Dairy
- Milk
WHAT IS MILK?
Dairy herds consist of cows which produce large volumes of milk.
All cows are female; males are called bulls. The most common dairy
breed is the Holstein, the black and white cows often seen in
pastures. Cows are mammals and like all mammals produce milk for
their young. This is the milk we get from cows.
WHERE IS MILK PRODUCED IN BC?
Most of the dairy herds are in the Lower Mainland, southeastern
Vancouver Island, and north Okanagan-Shuswap area. 70% of BC's milk
production is in the Fraser Valley. A few dairy herds, about 20%,
are located in the North Okanagan, East Kootenay and Bulkley Valley/Cariboo/Peace
regions and 10% on South-east Vancouver Island.
HOW MUCH MILK DO WE PRODUCE?
About
842 dairy farms produce an annual volume of over 570 million litres
a year. The average herd size is 80 cows plus additional replacement
calves and heifers. The average cow on test produces 29L of milk a
day and is milked for 10 months a year, which equals 8839 litres of
milk per year per cow. That's an average of 100 glasses of milk per
day, every day of the year. This amount would fill up 53 bathtubs.
HOW IS MILK PRODUCED?
Before
any cow produces milk, she must first become a mother. When a dairy
cow reaches about 15 months in age she is bred, usually by
artificial insemination. After about 9 months she has a calf and
produces milk. After a cow has given birth, she can produce milk for
the next 10 months. A cow that is being milked can eat up to 40kg of
grass, forage, and hay a day and drink up to 170L of water a day,
especially on hot days. That's over a bathtub full. A cow's diet is
supplemented with feeds such as barley, wheat, soybean and canola
meal. These are formulated and fed according to the energy, protein
and other nutritional needs of the animal.
Milking
machines are used to milk a cow. The cows go into a milking barn,
their udders are cleaned and a rubber lined suction cup is attached
to the teat. The suction cup simulates the suckling action of a calf
nursing. The suction cup is attached to hoses and pipes which
collect the milk in a holding tank. The milk is then quickly cooled.
Cows are milked twice and sometimes three times a day, usually at
the same times each day. All equipment used for milking is
thoroughly cleaned and sanitized before and after each use.
Dairy farms are inspected and certified before it can produce
milk. This includes: all milking equipment, milking procedures,
milking parlour and barn--everywhere the cows go must be kept clean
and well maintained.
Dairy farmers use computers to keep track of how much each cow
eats, how much milk each cow produces and even to match a particular
cow with a particular bull for breeding. They also use them for
finding information (internet) and financial accounting.
WHAT DOES MILK LOOK LIKE WHEN I USE IT?
We
drink fresh milk (whole, 2%, 1%, skim and chocolate) and use milk
products such as cheese, yogurt, sour cream, whipping cream,
cottage cheese, evaporated milk, sweetened condensed milk and skim
milk powder. Among the cheeses BC produces are cheddar,
mozzarella, Parmesan, colby, gouda, farmer, edam, monterey jack,
feta, quark, cottage cheese and ricotta.
Milk is 89% water and 11% solids. The nutrients, such as
calcium, riboflavin, vitamin A and protein are in the solids.
Milk, cheese, and yogurt are an easy way for most people to get
the amount of dietary calcium recommended by Health Canada.
WHAT HAPPENS AFTER THE MILK LEAVES THE FARM?
Milk
is picked up from the farm by a tanker truck, that is certified
before it can carry milk, every second day. The licensed driver
takes a sample from each farm to ensure the milk meets quality and
safety standards. Before the milk can be unloaded it is tested for
antibiotic residues. If residues are found, the entire shipment is
destroyed and the farmer responsible receives a heavy fine
(thousands of dollars) and also pays for the entire truckload of
milk.
To ensure the safety of milk, it is pasteurized. This is the
process of heating milk quickly to 72°C and cooling it very
rapidly to 4°C. This kills any harmful bacteria that may find its
way into milk. Pasteurizing milk helps keep milk fresh longer by
destroying spoilage organisms.
The milk is also tested by a certified laboratory for
temperature, acidity and flavour, before it is accepted. Bacteria,
water contamination and somatic cell counts are tests that are
also done regularly. The presence of somatic cell counts is an
indicator of animal health and quality. Other tests are carried
out from time to time to ensure purity of the product.
In days gone by before homogenization, the cream always rose to
the top. Today, most milk is homogenized. Homogenization ensures
that the cream is thoroughly mixed throughout the product so that
it does not separate out. This process doesn't alter any of the
nutrients found in milk.
Throughout the entire process from the time the cow is milked
until the milk is packaged, milk is never touched by human hands.
Milk is natural - nothing is added except vitamin A and D which
is required by law. Milk remains one of the purest and safest
foods available.
The dairy (processing plant) is also inspected regularly for
cleanliness, handling procedures and equipment standards. All milk
contact equipment is cleansed and sanitized on a daily basis -
failure to do so would result in bacterial spoilage before the
code date. Every dairy and their employees who work in the
processing area must be licensed.
Milk is packaged within days, usually within 24 hours, of
arriving at a dairy plant. Packaged dairy products are also
regularly tested by a certified laboratory for composition to
ensure the product contains what it claims. This is also the final
check point to ensure the product meets the standards established
of bacteria, coliforms, yeasts, moulds and other potential
contaminants. Dairy products at retail outlets are subject to
random sampling as a further check of their safety, quality and
composition.
The majority of milk produced in BC is sold as fluid milk while
the rest is manufactured into semi-fluid and solid products such
as cheese, ice cream, yogurt and cottage cheese.
WHAT PRODUCING CHALLENGES DO DAIRY PRODUCERS FACE?
Dairy farms are close to being self-sustaining units. Farmers
grow two-thirds of the food a cow eats and recycle the cow's
manure back to the fields where the feed is grown. Manure is very
useful to farmers because it adds nutrients and organic matter
which help to sustain and build the quality of the soil.
Further challenges facing today's dairy producers include:
Meeting environmental requirements.
Surviving a market that is increasingly competitive on a global
scale.
Increasing input costs for such things as feed (grain), equipment
and labour, with decreasing revenue.
Dealing with increasing competition for land use (e.g., urban
push, increasing land values, etc.).
WHO'S INVOLVED IN GETTING THE MILK FROM THE FARM TO THE TABLE?
- Dairy farm owner, manager and staff (milkers, herdsmen, field
personnel)
- Breed associations
- Artificial insemination technicians
- Dairy herd improvement advisors
- Veterinarians
- Milking equipment, farm equipment, building and facility
suppliers
- Feed producers and nutritionists
- Dairy processor field representatives
- Government inspectors and advisors
- Government and university researchers
- Milk tank truck drivers
- Milk product deliverers
- Store employees
Nutritional Facts:
A 250 ml glass of milk
provides a big percentage of your recommended daily allowance of
vitamins and minerals: 25% vitamin D, 15% vitamin B-12, 17%
protein, 29% calcium, 23% phosphorus and 23% riboflavin.
Interesting Fact About The Dairy Industry:
Dairy is the highest value agricultural commodity in BC -- next
to poultry and eggs. 20% of all BC farm cash receipts are from
dairy.
Contacts and other resources:
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