Unit 8 Te Cattle Industry

OBJECTIVES KEY WORDS ¾ Discuss the history of the dairy cattle aveoli springer industry and its role today. cisterns vertically integrated ¾ Identify major breeds of dairy cattle and their characteristics. ¾ Locate the parts of a dairy cow. dry cow ¾ Identify consumer products derived emulsifiers from dairy cattle. lactose ¾ Explain the physiology of mammary system production. oxytocin ¾ Discuss recent technological advances in dairying. 101 102

Introduction to Agriscience mechanical refrigeration allowed milk to be transported much refrigeration greater transported mechanical to milk be allowed distances without spoiling. source duringthe Civil War. amajor food was milk Condensed stored periods. for long 1861, In to milk fluid Tis be allowed Borden invented milk. Gail condensed for making aprocess canned athriving to industry. become that 1856, dairying In and processes allowed inventions of aseries of saw the Temid-1800s beginning cult. f di dairying quite the lack refrigerated of perishable, large-scale made transportation are and products milk milk small quantities customers. Because to local , only in Milk, and sold farms. family processed be could and cattle were kept dairy in 1611.For hundreds insmall on years, of numbers cattle were when the first brought dairy began to the Jamestown colony inthe United States dairying of Tehistory recorded early 9,000B.C. as as and butter and cows is an in3,000B.C., activity cheese, milk, used records Archeological for many show years. that of thousands Egyptians Using the milk from other for humans mammals a practice has been food as Industry Cattle ofthe Dairy History the of one world’s largest. Braum’s it is truly because cattle industry is inthe unusual dairy Braum’s fame— unique own claim to its dairy states boasts Oklahoma with the most , Dairy, is one of the most important agricultural industries. While California, Wisconsin, and New York are the most Americans, the answer is “every day!” Te dairy cattle industry, the source of all of these products, ice or cream, eat spread or butter often drinkmilk, How you do toast? your on are you If like available. available. according to the their of commercially value content. fat pasteurization 1895,milk In became Butterfat Test TeBabcock products. market farmers and price their dairy products helped 1890,StephenIn invented Babcock for determining amethod the amount butterfat of inmilk milking, and use of the of latest and use reproductive technologies. milking, computer records kept for each cow, for expensive machinery cattle industry.changes inthe dairy Today, involves detailed dairying are radical about bringing and technology nutrition, breeding, controversy Advances continues. inhealth, over use production, its that ruled has from milk cows treated with but this is safe, hormone TeFDA cows on to production. milk increase used to be began recombinant(rBST), known growth as (rBGH), also hormone bovine recombinant somatotropin bovine called ahormone theIn 1990s, commercially transfers and embryo were available inthe 1930s, introduced during the 1970s. herds were how dairy on managed. hadf amajor e ect Artificial inseminationtechnologies became with Vitamin D. fortified milk well as as the During 20th century, milk, homogenized breeding new the of 20th century kept sawthe Tefirst be longer and introduction is decades can to safer of . integrated industry is an important part of agriculture of part and continues is an important toindustry advance production. of methods inits cattle stores. own from its Tedairy the and selling products herd products to dairy manufacturing Pasteurization , which means that it does everything from the milking for the cows and growing, which means that everything food it does is the process of heating a food product to kill bacteria. Pasteurized to milk kill bacteria. product is the heating of process afood SAE IDEA in groups animals of Study of thef e ects genetic selection genetic selection USDA-NRCS Research over time. vertically vertically Unit 8 Te Dairy Cattle Industry 103 carotene. According to the USDA, the average yearly yearly average the USDA, the to According carotene. milk production approximately Guernseys for is 18,000 pounds. other dairyother breeds. Jersey on the originated breed that Te JerseyBritish a is white color Teir nearly varies from of Jersey. Isle Tey are tan a dark or fawn color. to mousy gray to on head shoulders and than the around darker often Te tail a dark switch. bodythe have also and may Jersey famous of butterfat breed is amount the for other than milk. in the smaller Tey are protein and breeds of dairy approximately average and cattle 16,100 pounds of milk per cow. Guernsey of breed. Tey are a British Te Guernsey is white a fawn color with are and size intermediate its for noted golden milk is markings. Te Guernsey’s occurs which because high in beta- milkis the color, Holstein is also as Holstein-Friesian, known the Te Holstein, popular most the breed of dairy United in the cow Netherlands. in the breed originated States. Tis or black white and distinctive with large are Holsteins excellent for markings.known white and are Tey red production yearly average the milk production, with milk 21,167 poundsper at of cow milk. Te Holstein’s milk of the than protein and in butterfat lower is American Guernsey Association Photo Association Guernsey American Courtesy of the American Jersey Cattle Association Cattle Jersey American of the Courtesy Mark Jensen Photo Jensen Mark Eileen DeBruin Photo DeBruin Eileen University State of Oklahoma Courtesy with some known to produce more milk on average or milk with a higher fat content. a higher or milk with milk on average some produce more with to known Major Breeds of Dairy Cattle dairyMilk important production of most one any of the Milk is production animal. is characteristics a of 305 days being average cow an milked each with in poundscalculated basis per on a yearly cow, typically from are in a dairy milked Cows them keep a calm to disposition parlor have must and year. becoming nervous milking process. the during Each breed of dairy has its cattle own characteristics 104

