895: Commercial Pasturizing machines were introduced. 1914: Tank trucks first used for transporting milk. 1942: Every-other-day milk delivery started ( initially as a war conservation measure) 1988: Lowfat and skim milk products gained widespread acceptance and exceeded whole milk sales for the first time. 2000: Federal milk-marketing orders reformed, component pricing introduced.

5. Breeds There are six major breeds of dairy cattle found in the United States, all proving to reach their estimated goals in different parts of the country. The different breeds of cattle are in their separate locations due to each requiring different needs. For example, one breed may be better suited for a dry climate, while another may function more properly in an area that receives more moisture.

6. Ayrshire Cow

7. Ayrshire Cow • Originated in Scotland, prior to 1800. • It’s color is light to deep cherry red, with white or white alone. Black or brindle is objectionable. • It’s horns are wide-spread and tend to curve upward and outward. There are some naturally polled Ayrshires. • The udders are especially symmetrical and well attached to the body. The breed is well known for its style and animation, good feet and legs, and grazing ability. • Only 7,000 Ayrshires are on Dairy Herd Improvement Association Test (DHIA) currently, and their numbers have decreased yearly at 10%. • Mature size for an Ayrshire cow is 54 inches at the shoulder and 1,200 lbs body weight. • They are excellent grazers and browsers and raise strong calves. • They produce average volumes of milk in relation to the other breeds, with moderate levels of fat and protein.

8. Brown Swiss Cow

9. Brown Swiss Cow • These cattle originated from the Alps of Switzerland and were brought to America in 1869. • Originally, they were used for milk, meat, and draft. • They are solid brown, varying in color density. White markings are objectionable. • Their noses and tongues are black and they have a characteristic light colored band around the muzzle. • They obtain medium length horns. • They are strong and rugged, and have a tendency to produce heavy muscling. • They are a very calm breed and are found easy to work with. • They are the oldest breed of Dairy Cattle. • These cattle are large boned and produce a high level of protein in their milk. • World wide, they are second in total cow numbers to the Holstein. • In the U.S. there are 15,000 Brown Swiss on DHIA test, and their numbers have declined at a rate of nearly 8% per year. • Spotting is undesireble. In 1971, the Brown Swiss Cattle Breeder’s Assn. formed the Brown Swiss Beef International Inc., for registration of beef-type Brown Swiss.

10. Guernsey Cow

11. Guernsey Cow • Originated from the Isle of Guernsey. • It was first imported into the United States in 1831 by an American sailing captain, Captain Prince. • They are fawn colored with white markings that are clearly defined. • They have a good length of head, their horns incline forward, and are refined and medium in length. • Their milk is especially yellow in it’s color, and their skin pigmentation appears as golden yellow. • Their calves are relatively small at birth. • There are currently only 10,000 Guernseys on DHIA test in the United States and their numbers are decreasing at a rate of nearly 15% yearly. • Mature cows weigh about 1,100 lbs. • They are good grazers and easy calvers. • They are docile and adaptable, and produce milk with a high percentage of fat and protein, as well as a high concentration of beta-carotene, and as a result, they have a yellowish tint to their milk and their carcass fat.

12. Holstein-Friesian Cow

13. Holstein-Friesian Cow • Originated in The Netherlands and Northern Germany. • They were first introduced to the United States by Dutch settlers. There is reference to black and white cattle in this country as early as 1621. • Their colors include black and white, or red and white. • They are clean cut, with a broad muzzle, open nostrils, strong jaw, broad and moderately dished forehead, straight bridged nose. • Females should weigh 1,500 lbs. and over 57 • Holsteins are on DHIA test in the U.S. and comprise about 90% of the total dairy cow population. Their numbers decrease at 1% yearly. • As a breed, Holsteins produce the greatest volume of milk among all the dairy breeds.

14. Jersey Cow

15. Jersey Cow • Originated from the Island of Jersey. • The first registered Jerseys were imported into the U.S. by John A. Taintor, of Connecticut in 1850. • They vary greatly in color, but the characteristic color is some shade of fawn, with or without white markings. • Their forehead is broad and moderately dished with large, bright eyes. • They are especially known for their well-shaped udders, strong udder attachments, and ease of calving. • They are also very angular and refined. • The desired weight is 950 pounds. • They are noted for their ability to utilize forage efficiently. • Approximately there are 160,000 Jerseys on DHIA test in the U.S and their numbers are increasing at a rate of over 2% yearly.

16. Milking Shorthorn Cow

17. Milking Shorthorn Cow • Originated in England; this breed traces to a milking strain of Shorthorns developed by Thomas Bates. • First imported to America in the 1790’s. • They are red, white, or any combination of the two. • Their horns are fine, and short. • They are very adaptable and have an outstanding feed efficiency in comparison to other breeds. • Less than .5% of dairy cattle in the U.S. are currently Milking Shorthorns.

19. Other Breeds • Irish Moiled • Israeli Red • Jamaica Black • Polish Red Cattle • Ramo Grande (Portugal) • Tuli • Swedish Friesian • Lineback

20. Dairy Cattle in Today’s Society In today’s world, milk is a vital ingredient in everyday life. We use milk for a number of things. Milk is stored in most, if not all “dairy” products. It supplies our bodies with the nutrients and calcium that we might not obtain through other forms of food or daily vitamins. We as humans drink about five billion liters of milk each year. That is the equivalent of 2,000 Olympic-size swimming pools! Farmers generally milk their cows 2-4 times per day, however in a robotic milking system with a large number, cows can be milked up to 5 times per day. On average, each cow will produce 6-7 gallons of milk per day.

21. References: • Dairy Herd Health Edited by: Martin Green Co-edited by: Andrew Bradley, James Breen, Laura Green, Alastair Hayton, Helen Higgins, Chris Hudson, Jon Huxley, Jonathan Statham • Dairy Cattle Science: Third Edition Edited by: M.E Ensminger, B.S.,M.S.,Ph.D • Dairy Cattle Science: Fourth Edition Edited By: Howard D. Tyler, and M.E. Ensminger • http://www.thisisdairyfarming.com/discover/dairy-produce/milk/