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Delicious Dairy Recipes Animal Health Care

Dairy Facts2018 Farm Bill

Dairy Breeds & Descriptions

A special supplement of The Dalhart Texan

2 • Dairy Month Supplement, June 29, 2018

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• Copper Sulfate

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• Commodities

• Salt

- Bags

- Blocks


• Custom Premixes




their farms




As we celebrate Dairy Month this June, we celebrate our nation’s dedicated dairyfarm families and the delicious, nutritious products they bring to the table. Thanksto their hard work and innovation, we are able to enjoy an abundance of affordable,

wholesome nutrition from great-tasting milk, yogurt, cheese and other delicious dairyfoods rich in minerals like bone-building calcium and potassium and vitamins like A, D

and 8-12. The USDA recommends enjoying two to three one-cup servings of dairyeach day, so take a tip from the experts and indulge in the guilt-free pleasure of

protein-rich dairy goodness during Dairy Month and all year round!

12160 US HWY 87806-244-4236

Dairy Month Supplement, June 29, 2018• 3

National Dairy Month started out as National Milk Month in 1937 as a way to promote drink-ing milk. It was initially created to stabilize the dairy demand when production was at a surplus, but has now developed into an annual tradition that celebrates the contributions the dairy indus-try has made to the world After the National Dairy Council stepped in to promote the cause, the name soon changed to “Dairy Month.”

National Dairy Month is a great way to start the summer with nutrient-rich dairy foods. From cal-

cium to potassium, dairy products like milk con-tain nine essential nutrients which may help to better manage your weight, reduce your risk for high blood pressure, osteoporosis and certain can-cers. Whether it’s protein to help build and repair the muscle tissue of active bodies or vitamin A to help maintain healthy skin, dairy products are a natural nutrient powerhouse. Those are just a few of the reasons that you should celebrate dairy not just in June, but all year long.

Source: International Dairy Foods Association

By Darren Turley

Texas Association of Dairymen executive directorThe Texas dairy industry has been very fortunate to

have had Texas A&M AgriLife Extension dairy specialist Dr. Ellen Jordan working for many years to help every dairy farmer be more productive. Dr. Jordan retired April 30, but I can’t let her leave without acknowledging her many, many contributions to the Texas dairy industry.

The list is long – a few examples: she has helped farm-ers use and rate the efficiency of mixer wagons when they were starting to be used; studied synchronization programs and their benefits in breeding cows in hot Tex-as summers; and conducted various studies in all parts of the state on heat stress and its impact on cow repro-duction. Dr. Jordan was as proficient in herd software as anyone I met in Dairy Comp 305, long before the rest of us got comfortable with the software

All of this knowledge was given to dairy farmers to help make them more pro-ductive and profitable.

Dr. Jordan also kept dairy farmers up-to-date on the latest information and practices through education. She worked to establish the High Plains Dairy Conference to spot-

light large dairy management issues for dairy farmers in the Texas Panhandle and surrounding states. She was the driving force for dairy field days held at farms around the state to show farmers the most modern farm prac-tices. Families who have hosted a field day will be quick to tell you how much Dr. Jordan does to put on these events.

If you are milking cows in Texas, tip your hat to Dr. Jordan for all that she has done to propel Texas to be the fifth largest dairy producing state in the country.

Two new AgriLife Extension dairy specialists have been hired and will start soon. Dr. Juan Pineiro will be located in Amarillo starting July 1, and Dr. Jennifer Spencer will start in Stephenville on Aug. 1. In addition, a dairy In-structor will be hired at Texas A&M University this sum-

mer. We look forward to getting to know them and work with them.

Texas may have less than 400 dairy farms, but there are many times that number of people who contrib-ute to the success of our industry. We have lost one of the best with Dr. Jordan’s re-tirement, but we will continue to take this industry into the fu-ture.

Raising healthy, safe and comfortable cows are

vital to dairy farmers and a moral obligation.

Animal abuse is not tolerated. We support

the National Dairy FARM Program and promote

“See it, stop it.” If animal abuse is witnessed it

should be immediately reported, not recorded.

Whether free-stall or pasture-based dairy, food

and shelter should include:

• Access to feed and fresh, clean water 24

hours a day.

• A balanced, nutritious, scientifically

formulated diet developed by a nutritionist.

• Access to shade and shelter as needed while

in the pasture.

• In free-stall barns, the ability to eat,

drink and sleep whenever and wherever the cow

chooses, and sanitary living conditions with fresh

bedding provided frequently.

Health and medical attention:

• Cows receive regular medical care directed

and monitored by a veterinarian, including periodic

check-ups, vaccinations and prompt treatment of

illness.

