Transcript Dairy farming Case study – part 1 © BRITISH NUTRITION FOUNDATION 2014

Dairy farming
Case study – part 1
© BRITISH NUTRITION FOUNDATION 2014
Leaning objectives
• To recognise that the
farmer considers the health
and welfare of the dairy
cows during different
aspects of farming.
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Dairy farming in the UK
The population of the UK drinks
around 6.8 billion litres of milk
each year, the equivalent of
over 2,000 Olympic sized
swimming pools.
In addition, 6 billion litres of milk
is used in the production of
dairy products such as cheese,
butter, yogurt and dried milk
powder.
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Case study
For three generations a family
have farmed dairy cows and
produced Cheddar Cheese in
the West country.
On this farm, each cow
produces about 7,000 litres of
milk per year, which in total
supplies the cheese dairy with
just over 7 million litres of fresh
milk to be made into traditional
farmhouse cheese. This volume
of milk equates to an annual
cheese production of 6,000
tonnes.
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Life cycle on a dairy farm
The production of milk requires
dairy cows to be in lactation,
producing milk, to do this she
must have given birth to a calf.
The cycle of calving, lactation,
insemination and pregnancy,
then a ‘dry’ period, tends to
work in 12 month cycles.
The ‘dry’ period is similar to an
adult going on maternity
leave, where the cow will rest
and prepare for the birth of her
calf.
Dairy farms are reliant on the
production of calves for the
production of milk.
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Cow housing
Like most dairy farms across the
UK, the cows on this farm graze
outdoors during the summer
and are housed during the
winter.
This farm uses a cow shed with
a free stalls system, with
individual beds for each cow.
Elastic stall segregation is used
to prevent cows from harming
themselves.
The cows are able to rest,
stand and move around freely.
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Dairy farming in the UK
Herd health checks are carried
out regularly and the farmer
works closely with a
veterinarian and animal
nutritionist to ensure the highest
quality of health and welfare
for the dairy cows.
Each dairy cow also has an
animal passport identifying the
origin of the cow and any
other locations it has been
transported to.
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Cow milking
The cows come in from the
fields or the barn into the
collecting yard twice a day.
From the yard a number of
cows are taken into the
‘herringbone style’ milking
parlour.
Find our more …
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Milking
The herdsman or farmer firstly
uses a clean paper towel is to
wipe each udder.
Foremilk is stripped. This is
where a little bit of milk is
squeezed from each teat to
ensure the milk looks clean and
healthy.
One cup (flexible rubber) is
applied to each teat from the
cluster. The vacuum draws the
milk from the udder, in a similar
fashion as a baby calf's mouth
massaging the teat.
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Milking
To prevent over milking the
cluster automatically detaches
itself. The udders are checked
by hand to ensure the cow has
been milked out properly.
Antibacterial spray is applied
to each teat to prevent
infection, such as mastitis, and
keep the skin healthy.
Once the cows in that row
have been milked, they are let
out of the parlour. The cows
are free to move around, sit
down, eat and drink.
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Milk storage
The lift pump draws the milk
through large diameter
stainless steel piping into the
dairy.
The milk passes through a plate
heat exchanger to reduce the
temperature of the milk to
between 1-4 ºC before being
stored in a refrigerated bulk
tank.
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Transport
A milk tanker calls at the farm
daily or every other day to
collect the milk. The driver
checks the temperature of the
milk before transporting it to
the processing dairy.
This farm will process the milk to
produce cheese in a factory
on the farm.
Other farms will transport the
milk to a processing dairy
further away.
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Quiz
Take the quiz.
Take the quiz
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End
Question 1
True or false?
For a cow to produce milk, she must first
give birth to a calf.
A. True
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B. False
Question 1
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Next question
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Question 1
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Question 2
Which information is NOT shown on a
dairy cow passport?
A. The identity of the cow’s
mother.
B. The location and the date
of birth.
C. Any other location the
cow may have travelled.
D. An approved farm visa for
the cow.
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Question 2
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Question 2
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Question 3
What are the key features of the cow
sheds?
A. Well ventilated
B. Allows cows to be
sociable
C. Free access to food and
water
D. All of the above
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Question 3
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Question 3
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Question 4
Which one of the following is NOT a stage
of the milking process?
A. The foremilk is stripped
from the teats.
B. A bucket collects the milk
leaking from the teat.
C. Spraying the teat with
antibacterial spray.
D. Cups from the cluster are
placed onto each teat.
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Question 4
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Question 4
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Question 5
What does the milk tank driver check
before he takes the milk from the farm to
a processing dairy?
A. The fat content of the
milk.
B. The number of cows in the
herd.
C. The diet and nutrition of
the cows.
D. The temperature of the
milk.
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Question 5
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End
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Question 5
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End
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