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:

• BC Agricultural Council
• BC Dairy Foundation
• BC Milk Marketing Board
• BC Milk Producers Association
• Dairy Information - BC Ministry of Agriculture, Food and Fisheries