|Heritage Dairy Breed Overview|
|What do I Make?|
|HERITAGE DAIRY BREEDS:|
|Heritage Dairy Cattle|
|Heritage Dairy Farming|
|Heritage Cattle Definition|
|Raw Milk Quality (.pdf)|
|Improve Milk Shelf Life (.pdf)|
Part II: Dairy Farming
A.Types of Milking Systems
The way you milk your animals is as unique as you or your farm. Types of barns and milking systems tend to be regional. This could be due to climate or due to adaptation of technology to certain areas. If you are looking at building a facility from scratch, learn about all of the possible styles of milking and see what works best for you and your farm.
In general, milking systems are divided into:
Loafing areas can be:
Milking systems are generally:
Parlors are also divided into:
When choosing any of the above, understand that you can have ANY combination of the above in your system. For example, you can graze your cows, bring them into a tie stall and milk in a parlor into buckets!
To learn more about these systems:
B. Considering Your Facilities
There as many types of milking systems and barns as there are dairy farms. It is impossible to make any two farms alike. Climate, management, feed available, and breeds/species contribute to this difference. For those that are starting out in dairy farming it is important to understand what it is that you want to achieve. Some may be interested to know what they bought and how adaptable it is to milking with current rules and regulations.
Regional preference may dictate the style of facility that is available. Generally these systems take climate and available markets into consideration. For example, you are less likely to see a New England Bank barn with stanchions in the desert than a greenhouse barn with open sides in far Northern climates.
When considering the building of your own facility you need to take into consideration:
There are laws that pertain to shipping milk. The product that you make will determine the level of inspection that you have to meet. Grade-A for fluid milk that crosses state lines is more strict than milk for cheesemaking only.
Check with your state Inspection body at adga.org (search for "Start Dairy"). States will either follow the Pasteurized Milk Ordinance (PMO) or they use it as a guide and have their own rules that they have you follow. Most rules are written for cattle. Goats and sheep may be exempt. It is important to understand the laws as they pertain to your farm.