Fascinating facts about cows

Now here is a quirky fact you may not know

 

Dairy cows ( Bos Taurus ) only sweat through their noses. 

As dairy cows perspire at only 10 per cent of the human rate we have to help them maintain a comfortable body temperature in the hotter summer months.

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Cattle dissipate heat primarily through breathing. That is why during the summer months cows’ tongues may be hanging out of their mouths. This is an attempt to increase the volume of air that passes through the airways, maximizing the exchange of heat with the environment.

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And they have this very quirky way of wiping the sweat off their noses

To reduce the levels of cow heat stress the trick is to be constantly aware of the  weather and what is likely to be coming.

For example a combination of the following can act as a warning

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http://www.coolcows.com.au/

The most useful and practical way to determine how your cows are actually coping with the prevailing conditions and managing their heat load is to check their breathing rate.

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http://www.coolcows.com.au/

Holsteins being black and white have the added burden that black cows feel the heat more and seem to attract more flies that whiter cows. Whereas white cows will suffer sunburn.

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Flies seem to more prevalent on black cows

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Whilst this much whiter cow sitting next to her didn’t seem to be at all troubled by flies

We have the added complication of the home farm being very steep which means the   the cows require extra energy provided via a higher feed intake to walk up and down the hills. Metabolising this extra feed generates more heat aggravating any extra heat stress being incurred from the weather.

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The cows are in paddock 3 this week between the morning and the noon milking.

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Like this paddock it has a 5 to 6 gradient. That’s almost mountain goat terrain

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And they traverse the hills like mountain goats on the walk home 

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Udders full of milk prior to midday milking

On top of this our cows already have high feed intake because they produce a lot of milk so it goes with out saying higher milk production cows will begin experiencing heat stress before lower producing or dry cows (cows not lactating)

Okay so what do you do?

With wise advice from our nutritionist Dr Neil Moss we adjust the feed by packing the nutrients into smaller volumes of feed that we feed in the dairy.

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Our cows get fed a mixture of grains and vitamins and mineral supplements three times daily in the dairy. 

On hot days, we put the cows in paddocks where they have access to adequate amounts of shade.

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And you need to keep your eyes wide open for the ones in the bushes

High producing cows will often drink 50 per cent more water on a hot day so again it goes without saying they must have access to good quality, cool drinking water

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Big troughs and lots of them.

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Allowing the cows to take their time their time walking backwards and forwards from the dairy is always a high priority

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Cows don’t seem to like hot concrete and will avoid it if the can

Milking three times daily makes it tricky too and our cows are walking backwards and forwards to the dairy during the hottest part of the day. Whilst its hard to modify the times of milking we normally start early ( 4am) so that milking is completed early in the morning before it gets too hot. IMG_5334

Early starts mean the cows get to the paddock before it gets too hot

We keep the cows close to the dairy for the midday milking and the night time milking (8am) is in the cooler part of the evening. Research says during hot weather,cows prefer to eat at night so we pick the paddock with the highest quality feed for the night feed.

Then we get to the fun part. We have sprinklers set up in the milking yard to cool the cows while they wait to be milked and large fans in the milking shed which helps keep both the people and cows a lot cooler

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Cows love to stand under the sprinklers whilst they wait to get milked

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The dairy is also protected from the hot sun by two huge Morton Bay figs

Its a challenge but we get better at it every year

For those who like the science – courtesy of Dr Moss

PHYSIOLOGICAL RESPONSES TO HEAT STRESS
Heat stress induces a number of physiological responses by the cow in an attempt to keep body temperatures within normal limits. The following are some of the physiological changes occurring in the cow as heat stress conditions are incurred:

  1. Respiration rates increase and may reach the stage of panting. In this attempt to increase evaporative cooling, increased amounts of CO2 are exhaled resulting an a decrease in H2CO3 and an increase in blood pH. In response to the decrease in blood pH, the kidney increases resorption of H+ and more HCO3 and cations, primarily sodium, are excreted in the urine.
  2. Heat stressed cows lose two thirds of their evaporative water loss by sweating and one third by panting. The maximum sweat loss at 95° F is estimated to be 150g/m2 of body surface per hour. Cows lose potassium rather than sodium through sweating.
  3. Reticulo-rumen motility and overall rate of digesta passage is decreased during heat stress. There also is a change in rumen fermentation with less total volatile fatty acids produced and an increase in the molar percent of acetate.
  4. Blood flow to the digestive tract and other internal tissues is decreased and flow to the skin surface is increased
  5. Urine volume generally increases

What makes the ideal employee

In my previous post Growing the Milk Business I mentioned 80 cows had become 500 and a 1 man operation was now a team of 10

Today employees are more commonly referred to as team members and when I sat down today to write a job description for someone to replace Martin (which wont be easy) I thought of all the attributes that Martin brings to the team.

