The document discusses dairy cattle, including the different dairy breeds selected for their milk production, the milking process on dairy farms, common diseases that can affect the dairy industry, and the anatomy of dairy cows related to digestion and milk production. Key information includes the top dairy breeds, the steps in machine milking, diseases like mastitis that impact milk quality and production, and the multi-chambered stomach and udder anatomy that enable dairy cows to digest grass and produce large volumes of milk. Understanding these topics is important for the efficient functioning and success of the dairy industry.

1. Dairy Cattle
Introduction

2. Unit Map: Follow Along in your
packet
WHAT ARE YOU LEARNING?
AS.06.02 Basic: Recognize, ID, and
Eval disease and parasites in
animals
AS.03.01: ID breeds and species

3. Know Understand Do!
Know
 Types of
Dairy Cattle
 Industry
Procedures
 Care
Procedures
Understand
 Variation in
cattle purposes
 Milking and
Dairy Food
Processing
 Disease
Prevention
Methods
Do
 Profile Dairy
Cattle
 Outline Milking
 ID common
Diseases

4. Key Learning: Dairy Cattle Industry
 Unit EQ: How can consumers influence
the Dairy Industry?
Concept : Care and
Diseases
Lesson EQ:
How can disease
effect industry?
Vocab
Mastitis, Milk Fever,
Prolapse
Concept : Industry
Lesson EQ:
How is the Dairy
industry so
efficient?
Vocab
Iodine Solution,
Milking Claw,
Specialty Product
Concept : Types
Lesson EQ:
How are dairy
breeds
selected?
Vocab
Milk Fat,
Efficiency,
Dairy Breed

5. Dirty Jobs Dairy Cow Midwife: Intro
Video
Activity in Video 2 Sent Description 2 words you Don’t
Know , or that were
defined
Cleaning Stalls
Milking
Manure management
Artificial Insemination
Calving
Emergency “C” Section

6. Let’s Review Mike’s Activities
Activity Where we will Discuss in
this Unit
Cleaning stalls Management and care
Milking Products and Industry
Manure management Management and care
Artificial Insemination Management and care
Calving Anatomy, Management
C Section Anatomy and Care and
Diseases

7. Dairy Cattle
Breeds

8. Warm-up
First thing that comes to
mind when you see….

9. Lesson Essential Question
How are Dairy Breeds
Selected?

10. Graphic Organizer
Breed Looks Like Is a good dairy
cow because …

11. Holstein
 Dominate the industry
 +90% of the dairy cattle in the US
 Officially known as Holstein-Fresians
 From Netherlands and Northern Germany
 Arrived in US in mid-1800s
 Typically black and white in color
 Total milk solids % are lower
 Solids refer to milk fat solids found in milk.
These are used to determine quality and
use of the milk produced by that breed of
cattle

12. Holstein

13. Jersey
 2nd in popularity
 Developed on the island of Jersey, off the
coast of France
 First imported early 1800s
 Coat color ranges from light tan to
almost black
 Ability to efficiently convert feed to milk
 Lower body maintenance needs
 Amount of milk produced per cow is lower
 Total solids %- highest of all breeds

14. Jersey

15. Brown Swiss
 3rd most popular
 Originated Switzerland
 Came to US in mid-18002
 Normally brown to gray
 Similar to Holsteins in size
 Known for ability to produce milk in hot
climates
 2nd in milk production
 Total solids % in middle of all breeds

16. Brown Swiss

17. Ayrshire
 Red and white
 Imported early 1800s
 Milk production midrange of all breeds
 Total solids % low
 Originated Ayr district of Scotland

18. Ayrshire

19. Guernsey
 Developed Island of Guernsey (coast of
France)
 Imported early 1800s
 Medium sized red and white breed
 Golden Guernsey milk lower in total solids
then Jersey milk
 Deep yellow/golden milk due to beta
carotene (precursor to vitamin A)

20. Guernsey

21. Milking Shorthorn
 3,150 in 2008
 Originated from base stock of beef
shorthorns and may be red,
white, red and white or roan.
 Known for high levels of
fertility, grazing efficiency, and
ease of management

