RAISE DAIRY

ANIMALS
 Handle Dairy Animals
Milk Quality
What is milk composition?
How do you measure quality of milk?
How do you know if the milk is pure?
What is SNF in milk?
Milk quality impacts on milk pricing, and
therefore dairy farm profits. Mastitis is the main
threat to milk quality, and controlling the mastitis
is very important.
What is mastitis
• Mastitis is inflammation of the cow’s mammary
gland usually caused by bacteria entering the
teat canal and moving to the udder.
The main types are:
• contagious mastitis
• environmental mastitis
Cow-associated (or contagious mastitis)
• The main bacteria causing contagious mastitis are
Staph aureus and Strep agalactiae. They mostly live
inside udders or on teat skin and are spread either by
splashes of infected milk or sprays during stripping, on
milkers’ hands or teat cup liners, and by cross flow of
milk between teat cups.
• Strep agalactiae bacteria tend to locate in duct areas of
the udder where antibiotics are effective. Strep
agalactiae is very sensitive to penicillin, so there are
relatively high cure rates. However, Staph aureus forms
pockets of infection protected from antibiotics by scar
tissue. A third organism, Strep uberis is sometimes
spread at milking.
Environmental Mastitis
• Soil, manure, bedding, calving pads and water host bacteria
that cause environmental mastitis. They also occur on parts
of the cow other than the mammary gland. Housed cows
tend to be more at risk than grazing cows.
• The main bacteria are Strep uberis which can sometimes
persist, and can spread at milking. The other culprit is E. coli
which does not thrive in the lactating udder and often the
infections do not persist.
• Transition and post-calving cows are very susceptible to these
infections because their natural defences are low. Large
infections of environmental mastitis bacteria can
contaminate teats, especially if udders are wet and exposed
to mud and manure, such as when animals lie down during
calving.
Farm-Related Off-Flavors of Milk

• Off-flavors and odors can be present in raw

milk due to practices on the farm. Some are
minor and difficult to avoid, while others are
due to poor practices and can be reason for
rejecting a milk load. Most flavor/odor
defects will be carried over into the finished
product, although some of the volatile
defects can be partially removed.
Defects in milk can be classified as:
• Absorbed – cows breathing in odors in the air can
transmit these to the milk through the bloodstream,
while some odors can be directly absorbed by the milk
during storage;
• Bacterial – growth of spoilage microorganisms; or
• Chemical – related enzymes, feed, and health of the
cow as well as milk handling procedures (e.g., cleaning
chemicals).
• Barny/Cowy: Associated with strong barn odors (e.g.,
poor barn aeration) absorbed by the cow or the milk
during storage. Some animals will produce “cowy” milk
that is related to poor animal health (e.g., ketosis).
• Feedy: Associated with strong feed odors that are absorbed by
the cow or directly into the milk during storage. Feed
flavors/odors most often mimic the nature of the feed (e.g., silage,
hay, soy). They are often present in low levels not considered
objectionable, although strong feed flavors/odors, especially
those related to poor-quality feeds, may be cause to reject milk.
Feed flavors can be minimized by not feeding immediately before
milking. Related off-flavors include those of wild onion/garlic
(especially in the South).
• Malty/Acid/Sour: Due to the growth of bacteria that produce
acid, some of which can produce a “malty” defect. Most often
associated with poor cooling of the milk (e.g., from a farm with a
broken compressor).
• Oxidized: Cardboardy or “old-oil” odor and flavor resulting from
the oxidation of milk fats in the presence of metals (such as
copper contamination).
 Feeds high in certain fats (e.g., soybeans) and/or
low levels of vitamin E in the cows’ diet may also
increase the milk’s susceptibility to oxidation.
• Rancid: Sour-like defect that occurs in milk due
to excessive agitation and other factors related
to increasing the susceptibility of the milk fat to
the hydrolytic enzyme lipase. Lipase breaks
down butterfat to free fatty acids (such as
butyric) that can result in rancid off-flavors
(e.g., soapy, baby-vomit, blue cheese).
REAR CALVES AND KIDS
 Rearing System
System of Calf Rearing
1. Sucking method:

In this method, the calf is allowed to stay with its mother and
allowed to suckle only a little before and after of milking the cow.
The calf gets whole milk throughout lactation.

Advantages:

1.This is natural system of feeding.

