There is a saying that goes something like this: “When you are up to your ‘you-know-what’ in alligators, it is hard to remember that the original plan was just to drain the swamp.”

Three key components of any successful team are its people, strategies and execution. For Jack Harkins, many teams focus too much time on execution.

I hope you read the article “How dairy consultants might use video consulting more in the future” in the Sept. 12 issue of Progressive Dairyman. While I was quoted in the article, I would like to add a bit more of my opinion on the subject.

One of the unique disadvantages for the U.S. dairy industry in international dairy markets is the standard for milk quality. The specific standard allowed for somatic cell count (SCC) is a barrier for U.S. dairy sales to some countries and a marketing disadvantage in others.

High-quality milk is the ultimate goal of any dairy operation. Normal milk from high-producing cows is composed of water, fat, protein, sugars, minerals and other additional trace components. The quality of milk is still determined on the farm, and milkers have an important job in protecting the udder from infections and maintaining milk quality.

Jessica Scillieri Smith grew up wanting to become a veterinarian so badly she was determined to get into any vet school right out of high school. A friend recommended she apply to the University of Vermont because of their joint program with the Cummings School of Veterinary Medicine at Tufts University.

Every dairy farmer knows that high-quality, pleasant-tasting milk can’t come from unhealthy cows. Keeping cows healthy is the first, best step toward milk with a sweet, clean taste. Having healthy cows with low somatic cell counts goes a long way to avoiding milk with a foul aftertaste, off-flavors or unpleasant odors.

From 25 milliliters of teat dip to 12 milliliters. From two manual positions to one. These are the improvements VDS Farms in Fulton, Michigan, made after installing pre- and post-milking robots in their 40-stall rotary last fall, according to parlor manager Stijn Brebels.

Here’s the story of a typical day for a quality milk specialist, whose alarm clock is her daughter, Sophia, softly crying from her crib at 4:30 a.m. when she’s ready to be fed.

The dairy industry is conditioned to grab a tube and treat every case of mastitis that comes along. But in reality, all mastitis cases are not created equal, and treating all cases the same can mean you’re wasting time, milk and money.