Ruminations

At two full weeks, Chocolate was still leaking milk from her udder.  Obviously she still had much more milk than the calf could use so we decided to go ahead and start milking her.

The first time she was not too thrilled… until she saw some GRAIN.  Then she willingly went into the milking trailer. She fussed a little bit (we put a hobble on so she could not kick), but after the first milking she got into the rhythm of it… and no longer tried to kick.

I guess we were taking a little toooo long, the first time. When she was DONE, she was DONE. Uh, never mind that WE WERE NOT. She backed herself right out of the stall with the milking equipment still attached. Our poor intern was thunder struck. All I could do was laugh; it had happened to me in the past. Go with the flow. BUT, have to get the head stall bar put back in, so she could not back out of her own free will.

In the picture you can see the silver Inflaters, on the teats, which pulsate with a light rhythmic vacuum, and milks the cow out in about 10 minutes, into the large bucket. It is suspended from a back-strap… and goes with the cow when she moves around in the stall. The time consuming part is the cleaning of the udder and the teats to insure they do not contaminate the milk.  The bucket is taken directly back to the house, filtered, and refrigerated.

COMMERCIAL DAIRIES have it backwards!

I was shocked at another dairy, impressively spic and span (sterile almost), to see them do virtually no cleaning of the udder/teats. What they did do, left drainage on the teat that would be pulled into the milking lines.  Now I KNOW why they MUST pasteurize their milk. I would never drink raw milk from such an operation.

We also pay extraordinary attention to the proper cleaning of the equipment, after use, to prevent any source of contamination building up. Understanding  clean aseptic technique is critical. It reduces the transference of organisms, rather than killing every living thing.

Why don’t I keep a pristine clean milking stall? Because 99.9% of microbes are either beneficial or benign (i.e. don’t cause a problem).  If I kill them off all the time (with chemicals, etc.) I am providing a petri dish to grow bad bugs. Those bugs that can survive my killing chemicals!  In nature, there is NO such thing as an empty niche. Odds are, over time, it will be a bad bug we can’t kill off.

With good “aseptic technique” we prevent contamination in the first place.  Any milk that is questionable goes immediately to the pigs… nothing is wasted and there is no urgency to preserve every drop for our personal use. We err on the side of caution… something the industrial business model does not always follow, sad to say.

GRAIN 

Interestingly, during Chocolate’s pregnancy she had NO interest in grain. Now remember, she is an “Old World Jersey”, a heritage breed that has not been quite as domesticated as standard jerseys.  Her body mass is fuller (standard jersey’s can look emaciated as they put all their energy into the udder/milk process). She has more reserves (more meat on her bones).  She does NOT produce as much milk as a standard jersey.  She does well on pasture and has not been bred to need grain.

During her pregnancy she was quite uninterested in any grain, but now that she is producing milk, she has developed a distinct “LIKE” for grain.  She’ll get a small amount, a scoop (couple of cups) each day along with hay, with her milking. I’m guessing that  with the extra milk production she needs more “energy” to provide it. Or, if not needing it precisely, she likes it.

We also add in some kelp meal & D.E. (diatomaceous earth) to her daily ration.  They provide her with micro nutrients that might be missing in the soil the hay was grown in.  The D.E. also functions as a natural dewormer that we use with all our livestock.