1. THE DAIRY INDUSTRY ANIMAL AGRICULTURE

2. STUDENT OBJECTIVES IN BASIC SCIENCE Describe the process by which milk is produced. Identify the hormones that control lactation. Describe the composition of milk. Explain the process of pasteurization. Trace the biological processes used to produce cheese.

3. STUDENT OBJECTIVES IN AGRICULTURAL SCIENCE Identify the major areas of dairy production in the United States. Explain how the producer uses the reproductive process to maintain milk production. Trace the steps used to milk cows in the modern dairy facility. List the uses made of milk. Tell how milk is processed and marketed. Explain how cheese is made.

4. KEY TERMS WWW.M-W.COM WWW.M-W.COM Yogurt (what are the two bacteria used?) Ration Forage Silage Rumen (what is it AND what are three other comparisons?) Alveolus (scroll down – it looks like a cluster of ______) Prolactin Lumen (is what part of an organ or part?) Lobule Cistern

5. THE DAIRY INDUSTRY Dairy product sales account for 13% of all agricultural sales. No other industry has a product intended for ONLY food use! Cows (mature female cattle) are raised and cared for to obtain their milk to feed young calves or to feed us! Scientific research has taken the dairy industry to the highest production levels ever Compared to say… 1925

6. MILK – NATURE’S PERFECT FOOD Nature’s most perfect food due to its nutritive value. 87% of milk is water, but the remaining 13% consists of solids that contain protein, carbohydrates, water-soluble vitamins, and minerals! Due to its high nutritive value, Americans consume a large quantities of dairy products… 22.3 gallons of milk 32.5 pounds of cheese 14.4 pounds of ice cream 4.7 pounds of butter 4.3 pounds of yogurt – which contains which bacteria?

7. MILK – NATURE’S PERFECT FOOD In addition, milk is a naturally processed food (from the cow) This results in little additional processing to get to market! Milk is produced and processed in every U.S. State! Wisconsin, California, New York, Minnesota, and Pennsylvania are the five leading milk-producing states. They produce more milk than the rest of the country COMBINED! Unlike beef animals, dairy animals rely more on forage than grain for food – and since the populations of these states is in bigger cities, there is more room for forage production!

8. MILK COWS INVENTORY

9. WHERE DOES MILK COME FROM? The first dairy cow in America arrived to Jamestown in 1611. Until the 1850’s, every family had a cow for milk. Refrigeration came into use in 1880. Pasteurization, invented by Louis Pasteur, began in 1895. Around 9.2 MILLION cows are being milked today on 110,000 farms in the United States – 99% of those are family farms! Dairy cows provide 90% of the world’s milk supply. U.S. cows produce an average of 30,000 glasses of milk per year! Today’s cow can produce 10x as much milk as past cows. Cows drink a bathtub of water & eat over 40# of feed – DAILY!

10. WHERE DOES MILK COME FROM? The average heifer is 2 years old when she first calves. Cows are ruminants, which are cud-chewing mammals. Sheep, goats, deer, and camels are also ruminants. Contrary to public belief, cows don’t have 4 stomachs – they have 4 digestive compartments! RumenReticulumOmasumAbomasum Cows spend over 8 hours per day chewing their cud. Yum! Cows use their 32 teeth to re-chew their food (we have ~28) Average cow body temperature is 101.5ºF (we’re at 98.6ºF) The 1,400 pound Holstein is the #1 breed in America.

15. Subcutaneous Abdominal Vein Sinus Vessels

16. COW QUIZ 1.Which dairy breed has the most cows in the U.S.? 2.How many compartments does a cow’s stomach have? 3.How many milking dairy cows are on U.S. farms? 4.What is a young female dairy animal called? 5.How many teeth does a cow have? 6.How much does a mature Holstein cow weigh? 7.How long does a cow chew cud per day? 8.How much water does a cow drink per day? 9.How old is the average heifer when she first calves? 10.What is the average body temperature of a cow?