22. Milking Shorthorn

23. ID- Tell me what breed the
picture is aloud

24. ID- Tell me what breed the
picture is

25. ID- Tell me what breed the
picture is

26. Dairy Judging for Production
 Competition between farmers
 Compete for money and prestige within
the industry
 Dairy Cattle Judged On:
 Physical Appearance
 Fore legs, Rear Legs, Utter, Hooks, Pins,
Top Line (Spine)
 Other areas to consider when
choosing cattle for production:
 Mothering ability, efficiency on feed
and grass, Quality of Milk, Milk solids
and fat

27. Activity: 1 Find Answer,
all Write Round Robin
 Students will be given a packet on how to judge dairy
cattle. They will answer the questions and then judge
the pictures they are given.
 Answer the following summary questions
1. Who designed the judging booklet?
2. What categories are dairy cattle judged on? (in the front of the
packet)
1. Explain what the judge would be looking at/for each of the 4 categories.
3. Write a sentence using the following for each of the 4 categories
1. Positive Term
2. Negative Term
4. What should you do when placing a heifer class?
5. What do we find on dairy scorecard?
6. What is the typical judging format for a contest?
7. Give one helpful hint in deciding a placing
8. Explain how someone would present and prepare oral reasoning
when judging cattle
9. Why would we have these contests?

28. Summary
 What is Dairy judging and why it
important?
 What is the MOST important
area/category that is “graded” with
points when dairy Judging? Give an
example of a POSITIVE trait in this
category to support your answer

29. Summary
 Think, write share
 How are Dairy Breeds Selected?
 Judged?
 Why have this?

30. Dairy Cattle
Industry Overview

31. Warm-up: Rally Robin
Name all the DAIRY
products you know!

32. Activity
 Dairy Products Packets with Questions
 Review Videos
 Cheese: http://www.discovery.com/tv-
shows/dirty-jobs/videos/cheesemaker.htm
 Butter:
http://www.youtube.com/watch?v=qwb2uZL
SLhw
 Ice Cream :
http://www.youtube.com/watch?v=Tcqm6O
-Ik0U

33. Essential Question
 How is the Dairy industry so
efficient ?

34. Summarize and Share
 Summarize the process for HOW
your product is made in 3
sentences….
 Go SHARE with someone NOT in
your table line
 Your goal… Gain a basic 3 sentence
summary of ALL products
(Butter/Ice Cream/ Cheese)

35. Dairy Cattle Industry
 Most difficult to manage
 High producing dairy cows bred to give large
amounts of milk that can overwhelm the
animal without proper management
 Value of dairy products exceeded $37 billion
nationally
 Most labor intensive
 Milking 2-3 times a day, 7 days a week
 Consumer demand lower fat diets
 Food scientists respond with specialty
items
 Ex: Fat-free yogurt, cream cheese, and
frozen dairy deserts

37. Dairy Cattle Industry
Rank in Production-
top 5
California
Wisconsin
New York
Pennsylvania
Idaho

38. Looking at the next slide…
 Think Share
 What is this graph telling you?
 Think write share
 What trends do you see?

39. Dairy Cattle Industry

40. Dairy Cattle Industry: Important
Trend
Fewer dairy farms own
more cows but still
more milk per farm
because of more milk
per cow

41. Dairy Cattle Industry
 2008- 70,000 operational dairy farms
 40 years ago- 2 million dairy farms
 # of farm declines, but pounds of milk
increased by 20,000 pounds per cow
 2009- 9.2 million dairy cows in the US
produced over 185 billion pounds of milk
worth over $37 billion
 US leads the world in milk production per
cow and in total milk production

42. Hoard’s Dairymen Activity:
Exploring the Industry
 Complete (ON A SEPARATE SHEET
OF PAPER) page 4 of your
worksheet packet.
 This will be collected! (not your
packet, just your work provided on
the separate sheet of paper.)

