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The milking parlor is where you harvest your crop. All your effort in breeding, feeding and herd management shows up in the parlor. I often encourage employees by reminding them that they work in the "most important place on the dairy."
Scours is responsible for 56.5% of mortality among pre-weaned dairy calves, making it the leading cause of calf death and sickness. How can you make sure your calves’ health, growth and productivity are not affected?
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