Introduction to Agriscience Courtesy ofthe American Shorthorn Society Bruce Kuehl Photo Ayrshire Breeders Association Photo Courtesy ofTe Brown Swiss Bulletin Cybil Fisher Photo Futures Career Career Bright Bright Chemists Buyers and Purchasing Agents, TechniciansBiological Farm Products For more information visit, O*Net Online www.onetonline.org O*Net Online produce 15,030 pounds of milk per year. per milk of produce 15,030pounds average, On breed. Shorthorns Milking Shorthorn is adistinct not but rather breed, the of asegment and white, roan or incolor. Shorthorn TeMilking red, red be can Tey inthe breeds world. oldest Tis originated breed inEngland and is the of one Shorthorn Milking milk. Ayrshire of 17,230pounds cow produceabout can but it is relatively inprotein. high Teaverage Ayrshire amoderate amount has milk butterfat, of animalssized that are red spotted and white incolor. particularly hardy Ayrshires breed. are moderate- Te Ayrshire originated breed and is inScotland a Ayrshire pounds. with the average cow’s at yearly 21,127 production is good, production Milk and legs. feet, udders, weather of well and is to noted for good all types including grayish to black-brown. adapts Tebreed and is from brown ranging light to incolor dark Aptly this named, originated breed inSwitzerland Brown Swiss Stock Clerks, Sales Floor Sales Stock Clerks, Contractors Farm Labor Career/Technical Education Teachers, Secondary School Secondary Unit 8 Te Dairy Cattle Industry 105 le zz Mu t w ll wlap bo Po Exploratory plant or a cheeseplant De factory examine to El Briske SAE IDEA SAE Visit a milk processing Visit how milk is processed. milk is how how cheesehow made or is e Kne s ther Wi Heel s ll y Milk We r ins nt mmar Ve Ma re Udde tachme r Fo k At re s Fo Flan Udde eat T , or milk producing system, on a dairy important vitally , or is milk producing system, cow the to n ster r Pa w r s nt Rear Udde ilhead wcla Ta De Tigh tachme ear Udde Pin Bone R At mammary system All cows are made up of these parts, are cows All a dairy for especially mammary is the but important system cow because milk production its primary is purpose. support and placement Proper of parts all is maximum for production.essential stimulates milk production leading to an enlarged utter. milk production enlarged an leading to stimulates udder has compartments, four 40 pounds can and nearly weigh teat, when one each for A cow’s support hold strong empty to ligaments not an by important only is have It to a cow for empty. milk. acts full only which with is skin, udder also the not but Te udder by held udder as an is that a covering.protective production of milk. On the underneath side of a cow, mammary should be veins leadingproduction present of milk. side of a cow, underneath On the Tese A good mammary carry veins flow of blood blood udder. udder. fore the from the and to into milk. more produce udder it gives birth, blood helps the a cow Before the to flow increases, which Te apparent on a dairy cow and are of more importance on a dairy of more their are and apparent due cow to pin bones Also, the functionality. on a dairy a prominent are cow If pin bones cannot be significantand feature. seen ondairy a cow, eats she forage grain and the of turning fat instead storing is cow the milk. pin visibility reason, bones of the the into this needed. For is PartsDairy of a Cow sameA dairy of the partshas beef many cow as animal a market as muzzle, knee,such the heel, pastern, elbow, dewlap, brisket, tailhead. and A dairy does some cow dewclaw, parts have not discussed more beef are Te udder on teats and animal. a market 106