• Antibiotics sometimes must be administered

to treat illness. A cow treated with antibiotics is

separated from the milking herd and placed in a

separate area so her milk does not enter the food

supply. She is not returned to the herd until the

antibiotics have cleared her system.

• All milk is strictly tested for antibiotics on

the farm and at the processing plant. Any milk

that tests positive for antibiotics is disposed of

immediately and does not enter the food supply.

Source: Texas Association of Dairymen

By DaviD volleman, manager, WilDcaT Dairy

When you buy a gallon of milk at the store, do you wonder if it’s safe to drink? Probably not, and with good reason. Pasteurization may have been invented 154 years ago, but it’s still the best, and only, way to kill potential disease-causing bacteria in milk. As a result, pasteurized milk and other dairy products purchased in a store rarely pose danger of sickness from harmful bacteria.

June – National Dairy Month – is a good time for dairy farmers such as myself to let the public know that we’re committed to keeping them healthy and safe while drinking milk from our farms, or eating cheese, ice cream or other food made with that milk.

Numerous steps are taken during milk’s journey from farm to store to ensure its safety. Each one is important, but pasteurization is key. In fact, dairy farmers believe it’s such a critical step that most of us only feed our families pasteurized milk, even though we have an abundant supply of milk straight from the cow on our farms.

Through our industry organization, the Texas Association of Dairymen, our state’s dairy farmers also have been working hard to educate the Texas Legislature about the importance of pasteurization. We’ve been talking to them since 2011, the first legislative session that bills were filed to expand the sale of unpasteurized (or raw) milk in our state. And we’ll keep talking to them, as we anticipate another such bill to be filed in 2019.

While the 2019 session doesn’t open until January, National Dairy Month is a good time to restate our opposition to any proposal that puts Texas milk drinkers at risk.

States – not the federal government – regulate unpasteurized/raw milk sales. In our state, Texans can buy raw milk only from the farm where it is produced. Raw milk dairies are required to be licensed by the state. Law mandates they are to be inspected by the state twice every six months and their milk tested for bacteria every six weeks. However, untested milk is free to leave the farm with a buyer. Some buyers report traveling hundreds of miles to buy their raw milk at the dairy – do they keep that milk at a safe temperature on their way home?

By comparison, milk you buy at the grocery store has been tested numerous times, transported at a specific temperature and undergone numerous food safety checks. You can be confident you’re buying a safe product.

The Centers for Disease Control and Prevention and other legitimate medical and scientific organizations and studies all agree: raw milk is a serious health risk, especially for children. It does not prevent or cure disease or illness, nor does it offer any health benefits.

Expanding raw milk sales – especially in a state as big as Texas – would lead to increased illness, or worse, if it became more available.

The day in 2011 a Texas House committee first debated a bill to expand raw milk sales, state health officials announced that three children and one adult in the Dallas area were hospitalized with salmonella after drinking raw milk. Last September, raw milk from another Texas dairy was found to be the cause of illnesses in at least seven states.

The best way for the Texas Legislature to protect Texans from the dangers of raw milk is to do nothing. Lawmakers should leave the law regulating raw milk the way it is – there are a lot more pressing issues affecting the people of Texas that our Legislature should focus on.

David Volleman is a dairy farmer and manager of Wildcat Dairy near Gustine, Texas. He is chair of the Texas Association of Dairymen board of directors. The Volleman family has been in the dairy business for more than four generations.

June is National Dairy Month

Thanking a retiring Texas dairy friend

ANIMAL HEALTH & CARE

Texas dairies committed to

keeping milk safe


• The U.S. Department of Agriculture (USDA) and

Department of Health and Human Services (HSS) released

the 2015-2020 Dietary Guidelines for Americans (DGA),

which reinforces the importance of consuming three

daily servings of dairy foods like milk and cheese.

• The new DGA guidelines propose three different

healthy eating patterns and dairy foods are a part of

all three. Dairy is also highlighted for providing three of

the four nutrients that are typically lacking in American

diets: calcium, potassium and vitamin D.

• Dairy’s unique combination of nutrients plays

key roles in preventing heart disease, obesity, high blood

pressure, diabetes and osteoporosis. Dairy is important

for building strong bones and teeth.

• When planning meals, choose milk, cheese

and yogurt, all of which are excellent sources of calcium,

vitamin D and potassium to help fuel your body.

• Cow’s milk offers a superior nutrient package

over alternative beverages such as soy, almond, rice or

coconut. Fat-free cow’s milk contains 15 fewer calories

per glass, 70 percent more potassium and almost twice as

much protein as many calcium-fortified soy beverages.

