The body has several physical barriers to “outside” threats, the skin, the respiratory linings and the digestive tract. Of these three, the digestive tract faces the most potential threats, not only from what is ingested but also from what develops in situ, through the growth of microorganisms, the toxins some produce and even the remnants of those that die within the tract. Pathogenic bacteria normally exist within the gastrointestinal (GI) tract. Common ones include species of Salmonella and E. coli. Both these bacteria are gram-negative (G-), meaning they have cell walls that will not accept that stain. These bacteria can lyse, and their cell walls are broken into segments that contain “endotoxin” made of lipopolysaccharides (LPS).

Cows crave consistency, and it’s imperative that we provide them with a consistent ration, using clean feed mixed properly and delivered at the same time every day.

If cows could just tell us when they get an upset tummy, maybe we could help them get through the episode without a hitch. Before we can discuss rumen dysfunction, we need to understand what normal rumen function looks like.

Over time, the strength and size of unified family assets create a competitive advantage over the farms that fragment their assets with each generation. I don’t believe many people set out to erode family assets, but it often happens by falling into some of these transition planning traps.

Both JTP Farms and Haas Dairy approach dairy farming in a way that maximizes facilities, technology and manpower. These dairies are meeting – and surpassing – production goals in automated milking systems by pushing the limits of pen space while not compromising cow health.  

Feed costs account for more than 45% of production costs and approach nearly 60% with high feed costs. Obviously, dairy income is directly proportional to milk volume, composition and quality produced on the farm.

Nearly 150 years ago, in 1879, New Jersey dairy farmer Anna Baldwin invented the first milking machine. Today, dairy producers have had access to safe, efficient automated dairy systems for 30 years, and the pace of advancement and innovation is increasing rapidly.