2. The calf gets contamination free milk.
3. No much care is required to take during feeding.
4. The mother-calf affection developed.
Disadvantages:

1. If calf dies, the cow refuses to let the milk.

2. It cannot be ascertained about over feed or
under feeding of the calf.
3. If milk is infected the infection may be to calf.
4. The actual quantity of milk yield of cow cannot
be calculated.
5. The postpartum heat is late.
2. Weaning method:
In this system, the calf is taken away from its mother either just
after the birth or after 2-3 days of birth, sometimes it is allowed till
the period of colostrum feeding. After that, the calf rearing is
entirely by isolation system.

The immediate step, after weaning of the calf is to teach it to drink

milk is very important
• Nipple system: Used for 3-4 days-aged calves. A pail containing
milk equipped with rubber nipple used which the calf sucks.
• Hand fiddling: When the calf develops appetite insert two fingers
of right hand into the mouth while holding milk in left hand at
convenient height for the calf. While calf suckles the fingers, the
muzzle is gradually pressed down into milk pan. This way calf
learns to drink milk.
Advantage:

1.Cow continues to give milk whether calf is alive or not.

2. The calf can be culled at an early stage.
3. It can be fed scientifically as per requirements no
problem of under feeding and over feeding.
4. The actual amount of milk produced by cow can be
determined.
5. Milking without calf is more hygienic & sanitary.
6. Cow becomes regular breeder; the calving interval is
less than the unweaned calves.
 3. Milk feeding schedule to the calf:
The calf after weaning from the Jam, it should be fed with
the whole milk, skim milk and re-constituted milk and also
calf starters in gradual age. The temperature of the milk
must be body temp. I.e. 39°C, the utensils used must be
clean and sterilized; the milk should be fed twice a daily.
Calf age (days) Colostrums (lire. Per Whole milk (liters Skim milk (liters per
Body weight (kg) body wt.) per body weight) body wt.)
Upto25 Upto5 1/10th - -

20-30 6 - 20 - 1/ 10th -

25-50 21-30 - l/15th 1/20th

30-60 31-60 - l/20th l/25th

40-75 61-100 - l/25th l/25th

REAR DAIRY-
BREEDER
ANIMALS
 Dairy Breeder Animals

Heifer

A young female
cattle or buffalo.
Doelings
A female goat that has
not given birth, usually
less than one (1) year
old.
 Buckling

A young male breeder

ruminant.
 Junior bull

A male
of a bovine animal, espec
ially of thegenus Bos, wit
h sexual organs
intact and capable
of reproduction.
 Buck

A male breeder goat.

