Dairy Management and Production

.10 cents per gallon

The average half gallon of milk in the United States is $1.69.

Most dairy farms operate in the same manner. In other words they have similar methods of management to many other dairy farms. However most management types depends on where each dairy farm is located, and what country they reside in. But basically, here are the BASIC methods that every dairy farm should be carring through: Dairy cows need high quality forage, so fields of corn, wheat, barley and/or legumes are grown and harvested for silage. Silage is often stored in tall towers for easier access and minimal spoilage. Any grain that is harvested is sometimes sold as an alternative cash crop for extra income, but most is used in the cows' diets. Straw is baled up for bedding. Some dairy farmers prefer woodchips to straw because of the ability of woodchips to soak up moisture better than straw. Cows are milked twice a day, morning and evening. Types of milking parlours differ from farm to farm but all serve the same function. Dairy cows are left in the barn during their lactating periods to decrease incidence of injury to udders and hence mastitis. Dry and calving cows are separated into different groups and housed in different areas on the farm; dry cows are allowed to be in the corral in winter or on pasture in the summer; calving cows are restricted to the calving area for better ability to keep watch on them. Calves are separated from their dams after the fist two days after birth and bottlefed. Bull calves are castrated and are sent to one of two places; the butcher shop as veal, or to a farm that grows them for beef. Some heifers are kept as replacements, and others are sold to the meat market, to feeder operations or to individual buyers wishing to raise some bottle calves. Very few bulls are kept back and are kept for very long as they get very dangerous as they get older. Bulls are primarily put with heifers for a few months before being sold off to be turned into beef. Older cows are artificially inseminated. And so the cycle continues.

Holstein cows produce an average of 3.5% butterfat with an average of 17,000 pounds of fluid milk per year. That would be 595 pounds of butterfat per year. Holsteins are the highest total fluid milk producers, but are on the low side of percent butterfat and percent protein.

Even so, if you compare Holsteins to breeds that produce higher butterfat (like Jerseys and Guernseys), the Holstein will produce more total butterfat in a year due to the higher volume of fluid milk that they produce.

It's three quarters. Half of one is a half. Half of a half is a quarter. Half plus a quarter is 3 quarters. Simple, really! ____________ Not sure what your explaing ↑ but I think they're asking what is 1 1/2 divided by 2. which would be 3/4, same answer as you got, but the way you explained it is a little confusing. 1½÷2=¾ Think of it like this: You have a $1.50 what is half of that, so maybe 150÷2=75 which is a lot simpler, hope I helped

Milk is 3.18 per gallon. 16 cups in a gallon= 0.20 dollars per cup. So two cups would be $0.40 for milk.

No, the cow has to have given birth to a calf or calves.

However, there has been cases were cows (and women too!) were able to produce milk without giving birth. It's all to do with hormones, since that is THE driving force behind milk production in all mammals.

vaccimulgence: noun; the milking of a cow

To the best of my knowledge, no. The misfolded protein (called a prion) that causes bovine spongiform encephalopathy (BSE, the scientific name for mad cow disease) resides in primary the tonsils, the small intestines and the brain and spinal cord. It does not appear to locate itself in the mammary gland nor does it appear to be secreted into the milk.

No, they produce a calf. That calf, if born a bull calf, must be castrated by humans (a steer) then trained (by humans) to pull a cart, wagon, etc. An ox is any kind of cattle that has been trained to work.

Only four teats on a cow shouldn't be considered as "many." The advantage of having four quarters--and thus four teats--on a cow is so that the calf doesn't suckle one milk gland completely dry. It also allows the calf to come back for seconds to the other quarter[s] that are still full of milk.

The fishy smell of fish is due to the chemical trimethylamine or TMA. This chemical is hydrophobic, or in other words, is attracted to fats. The fats in milk therefore attract this fishy chemical (solubilizes it) helping remove it from the fish along with the oils. This is why fish known to be more oily are commonly soaked in milk as well.

No, how would it give milk, everyone knows that the population lives off Brooke-Lyn Roths lemonade

The main protein found in milk and cheese is Casein

:D

I hope you find my comments about the best prices that I have found noteworthy.

I have found that gas stations generally have the best prices (presumably to draw customers). One gas station sells milk at 2 gallons for $6.00. Another gas station sells milk for $2.89 with one full "stamp-card" which takes about $40.00 in purchases to fill.

This information is based on my experiences in Superior, WI.

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There are about 9 million dairy cows in the United States.

Dairy cows can make a lot more milk than in the past. In the 1940's there were 25 million cows.

Calves are taken away from the cows a day or two after birth. They are then raised either as veal calves (mostly bull calves are used for this) or raised for the feedlot (like feeding them until they reach around 18 months of age). Most females are kept back and raised as replacements.

Anthrax is a fast-killing bacteria, that goes through the blood stream to cause chaos to areas like the brain and heart. So, yes, anthrax bacteria can be transmitted through the milk. But chances are milk quantity will decrease and the cow will be acting so strange that the calf won't be able to suckle from the affected cow. It only takes a few hours or less for Anthrax to kill a cow.

Parrots are not poultry.

Poultry is defined as birds kept specifically for the purpose of collecting their eggs, or killing for meat.

Because then the milk truck doesn't have as far to travel, and the sooner milk is "processed" and shipped in the cartons and jugs we buy, the better.

The only nutrient that comes to mind that is naturally lacking in milk is Vitamin C. Vitamin C comes from citrus fruits, not milk.

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Using modern milking techniques and equipment, human hands should not come into contact with the milk. Milk is transferred through pipes from the cow (milking cluster) to processing (pasteurisation / sterilisation) to the packaging material.

Even before modern milking techniques and equipment hands rarely touched the milk. When milking a cow by hand, you don't get your hands covered in milk -- and there's no reason to touch it while pouring it from the milk bucket to a larger container.