Dairy Cattle Industry - Exam 3

why are dairy cattle important in agriculture

they efficiently convert forage and feeds into high-quality human food (milk)

which animal has the highest edible product per food intake

dairy cattle (milk is 90% edible product)

what is the anual US gross revenue from the dairy industry

over $34 billion

what is the number 1 state for dairy cows & milk production

california

which areas produce the most milk in the US

midwest & pacific

why has milk production increased despite fewer cows

better genetics, nutrition, and management of cattle

what is the average milk production per cow per year in the US

~ 23,000 lbs

what is the trend of dairy cows in arkansas

a decline in dairy cows and farms

what is milk according to the FDA

the lacteal secretion which is free from colostrum that is obtained by the complete milking of one or more healthy cows

how much fat is in whole milk

3.5% fat

how much fat is in reduced fat milk

2% fat

how much fat is in low-fat milk

1% fat

how much fat is in skim milk

less than 0.2% fat

what is pasteurization

the process where raw milk is heated to kill harmful microorganisms (161°F for 15 seconds)

what is homogenization

breaking fat globules into tiny particles so that fat stays evenly mixed within the milk

how is lactose-free milk manufactured

by adding small amounts of lactase which splits up the lactose into simple sugars

what dairy product is decreasing in consumption in the US

fluid milk

what dairy products are increasing in popularity in the US

cheese and yogurt

what percentage of beef comes from dairy cattle

20-25%

what are the most important historical events in the dairy industry

• 1856: Condensed milk patented (Gail Borden)

• 1864: Pasteurization discovered (Pasteur)

• 1903: Milk fat testing developed (Babcock test)

• 1919: Homogenized milk introduced

• 1930s–1940s: Artificial insemination adopted

• 1950s–1960s: Bulk tanks & milking parlors revolutionize milk handling

• 1964: Plastic milk jugs introduced

how often does calving occur for cattle and why

on a year-round basis because a steady supply of calves = a reliable supply of milk & profit throughout the year

why are cows separated from dam at birth

• to avoid maternal bonding

• manage colostrum feeding

• prevent disease

what is colostrum

the first milk produced which is rich in antibodies which protects newborn calves

what are bulls sold for

• some sole as '“bucket” calves

• some sold to specialized producers of veal

• older calves enter stocker phase and eventually enter the feedlot phase

how does sexed semen work

farmers breed top cows to female semen to produce offspring which are better milk producers

how are heifers grown

• they are weaned until they are ~ 1 month by being transfered to individual housing with small groups where they are fed high quality forages + grain mix

• they are expected to calf as a 2-year-old so they must reach 65% mature size + weight by 15 months

what is freshening

the term used for calving in the dairy cattle industry

explain the freshening graph for lactating cows

what is milk fever

• a lack of calcium means less muscle contraction which could leave a cow paralyzed

• a calcium deficiency which makes cows more prone to disorder and disease

what is the best way to feed milking cows

• pasture + TMR

what are some advantages of the TMR feeding system

• fewer digestive upsets with cows

• less labor required to feed cows

• producer has more control over total feeding

what are some disadvantages of the TMR feeding system

• special equipment is required

• cows should be grouped by production level

• doesn’t utilize pasture forages which may now require more labor to harvest and maintain fields

what is the milking system like

• after calving, the cows which are in good health enter the milking string and are milked with semi-automated milking machines

• can milk up to 100 cows at a time

what are the different grades of milk

• Grade A: milk meets sanitary standards and are good for use in milk products and dairy products (class 1, 2 , 3)

• Grade B: milk meets less standards and can only be used for manufactured products with FDA permission (class 3, 4))

what are the different classes of milk

class 1: beverage milk - least processed

class 2: fluid cream or soft products (yogurt, ice cream, cheese)

class 3: cream cheese and “hard” products (butter)

class 4: butter and dry milk - most processed

what is mastitis

• inflammation and infection of mammary gland

• the disease destroys tissue and lowers productivity of milk production

explain the lactation curve

• cow reaches its peak milk production 45-60 days into lactation then milk production slowly declines

• lactation lasts 305 days

what is bovine somatotropin (bST)

a naturally occurring protein hormone which when injected can increase milk production in cows

what is the dry period in lactating cows

• the end of the lactation period but also the beginning of the next lactation

• cows should complete a 45-60 day dry period

what are the steps to the dry period

• cows removed from milking string

• grain is withdrawn from diet + water supply reduced several days before dry period

• udder infused with antibiotics to prevent infections