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On-farm dairy guide for students and teachers.
Contents Page
Sample questionnaire -that can be used for a dairy farm visit
Literacy & Numeracy in Dairy Production – Ag Science
Comparison between the composition of whole milk and colostrum
Milk Hygiene and milk testing
Section through the udder
How to maintain hygienic standards
Typical lactation curve for a dairy cow
Factors affecting milk yield and composition
Changes in milk yield over time
Comparison between dairy and beef breeds
Bovine body and skeletal structures
Sample dairy spider diagram
Four important dairy breeds
Farm maps
Notes
Sample Questions – Dairy Visit
The Farm
Owner of the Farm: ______________________________________
Location of Farm: ______________________________________
Total Size of Farm: ______________________________________
Liquid or Creamery Farm? ______________________________________
Grassland Management:
Grazing Systems used ______________________________________
Reseeded Pastures or permanent pastures ______________________________________
Grass Species in the sward: ______________________________________
Is clover included in the sward? ______________________________________
Is grass conserved on the farm? ______________________________________
What type of Conservation is used? ______________________________________
Are the animals housed during the winter? ______________________________________
How much silage (rough figure) per head would a cow eat in a day during the winter?
______________________________________
How are stocking rates calculated? ______________________________________
Livestock & Breeding:
How many in the dairy herd? ______________________________________
What breed(s) are the dairy Cows? ______________________________________
Why these breeds? ______________________________________
Is AI or Stock Bull used? ______________________________________
What is the breeding target on the farm? (Reproductive Efficiency)
___________________________________________________________________________
What is the current Calving Interval of the farm? _________________________________
What happens to males born on the unit? ______________________________________
What % of the dairy herd is replaced each year? _________________________________
At what age & weight is a replacement heifer put in calf? ____________________________
Milking & The Parlour
At what times are the cows milked? ______________________________________
Milking Interval? ______________________________________
How many cows can be milked at one time? ______________________________________
How much milk on average would 1 cow produce in a milking? ______________________
How are the animals fed while in the parlour? _____________________________________
How does the farmer prepare the cow for milking? ____________________________
___________________________________________________________________________
___________________________________________________________________________
___________________________________________________________________________
Describe the Practices used in the parlour to ensure high levels of hygiene
___________________________________________________________________________
___________________________________________________________________________
___________________________________________________________________________
How is the milk transported & cooled as it travels from the cow to the bulk tank
___________________________________________________________________________
___________________________________________________________________________
What tests are carried out on the milk at site? _________________________________
Describe the machines seen in the parlour & what are their functions?
___________________________________________________________________________
___________________________________________________________________________
___________________________________________________________________________
How much is a pint of milk in the shop? ______________________________________
How much does the dairy farmer get? (Rough price) ________________________________
Composition:
What is the average butterfat content of the milk? _________________________________
How much does the butterfat vary throughout the year? ____________________________
Any variation in butterfat from morning & evening milk? ____________________________
Average protein content of milk? ____________________________
Does the protein content vary throughout the year? ____________________________
What are the main Factors that affect Composition?
___________________________________________________________________________
___________________________________________________________________________
Diseases & Disease Control?
Average SCC of the Milk? ______________________________________
Above what range is SCC deemed too high?
Average TBC of the Milk? ______________________________________
Above what range is TBC deemed too high?
What are the main disease problems in the herd?
___________________________________________________________________________
___________________________________________________________________________
How are diseases prevented?
___________________________________________________________________________
__________________________________________________________________________
How are diseases treated?
