Dairy CattleDairy Cattle

Important TermsImportant Terms

Butterfat- fat of milk, solid part of milk Butterfat- fat of milk, solid part of milk before being processedbefore being processed

Veal- meat from young calves- most come Veal- meat from young calves- most come from dairy calvesfrom dairy calves

Dry Period- 60 days before calving, stop Dry Period- 60 days before calving, stop milking and allow to rebuild body conditionmilking and allow to rebuild body condition

Cull- remove from herd due to lack of Cull- remove from herd due to lack of productionproduction

What do we get from dairy cattle?What do we get from dairy cattle?

MilkMilk CheeseCheese YougurtYougurt Ice creamIce cream MeatMeat LeatherLeather CurdsCurds WheyWhey

HistoryHistory

Columbus first brought to US in 1492Columbus first brought to US in 1492 Early 1600s in the colonies- few cows per Early 1600s in the colonies- few cows per

familyfamily Late 1800s became important industry in Late 1800s became important industry in

agricultureagriculture Today # of cows is on the downfall but the Today # of cows is on the downfall but the

amount of milk production is on the amount of milk production is on the increaseincrease

Important FactsImportant Facts

580 lbs of milk and milk products consumed per 580 lbs of milk and milk products consumed per person per yearperson per year

On average a cow produces around 17,500 lbs On average a cow produces around 17,500 lbs of milk a yearof milk a year

11stst 36 hours calves must be fed milk from their 36 hours calves must be fed milk from their mother and then milk or milk replacer for four mother and then milk or milk replacer for four weeksweeks

Milk cows 2-3X a dayMilk cows 2-3X a day About 15-20 mins. to milk with a machineAbout 15-20 mins. to milk with a machine Milk comes out at 100 FMilk comes out at 100 F

FeedstuffsFeedstuffs

CornCorn HayHay Soybeans/Soybean mealSoybeans/Soybean meal Silage- green forage matter stored in a silo Silage- green forage matter stored in a silo

and partially fermentedand partially fermented

Milking TerminologyMilking Terminology Bulk tank- refrigerated, stainless steel storage tank Bulk tank- refrigerated, stainless steel storage tank

located at the dairy, designed to hold milk as soon located at the dairy, designed to hold milk as soon as it leaves the cow. The milk is cooled immediately as it leaves the cow. The milk is cooled immediately in the bulk tank, usually to 35-39 degrees F. The in the bulk tank, usually to 35-39 degrees F. The milk is then collected by a bulk tank truck and milk is then collected by a bulk tank truck and shipped to a processing plant.shipped to a processing plant.

Casein-The dominant protein (80 %) in cow’s milk, Casein-The dominant protein (80 %) in cow’s milk, is vital to cheese making, and has a variety of uses is vital to cheese making, and has a variety of uses in manufacturing as well. in manufacturing as well.

Curd-The clumps of protein and other milk Curd-The clumps of protein and other milk components that are formed during the cheese components that are formed during the cheese making process. Curds are pressed into blocks or making process. Curds are pressed into blocks or barrels for proper aging and curing of the cheese barrels for proper aging and curing of the cheese

Milking TerminologyMilking Terminology Whey-The watery part of milk that separates from Whey-The watery part of milk that separates from

the curds during the cheese-making process. The the curds during the cheese-making process. The composition of whey varies considerably, composition of whey varies considerably, depending on the milk source and the depending on the milk source and the manufacturing process involved. manufacturing process involved.

Pasteurization- a simple, effective method to kill Pasteurization- a simple, effective method to kill harmful pathogens through heat treatment without harmful pathogens through heat treatment without affecting the taste or nutritional value of milk. affecting the taste or nutritional value of milk.

Colostrum-The first milk given by a dairy cow Colostrum-The first milk given by a dairy cow following birth that is rich in fat and protein and has following birth that is rich in fat and protein and has immunity elements. Colostrum is given to newborn immunity elements. Colostrum is given to newborn calves in the first 36 hours of life.calves in the first 36 hours of life.

Milking TerminologyMilking Terminology

Parlor- place where cows are brought in to Parlor- place where cows are brought in to be milkedbe milked

Butterfat- fat in milkButterfat- fat in milk Milk replacers- dry dairy or vegetable Milk replacers- dry dairy or vegetable

products that are mixed w/warm water and products that are mixed w/warm water and fed to young calves in place of milkfed to young calves in place of milk

Milk- white or yellowish liquid secreted by Milk- white or yellowish liquid secreted by the mammary glands of animals for the the mammary glands of animals for the purpose of feeding youngpurpose of feeding young