Dairy Management Intro

1. Dairy Management Intro

2. Ice Cream in a Bag • Ingredients • One Quart size bag One Gallon size bag • One Tablespoon of sugar One half teaspoon vanilla • One half cup of rock salt One half cup of half-half • Ice • Directions • In Quart bag mix sugar, vanilla and half and half. Seal tightly • Fill gallon bag half full with ice and add half cup of rock salt • Place quart bag in gallon bag and seal tightly. • Shake, shake shake!!!

3. Getting to Know You • Name • Birthdate • Favorite Book • Favorite Movie • Favorite Cartoon Character • Favorite Farm Animal • Favorite Animal • Parent’s Occupation • Why did you take Dairy Science? • What do you hope to learn?

4. Syllabus • Upon the completion of this course, students will be able to: • Identify the major dairy breeds of cows • Learn to determine the difference between caring for the animals and mistreating them. • Acknowledge and respect the importance of dairy in the world of agriculture • Determine possible careers within the dairy world • Recognize how dairy science has changed throughout time • Learn basic dairy management skills • Apply lessons learned into everyday life • There is something you should know; I am passionate about all things ag related and especially dairy!! That was your warning…my promise to you is that when you leave this class you will feel differently about agriculture.

5. Classroom Management • Come to class prepared. Bring Notebook, writing utensil, any assignments and brain! • Come to class on time. The school policy will be followed regarding tardies. • If you are not in class 15 minutes after class starts you will be marked absent. IF I change it you will be tardy. They add up! • Come to class. There is a lot of in-class work in this course. If you are not here, it is hard to make up. Make sure absences are excused and be here otherwise. • School policy will be followed on attendance and truancies. • You will be allowed 2 school days to make up an assignment for every day that is an EXCUSED absence. It is your responsibility to talk to me about any missed work. I will NOT come after you. • Be respectful. Be courteous and thoughtful of others as related to personal space, belongings and people; teachers and students. • Students who maintain a 92% or above for the semester with no unexcused absences will NOT have to take the semester final.

6. Make good choices. Everyone make mistakes, but try to limit your number. Think before you act and life will be easier for all of us in the class. • No hats in class. This applies to both boys and girls. • No Swearing • No electronic devices. • Accept the consequences. I would like this class to be a lot of hands-on working in class time. This is possible only if people cooperate. If you make a bad decision, accept the consequences and move on. If you make good decisions, we will have a lot of fun doing projects in this class.

7. Requirements • A three-ring notebook is required for this course. Notebooks will be graded one Friday each month. Students need to have dividers labeled “Notes, Journals, Tests/Quizzes. Folders and spiral notebooks are NOT acceptable. • Notebooks must be organized in chronological order and will be graded on neatness and completeness. Syllabus and Classroom Management Contract MUST be first pages of notebook. • Will have a major group project. More to come… • Assignments: • Papers are due by 3pm ON due date. For every day late 5 points will be deducted from total score.

8. Things we will do: • Every day there will be three to four questions on the board. Look at them and answer the questions fully in your notebook under journal. These will be trivia questions, review, preview or information questions. When your notebook is graded answering these questions will be part of your grade. • Every Friday we have class we will do a current event reading. Could be an article, web search or movie. You will read/watch the information and then answer questions on it. The questions will be as follows: What is the title of the article? What is the article about? What type of ag is it about: livestock, production, manufacturing, research? What are three questions you have about the article? What would you do different if you had a chance? What was your opinion of the article as a whole? You will be graded on how much effort you put into your writing.

9. FFA Information • Looking for new members • Dues: $25 Paid by end of September will be guaranteed a t-shirt • Welcome Back BBQ: Sept. 4, 5:30-7. Bring your parents. Get extra credit. • First Chapter Meeting: September 11 at 6. Meetings on 3rd Thursday of each month at 6. • Look at FFA Board for schedule of events • Benefits: Self-Confidence, friends, trips, fun, college credits • School Website and Facebook • Shop Open 7-4 most days (Includes Computer) • Vending Machine • Building and grounds WILL be treated with respect

10. Intro to Dairy • Some General Dairy Fun Facts • 1. 60,000 dairy farms in the United States • 2. 99% of American Dairies are family owned • 3. Average dairy size is 135 cows • 4. 21B gallons of milk produced each year • 5. 9% of milk produced each year are exported • 6. California is the #1 State with Wisconsin and Idaho following • 7. 400,000 people employed by California dairies alone • 8. 6.5 average gallons of milk produced per cow • 9. Milk weighs 8.6lbs. Per gallon • 10. Single cow production record is 59,298lbs • 11. 350 squirts in one gallon milk • 12. 350,000 glasses of milk/cow/lifetime • 13. 3 gallons of milk=1 gallon of ice cream • 14. 30 cups of milk = one pound of butter • 15. Cow has one stomach, it has four separate parts • 16. Average weight of mature cow is 1400lbs • 17. Average weight of a newborn calf is 90lbs • 18. 50lbs of feed consumed by average cow/day • 19. Holstein is the most common breed in US • 20. 30% of daily needed calcium is in 8 ounces • 21. 3.5% milk fat in whole milk • 22. Milk is the official drink of the State of Oklahoma • 23. 1856 is when Dr. Louis Pasteur developed pasteurization

