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| Dairy Star reported the state list, including my family, Autumn Breeze Dairy. |
I can’t even begin to express how excited and proud I am of
my dad and brother! This week they
received their notice that they were among the top dairymen and women in the
state of Minnesota for milk quality, producing milk with a SCC below 100,000
for the year.
Here’s a little science education on milk quality: every time the milk truck comes to a dairy,
the milk truck driver collects a sample of milk to be tested for a variety of
quality measurements, including SCC (somatic cell count). Somatic cell count is a measure of the white
blood cells in milk. Yes there are white
blood cells in milk. All of the
nutrients that a cow needs to make milk in the milk making cells of her udder
need to get carried to her udder via blood.
Contrary to popular belief by the
anti-milk crowd, milk does not contain actual blood because there is a
blood/milk barrier in the udder (milk making cells filter out the nutrients
that they need to make milk proteins and fats and send the blood back to the heart)
but the occasional white blood cell will slip through because it is a protein
based cell. These somatic cells are an
indicator of overall cow health and levels of mastitis (infection) in the cows’
udders. When the measurement is low, the
cow herd is healthy and when the level of SCC is high, this is an indication
that there is a problem with the cows, environment, equipment and management. Healthy cows in a good environment will produce
milk with a SCC of 200,000 or less. Milk
produced at a high level of SCC is considered illegal and processors will not
accept this milk. Stress like a cold or
flu can cause SCC to rise in addition to poor animal handling or bad
ventilation. SCC quickly becomes the
measure of overall quality care of the cows.
It doesn’t matter which type of housing, whether grass fed, organic or
conventional all of these different management styles are capable of producing
safe, wholesome, high quality milk. So
now you know the science….here’s why I am so incredibly proud of my family……
It wasn’t always this way.
It wasn’t always easy to produce high quality milk and give cows the
best that they deserve. These things
cost money, take time and planning, and they take patience. Things like new barns, concrete to keep cows out of the mud, better education and management,
testing individual cows, and yes culling out cows that just couldn’t produce
high quality milk (some of SCC is definitely genetic). Decades ago, I remember when my dad was producing the occasional tank of
illegal milk, we had to dump milk, and we were at risk of not having a
place to sell milk to. It wasn’t dad’s
fault the cows went swimming in the mud after a rain but it was dad’s
responsibility to make sure that milk that he sold was safe for consumers. It was then that my dad made a commitment to
improve his milk quality and keep working on that. I would say my dad became down right
anal. “If it wasn’t perfect, we pitched
it.”
The first steps were improving cow
comfort in our tie stall barn, adding more bedding and making stalls
larger. Dad poured concrete in the yard
to reduce mud and he made sure that cows didn’t go out to pasture unless it was
dry out. My brother went off to college
and came home to farm in partnership with my dad. My brother took it one step further by
implementing DHIA (Dairy Herd Improvement Association) testing, where each
month each individual cows were sampled and checked for SCC.
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| DHIA testing monthly helps my family make sure each cow gets individualized care. |
Cows with high SCC were sold, while others
were treated with antibiotics and allowed to heal. My brother added milking detachers to make
sure cows were never overmilked, which can cause damage to cows’ teats and
increase SCC. Within a couple years the
cows were housed in a much more spacious state of the art sand bedded free
stall barn. Those cows went from a cozy
Super 8 to the Hilton.
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| Cows rest comfortably in the new sand bedded free stalls. |
Finally this
winter my brother completed the last step in improving milk quality and cow
health: the milking parlor. With new
equipment with a better design, cows are able to milk out quickly, comfortably
and completely.
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| The new double 8 parlor helps milk cows gently, completely and quickly. |
Keeping SCC low is
easier, cows are more comfortable, and making perfect milk is almost effortless,
but it didn’t come easy. This was years
of dedication to achieve this goal. This
was never losing sight of the fact that cows’ health is important and making
sure the consumer deserves the very best dad could offer. This was the result of tough decisions and
trying times. This achievement didn’t
come easy.
I hope dad can look back and see how far he’s come. I hope he knows how proud I am of how hard he
worked to achieve this. I hope my
brother knows how much I respect him as a dedicated dairyman and peer. But most of all this Father’s Day Weekend, I
hope they both know how amazing they are as dairymen, husbands and
fathers! #prouddaughter #proudsister
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| 4 generations of my family: my dad, my nephew, my brother, my grandfather, celebrating 100 years of farming on the same farm as well! |
