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Teacher Guide - Dairy Discovery

By Wendy Warren,2014-07-01 16:17
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Teacher Guide - Dairy Discovery

    Teacher Guide

Program Objectives

    ; Understanding the importance of dairy products in the diet

    ; Learning the steps in producing/processing milk ; Describing safeguards for keeping milk safe and fresh ; Recognizing interesting facts about cows

Breeds of Cows

    90% of the milk in the U.S. comes from Holstein cows- just like the ones you

    will see on the tour!

    The most common breeds are:

    ; Holstein (black and white)

    ; Jersey (yellowish-brown)

    ; Guernsey (tan & white)

    ; Brown Swiss (dark brown or gray)

    ; Ayrshire (white with reddish spots)

Vital Statistics

     Gender Female

     Height 5- 5 1/2 ft

     Weight 1400 lbs

     Body Temp. 101.5

     Amt. of Milk 70-100 lbs/day

Vo-cow-bulary

     cud- food swallowed by the cow but not chewed until later

     Dry Cow- cows are not milked for the last 2 months of their pregnancy

     homogenize- blends milk so butterfat is distributed evenly throughout

    pasteurize- milk is heated very quickly then cooled rapidly to kill

    bacteria and protect purity

     silage- a mixture of chopped hay and corn

     teat- one of the 4 nipples on the cow's udder where milk comes out

     udder- part of the cow where milk is stored

     milker- machine that sucks the milk out of the cows teats

     parlor- a building where cows are milked

    TMR- (or Total Mixed Ration) the blending of all feedstuffs into a

    complete ration to meet the nourishment needs of dairy cows

     manure- barnyard animal feces

    fertilizer- special nutrients put into the ground to feed and make plants

    grow

     heifer- a young female cow

    processing plant- place where milk is taken to be pasteurized and

    packaged

Cow Eating Habits

    Swisslane Dairy cows eat a Total Mixed Ration (TMR). This ensures that each bite consumed contains the required level of nutients (energy, protein, minerals and vitamins) needed by the cows. Dairy nutrition is a complex science. Feeding cows a TMR ultimately increases production, reproduction, and herd health. With this diet a more uniform milk is produced. Dairy cows are creatures of habit. Feeding consistency, quality of feed, timing and method of delivery, and feeding facilities all have a major influence on milk production.

     Each day one cow will eat:

     Total Mixed Ration=

     - 50 lbs of silage

     - 10 lbs of dry hay

     - 20 lbs of corn

     - 10 lbs of vitamins and minerals

     - 25-50 gallons of water (That's like a bathtub full!)

     This is 90 lbs of feed!! That equals 480 hamburgers! In comparison, the average American eats about 4 lbs of food a day.

A 4-Part Stomach

    Cows have a unique digestive system:

    ; Cows swallow food quickly without chewing it well.

    ; The food goes into the first and second stomachs- the rumen and the

    reticulum.

    ; When the cow has eaten her fill, she burps up a small amount of food-

    cud- to chew again.

    ; After chewing her cud thoroughly, she swallows it and it goes into the

    3rd stomach- the omasum.

    ; From there it moves on to the 4th stomach- the abomasum- where

    digestion actually occurs.

    ; Cows spend 6-7 hours a day eating.

    ; A cow's body uses part of the food to grow and stay healthy. Her body

    uses another part of the food to make milk in the udder. ; It takes the cow's body about 2 days to process her food into milk.

Circle of Life

    Now that you know how much a cow eats you can just imagine how much manure one cow can make! One cow can produce about 80 pounds of maure per day. This is OK with us at Swisslane Farms because we can use all that maure to help us grow feed for our cows. We use all that maure from the cows to fertilize our corn, hay and soy beans that will one day be food for our cows!

    Many of the bigger farms in the US are also able to turn manure into electricity with Methane Digesters. This is a big benefit to the environment. Swisslane has applied for a grant to purchase a Methane Digester.

Cows as Milk Producers

    Cows have been called "the foster mothers of the earth."

    ; All cows are female. Like humans, they cannot produce milk until they

    give birth.

    ; Cows usually have their first calf when they are 2 years old. The

    gestation time for a calf is 9 months. 95% of the pregnancies result in

    one calf.

    ; Cows are usually milked for 305 days (10 months) after giving birth. ; Then they are allowed to "dry off" for about 2 months until their next calf

    is born.

