English 101
Dr. Sonia Begert
Morgan Carlson
December 1, 2015
Keeping
a Family Milk Cow
A number of generations have passed since a family milk cow was common.
With the growing trend for self-sufficiency and food security many people are
considering adding a cow to their small acreage farm. With two acres, a good
fence, and a small shelter it is possible to decide to have a cow. A cow is an
investment of time and money. Cows eat a lot of food, and produce a lot of
waste. Cows also create a delicious healthy food that people can live off of.
Their manure is a wonderful way to amend your garden and your field will always
look trimmed and mown. Looking out into your pasture watching your cow turn
grass into milk, gives a satisfying feeling of contentment and well-being.
Having a cow requires a decision. In this essay I will explain how cows will
make a great addition to any farm.
Knowledge of dietary needs, diseases and their potential impact is
necessary to reduce any health problems your cow could develop. The health of
your animal directly influences the quantity and quality of the milk. This type
information is readily available in books and on-line. With the proper amount of
pasture, hay, and fresh water a healthy cow will produce a sufficient amount of
milk for a family. A cow can provide a
majority of a family's caloric intake with milk, yogurt, and cheeses. Home made
dairy foods create a vital life sustaining diet. Many frontier families
literally lived off their family cow. In
order to produce milk a cow needs to first have a baby calf. Yes, breeding is
necessary in order to have milk. There are people trained in artificial insemination
who can breed your cow without having to keep a bull. As long as you continue
to milk a cow can go for several years on one lactation cycle. Milking can be
done on your schedule as long as it is done regularly. If you leave the calf
nursing it is possible to milk only once per day reducing the amount of time
needed for caring for your cow. Milking can be done by hand or with a milking
machine. This process can usually be accomplished within one half hour
including cleanup.
Fresh milk from the cow needs to be
tasted to help make your decision. Store bought homogenized milk has a watery
consistency in my opinion. Fresh products of any kind generally have a superior
flavor. In my opinion fresh milk is full of a variety of flavors ranging from
nutty to creamy. Depending on the season and what your cow has been eating will
subtly change the delicate nuances in the milk. This influences not only the
beverage of milk but the types of cheese you may choose to make. My family
makes cheddar capturing a nutty flavor in the spring and a soft herbal cheese
during the summer when the milk has a creamy quality. You will need to judge for yourself.
The government provides many stern warnings regarding the dangers of raw
milk. Raw milk can contain dangerous bacteria such as Salmonella, E. Coli, and
Listeria. Practicing safe handling can eliminate the possibility of this and
since you are milking yourself you can control this handling unlike purchasing
it from an outside source. Pasteurizing your own milk is possible and
relatively easy if this is a concern however; 10 million people in the U.S.
alone actively seek out raw milk. Raw milk usually comes from cows that graze
on grass. Raw milk from a healthy grass fed animal can form an important part
of a healthy diet. It is the kind of diet that can eliminate doctors. Raw milk contains lactic acid producing
bacteria that protect against pathogens. Pasteurization destroys these helpful
organisms, leaving the finished product devoid of any protective mechanism
should undesirable bacteria inadvertently contaminate the supply. Raw milk in
time turns pleasantly sour while pasteurized milk lacking the beneficial
bacteria, will petrify. That is not all that pasteurization does to milk. Heat
alters milk's amino acids making the whole complex of proteins less available;
it promotes rancidity of unsaturated fatty acids and destruction of vitamins.
Vitamin C is usually completely lost and it alters mineral components such as
calcium, chlorine, magnesium, phosphorus, potassium, sodium, and sulphur as
well as many trace minerals making them less available. Pasteurized milk puts a
strain on the pancreas to produce digestive enzymes explains why milk
consumption in civilized societies is linked or diabetes. Pasteurization
destroys all the enzymes in milk. The test for successful pasteurization is
absence of enzymes. Many people experience digestive and other problems when
they consume pasteurized milk, but have no trouble with raw milk. There is
substantial epidemiological evidence from studies in Europe that consumption of
raw milk during childhood may protect against asthma, allergies and other
immune-mediated diseases. A large cross-sectional study demonstrated a
significant inverse association between “farm milk” consumption and childhood
asthma, rhino conjunctivitis, sensitization to pollen and other allergens. It
is thought that low does exposure to a variety of commercial bacteria may help
regulate immune responses. Another hypothesis is that the higher level of
omega-3 fatty acids in grass fed dairy help reduce atopy risk. Unpasteurized
milk is somewhat less susceptible to contamination than pasteurized milk due to
its probiotic bacteria and antimicrobial enzymes. However, hygiene standards
are important when handling unpasteurized dairy products. (Chris Kresser;
Let's Take Back Your Health, Raw Milk Reality May 18, 2012. WEB)
Manure
A lactating cow can produce 150 lbs. of manure daily. Is this a problem
or a benefit? Fresh manure contains microbes that may be dangerous. If manure touches food it can cause food
borne illnesses. While in the process of decomposing the microbial activity
creates heat that can burn your plants.
If it is not stored in an appropriate location runoff can cause drinking
water to become contaminated. The smell is also something that comes to mind
when discussing manure. This all sounds like a disaster however, manure is an
excellent organic fertilizer and has been used since the dawn of agriculture to
increase plant production. Manure increases the organic matter in soil and increases
the water-holding capacity in sandy soils while increasing drainage in clay
soils. It reduces water and wind erosion and promotes the growth of earth
worms.(Carl Rosen and Peter M. Bierman; Dept. of soil and water, and climate
University of Minnesota. Commercial Fruit and Vegetable Production Using Manure
and compost as nutrient sources for fruit and vegetable crops)If it is
stored and composted you can make sure that no runoff occurs. Wheelbarrows,
buckets, and equipment that have touched fresh manure should not touch produce
that will be eaten raw. It should be
incorporated into the soil when it has been aged. If you didn't have a cow
commercially processed bagged manure is available to purchase. This would eliminate
any risk of being exposed to pathogens in raw manure. The catch to this is that
the manure is from commercial feed lots and probably contains antibiotics and
other products that an organic homestead is trying to avoid. The manure from
your family cow usually contains bedding which is carbon rich. The manure is
nitrogen rich so when composting this is the perfect blend. With the proper
carbon/nitrogen ratio the manure pile will break down rapidly and any smell can
be eliminated by adding more high-carbon material like dry leaves, sawdust, or
hay, to reduce it. Once composted you will have a beautiful, crumbly, black,
odorless soil to put on all your plants.
Manure is a valuable fertilizer for any farming operation and has been
for centuries to supply needed nutrients for crop growth. With proper handling
this product is frequently referred to as black gold.
Food security, a health giving food
with great taste, and a beneficial soil amendment influenced my family's
decision to get a cow. As a matter of fact we got two.
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