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1. Choosing the Right Cows
Selecting a high-quality dairy cow is essential to ensure maximum returns from your dairy operation. When choosing cows, consider the following two key aspects:
1.1 Breed Selection
Different breeds of dairy cows have varying milk production capacities. The most commonly selected breed today is the Holstein, also known as "black-and-white dairy cows." With proper care and management, these cows can produce between 5,000 to 7,000 kilograms of milk annually, with some high-yielding individuals reaching up to 1,000 kg. Other breeds such as Simmental, Danish Red, and Jersey cows also have high milk yields but are less common due to smaller populations.
1.2 Individual Selection
Once you’ve decided on the breed, it’s time to select individual cows. Look for characteristics such as a tall and well-proportioned body, clear coloration, a long and straight back, a deep and wide abdomen, strong legs and feet, and well-developed udders. The udder should be firm during the dry period and full and curved during lactation. Additionally, check for even teat size and no extra nipples. It’s also beneficial to evaluate the mother’s and father’s milk performance if possible.
2. Feed Preparation
A balanced diet is crucial for maximizing milk production. Dairy cow feed typically includes green feed, roughage, and concentrate.
2.1 Green Feed
Green feed consists of pasture, green straw, and silage. Due to seasonal limitations, it's best to make silage to ensure a steady supply throughout the year. To prepare silage, dig a pit (round or rectangular), line it with bricks, and cement the bottom and sides. Make sure the top is at least 20 cm above ground level to prevent rainwater infiltration. Fill the pit layer by layer with grass and straw, pressing tightly until the moisture content reaches 65-70%. Seal it properly and allow it to ferment for at least one month in summer and two months in winter. Feed it gradually, removing the plastic cover each day before feeding.
2.2 Roughage
Roughage includes hay and dry straw. Hay has higher nutritional value than dry straw, so it’s better to store more hay during summer and autumn for use in winter and spring.
2.3 Concentrate
Concentrate feed can be purchased or homemade. Making your own mix can significantly reduce costs and improve profitability. A typical homemade 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. On average, 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 are vital for maintaining high milk production.
3.1 Keep the barn clean and well-lit. Clean the area daily, and expose cows to sunlight in winter while providing shade in summer.
3.2 Ensure sufficient green feed and avoid overfeeding roughage. Adjust concentrate based on milk yield—high-producing cows may need 1 kg of concentrate per kilogram of milk produced.
3.3 Feed regularly and avoid moldy feed or cold, dirty water.
3.4 Dry off cows gradually around 10 months into the pregnancy. This allows the cow to recover and prepare for the next lactation. There are two methods: gradual drying involves reducing milking frequency and limiting water, while fast drying involves controlling feed and water intake and milking every other day.
4. Correct Milking Techniques
Proper milking techniques are essential for maximizing milk yield and protecting the udder. Improper methods can lead to reduced production and udder infections. Start milking three times a day after calving. Before each session, wash the udder with warm water and gently massage it. On the first day, only milk 2 kg from each side, then increase gradually. Avoid milking too much on the first day to prevent postpartum paralysis. Wash hands thoroughly before milking, and ensure even and quick milking. Each session should take 6–10 minutes. Manual milking is effective but time-consuming; using a milking machine is recommended for efficiency and hygiene.
5. Maintain Hygiene
Milk must be clean and free from contamination. Always clean the milking pail and equipment before and after each session. Brush the cow’s hindquarters and wash the udder thoroughly. Discard the first few milkings, as they contain more bacteria. Cover the milk immediately after milking and sell it quickly or deliver it to a processing center. Avoid using banned drugs when cows are sick, especially with mastitis, to protect consumer health. This ethical practice is essential for all dairy farmers.