Farmers raising dairy cows

(1) Choosing the right dairy cow breed is crucial, as milk production varies significantly between breeds and even among individual cows. The most commonly used breed today is the Holstein, also known as "black-and-white cows." Under proper management and feeding conditions, these cows can produce between 5,000 to 7,000 kilograms of milk annually, with some reaching up to 10,000 kilograms. In addition to Holsteins, China also raises Danish Red Cattle and Simmental cattle, which also have good milk production, but their populations are smaller. After selecting a suitable breed, it's important to choose high-quality individuals. A good dairy cow should be tall, well-proportioned, with a long body, a straight back, a wide chest and belly, strong legs and feet, well-developed udders, and properly shaped teats. During the dry period, the udder should feel soft, and during lactation, the udder veins should be thick and curved. It’s also essential to evaluate both the mother’s milk performance and the father’s genetic quality. (b) Before purchasing cows, it's essential to prepare enough feed. A balanced dairy cow diet includes three main components: green feed, roughage, and concentrate. Green feed consists of pasture, green straw, and silage. Due to the large volume required, it's challenging to supply fresh grass all year round, so silage is often made. To make silage, dig a pit—either round or rectangular—and line it with bricks and cement, ensuring the corners are rounded for better compaction. The pit should be at least 20 cm above ground level to prevent rainwater from entering. It's best to prepare two pits for alternating use. Fill the silo with chopped forage that has a moisture content of 65–70%, compact it tightly, and seal it completely. Silage can be used after about one month in autumn and two months in winter. When feeding, start gradually and remove the plastic cover after each feeding. Roughage includes hay and straw, with hay being more nutritious. It’s recommended to store more hay in summer and autumn when possible. Concentrate feed can be purchased or prepared at home, typically consisting of 70–75% energy feed (like corn or wheat bran), 20% protein feed (such as soybean meal or cottonseed cake), and 5–10% minerals, salts, and additives. On average, an adult dairy cow requires 9,000 kg of green feed, 1,000 kg of roughage, and 2,000 kg of concentrate per year. (c) Proper feeding and management are essential for high milk yields. If management lags, even the best cows will not perform well. The barn should be well-lit and cleaned daily. In winter, ensure the cows get enough sunlight, and in summer, keep them cool. Provide adequate green feed, allowing cows to eat freely. Coarse feed should be given in small amounts, while concentrate is usually based on milk output. High-yielding cows may need 3 kg of milk per milking session, with 1 kg of concentrate added. Avoid moldy feed, and never give ice or dirty water. After about 10 months of lactation, it's necessary to gradually dry off the cows, as the fetus develops around the 7th month, and drying helps the cow rest and prepare for the next cycle. Two methods exist: gradual drying, reducing milking frequency and feed gradually over two weeks, or rapid drying, where feed and water are restricted, and milking is reduced to once every other day within a week. (4) Correct milking techniques are vital for maximizing milk yield and preventing udder damage. Improper methods can reduce milk production and lead to mastitis. Milking should begin on the day the cow is delivered, done three times daily. Massage the udder before each session. On the first day, only 2 kg of milk should be squeezed, then 1/3 on the second day, and fully milked from the third day onward. Never squeeze the udder on the first day to avoid postpartum paralysis. Before milking, clean hands, nails, and teats, and milk evenly and quickly. Each session should last 6–10 minutes. Manual milking is cost-effective but labor-intensive, while milking machines are more efficient and reduce contamination risks. (5) Clean, hygienic milk is essential for direct consumption or processing. Ensure the milk is free from dirt and adulterants. Clean the milk pail and machine before and after each milking. Brush the cow’s hindquarters and wash the udder. Discard the first milk and sell or deliver the rest promptly. If the cow has mastitis or is on medication, its milk should not be used for consumption, as residual drugs can affect quality. Always prioritize hygiene and safety throughout the milking process.

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