AVS 1510 Lecture Notes - Lecture 2: Brown Swiss, Pasteurization, Silage
24 Jan 2017
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Document Summary
Farm was started in 1976 but cows were kept on campus in 1935. Cows are sent out into the pastures and separated according to age. 130-140 thousand gallons are picked up by pet every other day. 8 cows can be milked at a time. Before milking, teats are striped to test for bacteria such as mastitis then a pre-dip is applied for 30 seconds. After milking, teats are dipped in post-dip. The cows" ear tags contain several pieces of information: cow"s number and the sire. The cow"s number is put into the computer and the cow"s speci c milking records can be looked at. Milk is pasteurized by heating to 145 degrees fahrenheit, milk is also heated to feed to the calfs. Calfs are fed 4 pints twice a day. The farm has four types of cows: jerseys and holsteins are the most common but. Guernseys and brown swiss live there as well.
