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The Dairy Industry
The Dairy Industry
large segment of American Agriculture
sales of dairy products account for about 13% of all receipts for farm commodities
The Dairy Industry
different in that the product harvested is intended by nature for no other purpose than for food for young calves.
The Dairy Industry
milk is often described as nature’s most perfect food
87% water, the other 13% consists of solids containing proteins, carbohydrates, and water soluble vitamins and minerals
Annual consumption
28.8 gallons of milk23.7 pounds of cheese16 pounds of ice cream4.3 pounds of butter and yogurt
The Dairy Industry
milk comes from the cow as a processed food
very little additional processing is needed
Leading states
WisconsinCaliforniaNew YorkMinnesotaPennsylvania
Leading states
these five states produce more milk each year than all other states combined
Breeds
85-90% of the cattle in the US are Holstein
favored for their ability to give a larger amount of milk with lower fat than other breeds
Holstein
Lower milk fat was once considered to be a disadvantage
consumers now want and demand a product which is lower in fat.
Feeding
dairy cows are generally kept on pastures where they can make use of grass
some large dairies keep cows in lots or barns and are fed a balanced ration
Feeding
one of the primary feeds for dairy cattle is silage
silage is corn, grain sorghum, or other forage that is chopped while the plant is still green and growing.
Silage
the chopped silage is then placed in a silo or ground bunker where it undergoes a fermenting process
Silage
ensiling the forage helps to preserve the feed
maintains palatability for animals
Gestation
Milk is produced to feed the calf
in order to maintain the production of milk the cows must go through the gestation process and give birth each year
Artificial Insemination
used widely in the dairy industry
Linear Evaluation
Conducted by the Holstein Association
Cattle are visually evaluated by a representative of the Holstein Association.
Linear Evaluation
a thorough evaluation of the animals is given by highly trained representatives
traits of each animal are given a score based on the ideal cow
Linear Evaluation
a computerized system can then give the producer suggestions for the best choices of bulls to breed to each cow
Linear Evaluation
this system can help the producer to make rapid gains in the production of the herd by using the offspring as replacement animals
Calves
once the calves are born they are allowed to remain with the cow for one to two days
raised separately from the cow after one to two days
Calves
some operations take calves away from the cows sooner
Colostrum
the first milk produced by the cow
high in protein and antibodiesantibodies can only be absorbed
by the calf during the first 24 hours of life
Colostrum
not considered fit for human consumption
is not allowed to enter the milk designated for human fluid milk market
Milk production
milk is produced in the udder of the cow in small grape like structures called alveoli
blood circulates throughout the udder
Milk Production
alveoli take raw materials from the blood stream and convert them into milk
Milk Production
300-500 pounds of blood are circulated through the udder for every pound of milk produced
Milk Production
hormone called prolactin causes alveoli to begin to secrete milk as a cow nears calving time.
Milk Production
as long as the cow is milked or the calf nurses, the alveoli continue to produce milk
prolactin production diminishes over time and is at its highest level at or soon after calving.
Milk Production
as prolactin production decreases, so does milk production
12 mo. Calving interval
cow is bred so that she will calve again within about 12 months
Milk Production
as milk is produced by the alveoli, it is drained into the lumen or a hollow cavity in the alveoli
Milk Production
lumen are connected to the stem that connects the cluster of alveoli together
cluster is called the lobule
Milk Production
the lobule contains ducts called tertiary ducts which drain into larger ducts that carry the milk to the gland cistern where the milk is stored
Milk Production
A sphincter muscle keeps the milk from leaking into the teat
as the cow prepares to nurse or be milked, a hormone called oxytocin is released by the pituitary gland into the bloodstream
Milk Production
Oxytocin causes the alveoli to release milk into the ducts and cisterns and causes the sphincter muscle to relax
Milk Production
The teat is nearly hollow and allows the milk to pass out as the calf sucks or the milking machine pulsates
Milk Production
the release of oxytocin is caused by stimulation of the udder caused by the calf rubbing the cow or the washing of the udder prior to putting on the milking machine
Milk Production
Milk let down process is driven by the release of oxytocin
Milk Production
if a cow becomes frightened or upset the hormone epinephrine is released which inhibits milk from being let down
Milk Production
it is important the the milking area be kept clean and comfortable for the cows
milkers must handle cows in a gentle manner to prevent upsetting them.
Milk Productionmilking systems can range from no
frills to high tech with cows wearing computer chips around their necks which trigger a computer to feed a specific ration to the cow when she enters the milking area
Milk Productionproducers must check each cow’s
milk before she is milked and the milk is allowed to go into the bulk tank.
If the cow has a condition called mastitis, the milk cannot be sold and must be dumped
Milk Production
mastititis is characterized by lumps or blood in the milk
mastitis can be treated effectively and cured with medication
Milk Production
mastitis is most commonly caused by injuries to the teat and or udder.
