Week I

Dairy Production Goals

• #1 – Production of safe, clean, wholesome food
• #2 – Disease prevention
• #3 – Treatment of injured and sick animals

Farm buildings and equipment

• Introductory topic listed: Farm buildings and equipment (EN).

Historical context in dairy farming

• Ancient Egypt 2350 BC mentioned as a milestone in dairy history.
• England in the 1600s and 1700s noted as a period of development; England in the 1900s also referenced.

Dairy housing and facilities (overview)

• Two main groups of housing systems described:
  • Freestalls: cows free to move, choose preferred stall; bedding options include sand, compost, rice hulls, almond hulls, or locally available materials; some systems use water beds.
  • Loose housing: no stalls; includes water flush cleaning, vacuum tank systems; cooling in hot weather with soakers; self-locking stanchions or feeding bars placed above neck; potential milk yield advantage (up to ~4 lbs more milk per cow) with feeding bar.
• Some UK dairy references noted (Loose housing – UK Dairy).

Maternity and calving management

• Maternity pens: cows bedded on dry manure or sand.
• Dry cow management:
  • Dry cows approximately 60 days before the next calf is due.
  • Milking is stopped; rest and rejuvenation of mammary tissue and body (RnR).
  • Important to avoid excessive fat gain in dry cows; feed correctly to prevent ketosis, fatty liver, and milk fever.
• Close-up pen:
  • Move in 15–16 days before due date; cows in close-up pen receive anionic salts for milk fever prevention.
  • Maternity/calving pen: move in 5 days before calving; due to pecking order, behavioral adjustments happen in the last 5 days before due date.
  • Last 48 hours: cow may go off feed as parturition nears; postpartum aim is good uterine involution.

Retained placenta and uterine prolapse

• Retained placenta (RP) causes and risks include:
  • Difficult calving (dystocia)
  • Dead calf
  • Hard pulls/assistance needed during delivery
  • Twins
• Uterine prolapse management:
  • Oxytocin administration (about 5 cc) can aid involution, but overdosing in the past caused uterine tetany and failed involution.
• Treatment options mentioned:
  • Urea boluses
  • Weak iodine solution
  • Herbal remedies (available)
  • Antibiotics in severe cases
• Emphasis: uterine health is crucial for reproductive recovery and future fertility.

Milking parlors and milking systems

• Milking parlors and systems include:
  • Herringbone
  • Parallel
  • Parabone
  • Carousel/Rotary
  • Robotic milking
  • Historical/alternative systems: flatbarn, tie-stall, pipeline/tie stall
• Equipment brands and players mentioned: ROBOTIC milker concepts; LELY (LELY ASTRONAUT), DeLaval (Celind)
• Loading/loading area and cow preparation discussed in some slides (e.g., SHOLEANS).
• Milking infrastructure examples include ties stalls, bucket milking machines, and pipeline milking.

Milking process and udder health fundamentals

• Pre-milking routine and signs of mastitis:
  • Check signs of mastitis; use strip cup to evaluate milk quality.
  • Wash teats with a sanitizing solution; dry teats thoroughly.
  • Handle the milking unit, align teat cups properly, and remove unit after milk-out.
• Post-milking care:
  • Teat dipping after milking to prevent infection.
  • Common post-milking issues in teat dip:
  • Incomplete dipping: failure to dip most of the teat when using a dip cup.
  • Failure to spray the back side of the teat.
• Timing and sequence for efficient milk let-down:
  • Maximum milk let-down requires approximately $25\text{-}30\ \text{s}$ of stimulation per cow, followed by attaching milkers about $1\ \text{minute}$ after stimulation begins.
  • Strip 4–5 squirts from each quarter before preparation.
  • Use minimal water to wash teats; ensure teat cups are properly aligned.
  • Pre-dip with adequate contact time of $30\text{-}45\ \text{s}$; dry teats thoroughly.
  • Attach milking units within $1 ext{-}1.5\ \text{minutes}$ after stimulation starts.
  • Do not over-milk; remove milking units by shutting off vacuum.
• Post-milking teat dipping:
  • Teat dipping after milking is essential to reduce new infections.
• Teat dips and sanitation:
  • Three main dip types: $ext{iodine}, \text{lactic acid}, \text{hydrogen peroxide}$.
  • Post-milking dipping, back-washing and teat sanitation are repeated steps in routine.
• Robotic milker and automation:
  • Robotic milking systems are presented as a modern alternative to conventional parlors.

Milking equipment and farm layout terms

• Milking parlor types include herringbone, parallel, parabone, carousel/rotary, and robotic systems.
• Historical and modern layouts (flatbarn, tie-stall, pipeline tie stall) are referenced.
• Milking pits and rapid exit gates are common features in parlors.