Introduction to Agriscience et was eating cottage cheese because the the rhyme, Little Miss Muf eating because et was cottage cheese Vitamin D. with It iscontains eight-ounce and fortified pasteurized, 8grams per homogenized, fat of serving. had the not content has milk fat Whole than reduced. It less no has 3.25percent and fat milk and fat-free low-fat reduced-fat, types. into separated milk, whole be can products milk Most fluid Products Fluid Milk curds is the left ismilk curdled and strained, the portion watery When rhyme tells products. common nursery milk production of two “Little atu on Miss sat Muf eatinget, fet, her curds and whey.” Tis Consumer Products added. are with usually and milk have made low-fat or reduced-fat agents and stabilizing had flavorings strawberry, store flavors find the on will vanilla, grocery also and such mocha as shelf. Flavored Chocolate isFlavored milk with the are most common, though you kids and adults. milks popular frozen products, , and butter. cheeses, frozen products, , concentrated cultured milk, fluid categories: milks, milk, from made that milk it isproducts to easiest consider them in the of industry. are products Tere also beef are many so f di erent though vealand are these Mostof from derived milk, products. provides consumers cattle industry with range of Te dairy awide the mixture. Jupiter Images , or solid portion, were with in aslight left portion, the bitof left whey solid , or machinery, to and the ensure itself milk to drink. that it for people is safe the the the of dairy, cows, the inspections health employees, and safety pasteurized. that Dairies strict must undergo produce raw very for milk sale laws generally safety such, since require state food and federal that be milk separate and the cream as to will rise the labeled top. must milk be Raw the it is will milk homogenized, not Because in the pasteurization process. bacteria and of proteins that types contains some are normally destroyed Tis that is form inthefortified. milk same it comes outthe of cow, it so pasteurized, or homogenized, that milk is milk Raw been whole not has with Vitamins and fortified pasteurized, Aand D. homogenized, are normally products skim Tese milk). fat-free called (also fat no has milk from is milk and them. is milk low-fat 1percent 2percent Reduced-fat fat; fat; and fat-free low-fat, the have all milk of removed or fat Reduced-fat, had some whey . In . In Entrepreneurship SAE IDEA local farmer’slocal market. Make products such Make products as butteras to at sell a Unit 8 Te Dairy Cattle Industry 107 is is Lactose — at least 36 percent milk fat, least whips percent 36 — at — 30 to 36 percent milk fat 36 percent — 30 to — blend of milk and cream and contains between contains and — blend of cream milk and eef or “co milk fat, “table cream” 30 percent — 18 to Half-and-half milk fat 18 percent 10.5 and Light cream cream” Light whipping cream Heavy whipping cream whipping light cream than readily more