    ; To dry off a cow, the farmer stops milking her. This gives her body the

    cue to stop producing more milk.

    ; Most cows are milked for about 5 or 6 years.

The cows on Swisslane Dairy produce an average of about:

    ; 40 pounds of milk in one milking.

    ; 80 pounds of milk per day.

    ; 26,000 pounds of milk per year.

    Cows that eat only grass produce only give 26 pounds of milk per day. So you can see, good nutrition pays off for cows as well as people!

Milking Cows

    Cows respond best to patient, kind handling and regular, routine procedures. All of the 1,100 cows at Swisslane are milked 2 or 3 times a day. Cows enjoy being milked- they are uncomfortable when their udder is too full. First, the cows udder and teats are washed before she is milked. This is done to:

; Keep the milk clean.

    ; Send a signal to her brain to "let down" the milk. Then a milker is

    attached to the cow's 4 teats.

    ; The milker doesn't hurt the cow.

    ; The vacuum of the milker gently squeezes out the milk- similar to the

    sucking calf or a baby sucking its thumb.

     (On the tour you will be able to feel the milker suck on your hand!) ; It takes about 5 minutes to milk a cow.

    ; Swisslane uses computers to keep track of how much milk a cow

    produces at each milking.

    ; The first milker machine was patented in 1894. With milkers farmers

    can milk about 100 cows an hour.

    ; Before then, cows were milked by hand. A farmer could milk about 6

    cows an hour by hand.

Storing Milk

    Once outside the cow, milk is never exposed to air because it has no protection from contaminants. That is why clean equipment and sanitation are so important.

    Pump It

    ; Sanitized pipelines carry milk straight from the cow and milker to the

    cooler.

    ; Milk is never touched by human hands.

    Cool It

    ; Milk comes out of the cow warm- at the cows body temperature. ; It is quickly cooled in refridgerated storage tanks to 45º F or cooler to

    keep it fresh and good tasting.

    ; Milk is stored in the refridgerated tank until the milk truck comes. ; Milk trucks come to Swisslane 2 times a day to pick up the milk. ; Milk is pumped into the insulated milk truck- which is like a giant

    refridgerator on wheels.

    ; The milk truck keeps milk fresh and cold on its way to the dairy

    processing plant. (Right now the milk from Swisslane cows goes to

    Bareman Dairy in Holland, MI.)

At the Processing Plant

    Milk samples are first tested in the lab to ensure that only the purest milk is used. Milk that isn't top quality or that hasn't been kept cold enough is not processed for people to drink.

    Homogenize

    ; The milk is then homogenized to break the butterfat particles into tiny,

    uniform globules.

    ; Homogenizing ensures that the butterfat particles are uniformly

    distributed throughout the milk.

    ; When milk is not homogenized, the cream rises to the top. So you would

    have to shake or stir the milk before serving.

    Pasteurize

    ; In 1856, Louis Pasteur, from France, discovered that heating liquids to

    high temperatures kills bacteria.

    ; Today, milk is pasteurized by quickly heating it to 161º F for 15 seconds

    and then rapidly cooling it.

    ; Pasteurization protects the purity and flavor of milk without affecting its

    nutrient value.

    Milk is made into a variety of products:

    ; White and chocolate milk

    ; Buttermilk

    ; Cheese

    ; Cottage cheese

    ; Yogurt

    ; Ice cream and frozen yogurt

    ; Butter

    ; Cream, sour cream, and whipped cream

At the Grocery

    It takes about 2 days from the time milk leaves the cow until the time it reaches the grocery store. At the grocery store, milk is kept refridgerated at 40º F or lower.

Handling Milk at Home

    Consumers can help keep milk pure and safe by following the 3 C's: Keep milk clean.

    Keep milk covered.

    Keep milk cold.

    ; Store milk in its own container or in a clean pitcher. Do not touch the

    pouring lip of the container.

    ; Keep milk container covered or resealed when done pouring. Milk

    quickly picks up the flavors of other foods in the refridgerator. ; Because milk is perishable, it must be refridgerated at 40 F or colder.

    Store milk in the coldest part of your refridgerator.

