While a high level of milk production is an important aspect of the operation at Prairie Diamond Farms near Balgonie, Sask., Jennifer Strudwick says the conformation of the cattle is just as important.
“Our cows aren’t small. The average sized cow is probably 1,400 pounds and 59 or 60 inches tall at the withers. Some of the big cows in the herd weigh 1,700 lb,” she says.
“Holstein Canada has classifiers come out, and they score the cows for us. We look at udder quality, bone quality in feet and legs. Body capacity is a big part of it. If they don’t have the body capacity, they don’t have the ability to consume the amount of feed you want them to eat, to produce that kind of milk.”
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The Strudwick’s herd average is about 12,000 kilograms of milk, with 468 kg of fat and 388 kg of protein per cow per lactation. Because one kg of milk is virtually equivalent to one litre, each cow produces enough milk to provide two four-litre jugs per week per year,
to 30 families of four.
Their herd of 60 cows could supply all the milk for 1,800 families of four, or more than 7,000 people.
Jennifer says the older cows, those in the third or fourth lactation and beyond, tend to give more milk. A typical lactation period is around 305 days.
“They milk for 10 months, then they’re supposed to be dry for two months and calve again. But not too many herds have a 12-month calving interval anymore. They’re probably in that 13 to 14 months. The more they produce, then reproductively they’re a little more stressed. So you don’t get them
back in calf as quick.”
Stymied by milk labels?
Here’s a handy reference guide
Raw or unpasteurized milk
Illegal for sale in Canada because it can spread diseases such as salmonella and tuberculosis. All milk for sale is pasteurized. Pasteurization does not affect the nutritional quality.
Whole/skim milk
Contains at least 3.25% milk fat. When a portion of the milk’s fat is removed, it is called partly skimmed milk, such as 2% milk and 1% milk. Skim milk is virtually fat-free, with about 0.1% fat.
Chocolate milk
Contains regular milk, cocoa and sugar. Commercial chocolate milk contains no more sugar than unsweetened juice and no more caffeine than decaffeinated coffee.
Buttermilk
Has a tangy flavour, a smooth rich body and usually contains 1% milk fat. A culture is added to give its consistency and flavour.
Other Types of Milk
Sweetened condensed milk is made by condensing milk to one-third of its original volume and then adding sugar. The result is a very sweet thickened product.
Evaporated milk is made by evaporating 60% of the water from whole, 2% or skim milk. The high temperature needed to sterilize the milk gives it a slightly darker colour.
Powdered milk (whole or skim) is made from partly evaporated milk that is heated and dried instantly. Once the package is opened, it should be used within two months.
UHT milk (ultra-high-temperature) or sterilized milk has been heat treated for one to two seconds at 138-158 C.
Unopened, it keeps for three months. Once opened, UHT milk will keep fresh as long as regular milk and should be refrigerated.
Lacteeze and LactAid 2% and skim milks contain the same nutrients as regular milk. Most of the milk sugar, called lactose, has been broken down into two sugars that are easily tolerated by those with lactose intolerance.
Fortified milks are made by adding milk solids such as calcium, phosphorus, carbohydrate and protein to lower-fat milks.
Calcium-fortified milks and creamier tasting lower-fat milks are labelled as milk beverages.
Unopened, filtered milks will last up to 30 days in the fridge versus the regular 16 to 20 days. Once opened, they will keep as long as regular milk.
Organic milk comes from cows that are fed organically grown crops.
Flavoured milks include strawberry, banana and chocolate-bar flavours, and café au lait. The refrigerated shelf life can be up to 60 days.
Once opened, these products stay fresh as long as regular milk. The milkshake products are not generally fortified with vitamin D.
Milk with DHA is milk that comes from cows that are fed a conventional diet enriched with DHA. This diet allows cows to produce milk that is naturally higher in docosahexaenoic acid, an essential omega-3 fatty acid that helps develop and maintain brain, nervous system and retina health.
Source: Dairy Farmers of Canada
