Milk prices are high now, but they are not expected to last. What might a producer do to slow the financial impact of that fluctuation?

The 2020 dairy cattle show season has become a sad state of affairs

This week is forecasted to be hot in nearly every dairy producing part of the country. Month-long predictions have much of the same with above average temperatures expected for all of July

Class III milk, not Class I, could be the price leader in June milk checks. “June’s Class III price (driven by cheese price gains) is expected to jump over $7 per hundredweight (cwt.)

Class III milk, not Class I, likely will be the price leader in June milk checks. That’s a rare occurrence as Class I beverage milk is typically the market leader

The value of water to cow comfort cannot be understated. It’s useful to remember that, in times of potential heat stress, water is not only necessary for drinking but can also help cows release excess...

When you consider major sources of variability in terms of nutrition, a single ingredient might not be on the top of your list for consideration

When the new 2020-2025 Dietary Guidelines for Americans are released later this year, it appears dairy will keep its prominent seat at the table in USDA’s diet recommendations

when it comes to farm safety, the entire farm team must have their eyes wide open. Being raised on a dairy farm was one of the best parts of my childhood. My upbringing was etched so deeply

Calving ease evaluations have evolved immensely over the decades. When first released in 1977, 28% of heifers and 15% of cows needed help calving

“This is promising.” That’s the quote from Amesh Adalja, an infectious disease physician at John Hopkins University Center for Health Security

My dad is an avid coffee drinker. We were running low on calf bottle holders, so we came up with an idea to reuse the plastic coffee containers for easier feeding

National retail and food service efforts by the Dairy Farmers of Wisconsin (DFW) stretch dairy farmer’s investment through the checkoff

Typically, dairy sales are comprised of a 50-50 split between food service venues (restaurants) and retail outlets (grocery stores). Of course, that all changed because of the COVID-19 pandemic

A properly implemented approach to using dietary cation-anion difference (DCAD) balancing in prefresh diets has been shown to reduce milk fever and limit postcalving metabolic problems with greater lactation...

It’s the question hanging over the country’s collective head as businesses look toward reopening plans . . . “When will Americans feel comfortable patronizing us?”