11. In the beginning… • Through history lots of milk producing mammals were used for milk. Cows, goats, reindeer, camels, buffalo. • The cow became the favorite and was nicknamed early on a mother s the foster of the human race. • Taxonomy • Kingdom Animalia: the animal kingdom • Phylum Chordata: Members of animal kingdom with vertebrates • Class Mammalia: Warm-blooded, hairy animals that produce live young and produce milk. • Order Artiodactyla: Even-toed, hoofed animals • Family Bovidae: Ruminants with hollow horns that do not fall off and a gall bladder • Genus Bos: A four-footed ruminant with stout body and hollow, curved horns standing out laterally from the skull • Species BosTaurua: ancestors of European cattle and most of the US cattle

12. Historical Development • Some say that cattle are the most important of all domesticated animals. • Over 100 Million milk cattle in the world • Cattle comes from the Roman word “chattel” which means possession • In Ancient Rome wealth was measured by how many cows you owned • Domestication probably happened first in Europe and Asia • Like most animals, cows were hunted and used for a source of food and other materials • There is evidence of cows being used for milking purposes dating back to 3500 B.C. • Milk is recorded as being an essential food and used for medicinal purposes • China, Japan and Korea did not value cattle. Only now are there dairies in these countries. • India and Pakistan have elevated cows to religious significance • More goats then cows were milked in Medieval times-size and food reasons • 13th Century records that it took 3 cows to produce 3.5lbs of butter/week • Most cow’s milk was used to make cheese

13. US History of Dairy Cattle • 1611 Cows arrive in Jamestown • 1624 Cows reach Plymouth colony • 1841 First regular shipment of milk by rail • 1856 Pasteur begins pasteurization experiment Gail Borden receives patent on condensed milk • 1878 Continuous centrifugal cream separator invented by Dr. Gustav De Laval • 1884 Milk Bottle invented by Dr. Hervey D. Hatcher, New York • 1885 Automatic bottle filler and capper patented • 1890 Tuberculin testing of dairy cows introduced • 1892 Certified milk originated by Dr. Henry L. Coit, New Jersey • 1895 Commercial pasteurizing machines introduced Thistle milking machine introduces intermittent pulsation • 1908 Pasteurization was required on all milk sold in Chicago • 1911 Automatic rotary bottle filler and capper perfected

14. 1914 Tank trucks first used for transporting milk • 1919 Homogenized milk sold successfully in Torrington, Connecticut • 1922 Capper-Volsted Act codifies agricultural cooperatives • 1932 Practical methods developed for increasing vitamin D in milk First plastic-coated paper milk cartons introduced commercially • 1937 Agricultural marketing Agreement Act establishes federal milk-marketing orders • 1938 First farm bulk tanks for milk began to replace milk cans • 1942 Every-other-day milk delivery started (war conservation measure) • 1946 National School Lunch Act signed by President Truman Vacuum pasteurization method perfected • 1948 Ultrahigh temperature pasteurization is introduced • 1949 Agricultural Adjustment Act establishes dairy support price at $3.14/cwt • 1950 Milk Vending machines win place in distribution • 1955 Flavor-control equipment for milk is introduced commercially

15. 1964 Plastic milk container introduced commercially • 1968 Electronic testing for milk is introduced commercially-making it official • 1974 Nutrition labeling of fluid milk products begins • 1980 The REAL Seal is introduced by the American Dairy Association • 1981 Ultrahigh temperature (UHT) milk gains national recognition • 1982 Creation of National Dairy Promotion and Research Board • 1988 Lower-fat dairy products gain widespread acceptance Lowfat and skim milk sales combined exceed whole milk sales for first time • 1993 Mandatory animal drug residue testing program established • 1994 Recombinant bovine somatotropin (rBST) approved for US commercial use in US Nutrition Labeling and Education Act requires mandatory nutrition labeling • 1995 Launch of processor-funded milk mustache advertising campaign • 2000 Federal milk-marketing orders reformed Component pricing introduced

16. Dairy cows are not native to America • Columbus brought 4 calves and 2 heifers to the West Indies • Coronado brought 150 cows to N. America on way to Mexico-these were the predecessors to the Long horn. • Cows were not brought over with first pilgrims on Mayflower • High death rate of first settlers was thought to be due to lack of milk • 3 Heifers and 1 bull arrived in Plymouth in 1624 • Until the middle of the 19th Century, the dairy business was limited to families owning 1 or 2 cows that provided milk seasonal with good pasture growth. • Any milk that was brought into the city had to be used quickly due to lack of adequate storage and slow transportation. • With no regulations, milk was often diluted with water and very poor in quality. • By the mid 1800’s, things began to change fast. With processing, transport and storage issues being answered and researched, milk was quickly becoming available to everyone.

17. July 2, 1862, President Lincoln signed the Morrill Land Grant Act. This allowed for government money to be used for agricultural colleges. • March 2, 1887, the Hatch Act was signed to set up experiment stations and test farms near and around Ag schools. This started the Farm Extension services. • Early 1900’s saw an increase in concerns over food safety. New regulations were passed covering improved safety, acceptable and nutritional value of milk. • We continue to make progress in long term pasteurization, flavors and added nutrients as well as storage, packaging and transport. • Advantages and Disadvantages • You are considering starting a new dairy. Your banker tells you to write out a list of pros and cons. What is on your list?

18. Dairy Pros and Cons • ProsCons • You are your own boss No one else to blame • Outside work Weather can be tough • Milk is a valuable commodity Prices bounce around • Harvest is not dependent on weather Weather can be difficult to deal with • Renewable livestock built in Time till production is long • Almost everyone drinks/uses milk Cows must be milked everyday • Consistency of job Dependent on feed cost • Family lifestyle Little spare time • Ability to learn several things Increased knowledge