Download The Dairy Industry

The Dairy Industry
The Dairy Industry
 large segment of American
Agriculture
 sales of dairy products account
for about 13% of all receipts for
farm commodities
The Dairy Industry
 different in that the product
harvested is intended by nature
for no other purpose than for
food for young calves.
The Dairy Industry
 milk is often described as
nature’s most perfect food
 87% water, the other 13%
consists of solids containing
proteins, carbohydrates, and
water soluble vitamins and
minerals
Annual consumption
 28.8 gallons of milk
 23.7 pounds of cheese
 16 pounds of ice cream
 4.3 pounds of butter and yogurt
The Dairy Industry
 milk comes from the cow as a
processed food
 very little additional processing
is needed
Leading states
 Wisconsin
 California
 New York
 Minnesota
 Pennsylvania
Leading states
 these five states produce more
milk each year than all other
states combined
Breeds
 85-90% of the cattle in the US
are Holstein
 favored for their ability to give
a larger amount of milk with
lower fat than other breeds
Holstein
 Lower milk fat was once
considered to be a disadvantage
 consumers now want and
demand a product which is
lower in fat.
Feeding
 dairy cows are generally kept
on pastures where they can
make use of grass
 some large dairies keep cows in
lots or barns and are fed a
balanced ration
Feeding
 one of the primary feeds for
dairy cattle is silage
 silage is corn, grain sorghum, or
other forage that is chopped
while the plant is still green and
growing.
Silage
 the chopped silage is then
placed in a silo or ground
bunker where it undergoes a
fermenting process
Silage
 ensiling the forage helps to
preserve the feed
 maintains palatability for
animals
Gestation
 Milk is produced to feed the
calf
 in order to maintain the
production of milk the cows
must go through the gestation
process and give birth each year
Artificial Insemination
 used widely in the dairy
industry
Linear Evaluation
 Conducted by the Holstein
Association
 Cattle are visually evaluated by
a representative of the Holstein
Association.
Linear Evaluation
 a thorough evaluation of the
animals is given by highly
trained representatives
 traits of each animal are given a
score based on the ideal cow
Linear Evaluation
 a computerized system can then
give the producer suggestions
for the best choices of bulls to
breed to each cow
Linear Evaluation
 this system can help the
producer to make rapid gains in
the production of the herd by
using the offspring as
replacement animals
Calves
 once the calves are born they
are allowed to remain with the
cow for one to two days
 raised separately from the cow
after one to two days
Calves
 some operations take calves
away from the cows sooner
Colostrum
 the first milk produced by the
cow
 high in protein and antibodies
 antibodies can only be absorbed
by the calf during the first 24
hours of life
Colostrum
 not considered fit for human
consumption
 is not allowed to enter the milk
designated for human fluid milk
market
Milk production
 milk is produced in the udder of
the cow in small grape like
structures called alveoli
 blood circulates throughout the
udder
Milk Production
 alveoli take raw materials from
the blood stream and convert
them into milk
Milk Production
 300-500 pounds of blood are
circulated through the udder for
every pound of milk produced
Milk Production
 hormone called prolactin causes
alveoli to begin to secrete milk
as a cow nears calving time.
Milk Production
 as long as the cow is milked or
the calf nurses, the alveoli
continue to produce milk
 prolactin production diminishes
over time and is at its highest
level at or soon after calving.
Milk Production
 as prolactin production
decreases, so does milk
production
12 mo. Calving interval
 cow is bred so that she will
calve again within about 12
months
Milk Production
 as milk is produced by the
alveoli, it is drained into the
lumen or a hollow cavity in the
alveoli
Milk Production
 lumen are connected to the stem
that connects the cluster of
alveoli together
 cluster is called the lobule
Milk Production
 the lobule contains ducts called
tertiary ducts which drain into
larger ducts that carry the milk
to the gland cistern where the
milk is stored
Milk Production
 A sphincter muscle keeps the
milk from leaking into the teat
 as the cow prepares to nurse or
be milked, a hormone called
oxytocin is released by the
pituitary gland into the
bloodstream
Milk Production
 Oxytocin causes the alveoli to
release milk into the ducts and
cisterns and causes the
sphincter muscle to relax
Milk Production
 The teat is nearly hollow and
allows the milk to pass out as
the calf sucks or the milking
machine pulsates
Milk Production
 the release of oxytocin is caused
by stimulation of the udder
caused by the calf rubbing the
cow or the washing of the udder
prior to putting on the milking
machine
Milk Production
 Milk let down process is driven
by the release of oxytocin
Milk Production
 if a cow becomes frightened or
upset the hormone epinephrine
is released which inhibits milk
from being let down
Milk Production
 it is important the the milking
area be kept clean and
comfortable for the cows
 milkers must handle cows in a
gentle manner to prevent
upsetting them.
Milk Production
 milking systems can range from
no frills to high tech with cows
wearing computer chips around
their necks which trigger a
computer to feed a specific
ration to the cow when she
enters the milking area
Milk Production
 producers must check each
cow’s milk before she is milked
and the milk is allowed to go
into the bulk tank.
 If the cow has a condition
called mastitis, the milk cannot
be sold and must be dumped
Milk Production
 mastititis is characterized by
lumps or blood in the milk
 mastitis can be treated
effectively and cured with
medication
Milk Production
 mastitis is most commonly
caused by injuries to the teat
and or udder.
