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37 matches found for milk house in Extension Publications

Results 11 - 20 of 37

  1. 72% Ag Alternatives: Meat Goat Production [pdf]Get Acrobat Reader
    Source: Penn State - Dairy and Animal Science Publications

    "Goat is the most highly consumed meat in the world; andmore goat?s milk is consumed worldwide than cow?s milk.In the United States, meat goat production is increasingbecause of goats? economic value as efficient converters oflow-quality forages into quality meat, milk, and hideproducts for specialty markets."

  2. 72% Milk progesterone analysis for determining reproductive status [pdf]Get Acrobat Reader
    Source: Penn State - Dairy and Animal Science Publications

    "This fact sheet covers a lot of information on the subject of milk progesterone. Topics included are physiology, uses of milk progesterone analysis, evaluation of heat detection accuracy, determining pregnancy status, monitoring ovarian status, tips for using milk progesterone tests, and distributors of the tests."

  3. 68% Enhancing Milk Components with Pasture-Based Systems [pdf]Get Acrobat Reader
    Source: Penn State - Dairy and Animal Science Publications

    "Discussion of the potential to modify milk composition through nutrition of grazing dairy cattle."

  4. 63% From Feed to Milk: Understanding Rumen Function
    Source: Penn State - Dairy and Animal Science Publications

    "This video explains the ruminant's unique digestive system and shows how feeding management and nutrition can influence its function. Detailed is the physiology of the four stomach compartments and the complexities involved in digestion of feeds and demonstrates the practical applications in feeding management that can help the dairy producer achieve high levels of milk production."

  5. 63% From Feed to Milk: Understanding Rumen Function [pdf]Get Acrobat Reader
    Source: Penn State - Dairy and Animal Science Publications

    "Feed costs represent 45 to 60 percent of the total cost of producing milk. The key to maximizing dairy farm profitability is to maintain nutrient levels while carefully managing feed costs. This 32-page publication provides a basic understanding of dairy cattle nutrition and its role in good herd management. It covers rumen physiology and function, nutritional concepts behind feeding dairy cattle, dry matter intake and its effect on the cow, and feed and feed nutrients for dairy cattle. "

  6. 63% Managing to Get More Milk and Profit from Pasture [pdf]Get Acrobat Reader
    Source: Penn State - Dairy and Animal Science Publications

    "Discussion of management practices to increase intake and efficency of pasture-based systems."

  7. 63% Milk Production Costs of Pennsylvania Dairy Farms [pdf]Get Acrobat Reader
    Source: Penn State - Dairy and Animal Science Publications

    ""If you don't measure it, you can't control it". Producers must first determine their costs if they are to gain control over them. "

  8. 63% New Technologies for Dairy Operations: Milking Frequency and Photoperiod [pdf]Get Acrobat Reader
    Source: Penn State - Dairy and Animal Science Publications

    "Several technologies have been developed to help producers maximize the economic returns to their operations. Among them are increasing milking frequency, manipulating photoperiod, and the use of bST. These management technologies have been shown to increase milk yield and improve lactation persistency. Because of their effect on production per cow, these technologies have also been identified as effective tools for increasing the efficiency of nutrient utilization."

  9. 63% Troubleshooting milk fever and downer cow problems [pdf]Get Acrobat Reader
    Source: Penn State - Dairy and Animal Science Publications

    "Covers possible causes, symptoms and problem situations, forms of milk fever, and blood parameters. Also gives control suggestions and explains dietary cation-anion balance."

  10. 63% Troubleshooting milk flavor problems [pdf]Get Acrobat Reader
    Source: Penn State - Dairy and Animal Science Publications

    "Covers farm related areas that can contribute to milk flavor problems. Topics include classification of off-flavors, rancid flavor, farm oxidized flavor, feed flavor, unclean flavor, malty, high acid and putrid."

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