Just curious if anyone here is really into the genetics sides of things? Never see any post about them. I’d love to converse about proofs !

I’m a fifth generation dairy farmer, and I’m dealing with the emotional pain of my parents retirement. I know that there is no money in dairy for small farms, but I just can’t imagine not having cows. We are going to keep a couple as mainly pets and change to beef but I am sort of in denial. I’ve been helping my folks farm since I was little, and even worked more due to personal issues that set me back from my life plan. I just feel like it’s my fault that we are selling out because I’m female so it all ends with me family name wise and physical limitations. We are keeping the land and turning it into a conservative-ship but I thought that I would be able to keep the farm going. I just feel so guilty for feeling this way because my parents are trying so hard, but I’m also freaking out because if my folks retire that makes me unemployed. Does that make me selfish? My parents and I have thought of going slightly a different path with making milk soap and other things like making our farm a farmers market, but….i just don’t like that my jersey babies wouldn’t be there or at least not as many as there were. So AITA?

I am an ag business livestock science major in college and have always been very passionate about cattle production. I am trying to identify a problem that cattle producers face on a daily basis and use that to find a niche for a potential business. Any input is greatly appreciated.

Microfiber towels do not like hot temperatures or bleach. How do you ensure microfiber towels get sanitized without damaging them?

Have you read any of her books or articles about cattle behavior? She's an autistic woman with a PhD who says she "thinks like a cow" and designs slaughterhouses. She mostly works with beef cattle, but I wondered if her insights hold true for dairy cows as well.

I believe that horses tend to hang out with specific other horses. Are cows the same way?

Basically that.

This question came up with my friend the other day.

I moved my cattle into a barn with a parabone parlor from a tie stall barn 3 months ago. I have sone questions.

What is the best way to load the parlor? The parlor is a double 8 and it is still a challenge to get more than 6 or 7 cows in at a time. Does it just take that much time to train the cows?

How to keep the milkers cleaner? The takes off were mounted directly to the butt plate (there is no butt pan) and the milkers were hanging really close to the cow. I made brackets up to move them away but they still get quite dirty.

Have you had issues with milk out or teat damage resulting from cows not standing in the parlor square?

I have been milking alone most of the time. I normally prep the whole side then hang units. I have been informed to prep 4 at a time. What is your procedure?

I'm an Aussie dairy farmer, I have gone through 4 pairs of outerwear pants in 3 weeks all stated on the tag "waterproof" and yet my jeans are wet and shitty.

Please, where can I get some dairy farming standard waterproof outerpants with sealed seams? No, Kaiwaka are absolute rubbish.

Tie up and blindfold the cow while she's giving birth, and then take the calf away as soon as it comes out. The cow wouldn't grieve if she doesn't even know what came out of her.

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The number of cancer patients in our country is rapidly increasing, putting immense pressure on the healthcare system. In this critical situation, there is a growing interest in natural and traditional remedies, with A2 cow ghee gaining particular attention.

A2 cow ghee, a clarified butter made from the milk of indigenous cow breeds, has been touted for its numerous health benefits. Recently, there has been interest in its potential role in cancer prevention and treatment. This blog delves into the available information on A2 cow ghee and its connection to cancer, examining the scientific evidence, proposed mechanisms, and practical considerations.

What is A2 Cow Bilona Ghee?

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A2 cow ghee is derived from the milk of cows that produce only A2 beta-casein protein. Unlike A1 milk, which contains A1 beta-casein, A2 milk is believed to be easier to digest and more beneficial for health. The traditional method of making A2 ghee involves:

• Collecting A2 milk from desi Cows.
• Converting the milk into curd.
• Churning the curd to separate the butter.
• Heating the butter to obtain ghee.

Include ghee in your daily routine. Use ghee prepared with Bilona Process. Many Gaushalas making Vedic Ghee with Bilona Process.

A2 COW GHEE AND CANCER: THE SCIENCE BEHIND THE CLAIMS

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1. Preventive Ingredient

Ghee is a unique dairy product containing some protective elements that can fight cancer. One of these potent organic compounds is Conjugated Linoleic Acid (CLA). It is a healthy fatty acid found in ghee that acts as an antioxidant. CLA helps reduce the adverse inflammation in the body and makes cancer cells self-destruct through apoptosis. CLA is one of the reasons for ghee cancer-preventive power, which was acknowledged by Indian Ayurveda ages before.

2. Antioxidants and Free Radical Neutralization

A2 cow ghee is rich in antioxidants such as vitamin A, vitamin E, and carotenoids. Antioxidants are crucial in protecting cells from oxidative damage caused by free radicals. Free radicals can lead to cellular damage and contribute to the development of cancer. By neutralising these harmful molecules, antioxidants in A2 cow ghee may reduce the risk of cancer.

3. Butyric Acid and Its Anti-Cancer Properties

A significant component of A2 cow ghee is butyric acid, a short-chain fatty acid known for its anti-inflammatory and anti-carcinogenic properties. Butyric acid has been shown to:

• Promote apoptosis (programmed cell death) in cancer cells: This is crucial because it helps eliminate potentially harmful cells.
• Inhibit cell proliferation: Limiting the growth of cancer cells is a key aspect of cancer treatment.
• Enhance immune response: A robust immune system can detect and destroy abnormal cells, preventing the development of tumors.

4. Immune System Support

A2 cow ghee can boost the immune system, which plays a critical role in cancer prevention. A healthy immune system can identify and eliminate abnormal cells before they multiply and form tumors. The vitamins and minerals in A2 cow ghee support immune function, making the body more resilient against diseases, including cancer.

