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, often referred to as "black-and-white cows." Under optimal management and feeding conditions, a Holstein cow can produce between 5,000 to 7,000 kilograms of milk per year, with some high-performing individuals reaching up to 10,000 kilograms. In addition to Holsteins, other breeds like the Danish Red and Simmental are also present in China. These breeds have good milk yields, but their numbers are smaller. Once a suitable breed is selected, it's equally important to choose high-quality individuals. A good dairy cow should be tall, well-proportioned, with a straight back, a broad chest, and a firm udder. The udder should be deep, evenly shaped, with well-attached teats of moderate length and no extra nipples. During the dry period, the udder should feel soft, while during lactation, the veins on the udder 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, ensure there is enough feed available. 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 appetite of dairy cows, maintaining a constant supply of fresh grass is challenging. Therefore, making silage is recommended. To prepare 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. Professional farms are advised to have two pits for rotation. After preparing the silo, cut and fill the pit with forages that have a moisture content of 65% to 70%. Once packed tightly, seal the pit to maintain an airtight environment. Silage can be used after one month in autumn and two months in winter. When feeding, start gradually and remove the plastic sheet once the silage is taken out. Roughage includes hay and straw, with hay being more nutritious. Whenever possible, dry more hay during summer and autumn. Concentrate feed can be bought ready-made or prepared at home, typically consisting of 70–75% energy feeds (like corn and wheat bran), 20% protein sources (such as soybean meal and cottonseed cake), and 5–10% minerals, salts, and additives. On average, each adult dairy cow requires about 9,000 kg of green feed, 1,000 kg of roughage, and 2,000 kg of concentrate annually. (c) Proper feeding is essential for maximizing milk production. If management is inadequate, even the best cows will not perform well. Ensure the cowshed is well-lit, clean, and comfortable. In winter, provide warmth, and in summer, ensure adequate ventilation. Supply enough green feed so cows can eat freely, use coarse feed in small amounts, and adjust concentrate feed based on milk yield. High-yielding cows may need 3 kg of milk per milking session, with 1 kg of concentrate added. Avoid moldy feed and cold or dirty water. Around the 10th month of lactation, it's important to gradually dry off the cow, as the fetus is developing and the cow needs rest. There are two drying methods: a gradual approach where milking frequency is reduced from three times a day to once every other day, and feed is slowly adjusted, or a faster method where feed and water are restricted, and milking is done less frequently until the cow is dried within a week. (4) Correct milking techniques are vital for high milk yields and udder health. Improper methods can reduce production and lead to mastitis. Milking should begin on the day the cow is delivered, and it should be done three times daily. Massage the udder before each milking session. On the first day, only 2 kg of milk should be squeezed; on the second day, about a third, and by the third day, increase to 2 kg. Do not squeeze all the milk on the first day to avoid postpartum paralysis. Clean hands, nails, and teats before milking, and milk evenly and quickly. Each milking session should take 6 to 10 minutes. Manual milking is cost-effective but labor-intensive. For larger operations, milking machines are more efficient and reduce contamination risks. (5) Maintaining hygiene is critical for milk quality. Healthy milk must be clean, free from dirt, and not adulterated. Always clean the milking equipment before and after each session. Brush the cow’s hindquarters and wash the udder thoroughly. Discard the first milk and sell or deliver the rest promptly. Milk from cows suffering from mastitis or those on medication should not be used for consumption due to potential drug residues. Ensuring cleanliness throughout the process is key to producing safe, high-quality milk.

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