What Milk Does for You

    One delicious cup of ice cold milk provides:

    % Daily Value

     30% calcium

     for strong bones and teeth

     24% riboflavin

     for healthy skin

     16% protein

     to build strong muscles

     10% vitamin A

     for night vision

    *Students age 6 to 10 need at least 3 servings of dairy each day to get the nutrients they need.

Activity Plan

Setting the Stage

    Arouse students' interest in the topic with a technique such as: ; Passing around several milk containers. Discuss the different packages

    and types of milk.

    ; Do a Taste Test. See if students can recognize different flavors (plain,

    chocolate, vanilla, stawberry) or different milk fat contents (Cream,

    Whole, 2%, 1/2%, Fat-Free).

    ; Conducting a brainstorm listing of all the information students know

    about milk and/or cows.

    ; Asking a series of questions including:

     What is a dairy food?

     What dairy foods do you eat regularly?

     What is your favorite dairy food?

    ; Preteaching any unfamiliar vocowbulary.

    ; List some of the interesting cow facts from the teacher guide. Work with

    students to come up with real-life examples to make these abstract

    concepts more concrete. For example:

    -A cow weighs 1400 pounds. That's equal to 28 children who weigh

    50 pounds each.

    -A cow spends 6-7 hours a day eating. That's the same length of

    time as a school day.

    -It takes 2 days for the cow's body to turn feed into milk. It takes

    another 2 days for the milk to get from the cow to the grocery. Hay

    that is eaten on Friday becomes milk by Sunday and is in a carton

    at the grocery by Tuesday.

Going Further

Milk Carton Math

    Collect empty milk cartons and jugs in a variety of sizes. Fill some of the

    containers with water. Have students transfer the liquid to other milk cartons to determine how many pints are in a quart, quarts in a half-gallon, etc..

Holstein Patterns

    No two Holsteins (not even twins) have the same pattern of spots- just as no two people have the same fingerprints. Have your class create their own unique Holsteins.

    Make an outline of a cow on white paper. Use black paint and their thumb and have students create a Holstein pattern on the cow outline.

Rock-and-Roll Butter

    1/2 cup whipping cream

     salt (optional)

     Crackers

    Pour room temperature whipping cream into a clean plastic jar. Screw the lid on tightly. Have students take turn shaking the jar vigorously. (You may want to turn on some lively music for inspiration.)

    After about 10 minutes, yellow clumps will form as the butterfat particles stick together. Pour off the liquid (buttermilk). Rinse the butter with cold water. Add a little salt, if you like. Serve on crackers.

Dairy Delicious Ice Cream

    Show students how liquids can change into solids by making ice cream in the classroom!

1/2 cup milk

    1 Tbsp. sugar

    1/4 tsp. vanilla

    6 Tbsp. salt

    Ice

    1 pint-size zip-type plastic bag

    1 gallon-size zip-type plastic bag

    Fill the gallon-size bag half full of ice. Add the salt. Seal the bag. Put milk, vanilla, and sugar into the pint-size bag. Seal it. Place the pint-size bag

inside the gallon-size bag and seal again carefully.

    Shake until mixture is ice cream, about 5 minutes. Wipe off top of pint-size bag. Then open carefully and enjoy!

Field Trip Tips

Before the Trip...

    ; Gather books about dairy farming, farm life, dairy processing, and dairy

    products for your class.

    ; Have students hypothesize what they will see on the field trip. Help

    them generate a list of questions they'd like to have answered. Assign

    different questions to different students.

    ; Do one or more of the following activities with your class:

    Virtual Reality

    Some children are surprised on their first visit to a dairy farm. So, it's a good idea to prepare students for the smells of the farm and the size of the cows. Think of other things or animals with unpleasant odor and explain that farms sometimes smell bad too.

    Explain that cows are over 5 feet tall. Measure that height on the wall. Have students compare their own height to it. Identify other objects that are similar in height.

     3- Dimensional Name Tags

    Have your class prepare 3-D nametags to wear on the field trip. This way everyone can see at a glance that your students belong with your group. Using empty yogurt containers or Styrofoam cups, make the nametag in the shape of a cowbell. (All the cows at Swisslane wear blue necklaces!)

After the Trip

    ; Have students discuss what they saw and what they liked. Look over

    any items you brought back from the trip. Ask your class to compare any

    books or posters to what they actually saw.

    ; Work with students to make an experience chart about the trip.

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