• Most milk alternative drinks have only half the

nutrients of real milk and cost nearly twice as much.

• Both organic and regular dairy foods contain

the same essential nutrients key to a healthy and

balanced diet.

• People who are sensitive to lactose can consume

dairy foods that are lactose-reduced or lactose-free.

On the Farm:

• Dairy farming is a family tradition, one that

has been a way of life for many generations. Ninety-eight

percent of dairy farms are family owned and operated.

• Dairy farmers are dedicated and take pride in

caring for their cows by working closely with veterinarians

to keep their cows healthy and comfortable. Dairy cows

receive regular checkups, vaccinations and prompt

medical treatment.

• Dairy farmers work hard to provide your family

with the same safe and wholesome dairy foods they give

to their children.

• Dairy farmers follow strict Food and Drug

Administration guidelines and process all dairy foods in

a safe environment.

• Despite rising fuel and feed costs, milk

continues to be a great value at about 25 cents per

8-ounce glass.

There is no moo-staking the facts about dairy:


TO OUR DAIRY FARMERS!Check out these cheesy facts for June Dairy Month:

• America’s favorite cheese is cheddar.• Milk has vitamins that aid in healthy skin and better vision.• There are about 9.39 million cows that give milk in the U.S.

• The average cow produces about 6-7 gallons of milk a day in two milkings.• There are approximately 350 squirts in a gallon of milk.

• A cow gives nearly 200,000 glasses of milk in her lifetime.• More than one-third of all milk in the U.S. is used to make cheese.

United Supply HWY 87 South ■ Dalhart, TX ■ 806-249-5654

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On Call 24/7 Serving the Dalhart Community since 1984

Farming • Feedlot • Grain • Oil Field • Dairy

Panhandle Machine Shop Quality Service and Reliability

CNC Machinery • Manual Lathes • Welders Drill Presses with Tapping Capabilities

Manual Milling Machines • Piranha Iron Worker Cold Saws, Band Saws and Chop Saws

Saluting Our Local Dairy Farmers

Drink Milk

Morning Star Dairy


ANIMALS DON’T TAKE A DAY OFFThey do their job every day, and they have expectations that things go as planned.

In a way, they are much like their owners. Always working, day after day. Night after night. It’s the

same with everything on the farm. Which is why many dairymen choose to run Fendt tractors.

They want more capability and reliability. They want smarter technology. They want a tractor that

doesn’t take a day off. That’s exactly what a Fendt gives them.

It’s why the best run operations run Fendt. 11890 US-87 DALHART, TEXAS 79022


Celebrate NATIONAL

DAIRY MONTH

THANK A FARMER... AND A COW!

302 Denrock Dalhart, TX 806-244-4526


Dave naTzkeProgressive Dairyman editor

The House version of the 2018 Farm Bill (the Agriculture and Nutrition Act of 2018) was narrowly approved by the full House, 213-211, largely along party lines, on June 21. Dairy provisions were untouched from an earlier version of the farm bill voted down in the House in April.

The Senate’s version of the 2018 Farm Bill (the Agriculture Improvement Act of 2018) is expected to be considered by the full Senate in in late June or early July.

For the most part, dairy provisions of each bill are similar, but there are differences related to the premium structure and the flexibility to make changes in annual coverage selections under a revised and renamed Margin Protection Program for Dairy (MPP-Dairy).

Once approved in the Senate, differences between the two bills must be reconciled by a congressional conference committee before a final version is developed. The current farm bill expires Sept. 30, 2018.

Following House passage, U.S. Rep. Collin Peterson (D-Minnesota), ranking member of the House Agriculture Committee, said he looked forward to a House-Senate conference committee.

“The only upside to its passage is that we’re one step closer to conference, where it’s my hope that cooler heads can and will prevail,” Peterson said. “The Senate’s version isn’t perfect, but it avoids the hardline partisan approach that House Republicans have taken, and if it passes, I look forward to working with conferees to produce a conference report both parties can support, which is the only way to get a farm bill enacted into law.”

Dairy groups applaud House bill“While there are a few issues that will need to be addressed when the House reconciles its version of the farm bill with the one the Senate is

considering, we are pleased that the process continues to move forward with this vote,” said Jim Mulhern president and CEO of the National Milk Producers Federation (NMPF).

In addition to dairy policy, Mulhern said the House bill also addressed several other NMPF priorities. The conservation title will help producers access technical and financial assistance to carry out multiple conservation practices on their land and water. The bill includes an amendment to increase the emphasis on nutrient recovery technologies within the conservation title.

