Sunday, October 29, 2017

Fall Harvest

Even though we had our first freeze of the season, we're still working
 to finish cutting hay in a few fields. 
It will take a few days of drying before it's ready to bale but it 
will still be good quality hay  that we can feed this winter.

                                Brown fields with a hint of green underneath are signs of the fall
                                season and also a reminder of how close we are to celebrating
                                the end of harvest for this year's crops down on the dairy farm.
                                                          Bring on the hot chocolate!

Wednesday, October 25, 2017

Dairymom's Thankful Thursday

Farm tours are a great way to meet consumers of all ages  to share how
 we work everyday on the farm to produce safe,affordable food.

This week I was privileged to be one of the host farms for the  12th tour
 of Moms on the Farm.   Janeal Yancey, my favorite University of Arkansas 
meat scientist ,organized the first tour in 2012.  Each tour day  includes
  a visit to dairy, poultry and beef farms located in Benton or Washington County.
The finishing touch to the tour is a delicious lunch hosted by 
Arkansas Cattle Women preparing delicious beef recipes.

I'm thankful for the Moms and the few men that braved a 
chilly and windy day to learn about Arkansas farming and food production.

Wednesday, October 18, 2017

Dairymom's Thankful Thursday

It's milo chopping time down on the dairy farm.
I made it to the field just in time to see  today's last load of chopped milo head to the silo.
As you can see, it has grown well above my head this year.
It is a drought resistant grain  crop so with adequate rain it grows like crazy!

I'm thankful for this year's milo crop that will be used 
to feed our dairy cattle this winter 
                                        for the perfect fall weather for harvesting our crops.

Monday, October 16, 2017

Dairy Q & A


What is homogenization?


Homogenization is a mechanical process that breaks up fat globules 
to a smaller size.When this process is used with milk, it distributes
 the smaller sized fat globules through out the milk producing a 
uniform consistency.  It's basically mixing the cream into the milk.

Homogenization makes the milk whiter  and more appetizing color,
 provides a more full-bodied flavor and better mouth feel and gives milk 
and other cultured milk products increased shelf stability.

Milk began being homogenized in the early 1930's when Dr.Malcolm Trout, 
a nutrition professor at Michigan State, linked the process of pasteurization
 and homogenization together. He found that homogenized milk needed
 to be pasteurized first to have an appealing taste.

While it's possible to have pasteurized milk that hasn't been homogenized and
 homogenized milk that hasn't been pasteurized, most milk found in 
 United States markets has undergone both processes.
Milk is pasteurized first to kill bacteria,
 then homogenized to give us that consistent taste.

Wednesday, October 11, 2017

Dairymom's Thankful Thursday

What would we do without farmers?

Who would raise the crops?

Who would provide the milk for my cereal?

Who would be caring for the animals?

                                                        I'm thankful that we have farmers
                                                               --all kinds of farmers--
                                         that work everyday to provide food, care for animals
                                        and protect our natural resources for all of our families.
                                              Happy National Farmers Day!

Wednesday, October 4, 2017

Dairymom's Thankful Thursday

It's standard treatment for pregnant cows to have a two month rest period
 before giving birth.Two weeks before the expected calving date, 
we move the cows or heifers to the field close to our 
house so we can monitor them closely.

                                                       I'm thankful for all safe arrivals
                                        for this week's new addition to the dairy farm family!

Monday, October 2, 2017

Raw Milk Truth

During last month's dairy farm tours that I provided to the Northwest Arkansas home school students and their families, I was asked several times if we sold raw milk (unpasteurized milk) from the farm.
The simple answer was NO but it provided me the opportunity to share the facts about the benefits of pasteurization. 

As a dairy farmer, mother and a nurse, I'm passionate about the importance pasteurization plays in providing safe milk and dairy products. Since the introduction of pasteurization more than a century ago, it has been recognized around the world as an essential tool for ensuring that milk and dairy foods are safe.

Although many states (including Arkansas)  are now allowing the sale of raw milk (unpasteurized milk) it is a violation of federal law to sell raw milk for consumer use across state lines.

Pasteurization has helped provide safe, nutrient rich milk, and cheese for over 100 years and because of pasteurization, less than 1.5 percent of annual food borne illness outbreaks in the United States involve dairy foods.

Here are some proven facts about milk and pasteurization:
--Pasteurization DOES kill harmful bacteria.
--Pasteurization DOES save lives.
--Raw milk DOES NOT kill dangerous pathogens by itself.
--Pasteurizing milk DOES NOT cause lactose intolerance and allergic reaction.
--Pasteurization DOES NOT reduce milk's nutritional value.

Harmful bacteria can seriously affect the health of anyone who drinks raw milk, or eats foods made from raw milk. However, the bacteria in raw milk can be especially dangerous to people with weakened immune systems, older adults, pregnant women, and children.

Thanks to proven science and technology tools like pasteurization, dairy farmers will continue providing safe, high-quality milk for my family and yours!