1. Prevention Make sure milking equipment is operating properly Try to have cows remain standing for a time period after milking Use separate cloths or towels for each cow to clean the teats Immediately after milking, dip each teat with a teat dip solution

2. Milking Cows Mastitis The antibiotic residue in milk is zero Human allergies to antibiotics Effects on processing properties

3. Reproductive Cycle ---------------------------------------------------------------- Calving Not Pregnant 283 d82 d Pregnant Lactation Cycle ----------------------------------------------------------------- Calving 305 day lactation 60 d “Dry” Calving Milk lb/day Days Postpartum Lactation Curve 60 120 90 306090305 Dry Sequence of Events

4. Body Condition Scoring - Scale 1 -- 5 Body Condition score = 1

5. Body Condition Scoring - Scale 1 -- 5 Body Condition score = 2

6. Body Condition Scoring - Scale 1 -- 5 Body Condition score = 3

7. Body Condition Scoring - Scale 1 -- 5 Body Condition score = 4

8. Body Condition Scoring - Scale 1 -- 5 Body Condition score = 5

9. Milk Definition –“Milk is the lacteal secretion, practically free from colostrum, obtained by the complete milking of one or more healthy cows, containing not less than 3.25% of milkfat and not less than 8.25% of milk-solids-not-fat”

10. Milk Composition 87.3% water 3.7% milkfat 3.4% protein 4.9% lactose 0.7% ash

11. Milk Factoids ~ 12 % of the American household’s total food expenditure is for dairy products Milk and milk products provide 10 % of total calories in the U.S. food supply

12. Milk Consumption and Usage 1992 1996 Fluid products 58.5 59.3 (Million Pounds) Manufactured Products 92.2 91.5 Butter 30.48 26.19 American Cheese 29.26 32.55 Other Cheeses 20.19 21.39 Ice Cream 14.19 15.25

13. Milk Fat Most variable component of milk 97-98% triglycerides (short- and long-chain fatty acids with different degrees of saturation) Fat droplets, encased in part by proteins, form the cream of milk Synthesis of fatty acids –Non-ruminants- glucose precursor –Ruminants – volatile fatty acids

14. Milk Protein Major groups –caseins (82%) – 4 types; precipitate from skim milk at pH 4.6 –whey proteins (18%) - alpha-lactalbumin and beta- lactoglobulin –Other proteins (minor amount) Enzymes Transport of nutrients Disease resistance (antibodies, etc.) Growth factors Growth and development of neonate –Appropriate amino acid profile –Growth factors

15. Milk Lactose Unique to the mammary gland Major carbohydrate in milk Disaccharide composed of glucose and galactose Attracts water movement into mammary secretory cells

16. Minerals Milk minerals provide necessary components for skeletal development of the young Calcium and phosphorus are main milk minerals and are necessary for bone formation

17. From farm to market Cooperatives –Michigan Milk Producers Association 3 billion lbs/year, 11 th in U.S Owned by producers; 100% of net margin returned to producers at end of year Market the farmers’ milk to bottlers, processors & other manufacturing

18. Where is Michigan milk used? Butterball Farms Entenmann’s Elias Brothers Great Lakes Caramel Nestle Hunt-Wesson Butter patties Pastries Ice cream Caramel Apples Frozen dinners Snack pudding

19. Milk pricing example Component pricing –Butterfat: $1.67/lb x 3.5 lb = $5.85 –Protein: $1.68/lb x 3.16 lb = $5.31 –Fluid carrier: $.28/cwt x 93.34 = $.26 –Price differential = $1.32 Blend price$12.74 Over-order Premium$13.15

20. Grades of milk I Refer to quality of milk Grade A –1) Temperature: cooled to 45 °F (7 °C) or less within 2 h after milking, provided that the blend temperature after the first and subsequent milkings does not exceed 50 °F (10 °C)

21. Grades of milk II 2) Bacteria: –a. Less than 100,000 CFU/ml of milk –b. Less than 300,000 CFU/ml as commingled milk prior to pasteurization 3) Antibiotics 4) Somatic cell counts (SCC) not to exceed 750,000 per ml

22. Grades of milk III Grade B –bacteria 1,000,000 CFU/ml –SCC 1,500,000/ml

23. Precautions for the producer Herd health –Disease –Antibiotics Added water Sanitation program

24. Processing Terminology Homogenization Reduction of fat globules from 3 - 20 µm diameter to <2 µm Prevents cream from rising to the top

25. Processing Terminology: Pasteurization By law, all fluid milk sold for human consumption must be pasteurized Purposes –primary: destroy pathogens –secondary: destroy spoilage organisms Pasteurizing occurs at –145 ° F for 30 min –161 ° F for 15 s –191 ° F for 1 s –212 °F for.01 s

26. Fluid Milk Products Whole Milk: >3.25% milkfat, >8.25% milk SNF (solids not fat) Lowfat Milk – ½ -- 1 ¼% milkfat, >8.25% milk SNF Skim Milk - 8.25% milk SNF Half-and-Half >10.5% but <18% milkfat

27. Ice cream and frozen desserts Composition –ice cream –>10% milkfat; >20% total milk solids –must contain >1.6 lb total solids/gallon –Reduced fat ice cream –25% reduction in fat content –Lowfat ice cream –3 g fat per serving (1/2 cup) –Nonfat ice cream –1/2 g milkfat per serving (1/2 cup)

28. Other products Cottage cheese Cheeses Whey powder Butter Powder Long shelf life, reconstituted to use in bakery products and other foods Major export product

29. Fermented dairy foods Yogurt –Produced by adding a bacteria (lactobacillus) to milk –Bacterial action produces lactic acid –The lactic acid will then make the milk curdle  yogurt Buttermilk Sour cream

30. Milk Required to make: One pound of: Requires: Butter 21.2 lbs of whole milk Whole milk cheese 10.1 lbs of whole milk Ice cream ( 1 gallon ) 12.0 - 15.0 lbs whole milk Cottage cheese 6.25 lbs of skim milk