In the conversation about the block and barrel cheese prices that play a role into the Class III price farmers receive for their milk, some might ask if the way cheese value is discovered — through...

Jim Davenport, a dairy farmer from Ancramdale, N.Y., presents “Clean cows make clean milk.”

Do you need a handy way to hold your dipper when milking cows?

A decade ago, I received the news that my mother had gained her angel wings. That day is forever etched in my brain and heart as if it were yesterday

In 1995, exports were an afterthought for the U.S. dairy industry. That’s when Dairy Management Inc. created and funded the U.S. Dairy Export Council (USDEC) to change that

The wins in the beverage category have been few and far between. While whole milk began reversing a decades-long sales spiral, overall per capita consumption has slid to the depths not seen sinc

The benefits of feeding sugar, often by means of molasses, to dairy cows have been well-researched. From a physiological standpoint, sugar supplementation improves microbial efficiency and supports fiber-digesting...

Whether your dairy farm is staffed entirely by family, brings in a few outside workers, or employs dozens of people, providing a safe, desirable work environment is key to making sure you have people to...

What if, in the next five to 10 years, we could double or triple milk and meat availability in developing countries without converting more land to cattle production? Millions of hunger-related

A year has passed since the COVID-19 pandemic shut down our nation and our economy. Our lives have been shattered by countless losses and our industry has been put to the ultimate test

Dairy News as reported in the Washington Dairygrams for the March 2021 issue of Hoard's Dairyman

While automated milking systems sound appealing in many aspects, it takes careful consideration to determine if robotics are the right fit for a dairy

Finding solutions that work for everyone is a strength of the U.S. dairy industry

“If you look at the federal order pools back in the 1950s, it was about two-thirds to fluid milk and the other one-third being manufacturing,” University of Wisconsin-Madison’s Mark Stephenson...

Cheddar blocks and Cheddar barrels . . . these terms are likely familiar to those who closely follow dairy commodity prices

The Lone Star State continued its meteoric flight path on milk production as its 360 dairy farms collectively produced nearly 1 billion pounds of new milk in back-to-back years

Plans for the 54th World Dairy Expo®, set for September 28 through October 2, continue to progress at the Alliant Energy Center in Madison, Wisconsin. Expo recognizes that uncertainty rema

We are at the beginning of March, and spring will be here soon. The growth rate of alfalfa and small grain grasses will start accelerating, and several vertical silos will be filled with fresh and chopped...

Oklahoma State University created a model that compares business and estate transition strategies and the probability of success

Mozzarella is the most commonly produced cheese in the U.S. and the most consumed