43. Hoard’s Dairyman Activity
 Choose your magazine.
 Answer the following:
1. What is the Hoard’s Dairyman?
2. Why would this magazine be produced?
3. Choose an article in the magazine. Read the magazine.
Provide a summary. Include something interesting you
learned in the article. Why do you think this article was
written.
4. Find 3 patterns you notice throughout the magazine. Explain
the patterns
5. What sort of products do you see? What are they used for?
6. These magazines contain research related articles. Find a
research related article and explain what was researched,
why it was researched, and why dairy farmers might find the
information useful. Does the research suggest a change in
practices? If so, what changes?
7. Why would this periodical (magazine regularly printed) be an
asset to the Dairy industry?

44. Dairy Cattle
Milking

45. Pair Share Review
How did Mike Rowe Milk the
Cows?

46. Milking
Cows are milked 2 times
a day, some 3 times
Fill in organizer as we go

47. The Milking Process
1. At milking time, wash
the teats, wear gloves
Disinfecting the teats and
triggers the release of
oxytocin, which initiates
milk let-down

48. The Milking Process

49. The Milking Process
2. Teats are then dried
with individual paper
towels

50. The Milking Process

51. The Milking Process
3. One inflation of the
milking claw is placed on
each teat or quarter

52. The Milking Process

53. The Milking Process
4. Vacuum applied to
claw, which draws the
milk from the udder.
Flow meter determines
amount of milk being
produced by cow

54. The Milking Process

55. The Milking Process
5. When milk stops, flow
meter reads 0 milk
intake and milking claw
falls off automatically

56. The Milking Process
6. Each teat is then
dipped in Iodine to
prevent bacterial
invasion
Total time: 7 minutes

57. The Milking Process

58. Pair Share Review
 Rally Robin
 A Even Steps
 B odd Steps
 How do we milk a cow?
 Pair Share?
 What do you think is the most
important step and why?

59. Now What?
 Milk from all cows is collected into a
large vat (holding container)
 Normally underground to protect from
extreme temperatures
 Milk is transferred to a transport
truck and taken to the processing
plant.

60. What happens next!?
 Let’s Find out!
 Butter, Cheese, Ice Cream, Milk
processing activity. Answer the
questions in your packet using the
reading with a partner
 You will be assigned a specific dairy
product
 We will then summarize the process
and share with our classmates

61. Review
 Draw the milking process and
include what happens to milk after
it is collected from the cattle

62. Let’s Practice!
 Milking Lab
 Gloves, Cotton Balls
 What does the glove represent?
 What does the cotton ball
represent?
 Why is this an accurate
representation for milking?
 Why might this NOT be an accurate
representation for milking?

63. Dairy Cattle
Parasites and
Diseases

64. Pair Share
Why might diseases be extra
detrimental (bad) to the industry
and for us as consumers?

65. Graphic Organizer for Diseases
Disease Description Possible
prevention/tre
atment
Why its BAD in
the Dairy
industry
Mastitis Infection in the
udder,
inflammation of
mammary gland
Keep clean
before and after
milking. Allow
cattle rest on
clean areas
Mast. Milk cannot
be consumed and
will sour any milk
it comes in
contact with. It
cannot be sold

66. Lesson Essential Question
How can disease
influence the dairy
industry?

67. Mastitis
Infection and inflammation
of the udder
Causes greatest economic
loss to the industry
Acute-hot, swollen udder-
drop in milk production
Treated with antibiotics

68. Ketosis
Metabolic disorder with a
negative energy balance
Caused by underfeeding,
stress, other infections
Treated by IV of glucose
injections

69. Displaced Abomasum
“twisted stomach”
When abomasum moves to
an abnormal position
Caused by feeding too
much silage or concentrate
before calving
Veterinarian consulted for
treatment

70. Milk Fever
Imbalance of calcium
muscle paralysis and
prevents cows from
standing
 calcium and phosphorus
supplements to prevent
Treated with infusion of
calcium salts

71. Retained Placenta
Placenta not expelled after
birth
Quickly become infected
Vet remove or allow it to
hang and it will release
Caused by heat stress, low
vitamin E, and selenium in
bloodstream

72. Metritis
Resulting infection of a
retained placenta
Abnormal discharge from
vulva, go off feed, and
stand with backs arched
Antibiotics treat

73. Prolapsed Uterus
 Uterus muscles become weak
during parturition process (birthing)
 Uterus flips inside out
 Uterus exits the animal
 If this happens multiple times, the
animal will be culled (kicked out of the
herd)

74. Disease Summary
 BSE= Mad Cow Disease
 Read your article round robin with
your group of 4
 Then Think, Write, Share
 How did this disease possibly effect two
industries (and which two). Be sure to
explain what BSE is and how it affects
cattle (signs and symptoms) and how it
is contracted.