 Bull
An adult male bovine
mammal.
 Abnormalities in Ruminants

Congenital defects can cause abortion or be

present at time of birth. They are uncommon
but do occur in most breeds of cattle. Defects
are abnormalities in skeleton, body form, and
body functions. Abnormalities may result from
genetic or environmental causes. When the
environment is the cause, adjustments can
reduce further economic losses. However,
genetic (inherited) causes are much more
complex and difficult to correct.
Environmental Causes
Environmental or non-genetic causes have the same
economic results as genetic causes but are far easier to
rectify. Simply correcting the environment will remove the
problem. There are many environmental factors, including
disease and diet.
Certain conditions show that an abnormality is likely to be
environmental in nature:
1. The abnormality coincided with an environmental factor
and was absent upon removal of the factor.
2. The abnormality occurred in groups of non-related
individuals.
3. The symptoms are similar to those of an abnormality
known to result from environmental factors.
Genetic Causes
Chromosomes inherited from parents determine an animal's genetic
make-up. There are many genes in each chromosome. Genetic
abnormalities occur when genes are missing, in excess, mutated or in
the wrong location (translocation). A few genes can directly cause an
abnormality, however, these are rare. Usually, these genes are
recessive, meaning two must be present to cause an abnormality.
Both parents must be carriers of the gene for a calf to be abnormal.
In this case, only one of every four offspring will be abnormal. Two
will be carriers and one will be normal.
Certain conditions show that an abnormality is likely to have a
genetic origin:
1. The abnormality is more common in a group of related animals.
2. The symptoms are similar to those of an abnormality identified
through test matings. Study of an animal's chromosomes using blood
samples can identify several genetic defects.
 Common Genetic Defects
Hypotrichosis (Hairlessness)
• Hairlessness occurs in several
breeds of beef cattle. It
expresses itself as complete or
partial loss of hair. Calves are
often born with no hair but
will grow a short curly coat of
hair with age. Affected
individuals are prone to
environmental stress (cold
and wet) and skin infections
are more prevalent. A
recessive gene causes Partial Hypotrichosis
hairlessness.
Complete
Hypotrichosis.
 Alopecia Anemia
This syndrome has recently been
identified in the Polled Hereford breed.
At the time of birth, alopecia anemia
may be mistaken for hairlessness.
Affected calves are often small at birth,
have a dirty-faced appearance, and have
protruding tongue and eyes. Hair is wiry,
tightly curled or absent while wrinkled
skin gives the appearance of advanced
aging. Calves are lethargic, cannot
tolerate stress and are very prone to
disease. Few survive past six months of
age. Malfunction of the skeletal
structure results in reduced red blood
cell production (anaemia). Alopecia
anaemia occurs in families but the exact
mode of transmission is unknown.
Translocations
• A translocation occurs when part of a chromosome
breaks off and attaches to another chromosome.
The 1/29 translocation has been identified in the
Simmental, Charolais and Blonde D'Aquitaine
breeds. The 14/20 translocation occurs in most
Continental breeds. Translocations affect fertility
but no other production traits. Carriers of
translocations have reduced conception rates and
increased abortion rates. Blood analysis allows
easy identification of carriers.
 Beta-mannosidosis (Beta-man)
The Beta-man disorder is
due to a recessive gene that
produces a defective
enzyme. The result is the
birth of calves that never
get up and eventually die.
The syndrome occurs in the
Salers breed and a blood
test is available for
identifying carriers.
 Syndactyly (Mulefoot)
Syndactyly refers to the
fusion of the two toes
of the foot. Caused by a
recessive gene, mule
foot most often affects
the front feet. This
condition occurs in the
Aberdeen Angus breed.
What Should You Do?
• When you suspect that you have a problem calf, consult
your veterinarian and OMAFRA extension specialist.
Investigate all symptoms and possible causes before
concluding the problem is genetic or environmental.
When the cause is genetic, contact the breed association
and give them a full report of the findings. Progressive
breed associations are working to reduce the frequency
of genetic abnormalities within their breed.
• To avoid further abnormalities in your herd without
culling female carriers, use non-carrier bulls unrelated to
your herd. Practice no inbreeding within the herd.
Crossbreeding to a different breed is another alternative.
Summary
• Genetic abnormalities are not common. When they
do occur, they cause economic losses. Genetic and
environmental factors cause abnormalities.
Environmental causes are quickly corrected while
genetic causes require longer term solutions. If an
abnormality occurs on your farm, take immediate
action.
Feeding the doe/ewes
• Roughage is the main feed for these animals.
Pasture and good-quality legume or grass-legume
hay are used for this purpose. One of these
legumes is Centrosema. Guinea and Paragrass are
also good for the does.
• Silage may be used in place of hay. Corn grain and
sorghum are commonly used as concentrates.
Protein supplements are not needed if good
quality legume pasture or hay is available. If
needed, protein supplements to use include
soybean oil meal, cotton seed meal, linseed meal,
and peanut meal.
Feeding Lactating Doe
• Forage alone cannot increase milk
production among lactating does. For
milk production, the does should be fed
with good quality forage and
concentrates containing 16–20% crude
protein at the rate of about 0.5
kilograms per liter of milk produced.
Enough vitamin-minerals and salt are
indispensable in their ration.
Care of Lactating Does
Keep lactating goats in a quiet environment before and during
milking. Noise and the sight of strangers could cause extreme
excitement that may adversely affect milk ejection.
Clip hair in the udder regularly. This prevents contamination of
the milk during milking.
To get the best milking results, the following are important
points to consider:
• quietness
• gentleness
• regularity of milking process

During milking, provide concentrate to minimize

distraction/extreme excitement of the doe during the course of
milk ejection.
Preparing the doe before
milking

To make the milking process easier, provide a milking

stand or goat holder.
A goat X – holder is used when milking goat in a
squatting position. Use bamboo in making the holder.

• Comb or brush the goat well.