Milk Production
 before milking each cow’s
udder is washed and dried
 washing and massaging helps
the letdown process to begin
Milk Production
 teat cups are attached and then
the milking process begins
 milking machines operate with
vacuum which gently pulsates
and draws the milk from the
cow
Milk Production
 milk is removed from the cow
in three to six minutes
depending on the cow and the
amount of milk she produces
Milk Production
 after the milking machine is
removed, the teats are dipped in
disinfectant solution to prevent
infection which may lead to
mastitis.
Milk Production
 milk is drawn through pipes or
tubes into a holding tank where
it is rapidly cooled to about 40
degrees F
 this cool temperature helps to
prevent the multiplication of
bacteria and souring of milk.
Milk Production
 after all of the cows are milked
all equipment is cleaned,
sterilized and stored for the next
milking.
 Milk is picked up by a tanker
truck and hauled to the
processing plant
Milk Production
 at the plant the milk is tested for
bacteria count
 drug residue
 number of somatic cells
Somatic Cells
 white blood cells produced by
the cow to combat infection
 presence of somatic cells in the
milk indicates that the cow has
had an infection
Milk Processing
 milk is filtered to remove any
foreign materials
 milk is allowed to sit so that the
cream can be removed from the
top of the milk
Milk Sales
 in recent years sales of lowfat
and skim milk has had their
percentage of milk fat lowered
from between .5% and 2%
Skim Milk
 non fat milk contains less than
.5% milk fat
 milk fat that is removed is used
to make products like butter and
ice cream
Whole Milk
 contains about 4% milk fat
 globules of fat make up the
cream that floats to the top of
raw, unprocessed milk
Whole Milk
 fat globules are larger than the
molecules in the milk
 the size difference causes the
cream to separate if the milk is
left undisturbed for a few hours
Cream
 has a lower specific gravity than
the rest of the milk
 specific gravity refers to the
density of a substance
compared to the density of
water
Specific Gravity
 substances with a low specific
gravity will float on water
 because cream has a lower
specific gravity than milk, the
cream floats to the top
Homogenization
 forces large globules through a
screen at high pressure to
reduce the size of milk globules
 homogenized milk will not
settle when left sitting
Pasteurization
 process used to kill harmful
bacteria and other organisms in
milk
 milk is heated to a temperature
of 145 degrees F for not less
than thirty minutes then
promptly cooled
Pasteurization
 another method heats milk to
161 degrees F for 15 seconds
then rapidly cools it
Pasteurization
 time and temperature must be
closely controlled to protect the
nutritive value and flavor of
milk
Grading
 milk is graded according to the
dairy which it came from
 Grade A dairies must pass
stringent standards for milk
production
Grading
 standards include cleanliness
and other conditions under
which the milk is produced
 only Grade A milk may be sold
for fluid milk
Grade B Milk
 can only be used for processing
manufactured dairy products
such as cheese
Grade A Milk
 production of Grade A milk far
exceeds the demand for fluid
milk
 Grade A milk may also be used
for processing.
Pricing
 milk is classified as Class I, II,
or III
 Class I is used for beverage
consumption
Class II
 is used for manufacturing soft
products such as ice cream,
yogurt and cottage cheese
Class III
 is used with Grade B milk in
processing of cheese, butter and
nonfat dry milk
to make 1 #
 butter - 21.2 # whole milk
 whole milk cheese - 10#
 evaporated milk - 2.1# whole
 condensed milk - 2.3# whole
 whole milk powder - 7.4#
to make 1#
 powdered cream - 13.5#whole
 ice cream 1 gal.- 12# whole
 cottage cheese - 6.25# skim
 nonfat dry milk -11# skim
Goats and Sheep
 all mammals produce milk for
their young
 different cultures use different
animals as their source of milk
for food
Goats and Sheep
 desert nomads use the milk of
camels for food
 camel can thrive and produce
milk in the harsh desert
environment that would more
than likely kill a cow
Goats and Sheep
 Mongolians use horse milk as a
source of food
 make yogurt and a fermented
drink from the mares they keep
to ride and do work
Goats and Sheep
 dairy goats are widely used in
poor or developing countries as
an important food source
 most of the world’s goat milk is
produced in Africa and Asia
Goats and Sheep
 In the US there are over
129,000 dairy goats
 most are in small hobby herds
 most of the milk produced is for
home consumption
Goats and Sheep
 goat milk is very nutritious and
is comparable to cows milk
 is made into cheese, yogurt and
cottage cheese
 cakes of goat cheese are made
by the producer and sold locally
Goats and Sheep
 in many parts of the world
sheep are also an important
source of milk
 over 100 million ewes are
milked each year
Goats and Sheep
 dairy sheep are milked in
Europe, North Africa, the
Middle East and Asia
Sheep
 Sheep milk is used mostly to
make cheese
 contains a much higher content
of solids than cows milk
 13-18% fat
Sheep
 higher protein level as well
 allows more cheese to be made
from a gallon sheep milk than
from a gallon of cows milk
Sheep
 Roquefort cheese is an example
of a blue cheese that is made
from a certain breed of sheep in
the region of Avenyon in
Southern France
Sheep
 the cheese is cured in caves and
sells for about $54.00 per pound
here in the US