Yes we have our cows "tested" every month. A DHIA supervisor comes and takes samples of each cows milk. Because we have a pipeline, milk weights are determined by a calibrated meter that attaches to the individual cow's milk hose before it goes into the pipeline. The milk sample is sent to a lab for not only butterfat, but protein %'s as well. We also have a SCC test done. Somatic Cell Count is a measure of white blood cells, the higher the SCC the greater the incidence of mastitis. Our milk is purchased by the levels of all three (BF,P, and SCC) High levels of SCC decrease the amount of cheese yielded from 100# of milk. High % levels of protein increase the # of cheese per 100 # of milk.
But no, this is not the scoring I mean.
End of Lesson I of Dairy Science 101!!!!! There won't be a quiz LOL
Last edited by oksewglad; 02-23-2012 at 10:00 PM.