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It hasn’t been a happy new year for El Centro, California-based Imperial Valley Cheese, which has ceased operations because of a downturn of production and not being able to achieve economies of scale, journalist Antoine Abou-Diwan reported in the Imperial Valley Press. Receiving enough milk to produce its cheeses also became a challenge.
The dairy checkoff’s strategy of working with partners grew category-wide, sustainable dairy sales in 2013. More than 12 billion additional pounds of dairy have been sold through checkoff partnerships over the past five years. Today, annual U.S. per capita consumption of total milk is an estimated 604 pounds (milkfat basis), compared to 541 in 1981, which was before the national checkoff program was created.
State College, Pennsylvania, will host the annual Pennsylvania Dairy Summit Feb. 12-13 at the Penn Stater. The event has been held in the Lancaster area for several years. Progressive Dairyman caught up with several presenters of the 2014 event and asked them to share sneak peeks of their talks.
Click the links below to learn about new products being presented at World Ag Expo, which will be held February 11-13 in Tulare, California. Progressive Dairyman will once again be featuring virtual farm tours and seminar presentations. Click here to find out more details.
One way to reduce the frequency of scours among young calves is to feed clean colostrum.
As a best management practice, we want to feed colostrum before bacteria in it can multiply – a practical goal is get colostrum inside the calf within one half-hour after it is collected.
However, many times we do not feed colostrum this quickly.
Therefore, we are interested in chilling colostrum because the closer we get to 40ºF (compared to 100ºF out of the cow), any bacteria in the colostrum grow more slowly.
See the newest sand dewatering technology for dairy farms. Hear from Jamie Larson, a Wisconsin dairy producer, who is using this skidloader attachment. Jesse Ray, entrepreneur and owner of LS Ray Farm Service LLC, also explains how it works.
To read a related article regarding this skidloader attachment, click here.
Pizza can have some weird toppings.
In South Korea, I saw Koreans sprinkle corn kernels on top of their pizzas. Even in the U.S., I’ve tasted some weird dessert pizzas, including one garnished with Reese’s pieces. And I’ve also seen long wedges of potato baked into the dough of the fast-food legend’s circular crust.
Shane Giese
Pound, Wisconsin
Dairy farmer Shane Giese was featured in an article in the Wisconsin State Journal highlighting the Dairy 30x20 Initiative, a state-run program designed to help Wisconsin dairy farms become more profitable and sustainable.
With the help of a team of experts, Giese was able to increase his daily milk production from 60 to 70 pounds per cow.
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