17. WHERE’S THE OTHER 10% AT? Horses! Reindeer! Water Buffalo! http://www.youtube.com/watch?v=OBzSdM1XM0k Sheep & Goats! http://www.youtube.com/watch?v=14AZ8zFr6J0 Camels! http://www.youtube.com/watch?v=PFzlPLYVk8A

18. DAIRY BREEDS 85-90% of the American Dairy Herd is the Holstein-Friesian. It is the most recognizable breed due to its distinctive markings and outstanding milk production. Originating from the Netherlands, this breed produces a larger amount of milk with a smaller amount of milk fat. This was at one time a disadvantage, but now an advantage for the breed because modern consumers want low-fat milk! Importing of the breed started in 1852. The Holstein-Friesian Association of America has been around since 1885, but other groups existed prior.Holstein-Friesian Association of America

19. HOLSTEIN-FRIESIAN

20. A stylish breed with color patterns of black/white or red/white Healthy calves are born around 90 pounds. Mature cows weigh nearly 1500 pounds and stand nearly 5’ at the shoulder Heifers are usually bred at 15 months or 800 pounds. This puts them into production for the first time between 24-27 months – since they have a 9 month gestation. The normal productive life of a Holstein is 6 years, although some animals go much longer. Holsteins produce well over 22,000 pounds of milk, 850 pounds of butter fat and 700 pounds of protein PER YEAR!

21. DAIRY BREEDS The Guernsey breed originated off the coast of France (on a small island in the English Channel) around 960 A.D. The breed came to America around September 1840, in the form of two heifers and a bull – these animals became the original stock for a great majority of today’s Guernsey herd! To preserve the purity of the breed, the American Guernsey Association was formed in 1877. The group has since introduced other programs to advance the breed’s genetics. Genetically, today’s Guernsey (as well as other breeds) are much different than back in 960 A.D.

22. GUERNSEY

23. The Guernsey cow produces a high-butterfat, high-protein milk with a higher concentration of beta-carotene. Beta-cartonine is a hydrocarbon substance which the human body converts to Vitamin A and is easily stored in the body! The breed is of intermediate size and consumes up to 30% less feed than larger breeds, while still producing high quality milk. The breed also has shorter calving intervals and can become productive quicker. The breed is also an excellent grazer and is adaptable to warmer climates! Producers can realize her profit potential while reducing management costs!

24. DAIRY BREEDS The Jersey breed originated on the Island of Jersey, a British island in the English Channel off the coast of France. One of the oldest dairy breeds, it has been known in England as early as 1771. It came to the U.S. in the 1850’s. It is regarded as favorable because of its milk and butterfat production. Because of this, the herds are found from Denmark to Australia, Canada to South America and South Africa to Japan – truly a worldwide breed. Excellent grazers and perform well in heat, better than other breeds. The animal average weight is around 900 pounds. The Jersey has the highest pounds of milk per pound of body weight ratio than any other breed – a production machine!

25. JERSEY

26. DAIRY BREEDS The Ayrshire breed originated in Ayr County, Scotland, prior to 1800. The exact combinations of breeds used for the Ayrshire is not exactly known. Changes were made to the breed later on, to improve the stock. Regardless of origin, the breed was developed for the land and climate of Scotland – similar to ours in WI. An efficient grazer, the breed has plenty of vigor and good milk production. Colors used to vary, but now are purebred as red & white. This breed is not polled, but dehorned as calves. Moderate in butterfat, they respond well to good management practices and are hardy throughout life.

27. AYRSHIRE

28. DAIRY BREEDS Switzerland, the native home of the Brown Swiss, is very rough and mountainous. Evidence of the breed’s origins are lacking, but it is believed that cattle were crossed with a Pinzgaur breed around 1860 to make the brown cow known today. The breed was primarily needed by Swiss cheese makers as the market increased, driving the need for more milk. The breed first came to the United States in 1869 and importation stopped in 1906. The genetics of 155 head make up today’s Brown Swiss herd. The herd continues to improve from meager beginnings.

29. BROWN SWISS

30. DAIRY BREEDS One of the oldest recognized breeds of cattle in the world, Shorthorn cattle were developed in Northeastern England and were imported to the U.S. in 1783. The colors range from red, red & white, white, or roan (a mix of the two colors) – found in no other breed of cattle. Found throughout the U.S., the breed is hardy, easily adapts to conditions, efficiently produces milk and continues to provide many attributes liked by today’s industry. Calves are spunky at birth, grow rapidly and if not used for replacement stock, make efficient gains to hang desirable grading carcasses. The breed has made great improvements on dairy production in the past generation, through genetics.

31. MILKING SHORTHORN