75. Dairy Cattle
Anatomy

76. Warm-up
Remember Dairy
Judging? What
categories were
judged? Which are
related to anatomy ?

77. Thought Question
How can anatomy
effect a dairy cow’s
production? (of milk)

78. Activity!
Fill in the pictures as we
go.

79. Anatomy

80. Anatomy: Udder
 Cows udders have
four compartments
with one test
hanging from each
 Cells remove water
and nutrients and
convert it to milk
 The milk drips into
a cistern which
holds the milk
 When teat is
squeezed, milk is
released

81. Anatomy: Oral
 Mouth is adapted for grazing
 Top part of mouth is a hard pad
 Bottom part is a row of flat-topped teeth
 Grind food between two parts

82. Dairy Digestion
 Using the TAN Vet Science Books
 Draw/Trace cattle digestion on pg 109
 Label your drawing
 Starting at the bottom of page 113 ..
“Cattle, Sheep and goats….” outline the
digestion process in Dairy Cattle using the
graphic organizer below
Part/ Organ What it Does/ What is going
on!?
Esophagus Hollow tube, takes food to stomach

83. Anatomy

84. Stomach and Digestion
 4 parts
 Cows swallow their food and then regurgitate a
“cud” which is then chewed well and swallowed
 Rumen- largest part, holds up to 50 gallons of
partially digested food
 Good bacteria here help break down
 Reticulum- if cow eats something it shouldn’t
have, it goes here
 Where ‘cud’ comes from

85. Stomach
 Omasum- the filter.
 Some water absorbed
 Filters through all the food the cow eats.
 Cud is pressed and broken down further
 Abomasum- this part like the humans
stomach
 “True Stomach”
 Food is finally digested here
 Essential nutrients are passed to the
bloodstream
 Remainder passed to the intestines

86. Using Your Animal Science
Books…
 Find a chapter that discusses
ruminant digestion
 Outline the steps to the process of
digestion in a ruminant. Be sure to
include what is happening at each
step

87. Digestion in Ruminants 10 Step
Program. Did you get them all!?
 1. Forage- Find food
 2. Masticate- Chew Food
 3. Swallow
 4. Rumen: Food fermented and broken down
 5. Reticulum: cud thrown up into mouth
 6. Remastication: rechewed and re swallowed
 7. Omasum: food broken down more, some
water absorbed
 8. Abomasum: True Stomach, digestion starts
here
 9. Intestines
 10. Out as manure

88. Activity
 Compare/Contrast
 Bovine, Canine, and Human dental
anatomy

89. Dairy Cattle
Management

90. Management Sections
 Housing
 Milking
 Nutrition
 Breeding

91. Warm-up: Pair Share
 Where would YOU rather live and
why?

92. Big ideas to understand…
 Dairy cattle are grouped by ages, life
stages, and purpose
 Put the following housing stages into
categories where you feel they fit… either Age:
Life Stage: or Purpose or IDK what this word
even means…
 Discuss with your face partner one word, its
category, and WHY you placed it there
Newborn, Heifer, Gestating, Lactating, Calving, Nursery,
Adult, Dry Cow, Calf

93. Newborn and Young
Calves Housing
 Individual stalls, inside or outside
 Better ventilation outside
 Less respiratory disease
 Calf hutches popular after weaning
 At 8 weeks, heifers
normally grouped with
other heifers of similar
age
 Separate heifer growing
barn
 Open front sheds are also
popular

94. Traditional Housing: One
year +
 Tie-stall barns- tied to individual stalls during
milking and the rest of the day released into
pasture at night in summer
 Free-stall housing- allow cows to enter and
leave as they wish. Feed bunk at center. Milked
in tie-stalls or a milking parlour

