Purdue News

March 5, 1999 High herd health milks quality from dairy cows WEST LAFAYETTE, Ind. -- The relationship between on-farm practices, consumer safety and farm profitability has always been clear to U.S. dairy farmers: If producers don't deliver a wholesome product, there are no profits. The Purdue University Cooperative Extension Service has stepped up training sessions for dairy producers in recent years, teaching herdsmen and milkers the best ways to sanitize, milk and care for their cows in order to produce higher quality milk. Extension specialists in animal sciences and veterinary medicine have designed individual and group training programs for milkers, herd owners, veterinarians, milk haulers, Extension educators, private dairy consultants and state sanitarians about improved milking and milk-handling techniques. "We provide milkers with a good understanding of the basics of cow health and physiology, and milking techniques and requirements," said Michael Schutz, Purdue Extension dairy specialist. "When dairy producers use correct milking practices, consumers are assured safe and wholesome dairy products, and milk buyers will pay premiums up to 50 cents per hundredweight. "It all starts with cow comfort and cleanliness." Unsanitary conditions or poor milking practices can cause and spread mastitis, an inflammation of the cow's udder caused by bacteria. This condition costs the Indiana dairy industry more than $20 million annually. Mastitis-infected cows produce milk with higher quantities of white blood cells. These cells reduce the fat and protein content in milk, leading to a rancid taste, and they kill the bacteria needed to start the culture for cheese. When these cows are treated for the infection with antibiotics, traces of the antibiotics also may show up in the cows' milk for four days after the antibiotics are administered. The milk can't be sold because of human health concerns. Dairy plants test all milk for antibiotics before they buy it, and they must reject any milk that tests positive. "It can't even be unloaded at the dairy plant," Schutz said. Often it's sent back to the farm for disposal. That's because consumption of milk containing antibiotics could lead to the growth of antibiotic-resistant bacteria in humans or could endanger consumers with allergies to antibiotics. By implementing better management practices discussed in the Extension workshops, dairymen can improve cow health, safeguard milk quality and increase milk production. The resulting higher quality milk also benefits processors and consumers through higher cheese yield and milk that stays fresh longer. "We inspect all dairy farms once every six months," explained George Jones, director of dairy programs at the Indiana State Board of Animal Health. "It is our job to protect dairy consumers by making sure farmers are sanitizing their equipment properly, using drugs within state compliance, storing milk at the right temperature and maintaining a healthy, safe environment for the cattle." Inspections continue from the parlor through transport to processing plants. "From the farm to the table, we cover all the bases," Jones said. "By working with the Food and Drug Administration and other organizations across the nation, we guarantee uniformity. Everybody is following the same set of rules." Training sessions have reached milkers and dairy professionals who provide information about milking techniques to numerous dairies in Indiana, Ohio and Michigan. "We work with dairy farmers on a day-to-day basis, disseminating information such as the best milking techniques," said Steve Miller, field service coordinator and transportation manager for Foremost Farms, Indiana's largest dairy cooperative, serving 7,500 farms in the Midwest. "If farmers aren't producing top-notch milk, we can't sell it." Nor will the cooperative buy it, so on-farm practices directly affect farm profits. Several Indiana dairymen attributed a 10 percent to 15 percent decrease in herd mastitis and improved milk quality to the techniques they learned at the milker training workshops. Dan Armbruster, a dairy producer milking more than 85 cows in Syracuse, Ind., said he learned that the best milking practices include wearing rubber gloves, sanitizing milkers thoroughly and bedding free stalls with sand. "We routinely follow these procedures to cut down on the chance of transmitting bacteria from cow to cow," Armbruster explained. "If a cow gets sick, we lose the milk and we lose money. It's definitely worth the effort to stick with a sound milking routine." Schutz said his goal is to reach all 2,500 Indiana dairy producers within the next two years with a variety of programs. The first-ever meeting of Indiana Dairy Producers, which Purdue Extension helped producers organize, attracted 70 participants Thursday (3/4). "We're making good progress," Schutz said. For more information about Indiana's dairy industry, check out the Purdue Dairy Page. Sources: Michael Schutz, (765) 494-9478; mschutz@purdue.edu Steve Miller, (317) 842-7755 George Jones, (317) 227-0353 Dan Armbruster, (219) 457-3609 Writers: Shari Gasper and Chris Sigurdson, (765) 494-8415; sig@ecn.purdue.edu Purdue News Service: (765) 494-2096; e-mail, purduenews@purdue.edu To the Purdue News and Photos Page