Martin came to us with no experience and a huge desire and commitment to learn. Martin is in his final year of a physics degree with a view to doing honours. Having struggled through physics as part of my uni degree and hating it with a passion I am fascinated by people who love it and master it and when they decide they want to milk cows in their spare time I must admit I am flabbergasted.

Martin’s commitment to learn the art of milking cows reminded me of my determination to snow ski well. I love skiing ( great start) I had lessons, I read manuals I even have a son who was a ski instructor for a short time in an earlier life and yet no matter how hard I worked at it I just never really got it.

But Martin is different whilst it was a slow process in the beginning you could see Martin would perfect the art of milking cows no matter how long it took and wow once he got he got it what a great team member he is.

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People who milk cows must be committed to their welfare first and foremost like Martin

So what is the ideal team member for Clover Hill Dairies

I recently heard someone speak at the Agrifood Skills conference and they said they hire for character first and foremost. You can teach skills but not character and I think this is wise advice.

So the job description says ( let me know if you think I have missed something)

Applicants must have

1. strong animal wellbeing and team ethic

2. be computer literate

3. Present as personable, clean and tidy

4. Have driver’s license

Will train suitable applicant

Farming is hard work but oh so rewarding. If you love animals and think you have what it takes send me an email.  Future Einsteins welcome and we will train anyone with the right attitude

Paradise through the lens

Yesterday the cows enjoyed the views from the Cooking School paddock

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Heading home (above) and enjoying the morning feed (below)

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But the day didn’t get off to the ideal start for the cows, the neighbours nor the person who forgot to open the gate to the paddock.

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This is the entrance to the paddock where the cows camped until one of the neighbours saw them and told us

This is the entrance after the manure had been scrapped of the road. Heaven forbid 250 cows waiting to get into the paddock can you imagine the mess.  Less said the better then again as they say in the classics “shit happens”.

The Cooking School paddock you ask?

Yes Clover Hill is very unique. It is part of a dairy centric rural residential subdivision with 12 privately owned blocks ranging from 1 to 100 acres and one of these blocks used to be a five star cooking school. Just as well no cooking lesson were being held today.

Today one of the other neighbours was able to have the pleasure of sitting on their front veranda with the cows almost in their front yard.

Unfortunately John and Jenny did host the cows in their front yard uninvited a few years ago as have most of the neighbours at some stage. But as you can see the garden did recover quite spectacularly

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Much to our relief. In fact it was these very agapanthus that took the biggest battering

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And the cows were eyeing them off again today but they were disappointed. John has made the fence cow proof thank goodness.

Speaking of the fence – the rock wall made a magnificent backdrop for this photo today

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I have a Canon 600D which is their beginner top of the range but I do have the EF 24-105mm lens and this lens can turn even me into a decent photographer

Speaking of photographers John’s nephew is the well known photographer Toby Dixon Now this is photography. Check out his photo shoot with Jonathan Brown, Captain of the Brisbane Lions and Paul Gallen, Captain of the Cronulla Sharks here  http://tobydixon.com/blog/?cat=1

Toby has done some adds for Cadbury’s and a few others at Clover Hill as well

Like this classic

Cadbury 'Smooth' 03

This is Clover Hill’s very own  Mandelyn Skyframe Toni

Back to the amateurs

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How’s that view along the backline – might not be in Toby’s league but I am having fun

Weddings in Paradise

Believe it or not this is a story about growing grass.

Rolling green hills, seascapes and briescapes ( not that I think either of our processors make soft cheeses out of our milk – what a shame).

Recognise the backdrop

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Four days earlier it looked like this

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This wedding was in November and the bride and groom and the photographer Peter Merison did a rekkie for wedding photos at Clover Hill in late September.

When Peter knocked on the door and asked if he could take wedding photos in the front paddock little did he know how much preparation would go into the timing of the cows eating the paddock off in order to have the grass at the perfect height (and manure free- well almost) to provide the best experience for all parties concerned including most importantly the cows .

The weather was perfect, the grass was perfect, the photos look superb and if the wedding blog is anything to go by the wedding was perfect.

Now back to the finely tuned art form of growing grass for best practice pasture based dairying.

Greener than Green

Looking back from the west to the dairy and the paddock in front of my house  – can you see it?

This picture was taken in the spring and the grass in the forefront of this paddock is almost perfect. A nice blend of oats and annual rye grass at just the right height, with  high energy (carbohydrate) levels and balanced protein content.

Good dairy farmers know their grass so well they can pretty accurately estimate the energy and protein levels of the grass just by looking at it at any given point of the year. Take my word for it this grass is short and sweet and the cows quicken their step when they saw it.

During spring our rotation (number of days its takes the cows to eat off every paddock on the farm) is approximately fourteen days and thanks to the temperate weather and high rainfall this year our current rotation is still 14 days as the ryegrass is still hanging in there. As ryegrass is a cooler climate grass normally at this time of the year it would be too hot and the ryegrass will have died out or gone to seed (grass loses 40% of its energy content when it goes to seed) and the kikuyu will have taken over.