• • • •

CREAM

is the portion of the milk that rises to the top. It consists of about 40 percent milk fat in of about consists 40 percent It top. the portion rises the to is milk that of the TYPES OF OF TYPES its normal state. Cream is combined with varying combined is with ingredients, as amounts such of other milk and Cream its state. normal types productserent of stabilizers, and cream dif normally so can is emulsifiers be that made. Cream or ultra-pasteurized. pasteurized a naturally occurring in milk. Lactose intolerance means that a person’s digestive system does system digestive occurring sugar in milk. a person’s Lactosea naturally that means intolerance these Drinking people milk can make ill. feel needed the down sugar. the not have break to Lactose-reduced individuals. lactose-free and such for a good milks are alternative Dry milk comes in non-fat whole and in powdered forms. milk can form is and be Tis used for as fluid milk. also Dry available. is cooking, added reconstitute to water can or it have is a tasty addedMalted has milk makes beverage. mixture before milk that made the from is It powdered form. into dehydrated is pasteurized milk that has had 60 percent of the water removed from it. It is then then it. is from It removed water of the has 60 percent had milk that pasteurized milkEvaporated is homogenized, fortified, usually canned. and used product often Tis is cooking. for Sweetened cannedcondensed another milk product milk is used often in recipes. As evaporated milk, with sugar. has been with milk sweetened that pasteurized from removed is water of the about 60 percent spoilage. also prevents Te sweetener Concentrated and Dry Milks Creams Cream Lactose-reduced lactose-free and people for available milk is lactose who are intolerant. 108

Introduction to Agriscience milk with appropriate types of bacteria. It can be made with whole, reduced-fat, or non-fat milk. non-fat or reduced-fat, with made whole, be It can withmilk bacteria. of appropriate types Buttermilk making of butter once aby-product was but is now generally through made culturing characteristic taste. tangy bacteria to produceathickened with a product cream that treated been has with acid-producing lactic creamnormally is Sour pasteurized and homogenized. considered an to aid is milk digestion. also Acidophilus to Tis bacterium is it. added acidophilus lactobacillus culturedAcidophilus the has milk culture active and sweeteners. with or flavorings fruit of plain avariety found culture be It can bacteria. acid-producing lactic of with amixture and milk cream of fermented by an active Yogurt cultured It is popular made is product. a very Foods Cultured Dairy found inmany items other the food such candy favorite as “.” stores. But ordered malted often though they still food can can milk be through be specialty drinkmixes and powdered are malt1975. Horlick now hard tablets to inthe find United States, in CompanyTe Horlick eventually to plant closed was and moved England, and the Racine sold calories. malt is in the high of , the malt anutty, may you because As have sweet taste. guessed, mostthe of converts grain’s into sugar . Toasting then caramelizes the and gives sugars and sproutis lightly fromto made which grain is being soak before allowed roasted. Sprouting Te malt inamalted milkshakef makesdi erent the drinkvery from aregular Malt . “malteds” simply“.” or fountains an ingredient as known as which laterdrugstore inchocolate , soda became featured addition, form. In it was and tablet inpowdered at sold was product Te ’ promoted “a also as was the this, cure of product for night starvation.” Because asleep. to fall people that recognized it was thenreasons helped malted understood, fully not originally was marketedTe product anutritious for as Also, and invalids. drinkmix for infants flour, underavacuum. form and then the evaporating to milk milk, adry mixing inwhole Wisconsin. Teir for making process malted malted and involvedmashing wheat milk first invented was milk Malted inthe 1870sby brothers and James William Racine, of Horlick know you thatDid malted milk—the all-American treat—was ahealth as food? originally sold A REAL ‘WHOPPER’ REAL A — MALTED STORY MILK OF THE Tinkstock Photos Yogurt and granola with berries Unit 8 Te Dairy Cattle Industry 109 inkstock Photos inkstock T

Parmesan, Swiss, Romano, Cheddar, Gruyere,Parmesan, and Colby Swiss, Romano, Cheddar, Edam, Gouda, and Provolone Mozzarella,Bleu, and Limburger Brie, Camembert, Feta, Ricotta, Cottage Cheese, and CheeseCream CHEESE CLASSIFICATION

