dairy cattle

how many annual cash receipts from agriculture in the u.s. does dairy products provide

10%

how much beef is consumed in the u.s. that is from cull dairy cows, dairy steers, and calves

about 20%

in in the 2010s-2020s, how much dairy production is exported/sold to other countries

12-18%

which two states have the greatest distribution of dairy cows

california being #1, and wisconsin being #2

small heard

family owned

family operated

grow own feed

raise own youngstock

house cows in barns or on pasture 

large herds

family owned

hired-labor

grow and purchase feed

raise own youngstock or contract to raise off-site

house cows in barns

dairy breeds

1. holstein

2. jersey

3. brown swiss

4. brown swiss

5. ayrshire

6. guernsey

do cows depend on weather for estrous cycle

no they are nonseasonally polyestrous

colostrum

initial milk containing more protein (especially antibodies/imminoglobulins), fat, minerals, and vitamins than milk produced later

weaning

transition from a milk-based diet to a concentrates-and forage-based diet

what does weaning depend on

based on feed intake

what is the goal of feeding weaned heifers

reach 55% of projected adult weight by 13-15 months of age

how long is pregnancy for weaned heifers

9 months

what age does a calve “freshen”

22-24 months of age

uterine involution

voluntary waiting period

for how long does milk production increase after post-calving

40-100

how much milk is produced the first 110 days

50%

during lactation, for how long will cows be bred again to that they can calve

12-15 month cycle

why are cows removed from the milking herd 45-60 days prior to calving

to allow completion of calf development and for repair and regeneration of udder tissue

present day farming

feed; cow; bulk tank; milk truck; testing; processing; packaging; distribution

what accounts for 45-70% of the famer’s total operating costs

feed

average composition of whole/raw milk

87% water

4% milk fat

9% skin solids

separation

milk is spun to remove debris and some bacteria and separate heavier milk fat from the lighter milk

standardization

fat content is adjusted

fortification

addition of vitamins a and d

pasteurization

milk is heated as it flows through pasteurizer to 161 degrees F for 15 sec

homogenization

hot milk is pressurized to 2500-3000 psi by a multiple-cylinder poston pump and forced through very small passages in an adjustable valse = break down the fat particles

rapid cooling

to 40 degrees F