Under the trade title, the 2018 Farm Bill authorizes the trade promotion programs that are critical to dairy farmers and their cooperatives. The bill also features helpful provisions intended to increase fluid milk consumption, including an amendment to expand the varieties of milk offered in schools.

“Farmers need the certainty that a farm bill provides, so we are encouraged that the House took this critical step in moving the process forward,” said Brody Stapel, president of the board of directors for Edge Dairy Farmer Cooperative and eastern Wisconsin dairy farmer. “Tariffs, trade negotiations, immigration and other issues of late have kept the ground shaking for many dairy farmers and others in the agricultural community. Reauthorizing a farm bill would bring much-needed stabilization.”

The head of the International Dairy Foods Association (IDFA) said the House farm bill would allow greater access to risk management tools for dairy foods companies and farmers to address price fluctuations. The bill also would improve the safety net for dairy farmers, provide retail incentives under the Supplemental Nutrition Assistance Program (SNAP) to promote milk purchases for healthier diets and require the government to finalize a rule that would allow schools to serve low-fat flavored milk, according to Michael Dykes, IDFA president and CEO.

Cheesy Chicken Enchiladas VerdeIngredients

• 1 • 1 1/2 • 1/2 • 1 1/2 • 8

Directions

Set the oven to 375°F. Spread 1/2 cup salsa in an 11x8x2-inch baking dish.

Stir 1/4 cup salsa, chicken, sour cream and 1/2 cup cheese in a medium bowl.

Spoon about 3 tablespoons chicken mixture down the center of each tortilla.

Roll up the tortillas around the filling and place seam-side down in the baking dish.

Top with the remaining salsa.Cool & Creamy Fruit SmoothiesBake for 15 minutes. Sprinkle with the remaining cheese.Bake for 5 minutes or until the cheese is melted.Source: Campbells.com

Cool & Creamy Fruit SmoothiesIngredients

• 1/2 • 1/2 • 1/2

Directions

Put all of the ingredients in a blender. Cover and blend until they’re smooth. Serve immediately.

Source: Campbells.com

Ham and Cheese PopsIngredients

8 ounces 1/3-less fat softened cream cheese • 1 tablespoon honey mustard • 1/2 teaspoon paprika • 1 cup shredded extra-sharp Cheddar cheese • 2 tablespoons diced ham • 20 Ritz crackers, crushed • 20 pretzel sticks • 20 slices English cucumber

Directions

Combine cream cheese, mustard and paprika in a small bowl; mix until well combined. Fold in Cheddar, ham and half of crushed crackers. Moisten hands lightly with water and shape mixture into 20 (1-inch) balls. Gently roll in remaining cracker crumbs; cover and refrigerate for 30 minutes or until ready to serve. When ready to serve, poke pretzel sticks into cheese balls and place each on a cucumber slice.

Strawberries and Cream Mini Jar Pies

Ingredients

7 chocolate graham cracker sheets • 1/3 cup sugar plus 1 tablespoon • 2 tablespoons melted unsalted butter • 1 tablespoon water • 2 1/4 cups 1% milk • 3 tablespoons cornstarch • 1/8 teaspoon salt • 1 large egg, room temperature • 2 ounces 1/3-less-fat cream cheese, • 1 teaspoon vanilla extract • 1 1/2 cups diced strawberries • 1/4 cup semisweet chocolate chips

Directions

Preheat oven to 350°.Place graham crackers in the bowl of a food processor and pulse until the

pieces resemble coarse sand. Add 1 tablespoon sugar, melted butter and water and pulse for another minute. Spoon 1 heaping tablespoons of crumb mixture into each of 10 (4-ounce) mason jars or mini pie plates; press firmly and evenly over bottom of jar or dish and up the sides slightly. Place on baking sheet and bake for 5 minutes. Remove from oven and let cool.

Combine sugar, cornstarch, salt and egg in medium bowl and stir until well blended. Place milk in a medium, heavy-bottomed saucepan over medium heat. Cook milk until tiny bubbles form around the edge, but do not boil. Temper egg mixture by whisking 1/2 cup of hot milk into the egg mixture. Then gradually add sugar and egg mixture to milk, stirring constantly with a whisk. Continue cooking until thick and bubbly, about 5-6 minutes, stirring constantly so it doesn’t scorch on bottom. Remove from heat; stir in cream cheese and vanilla. Let cool for about 10 minutes, then transfer to zip-top plastic bag or pastry bag and chill for at least one hour or until ready to serve.

Pipe pastry cream mixture evenly between 10 crust-lined jars. Top each pie with diced strawberries.

Melt chocolate on HIGH in a microwave-safe bowl for 30 seconds, stir and repeat for another 30 seconds. Drizzle chocolate over pies with spoon.