Semi-soft cheeses Soft cheeses Hard cheesesHard Firm cheeses are substances that keep together liquids that tend to separate such as oil and water. Ice as such oil water. separate and to tend that liquids together keep that substances are added, modifies which acts and flavor has not salt the had as added a preservative. butter Unsalted in recipes. use cooks to in to has mixed unsalted air Whipped butter – many it prefer to butter increase its spreadable. volume, softer more and it making Butter has salt salted milk fat. butter Lightly 80 percent is and cream pasteurized made from is Butter are often added. Cheese spreads are flavored, spreadable cheeses such as garlic-flavored or pimento or pimento cheeses spreadable added. as flavored, such often garlic-flavored Cheese are are spreads cheese spread. Processed cheeses cheeses made blended using natural are uniform product a more with ingredients, a moister produce as such emulsifiers, other to with been processed cheeses have processed Pasteurized cheeses that blends using of natural are texture. processed using heat. cheeses are Special without heat. flavorings that a blend Cold pack of natural is According to the National Dairy of about National the Council, one-third to According used is make States to milk produced United the all in the calledcheese. cheeses milk protein made from are Natural cheese of natural 400 varieties than more casein. are Tere degree of hardness. their to classified according are that Cheese is a mixture of milk, cream, sweeteners, and flavorings that is stirred together as it is as is it together stirred is flavorings of and milk, that sweeteners, cream, a mixture is Ice cream emulsifiers. and as such stabilizers ingredients includes usually other cream ice Commercial frozen. Emulsifiers Frozen DairyFrozen Foods the live active cultures that are part yogurt some are of makes what food. claim a healthful that Some active cultures live the pasteurization. after add these cultures live manufacturers fat at 3 to 5 percent. 3 to fat at of a mix made usually with is It cream. ice less sugar than milk contains fatSherbet more and of yogurt a mixture is milk between fat. contains and or fruit juice syrup Frozen 2 percent 1 and either make to frozen and stirred is that ingredients milk, other pasteurized and lactic acid cultures, not will contain frozen is before it pasteurized or yogurt soft, is product.a hard that frozen Frozen cream has a minimum of 10 percent milk fat. is similar to ice cream, but it contains less milk contains it but cream, milkice fat. to similar has Ice milk is a minimum of 10 percent cream 110

Introduction to Agriscience are groups tiny of called units Te cow’s Within gland. each gland four with quarters, has the mammary own udder mammary its contains nutrients to vital the calf. health the of newly born a called to bred show and signs begins pregnancy, of been has she is f o After again. , and calving drying acow lactation, calving, inorder to of complete period milking or ayearly cycle a cow after produces is calving called Tefirstpreparation milk period. for the nextlactation to ensureimportant cows restore nutrients and health in with asystem to larger areas ducts of called holding process of manufacturing and storing milk begins again. and manufacturing storing of process begins milk cow experiences this type of activity, of cow experiences this called she ahormone produces type When the purpose. the same withmilked serve being associated this reflex to cause Atwould happen. adairy, the procedures the In naturalletdown reflex. sucking state, the on teat acalf To get from milk the cow, stimulated she must be to have amilk each milk of day.6-8 gallons to the of which is teat the connected outside by the streak average, On canal. cow produce one can cistern gland Each drains into milk. of teat own its pounds cistern, cistern, two about which holds A cow is rebred three about months into her months, aheifer yearsage. around of will give birth two 15 months is and since age, the nine of gestation period their bred at heifers life milking by being about begin Dairy produceany She will acalf. not she has unless milk young. Like all other mammals, a cow produces milk to nourish her Production Milk oxytocin During thisDuring a time, she is deemed up, stop or inpreparation milk producing dry for birth. to acow will begin months calving, two before About springer that starts the milk letdown reflex. After milking, the After the that letdown milk milking, reflex. starts . aveoli dry cow dry , where the is milk actually are Teaveoli produced. connected colostrum is period is . Tis period lactation , which cisterns , . Each quarter agland the has of . Each udder Tinkstock Photos SAE IDEA Work for a local dairy Work dairy for alocal Placement farmer. Unit 8 Te Dairy Cattle Industry 111 Jupiter Images Jupiter Because milking a herd of dairy cows is extremely labor-intensive, automating this chore with a with chore this automating labor-intensive, Because of dairy extremely milking a herd is cows deal of work expense. and are could savegreat a Robotic milking systems robotic milking system States. United in the than in Europe canfar they though be common, frequently from more found a milking stall voluntarily. be use to to trained cows it. enter Robotic Cows milking requires with individual feed rations. Data from the electronic identification system and the milking system milking system the and system identification feed individual electronic the rations. Datawith from cow. the for production a database in a complete record recorded make are to Robotic Milking the coded information from the transponder in the animal. animal. in the transponder the coded from the information encoded dairy electronic Information on the tag could include location, and health and of birth, animal’s the breed, date the performance data. a dairy can be At information farm, this cows provide even may systems Such milking parlor. the used identify enters it when to animal the Electronic identification is used is of animals, kinds all Electronic identification with petsincluding livestock. and dairy In the industry, cattle can be identification electronic attached as tag, ear an a tag as injectable an on a neck chain, or microchip, as a rumen gathers swallows. animal bolus reader electronic the An that with the transfer of embryos, it is now possible to test semen and embryos for gender, which would which of embryos, transfer possible now the embryos semen and is it with test gender, for to herds. add their ofto to ofspring allow a particular producers gender Electronic Identification Embryo transfer is performed eggs is Embryo fertilized removing superior by transplanting transfer and the cow from calf a the but is mother, cows. born Te embryo surrogate surrogate is the and to grows into them potential any One that associated problem is embryo with transfer of donor. ofspring the genetic would be calves normally than possible. more to Along transferred has are cow the problems genetic a valuable asset and one from which the farmer will want to raise many replacement heifers. In the heifers. In the replacement a valuable raise asset many to farmer want will the which one and from the However, best can the bear even only cow since one calf perpast, process year. was slow, this new technology allows that a relatively is embryo an another to one cow from ability transfer to far sire allows which a bull to artificial insemination, Like several produce to calvescows in a year. would o bef than spring more service, possible pass to natural allows from her embryo a cow transfer of year. each spring numerous to traits Embryo Transfer dependsproductivity on cows. the of the is A high-producing cow largely success A dairy farmer’s Technological Advances Technological technologiesTe dairy of the in use of many industry livestock cattle with has been forefront the at Dairy boost to farmers production continue e and expandingftoday. ciency knowledge and through animal electronic new technologies. technology, reproductive examples with found a few Just are robotic and milking.identification, 112

