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34 matches found for raw milk in Extension Publications

Results 11 - 20 of 34

  1. 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."

  2. 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. "

  3. 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."

  4. 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. "

  5. 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."

  6. 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."

  7. 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."

  8. 63% Using Milking Center Information with Key Benchmarks [pdf]Get Acrobat Reader
    Source: Penn State - Dairy and Animal Science Publications

    "If producers employed the managerial cost accounting practices utilized in corporate America, the milking center would be considered a cost center. In a dairy business the milking herd is the main, and sometimes the only, profit center. "

  9. 54% Agronomy Facts 30: Forage Quality in Perspective [pdf]Get Acrobat Reader
    Source: Department of Crop and Soil Sciences Publications

    "Fluctuations in milk prices, feed costs, and government programs are forcing dairy farmers to become more efficient with their farm operation. Since feed accounts for approximately one-half of the total cost of producing milk, and high quality forage optimizes the productivity of the animals, increasing the quality of forage available is one of the best methods of improving overall feeding efficiency. To effectively produce high quality forage, it is necessary to understand what forage quality is and to keep the factors influencing forage quality in perspective."

  10. 36% Agricultural Alternatives: Dairy Heifer Production [pdf]Get Acrobat Reader
    Source: Penn State - Dairy and Animal Science Publications

    "Heifers are the foundation of any dairy enterprise. Farmerscan improve their herds by replacing culled cows with wellfed,healthy, genetically superior 2-year-old heifers.In mostherds, dairy farmers replace 25 to 30 percent of the herd each year. These replacements represent a significantfinancial investment.Dairy heifer production in the Northeast and the Midwesthas typically been the responsibility of dairy farmers.However, milk producers in other parts of the country oftenbuy bred replacement heifers or contract their own heifersout to other growers."

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