Category: Dairy farming

As of late 2023, while many states allow some form of access to raw milk, a handful maintain outright prohibitions on its sale or distribution for human consumption. The regulatory landscape is highly variable, with some states allowing retail sales while others permit only on-farm purchases or herdshare arrangements. Understanding these specific regulations is critical for consumers and producers alike, as the legality of raw milk is not consistent across the United States.

While milk in a healthy cow should not contain blood or mucus, dairy cows with a common udder infection called mastitis can produce milk with these contaminants. The good news is that stringent testing and regulatory oversight in the dairy industry prevent contaminated milk from reaching consumers.

Globally, millions of dairy producers and processors depend on accurate milk composition testing, with its fat and Solids-Not-Fat (SNF) content determining its nutritional value and market price. Understanding how to measure fat and SNF in milk is therefore essential for quality control, detecting adulteration, and ensuring profitability.

According to a 2023 study published in *Frontiers in Animal Science*, the frequency of the A2A2 genotype in genotyped Australian Holstein cows increased from 32% in 2000 to 52% in 2017. This demonstrates that not only *can* Holsteins be A2A2, but the trait is becoming more prevalent due to selective breeding.

According to several dairy standards, unadulterated cow milk should contain a Solids-Not-Fat (SNF) content of at least 8.5%. This essential component, comprising everything in milk except water and butterfat, is a crucial indicator of milk quality, nutritional value, and processing suitability.

Originally, almost all cows produced milk containing only the A2 beta-casein protein. Today, producing A2 milk requires a multi-step process involving identifying, selectively breeding, and segregating a herd of cows to ensure the milk is free of the A1 beta-casein protein.

Newborn calves benefit most from milk proteins, but as they grow, they can also use plant-based options. Understanding the best protein for calves is key to ensuring their healthy development and maximizing growth.

The fat percentage in cow's milk varies significantly by breed, with a Holstein's milk typically containing about 3.7% fat, which is among the lowest of the major dairy breeds. This variation is a key factor for consumers interested in low-fat dairy products and for farmers aiming for specific milk compositions.

Globally, dairy cattle produce over 600 million tons of milk each year, making it a dietary staple for many. But what is milk and how is it produced to ensure it's safe and nutritious for consumption?

The dietary cation-anion difference (DCAD) calculation is an essential nutritional tool used by dairy producers to reduce the incidence of metabolic disorders such as milk fever, which costs the industry millions annually. The primary equation for the DCAD diet balances cations like potassium and sodium against anions like chloride and sulfur to influence a cow's acid-base balance and mineral mobilization.