Source: The Dairy Alliance

House Advances 2018 Farm Bill; Dairy provisions Intact

National Dairy Month Recipes

10 Dairy Month Supplement, June 29, 2018

AyrshiresThese are moderately large cows that are red and white to mahogany

and white and are known for producing milk that is quite rich in butterfat and for the conformation of their udders.

Brown SwissThese large brown cattle are known for their docile manner, high milk

protein-to-milk fat ratio, sound feet and legs, and purported resistance to heat stress in hot and humid regions.

GuernseysThese cows are red and white to mostly red and are somewhat larger than Jerseys. They are known for the yellow color of the butterfat in

their milk, which is rich in beta-carotene.

JerseyThe Jersey is the second most popular cow in the U.S. They make up about 7 percent of the U.S. dairy herd. She is known for her smaller

size – 1,000 pounds for a mature Jersey cow, versus 1,500 pounds for a mature Holstein cow – higher percentages of fat and protein in her

milk, early maturity and efficiency of milk production. Payment by milk processors to dairy producers based on the content of butterfat and

protein in milk has increased the popularity of the Jersey, especially in

markets where milk is manufactured into cheese.

HolsteinBlack and white Holstein cows make up over 90 percent of the U.S.

dairy herd. Some Holsteins are red and white but, aside from color, are indistinguishable from black and white Holsteins. The U.S. Holstein is well known around the world for her ability to produce large volumes of milk, butterfat and protein. She is a very profitable cow for farmers when large amounts of feed with high levels of grain are available. The U.S. Holstein is relatively new to North America, with the first imports

of registered Holsteins arriving in the 1880s. However, the breed has dominated production in the U.S. since the end of World War II. Advances in artificial insemination have increased her popularity in

breeding programs around the world, largely owing to her advantage in production over all other breeds.

Milking ShorthornsMilking shorthorns are a rugged breed of cattle that are red and white

to mostly red, mostly white, or roan (speckled) and are known for milk that is well suited for cheese production and for their grazing ability.


No one really knows how long ago people started milking cows, or how they discovered that milk was good for us to drink. At least 10,000 years ago, cave men raised dairy

cattle. Their cattle were called auroch. Cows are not native to America. Columbus brought

cattle with him on his second voyage to the New World. When the Pilgrims made their voyages, it became

English law that each ship coming to the new world had to carry one cow for each five passengers. The ships’s captain would then sell the cattle and

that would bring the captain a little income. In 1843, a New Yorker by the name of Peter Dunn

purchased a cow from a sea captain. The cow was sick with a disease called Contagious Bovine Pleu-ropneumonia (CBPP). That cow made the other cows sick. A large number

of cows died. This happened three different times over a 40 year period. USDA was responsible for getting rid of the disease

in the 1890’s. Cows chew their food slightly, then swallow the

food. The food goes to the first stomach then comes back into the mouth where they chew it more. Cows have one stomach that is divided into four parts. Cud chewing helps cows get the most out of diffi-

cult-to-digest foods like grass. Ruminants are even-toed hoofed animals that re-

gurgitate their food and chew cud. (Cows, sheep, deer, giraffes and camels are ruminants.) Cow’s teeth are different from ours. On the top front,

cows have a tough pad of skin instead of teeth. They

have 8 incisors on the bottom front and 6 strong molars on the top and bottom of each side to grind their food. Cows have a total of 32 teeth. A female cow younger than 3 years old that has not

had a baby is termed a heifer; a male cow is called a bull; and a castrated male is a steer. A dairy cow is a female that has given birth to a

baby. Cows drink 25-50 gallons of water each day. Before milking machines were invented (in 1894),

farmers could only milk about six cows per hour (whew, that’s hard work!). Today, farmers use machines to milk more than

100 cows per hour. Many farms also have comput-ers to help track how much milk a cow makes. A cow’s udder can hold 25-50 pounds of milk at

a time and a cow gives nearly 200,000 glasses of milk in her lifetime. The average cow produces about 19,825 pounds of

milk each year. That’s 2,305 gallons of milk a year or about 8 gal-

lons of milk every day of her milking period. That’s enough for 128 people to have a glass of milk every day! Each day the dairy cow can produce up to: 64 quarts milk (256 glasses) or, 14 pounds cheese

or, 5 gallons ice cream or, 6 pounds butter When a Holstein cow is milking, she weighs be-

tween 1,100 and 1,500 pounds. A Jersey cow weighs between 700 and 1,000 pounds.

Delicious History


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Tireless Efforts,

Dairy Farmers

delicious dairy recipes animal health care dairy facts...

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