Dairy Management and Production

Pakistani and Afghani camels are can produce up to 30 liters of milk per day. The Bactrian camel produces five liters per day. The dromedary camel produces close to 20 liters per day.

it is like your choise

The udder, of course.

I think that condensed milk will be more because theres alot of wealthy countries there that is my critical thinking but im not so sure but i count that as a clue

probaly because if it says refrigerate after opening.

Roughage supplies the cellulose needed for a healthy rumen microbial population, for the cellulose-digesting bacteria. However, dairy cattle, though supplied 70% roughage and 30% grain in their total mixed rations (TMRs), will commonly nose through such rations to reach the "good stuff" (being grain, mostly) and get themselves in a health situation where they are at high risk for acidosis. One reason for this is they eat a lot, and the second is that they are individually fed specific rations for their individual needs, which means they don't recieve competition from other cows to eat what they want to eat: instead they have time to pick through their rations, leaving out the less palatable stuff and eating the better-tasting, more palatable (and not necessarily more healthy) parts of their rations.

A cow and calf should not be separated unless you are weaning them. Thus, if you are asking about weaning a cow from her calf and vice versa, you should keep them separate for at least 6 to 8 weeks, longer if the calf tries to go back to suckling his momma again when you put them back together.

Yes. The milk may contain bacteria (notably, salmonella and listeria) that can harm an infant. Just to be safe, put it in a pot on medium heat until it bubbles or reaches 160 degrees F. This will kill off any dangerous bacteria.

Keep in mind that pasturization does not harm the nutritional value of the milk.

A cow will only start producing milk after they have a calf, and that can be any age beyond 2 years of age.

A bull has four legs because they are a bovine just like a cow is. And it doesn't get milked cause it's a male, not a cow.

The average cow in Wisconsin produces roughly +20,000 lbs a year in lactation.

Vitamin C can be found in a variety of fruits such as citrus fruits, e.g. oranges, lemons, limes and grapefruit; rockmelons (cantaloupes), mangoes and paw paws (papayas). Red peppers are also high in Vitamin C.

The main advantage is that dairy products are high in protein, casein, and all the vitamins essential to human nutrition is found in cow milk.

milk maid

Smells like a hygiene issue.

ambot

A cow needs to be milked at least twice every day. When she has her calf with her, the calf will take milk from her several times a day and so the cow always feels 'comfortable'. When the calf has been taken away so that we can have her milk instead, her udder fills with milk and needs to be emptied at least twice (preferably three times) a day or she will become extremely uncomfortable and before too long, very ill.

In most cases, it should be the exact opposite. For beef and especially dairy cows, a desirable feature or trait is to have a good to high milk yield. High milk yield in dairy cows means more milk to ship to be consumed by people. High to good milk yield in beef cows means bigger calves, as the old saying goes: "Lotta milk, lotta calf."

No they suck on it. They form a vacuum with their mouths to get the milk out of the teat.

Johnson & Johnson makes Lactaid.

First they are concieved by a spermatozoa from a selected superior dairy sire and an ovum from their dam that they are inside of.

Once fertilization of the egg is achieved, the embryo starts to grow, turning into a fetus once characteristics start to form typical of every baby calf that grows in the womb of a cow.

Once 9 months or 285 days have passed, the dam goes into labour and pushes the baby calf out.

Since this is a little heifer calf we're talking about, the personel that are working as midwives at the calving area of the dairy farm see that the newborn calf is a heifer.

She is allowed to nurse her mother for a day or two to get the needed colostrum that every calf needs once birthed, then taken away to a separate calf housing facility where she is bottle fed milk replacer for up to 9 weeks.

She has been exposed to the different feeds she will eat in her lifetime as she is bottlefed.

Once she is 9 weeks of age she is weaned from the bottle and shipped to another area of the farm (or another farm all together) to be grown into a sexually-active heifer.

She reaches puberty at around 15 months of age and experiences the frustration of being in heat but having no bull to settle her, but only other heifers to ride her or to be ridden. This estrus period only lasts for 24 hours.

She has to go through two or three heat periods before she is bred to a bull either naturally or through artificial insemination.

She is kept in a heifer-maternaty ward type of thing for 9 months until she has her calf.

She gives birth to her calf the same way her mother did.

She starts to produce milk.

It takes her a few hours to figure out that this little thing that came out of her birth canal wants to and needs to suckle her udder for her colostrum.

Once her calf has suckled on her for a day or two, it is taken away from her just like she was when she was just born.

She is now producing milk just like all the other cows in the dairy barn, and is sent to the milking parlour twice a day (once every 12 hours) to be milked. She, as a heifer, needs a little training first before she realizes this is just normal everyday life and goes about it just like every other cow.

From then on she eats, sleeps, gets milked, and is bred once a year. She gets dried off two months before she calves so she can produce adequate colostrum for her newborn.

If she's lucky and a good hardy producer she will be able to live to a ripe old age of at least 20 years of age. If not, she will only be able to be a part of the milking herd until she is around 6 years of age.

Once she is no longer productive (due to mastitis, leg/foot injury, or just from being over-productive for too long), she is shipped to the slaughter plant where her life is ended by a sudden stunning shock of a cap-bolt gun to her head. There, now unknownst to her, she is hung and bled out, cleaned, skinned, her head, tail, and legs removed, and hung in the cold room to prime. Once her carcass has been primed, most of it is ground up to be made into hamburger or sausage for humans to eat.

Daily milk expences are saved

To the best of my knowledge it was Cleveland Ohio. Don't have the address but the building is still there on the south west corner of State rd. & Schiller ave.