In contrast to more typical dairy breeds, Jersey cows give a smaller amount of milk which is higher in butterfat. Our cows are giving about three gallons each, per day. Please note that milk production varies with the season, the weather, the quality of the forage available; and the normal curve of the cow's lactation cycle.

The average California cow produces 19,825 pounds of milk each year, more milk per cow than any any other state in the nation. That's 2,305 gallons of milk a year or about 8 gallons of milk every day of her milking period. That’s enough for 128 people to have a glass of milk every day!

The cow must be a mother before she will produce milk. A newborn Holstein calf weighs about 100 pounds and can walk within one hour after birth!

There are more than 800,000 cows producing milk in California. The large, black and white Holstein is the most common. Other breeds include Guernseys, Jerseys, Brown Swiss, Ayrshires, and Milking Shorthorns.

Both the Food and Drug Administration (FDA) and the National Academy of Sciences (NAS) support the conclusion that milk from cloned cows is no different than milk from conventionally bred cows. Milk and milk products are among the most tested and regulated foods in this country and all U.S. dairy foods go through extensive and rigorous safety and quality tests before they reach the consumer. Currently, FDA has a voluntary moratorium on food from cloned animals.

The cows are milked in the dairy barn after the goats, at 7:00 a.m. and at 5:00 p.m. Please note that the cows are milked with a separate machine from the goats; and that their milk is kept separate from the goats' milk. Our cows are milked using a closed-bucket system. That is, the milk is drawn from the cow's udder using a suction device and a set of tubes that empty the milk into a sealed stainless steel container.

You will have the opportunity to interact with a variety of farm animals at Slide Ranch. While we do not have the capacity to have cows at Slide Ranch, program participants will have an opportunity to milk a goat, meet the sheep, visit the chicken coop to collect eggs, feed the chickens, observe the turkeys or ducks, discover worms in the worm compost and perhaps watch bees at work in the observation bee hive. Click here to to register for a program or to learn more.

Milk is comprised of 6 primary components, Water, Carbohydrate, Fat, Protein, Vitamins, and Minerals. Although these elements can be identified separately, milk is a very complex mixture of all of these components. Carbohydrate or lactose levels in cows milk (composed primarily of glucose and glactose) range from 4.7% to 5.0%. Also know as milk sugar. Milk fat is a complex mix of lipids. The major type of lipids in milk fat is called Tiglycerides, which are composed of three fatty acids.

No. Milk from cows treated with POSILAC is not different from milk of non-treated cows. It has the same nutritional benefits as any other milk. It is safe for the consumer.

Very few Amish, if any, do their milking by hand. Today they have modern milking equipment -- not electric, but operated by alternate sources of power. In order to ship milk, the Amish must have modern refrigerated milk tanks. They also have modern barn-cleaning equipment. Children get involved in daily chores at a very early age -- even before they start school. However, the chores are suited to the age of the child.

This is a good question. There are indeed no cows or goats in Redwall. There are, however, plants that produce milk-like substances. This is what is referred to as "greensap milk". Besides, how could you have an abbeyful of mice with no cheese? ;-)

Yes it can, either to drink on it's own or in cooking. All of our goats' milk is pasteurised and all of our other products are made with pasteurised milk.

Research has indicated that it has much to do with the protein structure in the milks. They are called caseins and the absence of aplha-s1 casein and a higher proportion of beta-casein in goats' milk means that the casein profile of goats' milk is closer to human milk than that of cows' milk. These proteins form a softer curd in the stomach and the fat particles are also smaller, which is a great aid to digestion for many who cannot tolerate cows' milk.

Their are all different kinds of cows but cows only make white milk. Chocolate milk is made when chocolate syrup is added to white milk.

Nutritionally, the two milks are quite similar. There is less folic acid in goats' milk than cows' milk. Expectant mothers need folic acid although milk is not the most obvious source of this nutrient. Because milk is a fresh product, nutritional values are liable to vary for reasons of seasonality, type of herd, time of milking, etc. All milk, including goats' milk, is an excellent source of calcium. Approx 3 glasses (750ml) can provide the recommended daily allowance for an adult.