• Clean the milk bucket thoroughly.
• A stainless steel or hard plastic
bucket is preferred.
• Wash hands well.
• Clean the udder by using soap
and lukewarm water just before
milking.
• Dry the udder with clean towel or
soft cloth.
Milking periods must be established and strictly adhered
to. If milking is done twice a day, e.g. 6:00am and
6:00pm, the process should not be delayed or advanced.
If possible, the same personnel should be used.
Unnecessary changes in the routines should be avoided Goat Holder for milking goat in a squatting
so that lactating does can sustain their ability to provide position
milk.
 Proper Steps in Milking a Doe

1. Wash hands with soap and water and dry

them before starting to milk.
2. Do the same on the udder and parts around
it.
3. Grasp the teat with the thumb and first finger.
4. Close the second finger and milk will squirt
out. Discard the first stream for it is high in
bacteria.
5. Close the forefingers and 6. Close the little finger and
press a little steadily. tear with the whole hand.
7. Release the teat so that 8. Feel the teat again if it is
it will be filled with milk. already filled with milk
 10. Run your fingers down to
9. Again grasp the teat with the teat to force milk to come
your thumb and first finger out.
 Comparison of average milk composition
Nutrient Human Cow Goat
Energy (kcal/100 ml) 68.00 69.00 70.00
Lactose (%) 7.30 4.70 4.10
Protein (%) 1.10 3.50 3.20
Fat (%) 4.00 3.60 3.80
Cholesterol (mg/100
20.00 15.00 12.00
ml)
Ash (%) 0.20 0.70 0.80
Calcium (%) 0.04 0.18 0.19
Phosphorous (%) 0.06 0.23 0.27
Iron (%) 0.20 0.06 0.07
Vitamin A (IU/g fat) 32.00 21.00 39.00
Vitamin D (IU/g fat) 0.30 0.70 0.70
Thiamin (μg/100 ml) 17.00 45.00 68.00
Riboflavin (μg/100 ml) 26.00 159.00 210.00
Production

• The six major dairy goat breeds are the

Saanen, Nubian, Toggenburg,
LaMancha, Oberhasli, and Alpine. The
lactation period for dairy goats averages
284 days, with peak production usually
occurring 4 to 6 weeks after kidding.
 Milk production by dairy goat breed
Average
Breed production Production range Milk fat (%) Milk protein (%)
(lbs/lactation)
(lbs/lactation)

Alpine 2,266 790-5,470 3.4 2.9

LaMancha 2,100 740-4,320 4.0 3.2

Nubian 1,820 560-4,270 4.9 3.7

Oberhasli 2,146 930-4,450 3.9 2.9

Saanen 2,577 610-5,490 3.3 2.9

Toggenburg 2,115 940-4,380 3.2 2.7

• Volume and composition of milk produced is controlled by the goat's genetics
but greatly influenced by the diet consumed.
• Dairy goats reach sexual maturity at 4 to 5 months of age.
• Young does should be bred at a body weight ranging from 70 to 80 pounds,
which usually is at an age of 7 to 10 months.
• The gestation period ranges from 145 to 155 days with an average length of
149 days.
• Does normally produce between one and three kids per year (single-born
kids weigh approximately 6 to 6.5 pounds at birth).
• Birth weights generally decline with multiple births and are often associated
with increased mortality.
• Quality of nutrition during pregnancy influences birth weight and kid
survivability.
• Pregnancy nutrition becomes an important part of good management as twin
births are desired in an effort to improve productive efficiency.
• Does giving birth to twins produce more milk and have greater total kid
weight per maintenance doe unit.
• Daily weight gains after birth range from 50 to 150 grams per day (0.1 to 0.33
pound per day), but meat goat crosses can exceed 250 grams per day (0.55
pound per day).
• Rate of gain will be determined by diet and the end product desired
(replacement doeing or various weights depending on the meat market).
To ensure efficiency and productivity of a dairy
goat enterprise, the three most important
recommendations are as follows:
• Manage young does to have them ready for
breeding at 7 months of age. This increases the
total lifetime herd production of milk and meat
and reduces the number of non-producing
animals in the herd at any one time.
• Encourage freshening of the does over as wide a
time span as possible. This provides the customers
with a year-round source of milk.
• Cull animals to eliminate low producers. This can
increase the herd productivity if animals are
culled for genetic reasons.