Dairy goats and sheep; dairy cattle breeds and milk composition

• Dairy goats and dairy sheep sections introduced, with carousel milking shown for goats and sheep.
• Dairy cattle breeds and milk components:
  • Table 4.4: Typical fat and protein contents (kg per 100 kg) by breed:
  • Jersey: Fat $5.4\%$, Protein $3.8\%$, Protein/Fat Ratio $0.70$
  • Holstein: Fat $3.8\%$, Protein $3.2\%$, Protein/Fat Ratio $0.84$
  • Guernsey: Fat $4.9\%$, Protein $3.6\%$, Protein/Fat Ratio $0.73$
  • Ayrshire: Fat $4.0\%$, Protein $3.3\%$, Protein/Fat Ratio $0.83$
• Milk composition basics:
  • A cow’s milk contains roughly $87\%$ water and $13\%$ solids.
  • Solids include fat, protein, carbohydrates, vitamins, and minerals.
• Table 4.1 (gross composition by species):
  • Cow milk: Fat $3.9\%$, Total Protein $3.3\%$, Casein $2.6\%$, Whey $0.7\%$, Lactose $4.6\%$, Ash $0.7\%$, Total Solids $12.5\%$
  • Dairy Sheep milk: Fat $7.2\%$, Total Protein $4.6\%$, Casein $3.9\%$, Whey $0.7\%$, Lactose $4.8\%$, Ash $0.9\%$, Total Solids $17.5\%$
  • Buffalo milk: Fat $7.4\%$, Total Protein $3.8\%$, Casein $3.2\%$, Whey $0.6\%$, Lactose $4.8\%$, Ash $0.8\%$, Total Solids $16.83\%$
  • Goat milk: Fat $4.5\%$, Total Protein $3.2\%$, Casein $2.6\%$, Whey $0.6\%$, Lactose $4.3\%$, Ash $0.8\%$, Total Solids $12.8\%$
• World totals and regional patterns:
  • Leading regions for cow milk include EU-333 and U.S.-200 billion pounds; India-119; China-82; Russia-69; Indonesia-? (noted in table); Russia-69; and others.
  • Buffalo mozzarella is a notable product tied to buffalo milk production.

Global dairy production and livestock statistics

• Major domesticated animal species, world numbers (approximate, rounded):
  • Cattle: 1,426 million; leading producers include Brazil (~213), India (~211), United States (~93), China (~83), Ethiopia (~53).
  • Sheep: 1,093 million; leading producers include China (~139), India (~74), Australia (~73), Iran (~49), Sudan (~39).
  • Goats: 924 million; leading producers include India (~157), China (~142), Pakistan (~61), Nigeria (~57), Bangladesh (~53).
  • Buffalo: 195 million; leading producers include India (~113), Pakistan (~32), China (~24).
  • Camels: 27 million; leading producers include India (~113), Pakistan (~32), China (~24) [note: camel counts are lower globally].
• 2019–2018 production shares among major players:
  • United States, EU, India, China, Pakistan, Brazil, Russia, Turkey, New Zealand, and others contribute to global milk production.
• Per-country and per-region context:
  • The top eight states in the U.S. accounted for about two-thirds of total U.S. milk production in 2019; California and Wisconsin alone account for almost one-third of national production.
  • California ~18.6%, Wisconsin ~14.0%, Minnesota ~4.5%, Pennsylvania ~4.6%, Michigan ~5.2%, New York ~6.9%, Idaho ~7.2%, Texas ~6.3%, Others ~32.6% (sum ~218.4 billion pounds).
• Milk production per cow trends and lactation data:
  • Milk per cow has risen over the decades, with historical data indicating peak production and progressive increases; 1924 through 2015 show substantial gains per cow.
• Global dairy production trends include 1890–2014 livestock counts showing dramatic growth in chickens, cattle, sheep, goats, pigs, turkeys, buffalo, horses, asses, and mules; data sourced from HYDE and FAO; Our World in Data.
• Market and consumption context:
  • Americans are drinking less milk over time; by several decades, per capita fluid milk consumption declined due to shifts toward beverages like soft drinks and bottled water; 2017 Wisconsin milestone and other milestones reflect broader consumption trends.
  • The shift in beverages is illustrated by a rise of bottled water as a top selling drink by 2017.
• Related statistics and trivia:
  • U.S. per capita milk consumption trends are juxtaposed with pizza consumption: Americans eat around 100 acres of pizza per day, roughly 3 billion pizzas sold per year (fun contextual stat).

Milk processing and preservation

• Milk processing categories and temperatures:
  • Batch/LTH (Long Time Holding): $63^{\circ}C\quad 30\ \text{min}$
  • HTST (High Temperature Short Time): $72^{\circ}C\quad 15\ \text{sec}$
  • Ultra-pasteurization and related high-heat, short-time processes shown in accompanying tables (e.g., 89–99°C for fractions of a second to 138°C for 2.0 s, etc.).
  • Ultrapasteurization: $138^{\circ}C\quad 2.0\ \text{s}$ (and other listed parameters).
  • Sterilization: $116^{\circ}C\quad 20\ ext{min}$ (canned goods).
• Milk handling and quality control during milking:
  • Stripping (priming) and checking for mastitis before milking.
  • Use of strip cup, teat washing, and proper teatcup alignment.
  • Post-milking teat dipping as a sanitation measure.
• Milking throughput and efficiency:
  • Proper stimulation time, milking unit attachment window, and avoidance of over-milking are essential for cow comfort and milk yield.

