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BouMatic has introduced to the U.S. dairy industry its GlacierChill modular chiller, making it the newest addition to a long line of cooling and chiller products offered by the company.
Dennie Plomedahl, BouMatic brand manager, said, “The GlacierChill modular chiller is all BouMatic from the ground up. The unit was designed and is manufactured in Madison, Wisconsin, by engineers who understand what it takes to chill milk efficiently and consistently.
Often touted as one of the most recognized award in sports, the milk bottle presented to the winner of the Indy 500 has a history almost as old as the race itself.
In the 1930s, Louis Meyer requested a bottle of buttermilk and was photographed drinking from the bottle.
New fans from the Big Ass Fan Company take the cooling power of tons of air conditioning on the move, for only pennies per hour.
The 8-foot AirGo and the durable Yellow Jacket are now available with high-pressure, filtered misting systems to produce a cooling effect equivalent to 22 and 11 tons, respectively, of air conditioning wherever you need it – at a fraction of the cost.
Maybe it should come as no surprise that Oakhurst Dairy has continued to thrive amid a recession. After all, this is a company that survived the Great Depression.
The Portland, Maine, company got its start in the early 1920s making deliveries with two horse-drawn milk wagons.
Today the company delivers its products with a fleet of biofuel-powered trucks. It’s one of many changes that have occurred at the dairy processing company that is celebrating its 90th anniversary this year.
Nankervis Enterprises recently introduced the NVD System to enhance channel and pond sediment control in feedlots. It is designed to deposit sludge/manure in conveyance channels before it reaches the ponds.
The NVD system:
Reduces the frequency and related costs of pond dredging
Decreases nutrient concentration in ponds
Allows existing work force to maintain channels
Captures significant amounts of manure before it reaches the lagoons
HOW WE MET: Jessie and I met in college. We were both members of the Association of Women in Agriculture, lived in the association’s house and became close friends.
After college, we tried to stay in touch but with starting careers and families, life never left enough room for everything.
Recently we’ve been able to get in some phone calls with one another and I took an opportunity to find out her viewpoints on the dairy industry and its products.
While not technically a blog, Erin Ehnle’s Facebook page, “Keeping it Real: Through the Lens of a Farm Girl” is extremely popular.
Her unique combination of photography and farm facts strikes a chord with the social media savvy farm crowd, and she has more than 10,200 “Likes” on her page.
My husband, Lad, and I operate Hastings Dairy, which is located in northeast Ohio approximately 40 miles east of Cleveland and 20 miles south of Lake Erie.
Our farm is in Geauga County, which is a rural agricultural county known for the fourth-largest Amish population in the world. Lad and I are third-generation dairy producers who started this farm in 2004.
Managing Salmonella disease is all about reducing risk. No dairy will ever be exempt from disease exposure, because Salmonella is sneaky and can enter a dairy herd through a number of ways.
Recent cattle purchases or heifers that have returned from a grower can carry disease. The boots or clothing of visitors or workers from a neighboring farm also presents a risk.
Even rodents and birds nesting throughout the barn or hovering around feed bring the possibility of the spread of Salmonella bacteria to an operation.
Shelley Colson didn’t grow up on a farm, but when her now-husband, Matt, took her to his family’s 65-cow operation on their first date, she knew she was in for an education.
“I had never been around cows – or even on a four-wheeler – before,” she laughs. “I’ve learned a lot over the past few years.”
The farm, located in Dry Ridge, Kentucky, is run entirely by family members. Matt’s parents, Dean and Debbie, took over the farm from Dean’s father, Joe. Matt’s brother, Daniel, is taking an off-the-farm job but will continue to help out when he can.
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