Good dairy farmers are always casting their eyes over their paddocks on a day to day basis to pick the best grass for their cows. If one paddock has got away (the grass is past its peak ) and another paddock is at the perfect stage you go with the paddock that is perfect otherwise you spend your time chasing your tail. Our cows go into a different paddock after every milking. This allows us to pick a paddock with good shade for the hottest part of the day. This means we need to pick three ideal paddocks every day.

Cows on heat  

Yesterday when we bought the cows home from Jack’s paddock we had a number of options which is always a good thing unless more than one paddock is past its best by date. We chose this one known as the dam paddock (for obvious reasons) or paddock 27

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Each paddock has a number but they also have another name that often has no relevance to the present. Jack’s paddock has an historical significance. Jack and Viv used to own the 100 acres next door and as we have fond memories of them  I imagine this paddock will be called Jack’s paddock for a long while yet.

Back to the wedding. How impressive does this look

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and my favourite photo from the blog

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Wedding photos in this blog have been used with permission

Growing the milk business

In 2000 our dairy farm was a one man operation milking 80 cows twice daily.

In 2005 our cow numbers had increased to 180 and we moved to milking three times daily

In 2008 we took on a second lease farm and milked a total of 400 cows three times daily

Today we employ ten people and milk 500 cows on two farms

The home farm never ceases to amaze me.

In the last 35 years the amount of land we farm on has stayed the same.

The number of people working and the cows being milked keeps increasing.

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Clover Hill cows coming home for milking Boxing Day 2011

In 35 years the dairy has grown from a 6 bale walk thru to a 5 aside herringbone to a 14 aside double up herringbone.

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Michael reflects on the milk biz changes in his lifetime

And the milk vat. More than anything I think the milk vat gives the most visual story of the growth of our milk business

This week we installed a 30,000 litre milk vat.

When we installed the 5,000 vat in 1995 we never dreamed we would fill this let alone get to the stage were we filled it twice a day.   Its hard to believe 30 years ago our daily milk production fitted into a 1,000 litre vat.

Its no mean feat getting a 30,000 litre vat up our hill let alone finding enough room to put it at the dairy

The vat would replace two x five thousand litres vats we currently have

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Inside

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Outside

As you can see room isn’t exactly abundant

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So the sacrificial lamb was my garden – but all in a good cause

So now we had found the spot.  The next thing was to source a vat, only to find it had to be made in New Zealand and that took 16 weeks. Then it needed 2 cranes and a team of specialists all available on the same day at the same time to make it all happen.

Between the farm team we managed to capture this historic day via mobile phones and camera/video footage.

You can watch the video footage here

and see the photographs here

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Not one but two cranes

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The truck driver looked pretty pleased to get it there all in one piece. The trip from the dock wasn’t exactly a walk in the park with the vat shifting quite a bit to one side on the way as you can see

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But its amazing what team work can do

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or at least what Ozzie team work can do. Soon found out half the parts to make it work were still sitting on the dock in NZ

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Christmas at the dairy

It always amuses me when people assume the cows get a day off for Christmas. Do breast feeding mothers get Xmas off? I don’t think so.

After all when you take on the responsibility of caring for other living things whether they be animals or children it is 365 and 24/7.

No-one is complaining at Clover Hill – though Michael is not quite sure how he scored the midday shift at the home farm but then that still leaves 21 hours to celebrate.

On our farm Louise coordinates the Xmas cheer.

Louise is just one of those people everybody loves having on their team. Louise brings the festive spirit to the dairy like no other

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For the babies she looks after

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and this one just 4 hours old

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for Sean

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for Martin

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There is also rumour Louise has pictures of Michael and Nick with antlers on. They are yet to surface but rest assured I am on working on it. WATCH THIS SPACE

The girls waiting to be milked think all of these hijinks are highly amusing.

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Though they are a bit jealous when they find out Louise has Antlers for Eileen but not for all of them!!

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But then Eileen’s face is adorable and lends itself to superb photo opps don’t you think?

Its not all play and no work. The babies still get fed and weighed to make sure we are taking just as good care of them as their mums do.

and back at the Chook pen new life has arrived for Christmas

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But the girls got off the eggs before they had all hatched. So the farmers took over from nature and bought a few more into world

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Which we will give back to their mums in a few days

Craig saved Christmas for our next neighbour by finding and fixing her broken water pipe

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Michael said thanks Craig with a few beers.

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The grain arrives and gets unloaded and Col is still trying to find out why all the parts haven’t arrived from NZ to install the new 30,000 milk vat. OMG Can you believe someone can put a vat this size on a ship and let it sail it across the ocean and left all the other bits that make it work sitting on the dock which now all have to be put on a plane and flown over. All that CO2

And what do you know?  Its dawn and its all happening again.

The girls say “Do we really have to go down that big hill this morning?

and Nick and Sean bring the springers (cows calving in the next 3 weeks) home

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And next thing you know the girls are back in the dairy waiting patiently to be milked.

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Sean’s on the job

Wouldn’t give it up for quits.