___________________________________________________________________________
__________________________________________________________________________
Literacy & Numeracy in Dairy Production
Terms
Lactation
Alveolus
Udders / Teats
Prolactin
Oxytocin
Adrenalin
Reproductive Efficiency
Calving Intervals
Replacement Heifers
Resazurin
Milking Interval
Homogenisation
Gerber Apparatus /
Butyrometer
Delvo test
Antibiotic
Antibodies
Milk sediments
Milk contaminants
Concepts / Processes
Liquid Farms & Creamery Farms
Milk Let down – The process of (Hormonal Control)
Milking – The process of to ensure quality (9)
Breeds used (Their shape, desirable characteristics)
Factors affecting Milk Composition and/or Yield
Production rations & Maintenance ration
Management of animal during early / Mid / Late lactation: Feeding, breeding, housing & health
‘Milking off her back’
Process of & Reasons for ‘Drying Off’ / break in lactation
Methods of & importance of Heat Detection
Hormonal control of Oestrus (FSH, Oestrogen, Progesterone)
Calving – Signs of Birth, Management at birth, Management of cow & Calf after birth
Feeding & management of calf (taken after 24hrs)
Numeracy
Composition of Milk
Length of lactation in days &
months
Length of dry period
Graph: Lactation Curve
Mathematical formula:
Calculation of TLY
Target Reproductive Efficiency
(Weaning Rate)
Target Calving Interval
Length of Oestrus
Length of Gestation
Replacement Rate of dairy herd
Replacement Heifer target
weights
Minimum age & weight of
maiden heifers
Condition Scores at critical Times
– ie Mating / Calving
Temperature & Length of time
for UHT of Milk
Temperature & Length of time
for Pasteurisation of Milk
Ideal temperature for
refrigeration of milk
Abbreviations:
TLY
FSH
LH
PRID / CIDR
EBI
UHT
LU
Comparison between the composition of whole milk and colostrum
Milk constitute % in milk % in colostrum
Fat 3.8 4
Protein 3.1 15.2
Non protein nitrogen 0.2 0.2
Lactose 4.6 1.4
Minerals and
vitamins
0.8 1.2
water 87.5 78
Note –This may vary depending on the breed of cow, quality of feed, time of year etc.......
Points to note
Butterfat & Protein content increase as Cow starts to go dry (Late Lactation)
Butterfat & Protein % tends to decline with age
Morning milk contains less Butterfat than evening milk
Fibrous feed (Silage / Hay) increases Butterfat content whilst leafy grass increases
protein content
Milk Hygiene and Milk Testing
Total bacterial count (TBC): Used as an indicator of hygiene on a farm.
TBC can be high as a result of mastitis, dirty milking machinery or
failure to properly cool the milk.
Somatic cell count (SCC): A measure of the health of the udder. Somatic cells
are normal body cells (In this case - white blood cells). These increase if the
udder has mastitis.
Click to view Wikipedia site on SCC.
Antibiotics: Must be absent from milk at all times as antibiotics interfere with
the processing of the milk.
Delvo test : is carried out on raw milk to identify the presence of antibiotics.
Note-Having Antibodies in milk that may pass into food chain
may cause a build up of antibiotic resistance in Humans
Sediment: Milk must be free from sediment (residues) and undissolved
particles.
The udder and the teat should be cleaned prior to milking and
the milk filters must be changed regularly. Milk lines are washed
& sterilised each day
HUSBANDRY AND MANAGEMENT TO MAINTAIN
HIGH HYGIENE STANDARDS
Maintain clean housing, cubicles and dairy parlour.
Wash cow’s udder and teat.
Check for mastitis.
Use dry-cow treatment at drying off.
Filter milk.
Wash bulk tank and milk line regularly.
Ensure proper cooling of milk.
Typical lactation curve for a dairy cow
FACTORS AFFECTING MILK YIELD & COMPOSITION
Breed
Age
Diet
Milking Interval / Frequency
Lactation stage
Health
Breed
Age
Diet / season
Milking Interval / Frequency
Lactation Stage
Health
Factors Affecting Yield Factors Affecting Composition
Changes in milk yield over time
Age Lactation Number Lactation yield (% on maximum
yield)
2 1 75
3 2 85
4 3 90
5 4 95
6 5 100
Comparison between dairy and beef breeds
Beef Breeds Dairy Breeds
Bottom line and Underline Parallel
Top Line and Underline converge at point.
Shoulders & hindquarters wide and
meaty
Shoulders narrow, hind-quarters narrow.
Head short and wide Head long & narrow
Back level and well fleshed
Back level but thin
Legs are long, wide and deep
Legs are long, wide strong but not fleshy
Dairy- Spider diagram
Dairy
ing
Breeds
Management of the
cow
Diseases
Replacement
Heifers
Milk composition
Calf rearing
Dairy breeds
British Friesian Holstein Friesian
Jersey Ayrshire
Farm yard and farm maps
Farm layout – 10 marks
Candidates are required to present a sketch plan indicating
• the farmhouse and buildings
• the farm
and to demonstrate their ability to discuss the farm buildings and how they provide the environmental
conditions required on the farm and to demonstrate the physical/ aesthetic layout of the house in relation to the
farm, farmyard and general surroundings. Suitable information/ discussion points might include e.g. planning for
economy of labour, aspect, roadways, fencing, shelter, grazing methods, crops grown.
Farm yard –map
Farm map- (grazing system, silage fields etc…….)
Notes
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