Milking labor, breeds, and regional dairy practices

• Milking labor and equipment vary widely by system: farm-specific, but common categories include robotic systems, milking parlors, and traditional tie-stall/pipeline systems.
• Goats and sheep have specialized milking systems (carousel milking) distinct from cows; dairy sheep and goats are included in the broader dairy systems discussion.

Cow health, disease, and management framework

• Cow health is influenced by a triad: the cow, the environment, and bugs (microbiological challenge).
• Cow pathogens and intramammary infections are governed by:
  • Anatomy and lactation stage
  • Age and stress (including teat-end condition)
  • Virulence factors and antimicrobial resistance
• Management and environment factors affecting disease risk include climate, feeding, milking, housing, and overall management practices.
• Postpartum and reproductive management is linked to uterine involution and reproductive performance.

The dairy industry and medical history connections

• Dairy industry contributions to medicine are illustrated by references to cowpox and smallpox history:
  • Edward Jenner (1796) developed the cowpox-based smallpox vaccine; Jenner’s work laid the foundation of immunology.
  • Louis Pasteur is credited as a foundational immunologist; he contributed to immunization science.
  • The smallpox vaccine led to eradication and transformed public health.
• The origin of smallpox is described with references to ancient origins and early descriptions in mummies (Egypt, 1570–1085 BC) and ancient China/India literature.
• Milkmaids and cowpox anecdotes: 18th-century milkmaids were believed to be protected against smallpox due to cowpox exposure.
• The historical timeline includes May 1796 inoculation of James Phipps with cowpox lesions, followed by exposure to smallpox later that year, demonstrating protection.

Cultural and regional dairy notes

• Mongolia and related cultures:
  • Horses’ milk is used to make airag (fermented mare’s milk), a national drink in Mongolia; horses hold cultural significance; airag involves fermenting mare’s milk with bacteria and yeast, resulting in a drink with a small amount of alcohol.
  • Other milks in the region include salted cow’s milk and yak’s milk.
• Buffalo mozzarella and buffalo milk production highlight regional product specializations.

Clean, wholesome milk: environmental balance and practical implications

• Clean wholesome milk and cow health depend on balancing three elements:
  • The cow’s biology and care needs
  • The surrounding environment (housing, climate, cleanliness, air quality)
  • The bugs (microbial exposure and disease pressure)

Quick reference: key terminology and formulas

• Milk let-down and teat care timings:
  • Stimulation time for let-down: $25 ext{-}30\ \text{s}$; attach milking units about $1\ \text{min}$ after stimulation starts; total pre-milking handling time remains under a couple of minutes.
• Anionic salts (close-up pen): used to help prevent milk fever by providing specific electrolyte balance prior to calving.
• An individual cow’s lactation and production schedule is commonly characterized by a 305-day lactation period with a peak followed by a gradual decline; typical lactation dynamics involve a 4–6 week period to peak and a monthly decline of around $10\%$ after peak.
• Lactation curves are often presented as a percent of peak production over days in milk, with daily production tracked relative to the peak.

Notable numerical references (summary)

• Dry period duration before calving: ~60 days.
• Dry cow management: stop milking during dry period; ensure cow not too fat to avoid metabolic disorders.
• Close-up pen: move in ~15–16 days before calving; anionic salts used.
• Calving pen: move in ~5 days before calving; last 48 hours may involve reduced feed intake.
• Immediate postpartum goals: good uterine involution; maintain health to enable future fertility.
• Milk processing times: as listed in pasteurization table (see above).
• Production shares: top U.S. dairy states and regional contributions (e.g., CA 18.6%, WI 14.0%, NY 6.9%, ID 7.2%, TX 6.3%, MN 4.5%, PA 4.6%, MI 5.2%).
• Global livestock counts and distribution reflect wide regional variation in cattle, sheep, goats, buffalo, camels, and other species.

Connections to foundational principles and real-world relevance

• The three dairy production goals align with food safety, animal welfare, and public health ethics.
• Housing and welfare systems (freestalls vs loose housing) illustrate how husbandry design affects animal well-being, productivity, and disease risk.
• Maternity and dry cow management directly impact cow health, lactation performance, and reproductive efficiency, with economic implications for dairy operations.
• Mastitis control, teat sanitation, and milking unit alignment reflect core microbiology and process optimization to protect milk quality.
• Historical perspectives ( Jenner, Pasteur, smallpox vaccine) show how dairy-related knowledge and animal health research have driven broader advances in immunology and public health.
• Global dairy statistics emphasize the importance of dairy in nutrition, trade, and agricultural policy, as well as the environmental and economic considerations of large-scale milk production.
• Cultural notes (e.g., airag in Mongolia, buffalo mozzarella) demonstrate regional diversity in dairy practices and products.