Milk Production
before milking each cow’s udder is washed and dried
washing and massaging helps the letdown process to begin
Milk Production
teat cups are attached and then the milking process begins
milking machines operate with vacuum which gently pulsates and draws the milk from the cow
Milk Production
milk is removed from the cow in three to six minutes depending on the cow and the amount of milk she produces
Milk Production
after the milking machine is removed, the teats are dipped in disinfectant solution to prevent infection which may lead to mastitis.
Milk Productionmilk is drawn through pipes or tubes
into a holding tank where it is rapidly cooled to about 40 degrees F
this cool temperature helps to prevent the multiplication of bacteria and souring of milk.
Milk Production
after all of the cows are milked all equipment is cleaned, sterilized and stored for the next milking.
Milk is picked up by a tanker truck and hauled to the processing plant
Milk Production
at the plant the milk is tested for bacteria count
drug residuenumber of somatic cells
Somatic Cells
white blood cells produced by the cow to combat infection
presence of somatic cells in the milk indicates that the cow has had an infection
Milk Processing
milk is filtered to remove any foreign materials
milk is allowed to sit so that the cream can be removed from the top of the milk
Milk Sales
in recent years sales of lowfat and skim milk has had their percentage of milk fat lowered from between .5% and 2%
Skim Milk
non fat milk contains less than .5% milk fat
milk fat that is removed is used to make products like butter and ice cream
Whole Milk
contains about 4% milk fatglobules of fat make up the
cream that floats to the top of raw, unprocessed milk
Whole Milk
fat globules are larger than the molecules in the milk
the size difference causes the cream to separate if the milk is left undisturbed for a few hours
Cream
has a lower specific gravity than the rest of the milk
specific gravity refers to the density of a substance compared to the density of water
Specific Gravity
substances with a low specific gravity will float on water
because cream has a lower specific gravity than milk, the cream floats to the top
Homogenization
forces large globules through a screen at high pressure to reduce the size of milk globules
homogenized milk will not settle when left sitting
Pasteurizationprocess used to kill harmful bacteria
and other organisms in milkmilk is heated to a temperature of
145 degrees F for not less than thirty minutes then promptly cooled
Pasteurization
another method heats milk to 161 degrees F for 15 seconds then rapidly cools it
Pasteurization
time and temperature must be closely controlled to protect the nutritive value and flavor of milk
Grading
milk is graded according to the dairy which it came from
Grade A dairies must pass stringent standards for milk production
Grading
standards include cleanliness and other conditions under which the milk is produced
only Grade A milk may be sold for fluid milk
Grade B Milk
can only be used for processing manufactured dairy products such as cheese
Grade A Milk
production of Grade A milk far exceeds the demand for fluid milk
Grade A milk may also be used for processing.
Pricing
milk is classified as Class I, II, or III
Class I is used for beverage consumption
Class II
is used for manufacturing soft products such as ice cream, yogurt and cottage cheese
Class III
is used with Grade B milk in processing of cheese, butter and nonfat dry milk
to make 1 #
butter - 21.2 # whole milkwhole milk cheese - 10#evaporated milk - 2.1# whole condensed milk - 2.3# wholewhole milk powder - 7.4#
to make 1#
powdered cream - 13.5#wholeice cream 1 gal.- 12# wholecottage cheese - 6.25# skimnonfat dry milk -11# skim
Goats and Sheep
all mammals produce milk for their young
different cultures use different animals as their source of milk for food
Goats and Sheep
desert nomads use the milk of camels for food
camel can thrive and produce milk in the harsh desert environment that would more than likely kill a cow
Goats and Sheep
Mongolians use horse milk as a source of food
make yogurt and a fermented drink from the mares they keep to ride and do work
Goats and Sheep
dairy goats are widely used in poor or developing countries as an important food source
most of the world’s goat milk is produced in Africa and Asia
Goats and Sheep
In the US there are over 129,000 dairy goats
most are in small hobby herdsmost of the milk produced is
for home consumption
Goats and Sheep
goat milk is very nutritious and is comparable to cows milk
is made into cheese, yogurt and cottage cheese
cakes of goat cheese are made by the producer and sold locally
Goats and Sheep
in many parts of the world sheep are also an important source of milk
over 100 million ewes are milked each year
Goats and Sheep
dairy sheep are milked in Europe, North Africa, the Middle East and Asia
Sheep
Sheep milk is used mostly to make cheese
contains a much higher content of solids than cows milk
13-18% fat
Sheep
higher protein level as wellallows more cheese to be made
from a gallon sheep milk than from a gallon of cows milk
Sheep
Roquefort cheese is an example of a blue cheese that is made from a certain breed of sheep in the region of Avenyon in Southern France
Sheep
the cheese is cured in caves and sells for about $54.00 per pound here in the US