Adapted by Dr. Pat Blanchard, California Animal Health and Food Safety Laboratory Submissions to the California Animal Health and Food Safety Laboratory for respiratory infections in dairy cattle, particularly calves from 1 day to 5 months of age, increase during the fall and winter months.
Adapted by Alejandro R. Castillo, UCCE, Merced County It is expected that in this twenty-first century, both developed and developing countries will be consuming more energy from electricity for production and transportation.
Adapted by Betsy Karle All dairy producers in the Central Valley are well aware of the responsibility to be enrolled in the Waste Discharge Requirements General Order, or were already covered by an Individual Order.
Adapted by Jennifer Heguy, UCCE Stanislaus & San Joaquin Counties and Ed DePeters, UC Davis A key factor for a good milking is the hormone oxytocin. Oxytocin is responsible for milk let-down, and without oxytocin, cows will not be milked out completely or rapidly.
Adapted by Noelia Silva-del-Rio & Carol Collar, UCCE Tulare & Kings Dairy Advisors High Laboratory Pasteurization Count (LPC) values indicate bacteria resistant to high temperature (thermoduric) present in bulk tank milk. These bacteria survive pasteurization and decrease milk shelf life.
Adapted by Robert B. Moeller Jr. DVM, DACVP, California Animal Health and Food Safety Laboratory, Tulare, CA Outside environmental temperatures exceeding 100oF (38oC) can cause significant stress on cattle. This heat stress is often enhanced by excessive humidity.
Adapted by Noelia Silva-del-Ro, UCCE Tulare In a recent study conducted in three California dairies, Dr. Rossow et al. (2011) observed that most of the variation between the ration fed and the ration formulated was explained by unaccounted changes in ingredients dry matter (DM).
Ed DePeters1, Jennifer Heguy2, and Larry Collar3 1Department of Animal Science, University of California at Davis 2University of California Cooperative Extension, Stanislaus & San Joaquin Counties 3California Dairies, Inc.
Alejandro Castillo, UCCE Merced Milk is a complex food that has evolved to provide the complete range of essential nutrients and a wide variety of bioactive components for growth and well being of newborns. On average, 96% of milk fat is composed of triglycerides.
Jennifer Heguy, UCCE Stanislaus & San Joaquin and Jed Asmus, Independent Nutritionist You cannot simply take one dairys diet, feed it to another herd, and expect the same production results. The reason - there are many variables that impact a cows ability to make milk.