Like all mammals, cows only produce milk after giving birth to feed their babies. In order to keep them lactating year-round, farmers artificially inseminate dairy cows and force them to give birth every year, which is not their natural behavior. A cow's gestation period is the same as that of a human mother, and each cow is expected to produce milk during seven of her pregnancy's nine months.

Milk fever is a metabolic disorder that occurs because of a circulating calcium deficiency in the blood (acute hypocalcemia), with or without an accompanying magnesium imbalance.

All fresh cows within 3-5 days after calving, all new clinical cases of mastitis, any new additions to the herd, whether heifers or older cows, any cows that went to the fair and were milked there, and the bulk tank (1-2 times per month).

We have many high production herds that are balanced at 16% protein. It is more important to view the total balance of the ration taking into consideration protein, energy and fibre. Betty Ann, our ration specialist, would be willing to discuss different options.

Lactating cows fed excessive protein tend to have more cases of acute mastitis. The cow assimilates protein by first breaking it down into urea and then building it into a more complete protein in the body. Therefore, excess protein causes excess urea and excess blood urea nitrogen which leaves cows open to bacterial and viral infections. In the dry cow, it can cause oedema, large calves and difficult calving and may contribute to mastitis at calving.

Ans. The cow, milk looks to be slightly yellow with mixed white where as the colour of buffalo milk is white.

FDA only approved POSILAC after concluding that its use poses no risk to human health. Cows produce bovine somatotropin in their pituitary glands. Thus, we have been naturally exposed to trace levels of bST in beef, milk, and other dairy products. Because it is a protein hormone, bovine somatotropin is broken down during digestion, which renders it biologically inactive and incapable of having an effect in humans. Intact proteins are not absorbed into the body.

Some individuals are incorrectly using the word "pus" to refer to somatic cells in milk. FDA concluded that the milk somatic cell count (SCC) may increase in some herds when POSILAC is used. Somatic cells are always present in milk and consist of cells (such as epithelial cells, leukocytes, neutrophils, and macrophages) that are already present in the human body and blood.

FDA cannot require special labeling of products from cows treated with POSILAC because the Agency has concluded that it lacks a basis under the law to require special labeling of such foods. Milk from treated cows is the same as milk of untreated cows. However, voluntary labeling is permitted if it is truthful and not misleading.

The requirements that apply to cheese production from cows', goats' or sheep's milk can be found in the Pasteurized Milk Ordinance, and in particular, in the requirements under items 1p through 22p. These regulations are the same as the Colorado Grade A Pasteurized Fluid Milk and Milk Product Regulations, which cover fluid milk and milk products formulated from cows', sheep's or goats' milk.

In order for a cow to produce milk, she must have a calf. "Dairy cows" are impregnated every year so that they will keep up a steady supply of milk. In the natural order of things, the cow's calf would drink her milk-eliminating her "need" to be milked by humans. But dairy cows' calves are taken away within a day or two of birth so that humans can have the milk that nature intended for the calves. This separation is extremely traumatic for both the mother and her calf.

FDA did not require Monsamo to develop such a test because the milk from cows treated with POSILAC has been determined to be safe for human consumption. Since there is no human food safety concem, FDA has no grounds on which to demand such a special identification test. While developing such a test is theoretically possible, it would also be useless for regulatory purposes.

Answer: Homeopathic: (Dr. B.L.Pradeep's formula) Sepia 200 + Ignetia 200 + Dulcamara 200 (preferred in cold season) each 10 pills TID for 3-5 days.

A..Skinny cows are ice cream sandwiches made by a company called Silhouette. They are two large chocolate cookies filled with soft low fat ice cream. But the ice cream tastes like the real thing, and they are HUGE!! In my area they only come in chocolate and vanilla, but I hear about caramel, mint and peanut butter. Most of them are just 2 points, but some are 3 points. Silhouette has a web site where you can see if they are available in your area. Please visit them at http://www.skinnycow.com

No‚ the cows do not bite. In fact all the animals on the Farm are used to being cared for by school-aged kids‚ and therefore look at all children as their ‘friends’.