If we go back 10-plus years, most dairy farms bred all their cows and heifers for dairy calves and raised all heifer calves as dairy herd replacements.

J Schanbacher has milked in his fair share of milking systems, but there is one design that has met all his expectations as a dairy producer.  

During the transition period, cows experience three main physiological challenges: (1) a drop in dry matter intake (DMI) and an increase in nutrient demands, predisposing cows to mobilize fat tissue and enter a negative energy balance, (2) immunosuppression and (3) systemic inflammation.

High-functioning family businesses need good conflict just as much as they need the right protocols for production.

It is often said that there is never just one diet that is fed to a group of dairy cows. There is the formulated diet on paper, the mixed diet in the bunk and the diet the cows eat.

In this episode of the Progressive Dairy Podcast, host Jenn Coyne visits with Josh Mendenhall, founder and chief brand officer of Spylt. The product is a dairy-based chocolate energy drink that is shelf stable, high in protein, low in sugar and lactose-free.

Water is essential in the cleaning of milking equipment and is often overlooked as an important component in milk quality.