95. Traditional Milking
 Parlour System- cows come to the milker.
 Group enters at a time- udders at chest level
for milker in a pit. All cows washed and milked
at same time. Increase # of cows a person can
milk per hour
 Robotic Milking
system- reduce
milking labor
requirements. Allow
cows access 24 hours a
day. Sensors

96. Robotic Milker “anatomy”

97. Calf Care/Nutrition
 Starts within 24 hours of birth
 Colostrum- first milk
 Calves are weaned immediately after
receiving colostrum
 Cows returned to the milking herd after
parturition
 Parturition- giving birth in cows
 Calves raised by humans
 Replace milk with water gradually
 12 weeks to 1 year- fed a grain mix

98. Heifer Nutrition
 Heifer: Female who has not given birth
yet (1 to 2 years old)
 After breeding, heifers fed free-choice,
high-quality forage
 Grain mix may be added to ensure proper
development and provide minerals and
vitamins since farmer is “hoping”
heifer is preg
 High protein food allows for cow to
“carry” her calf nutritionally

99. Lactating Dairy Cows
 Lactating: producing milk
 Lactating cows require high quality food
to sustain good milk production
 Normally lasts about 10 months
 Nutritional needs dependent on body size
and milk production
 Cows are “dry” (milking stopped) about 60
days before the next expected calf
 Dry cow: not producing milk. This is a
“rest” period

100. Dry Dairy Cattle
 Cows are “dry” (milking stopped) about 60
days before the next expected calf
 Dry cow: not producing milk. This is a
“rest” period
Dry cows fed a diet of forages.
Not high quality
Often fed grain to provide
vitamins, minerals and salt

101. Breeding
 Most dairy cows in the US are purebreds
 First to adopt artificial insemination on a large
scale
 Most dairy cows are a result of artificial
insemination
 Artificial insemination (AI)- placing of sperm
in the reproductive tract of the female by
means other than that of the natural breeding
process
 Producers using AI release cows to watch for
standing heat at least twice a day
 Standing heat- animal will “stand” and accept
being mounted as a sign of being ready to
mate

102. Breeding
 After Heat is detected:
 Animal will be separated and
AI-ed with chosen semen
 Based on the mother’s cow
“defects”, appropriate semen will
be chosen from a stockpile/bank
to improve the next generation
(her calf)
 Example: Too high in the tail, bull
semen from a bull with a lower tail
head would be used to ensure the
calf has a low tail head. (From Mike Rowe
video!)

103. Activity
IT IS ON YOUR TEST!!
 Graphic organizer/Representation
Dairy farms work on a cycle of activity.
Depict this cycle and use the following
vocabulary words
 Parturition, AI, Milking, Lactating,
Dry, Heifer, Calf, Weaned, Colostrum,
Pregnancy, High Protein Diet, Milk
Replacer, Grass (not high quality)
 START WITH HEIFER

104. Dairy Management Video
 Have your packet out to answer the
questions
 This serves as a great REVIEW of
this unit!

105. Dirty Jobs Video
 25 THINGS YOU LEARNED ABOUT
(Vocab or fact) that is mentioned in
the Dirty Jobs Video

106. Test Review
 Define: Ruminant, Dairy Cow, Iodine Solution,
Parturition, Free Range, Heifer, Lactating, Dry Cow,
Inflation, Claw, AI, Rumen, Abomasum, Omasum,
Reticulum, Rumination
 Explain the 10 steps in ruminant digestion.
1. What are the 2 types of Housing?
2. What are the steps in the milking process?
3. What is the current trend in the dairy industry?
4. Dairy Gross External and Internal Anatomy
5. Top producing states
6. Top Dairy Breeds and including characteristics
7. Explain what we look for in Dairy Judging?
8. What are common activities that happen daily on a dairy farm?
(think video!) Know the purpose of each
9. How do we manage (house) cattle throughout their life (3
categories) know an example of each and HOW they are housed…
10. Explain special features of ruminant prehension methods and each
stomach compartment
11. Know common dairy diseases, their description and symptoms.