Dairy Cattle BAG205

This is a very practical foundation course; providing unique and extensive support from university qualified and industry experienced experts. If you want to learn about dairy cattle and their management, this is the course for you.
Course Structure: Dairy Cattle BAG205

1. Dairy Breeds
2. Dairy Products
3. The Lactation Cycle
4. Pests & Diseases of Dairy Cattle
5. Feeding Dairy Cattle
6. Managing Dairy Cattle
7. Breeding Dairy Cattle
8. Managing Dairy Facilities
9. Dairy Business Planning

Aims: Dariy Cattle BAG205

• Select appropriate dairy breeds for different farming situations.
• Describe the different characteristics, including their nature and scope, of dairy products.
• Explain the management of the lactation cycle in dairy cattle, on a farm property.
• Manage general husbandry operations for the dairy cow.
• Manage the wellbeing of a dairy cow, including consideration of its health and vigour, to optimise quality and quantity of production.
• Explain the significance of animal breeding programs for milk production.
• Explain the management of the facilities, including buildings and machinery, at a farm dairy.
• Develop a business plan for the management of a dairy property.

What you will be doing during this Course

• Distinguish between three different breeds of dairy cattle, which are either significant in the learner's locality, or have potential in the learner's locality, including
  
  • size
  • appearance
  • preferred conditions
  • milk
  • cost per head.

• Evaluate the suitability of three different dairy cattle breeds to a specified property, in a locality with which the learner is familiar.
• Select three appropriate dairy cattle breeds for each of four specified situations, with regard to:
  
  • pasture varieties
  • climatic conditions (eg. temperature and weather patterns)
  • locality
  • market requirements for the product

• Judge a dairy cow, using a standard score card, such as the dairy cow unified score card produced (and revised in 1982) by the Purebred Dairy Cattle Association.
• List the different dairy products which are commonly available, in the learner's locality.
• Describe the composition of milk, with reference to different characteristics, including:
  
  • sediment
  • bacteria count
  • chemical impurities
  • somatic cell count
  • added water
  • flavour

• Explain the different types of flavours in milk, referring to both cause and prevention factors, and using relevant terminology, including:
  
  • feed
  • rancid
  • flat
  • unclean
  • foreign
  • salt
  • acid
  • oxidised flavours

• Explain how milk composition can affect its use for different purposes.
• Explain how milk is processed, on a property visited by the learner, including the process of pasteurisation (sanitisation).
• Explain how cheese is made, on a specific property.
• Explain how yoghurt is made, on a specific property.
• Explain how milk is processed to obtain cream, at a typical dairy.
• Describe the lactation cycle of a dairy cow.
• List the farm husbandry factors which can influence the lactation cycle.
• Explain how three different variations in a cow's diet may affect lactation.
• Prepare a plan for a feed flow program to support milk production on a specified property.
• Produce a log book record of management tasks carried out, over a period of 1 month, to control the lactation cycle in dairy cattle on a specified property.
• Milk a cow, verifying the proper undertaking of the task.
• List the routine husbandry tasks carried out on different dairy cows, including those in milk and those that are dry.
• Explain the routine husbandry tasks carried out on two different types of dairy cows, including those in milk and those that are dry.
• Compare the management of heifers with that of milking cows on a specified dairy farm.
• Describe the management of dairy cattle for meat production on a specified dairy farm.
• Evaluate a production system on a dairy farm, in a locality familiar to the learner.
• List the pests and diseases that are significant for dairy cattle in the learner's locality.
• Develop a checklist for the signs of ill health, which should be routinely checked, in dairy cattle.
• Describe three significant pests or diseases of dairy cattle, including mastitis.
• Explain treatments for three different pests or diseases in dairy cattle.
• Explain the irregularities which can occur in the functioning of the digestive system of dairy cattle.
• Distinguish between a maintenance ration and production ration for a dairy cow.
• Explain the nutritional requirements of a typical dairy cow on a specific property.
• Calculate the rations for a dairy cow in accordance with specified characteristics, including:
  
  • weight
  • quantity of milk being produced
  • butterfat concentration

• Prepare a collection of pasture plant species from two different dairy properties, and including:
  
  • samples of plants (ie. pressings of different plants in the pasture)
  • comments on the suitability of the pasture for dairy cattle.

• Produce a twelve month plan to manage the vigour of dairy cattle, on a specified property, which includes:
  
  • a list of disease management procedures
  • feed program variations throughout the year

• Explain a breeding program in use for dairy herd improvement on a specified property.
• Explain the artificial insemination methods used with dairy cattle on a specified property.
• List the criteria for selecting cattle for a dairy breeding program, in a locality which is familiar to the learner.
• Plan a hypothetical breeding program, to improve milk quality and production for dairy cattle.
• List the minimum physical facilities required for a viable dairy farm.
• List factors affecting the siting of a dairy on a farm.
• Prepare a plan for the construction of dairy facilities on a specified site, including:
  
  • sketch or concept plans of buildings, fencing surrounding buildings, and interior layout
  • a list of materials, including types and quantities required for construction
  • a list of equipment to be installed
  • a schedule of construction tasks

• Develop a profile of an ideal dairy farm site.
• Select the machinery needed to operate a specified, hypothetical dairy farm.
• Develop a maintenance program for dairy farm machinery, on a farm investigated by the learner.
• Explain the operation of typical milking machinery.
• Explain the significance of farm water to the operation of a dairy farm.
• Develop procedures for control of goods on a typical dairy farm, including:
  
  • ordering
  • receipt
  • dispatch

• Explain two different ways to manage waste effluent from a typical dairy.
• Develop guidelines for safe working practices at a typical dairy farm.
• Explain legal requirements which are relevant to a dairy farm in a specified location.
• Report on research, conducted by the learner from an information search, into innovations in the dairy industry.
• Report on the implementation of recent innovations in the dairy industry.
• List factors affecting profitability of a dairy property.
• Explain factors affecting the cost of dairy production on a specified farm.
• Write a job specification for one member of staff on a specific dairy property.
• Develop criteria for assessing the management of a dairy property.
• Prepare or evaluate a dairy farm budget for a specified property.
• Prepare or evaluate a dairy farm financial report for a specified property.
• Analyse marketing systems for marketing dairy products produced by a specified enterprise.
• Explain factors affecting sales of dairy products on a specified farm.
• Describe the selection and preparation of dairy cattle for sale in the learner's locality.
• Develop a marketing plan for a specified dairy product which addresses:
  
  • product presentation
  • delivery of product
  • promotions
  • oustomer relations

• Develop a business plan for a specified dairy property.
• Describe how the sale of dairy meat can be managed, in accordance with a business plan, while adhering to relevant regulations.

Learn to independently analyse and make decisions about the management requirements of dairy cattle:comparing dairy breeds, managing anything from one cow to a large herd, and producing dairy products (milk, cheese, cream butter etc). This is a very sound foundation course developed in collaboration with industry and by our team of experts (agricultural and animal scientists, veterinary surgeons etc).

Each lesson culminates in an assignment which is submitted to the Academy, marked by the Academy's tutors and returned to you with any relevant suggestions, comments, and if necessary, extra reading.