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1. Choosing the Right Dairy Cows
Selecting a high-quality dairy cow is essential for maximizing returns from your herd. When choosing cows, consider the following two main aspects: breed selection and individual evaluation.
1.1 Breed Selection
Different breeds of dairy cows have varying milk production capabilities. The most commonly selected breed today is the Holstein, also known as the black-and-white dairy cow. With proper care and management, these cows can produce between 5,000 to 7,000 kilograms of milk annually, with some high-yield individuals reaching up to 1,000 kilograms. Other breeds such as Simmental, Danish Red, and Ayrshire also exist, offering higher milk yields but with smaller populations.
1.2 Individual Selection
Once the breed is chosen, selecting the right individual is crucial. A good dairy cow should be tall, well-proportioned, with clear coloration, a long body, no sagging in the back or waist, a deep and wide abdomen, strong legs, and well-developed udders. The udder should be firm during the dry period and thick and curved during lactation. It should be plump without sagging, with evenly shaped teats that are neither too large nor too small. During breeding, it’s also important to consider the mother’s milk performance and the father’s genetic quality.
2. Feed Preparation
A balanced diet is essential for maintaining high milk production. The feed consists of three main components: green feed, roughage, and concentrates.
2.1 Green Feed
Green feed includes pasture, green straw, and silage. Due to the large appetite of dairy cows, it's difficult to supply fresh feed year-round. Silage is an effective way to store green feed. To make silage, dig a pit (round or rectangular), line it with bricks, and cement the bottom and sides. Ensure the top is at least 20 cm above ground level to prevent water infiltration. Fill the pit layer by layer, pressing each layer tightly. Once sealed, the silage can be used after one month in fall and two months in winter. Feed only what is needed daily, and remove the plastic cover after feeding.
2.2 Roughage
Roughage includes hay and dry straw. Hay has higher nutritional value than dry stalks, so it’s best to prepare more hay in summer and autumn for use in winter and spring.
2.3 Concentrate
Concentrates can be purchased or made at home. Making your own feed helps reduce costs and improve profitability. A typical mix includes 70–75% energy feeds (like corn and bran), 20% protein sources (such as soybean meal and cottonseed cake), and 5–10% minerals, salt, and additives. An adult dairy cow requires about 9,000 kg of green feed, 1,000 kg of roughage, and 2,000 kg of concentrate per year.
3. Proper Feeding and Management
Proper care and management play a key role in milk production.
3.1 Maintain clean barns with good lighting. Clean the barn daily. In winter, expose cows to sunlight; in summer, provide shade.
3.2 Provide sufficient green feed and allow free access. Add roughage in small amounts and calculate concentrate based on milk yield. High-yield cows need 1 kg of concentrate per kg of milk produced.
3.3 Feed regularly and avoid moldy feed or cold, dirty water.
3.4 Dry off cows gradually around 10 months before calving. This allows the cow to recover and prepare for the next lactation. There are two methods: gradual drying (reduce milking frequency and limit water) or fast drying (limit feed and water, and stop milking within a week).
4. Correct Milking Techniques
Proper milking techniques are vital for maximizing milk yield and preventing udder damage. Start milking from the day of calving, three times daily. Wash the udder with warm water and massage it before milking. On the first day, extract 2 kg per quarter, increasing gradually over the next few days. Avoid extracting all milk on the first day to prevent postpartum paralysis. Wash hands before milking, and milk evenly and quickly. Each session should take 6–10 minutes. Manual milking is time-consuming, so using a milking machine is recommended for efficiency and hygiene.
5. Maintain Hygiene
Milk must be clean and safe for consumption or processing. Always clean the milking equipment before and after use. Brush the cow’s rear and wash the udder thoroughly. Discard the first 3 milkings, as they contain more bacteria. Cover the milk container immediately after milking and sell it promptly. Never use banned drugs when treating sick cows, as this affects milk quality and consumer health. Maintaining cleanliness and ethical standards is essential for successful dairy farming.