Introduction to Agriscience resulting for consumers. inabetter product continue will more also cient, f to production e become continues dairy to increase, technology As ice cream, and butter cheese, consumers to milk, advances, fluid such name as afew. have products day. controlled is process acomplex production Milk by natural T rough technological hormones. acowallows to with after producemilk is each each cow born, calf averaging each milk of 6-8gallons cow, this of a dairy system Tefunctionality system the mammary is what is the most important. cattle each forf di erent dairy of on content. yields fat milk milk such or reasons as all the Of parts f di erent houses farms breeds across the farms dairy nation. these of Each dairy of thousands of work provides without but not consumers cattle industry the hard with products of Te dairy avariety Summary Unit world. operations the of inthe largest some of dairy is part producers to hundreds milk cows of day inone and to allows milking exitallowed the Robotic stall. milking the cow and milk the finished producing has cow is machine Temilking do. automatically when detaches machine to ahuman just worker her as udder would cleansrobot the cow’s and attaches the udder milking Te thethe process. milking robotic cow and begins cow’s identity electronically. It then for provides feed Once inthe the stall, system recognizes and records the 14. 13. 12. 11. 10. 9. 8. 7. 6. 5. 4. 3. 2. 1. Review Unit

What is milking? robotic transfer. embryo Explain What must acow heifer or she to is before do able produce milk? cultured of foods. examples dairy Name two made? milk isHow evaporated treated of Name the four classes the and milk explain fluid f di erences. cow? adairy on visible be thatWhy bones is pin it important Which another is of breed cattle? asegment of breed Which inbeta-carotene? high milk produces breed cattle inthe is United the most popular Which States? dairy of breed manyHow days average on are cows milked? cattle pasteurization industry? has How changed the dairy cultf di the before 1800s? farming dairy What large-scale made the term integrated. vertically Explain Tinkstock Photos