Calf Rearer

By Mikayla,

Liana and

Imoegen

Part 1

Our Group has chosen to study Calf Rearing.

This is a Day in the life of a Calf Rearer

Golden rules for rearing healthy calves Select and rear good quality calves Provide adequate colostrum within 6 to 8 hours of

birth Feed Calf Milk Replacer once or twice a day and

follow mixing and feeding instructions

Take preventative action for navel and respiratory infections

House calves in clean, dry, well ventilated draught-free housing with 1.5 square metres of space per calf

Provide good clean straw and clean water at all times in close proximity to milk and pellet feeders

Allow unrestricted access to Calf Pellets from day 1 of the feeding program

Calves can be weaned off milk when consuming a minimum of 750 g to 1 kg of pellets per head per day

House calves off pasture until 10 to 12 weeks of age

Dairy Processing

Part 2

Our Next Topic, as we couldn’t decide on one, is Dairy Processing.

We chose this so we could show a broader range of professions and be able to pick and chose a topic for our experiment.

•After the cows are milked the milk is sent to the Processing Plant for treatments and sorting into parts for turning into dairy products, such as cream, cheese and butter.

•After being sent to the processing factory the products are sent to the packaging department for packaging.

Now-a-days dairy products such as milk are packaged in plastic rather than glass.

For our experiment we will be separating full cream milk into cream and skim milk.

Step 1: Boil fresh unaltered milk until boiling and the cream has risen to the top of the Pot/Pan.

Step 2: Get a knife/spoon and scrape the cream carefully off the top of the milk.

Step 3: Place the Cream/Butter Fat into a jar and refrigerate.

You will need: a pot/ pan, unaltered milk, an knife/spoon and a jar

The next experiment is using Butter Fat (cream) to make Butter.

You will need: Butter Fat (Cream), Jar, Marble

Step 1: Pour Cream into jar with about 5cm space between the top of the jar and the top of the cream.

Step 2: Slide the marble into the Jar with this.

Step 3: Start Shaking the jar until the butter is surrounded by a cloudy liquid.

Step 4: Drain the cloudy liquid from the butter and refrigerate.

The first stage in the Dairy Processing Processes is:

PASTUERISATION:PASTEURISATION is a process of heating a liquid, to a specific temperature for a predefined length of time and then immediately cooling it after it is removed from the heat.

Homogenization:Not all Milk is Homogenized.Homogenization is the act of blending the butterfat

and skim milk through a very thin sieve to the point of blending.

Most of the milk that hasn’t been Homogenized is made into Cream and Skim Milk just like the experiment above.

The Rest of the Milk is then made into cheese, cream, ice cream, yoghurt and other dairy products.

By Liana Cooper,Imoegen Hudson andMikayla Richardson

The Chocolate MoogoesYear 7Room A1/ 7.1Mount Barker Community College2014

References:

Odd Science Cards Dairy Australia www.picgif.com en.wikipedia.org/wiki/