MILKING PRACTICE
Separating the cow and calf at birth is good practice from both a nutritional and disease prevention point of view.
- The dairy cow’s udder is often not anatomically suitable to feed correctly and many dairy cows have poor mothering ability. Moving calves to a clean, freshly bedded area, in the company of other calves, helps the farmer to ensure that the young animals are fed the nutritious colostrum in a hygienic setting, which helps them grow well and healthy.
- Once a calf is born, it is at immediate risk of picking up infections from the calving environment, the cow or any other animals in the same space.
- Herd-health practices also help to prevent diseases such as Johne’s in the calf or mastitis in the cow.
On average, a dairy cow can give up to 28 L of milk per day, but yields vary across the full lactation cycle, which lasts 9–10 months. The cycle is divided into
- During early lactation, a cow will typically produce 12–25 L of milk per day.
- Peak yields of approximately 35 L per day are reached by the mid-lactation stage.
- Yields drop to around 9 L per day during late lactation, and eventually stops when the dry period commences.
Milk yield is also determined by breed (the Holstein Friesian breed produce the highest yield), lactation number (animals typically reach their peak yield at their fourth or fifth lactation) and management factors (frequency of milking and nutrition).
Yes — cows absolutely do get a break from milking. This period is known as the “dry period”, and it typically lasts about 60 days before a cow gives birth to her next calf. During this time:
- Milking is stopped to allow the cow’s udder tissue to rest and regenerate.
- It helps prepare the cow for optimal milk production in her next lactation cycle.
- Cows are closely monitored to ensure their health and comfort during this time.
The dry period is a standard, science-based practice in dairy farming that prioritizes animal welfare and productivity.
No, milk packaging in South Africa and globally is subject to strict food safety regulations. Materials used—such as food-grade plastics, paperboard, and cartons—are tested and approved to ensure they do not leach harmful chemicals into the milk. Regulatory bodies like the Department of Health (R.1469), the Department of Agriculture, and SABS ensure that all packaging complies with food contact safety standards. Additionally, processors use packaging that protects milk from light and oxygen to maintain its quality and safety throughout shelf life.