5. Anti-Inflammatory Effects

Chronic inflammation is a well-known risk factor for cancer. A2 cow ghee possesses anti-inflammatory properties that can help reduce inflammation in the body. By mitigating chronic inflammation, A2 cow ghee may lower the risk of cancer development.

In a recent issue of the Indian Journal of Medical Research, scientists from the National Dairy Research Institute (NDRI) have reported that cow ghee enhances the availability of those enzymes that contribute to detoxification of cancer-causing substances. Ghee also reduces availability of those enzymes that are known to activate carcinogens. However that does not mean that you can go overboard in your consumption of ghee. You must take care that the intake of total fat (including ghee) should not exceed the prescribed limit of fat consumption.

SCIENTIFIC RESEARCH AND EVIDENCE

Current Research Status

While the potential benefits of A2 cow ghee are promising, specific research linking it directly to cancer prevention or cure is limited. Most studies focus on the general benefits of ghee or the health advantages of A2 milk compared to A1 milk. Comprehensive clinical trials and studies are necessary to confirm the efficacy of A2 cow ghee in cancer treatment.

Existing Studies and Observations

Preliminary studies and anecdotal evidence suggest that regular consumption of A2 cow ghee can lead to better health outcomes. However, these findings are not yet sufficient to establish a direct causal relationship between A2 cow ghee and cancer prevention or cure.

References:

1. National Library of Medicine
2. Global Ayurveda Conferences, LLC
3. ResearchGate – Science Group

Do people actually put magnets in cows to catch metal? Do you just leave them there?

My brother is trying to create his resume but dosent know what his job title was. He worked on a dairy farm packing butter and cheese, as well as moving pallets and cleaning machines. What would you put down as a job title?

Don't apply for a dairy job envisioning baby calves. The job is soo nasty.

Maya and Rohan, are relaxing at Maya's place after a long day.

Maya: (Sniffing the air) Rohan, do you smell that? It smells incredible!

Rohan: (Looks around) Yeah, I do! Is that... butter?

Maya: Not just any butter, silly! It's homemade makkhan, the best kind!

Rohan: Woah, you made makkhan? That's awesome! I haven't had real, homemade makkhan in ages.

Maya: It's all thanks to my aunt's visit. She brought the freshest cow's milk and showed me the traditional way to make makkhan with malai (cream).

Rohan: Isn't there another method using something called bilona?

Maya: You got it! Apparently, cow's milk makkhan made with the bilona method is considered even more special.

Rohan: Why's that?

Maya: Well, the bilona method involves churning cultured yogurt (dahi) instead of cream. It's said to give the makkhan a richer flavour and aroma, and some believe it has health benefits too.

Rohan: Interesting! But isn't making makkhan by hand super time-consuming?

Maya: Exactly! That's why these days, many people use bilona machines. They basically automate the churning process, making it way quicker and easier.

Rohan: That's a lifesaver! I'd love to try making my own makkhan someday, but with our busy schedules, the traditional method just wouldn't be practical.

Maya: Totally! Bilona machines are a great way to keep these delicious traditions alive in a modern world.

Rohan: (Eyes the makkhan) So, can I have a taste of this amazing homemade goodness?

Maya: Of course!

Rohan: (Mouth full of makkhan) Wow, Maya, you were right! This is next-level delicious. I'm definitely getting a bilona machine, but with so many options out there, how do I choose the right one?

Maya: Good question! The key is to find a machine with a wooden churner, also called a mathani.

Rohan: Why wood specifically? Wouldn't metal be easier to clean?

Maya: Actually, wood is much better for the bilona process according to Ayurveda. Metal churners, like aluminium or steel, can potentially leach toxins into the makkhan during churning.

Rohan: Yikes, that's not good. So, what kind of wood should I look for?

Maya: Many machines use special Ayurvedic woods like neem, babool, or even sandalwood. These woods are known for their natural properties and are believed to impart a subtle flavour to the makkhan.

Rohan: Interesting! And what about the churning mechanism? Should it be electric or manual?

Maya: It depends on your preference. Electric machines make things super convenient, but some people swear by the traditional hand-cranked ones for a more authentic experience.

Rohan: Hmm, maybe I'll go for a hybrid then. One with a wooden churner and an electric motor. Best of both worlds!

Maya: Sounds like a plan! And remember, make sure the machine allows for both clockwise and anti-clockwise rotation. This mimics the traditional hand-churning motion and helps extract the butter more effectively.

Rohan: Thanks Maya, this is all super helpful! I can't wait to try making my own pure, healthy makkhan at home.

I'm looking for any information/documentation about the GEA Westfalia VC3 or VC4 protocol. Thanks

I'm having a hard time hand milking and I definitely don't feel like my milk is clean enough to drink raw. I tried pasturizinh some today and it curdled. What can I do with the curdled milk?

Im from NZ-

I know that farmers love the lifestyle of farming which is why they do it. All farming is hard work but dairy is consistently voted as the most difficult. I know that migrant workers are NOT doing it because they love farming, they're doing it for the money and visa.

I want to know why any natives would ever want to be a farm hand and work in dairy, espeically when it's so difficult and it's so hard, and I've read that the owners of the farms do not treat their workers well (why is that? Is it because they are suffering economically due to debt?)

I did kiwi fruit picking once and it was all tourists, not a single native kiwi could be found. But farm hands on the other hand, why do they do what they do? Is it because they love it?

Also, do the farm owners of the dairy farms actually do the hard work as well or do they just sit back and let the farm hands make them the money?

Breed of cow? What you get them used to?