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<blockquote data-quote="farmerjan" data-source="post: 1748179" data-attributes="member: 25884"><p>In all the years milk testing, I have seen proportionately more holsteins as 3 quartered cows... BUT, most dairy farmers do not keep them around very long unless they are making 75-100 lbs a day out of 3 teats. I have not found my jerseys to be more prone to mastitis than any other breed... Overall, the jersey/holstein crosses have worse udders... poor center and rear ligament support which makes for crappy udders after 3-4 lactations. And every farmer that I have tested for over the years has pretty much agreed with that. </p><p>The jersey/angus ones are pretty nice udders... make good milk and not that hard to deal with. Hereford crossed with dairy, most that I have experience with have been hereford/holsteins... disposition has been real decent . But the herefords can throw some less than desireable udders. Beef cattle milk often runs in the 4.5to 7% butterfat range... so high fat. Many of the holsteins that I test now will run 3.5 to 4.5 fat.. they have improved the "quality" over the "quantity" mentality .....</p><p>I am not a big fan of Brown Swiss... they are stubborn, but not mean... but they just eat too much for the return... and I find their butterfat no better than the jerseys or guernseys. I personally like my guernseys, but they have been bred so far off the old type that they are "frail" and not very "livable"... they tried to get more and more production and lost the old "coarse, raw boned, sturdy " milk cow.... they never made a ton of milk and were just not designed for it...</p><p>The thing is you have to find one that has a good disposition... likes to be hand milked if that is the route you are going to go....and that milks easily...</p><p>And [USER=25296]@Hereford2[/USER] has a great suggestion.... get your hand and wrist muscles developed or you will "die" for the first couple of weeks hand milking.... I went from milking 2 to milking 4 when I bought 2 guernseys at a dispersal sale... and thought my hands were going to fall off before I got them all milked out the first week or so. I even named the one cow Patience... because she never got "antsy", as the last cow to be milked.... when I had to keep resting my hands or just would milk with one hand, switching to the other every 10 "squirts" towards the end of the milking because I was so tired and sore...</p><p></p><p>I want to breed one of mine to a Dutch belted... the Lineback are good beefy built milking cattle and the Montebeliarde are nice beefy built milking cattle too...</p></blockquote><p></p>
[QUOTE="farmerjan, post: 1748179, member: 25884"] In all the years milk testing, I have seen proportionately more holsteins as 3 quartered cows... BUT, most dairy farmers do not keep them around very long unless they are making 75-100 lbs a day out of 3 teats. I have not found my jerseys to be more prone to mastitis than any other breed... Overall, the jersey/holstein crosses have worse udders... poor center and rear ligament support which makes for crappy udders after 3-4 lactations. And every farmer that I have tested for over the years has pretty much agreed with that. The jersey/angus ones are pretty nice udders... make good milk and not that hard to deal with. Hereford crossed with dairy, most that I have experience with have been hereford/holsteins... disposition has been real decent . But the herefords can throw some less than desireable udders. Beef cattle milk often runs in the 4.5to 7% butterfat range... so high fat. Many of the holsteins that I test now will run 3.5 to 4.5 fat.. they have improved the "quality" over the "quantity" mentality ..... I am not a big fan of Brown Swiss... they are stubborn, but not mean... but they just eat too much for the return... and I find their butterfat no better than the jerseys or guernseys. I personally like my guernseys, but they have been bred so far off the old type that they are "frail" and not very "livable"... they tried to get more and more production and lost the old "coarse, raw boned, sturdy " milk cow.... they never made a ton of milk and were just not designed for it... The thing is you have to find one that has a good disposition... likes to be hand milked if that is the route you are going to go....and that milks easily... And [USER=25296]@Hereford2[/USER] has a great suggestion.... get your hand and wrist muscles developed or you will "die" for the first couple of weeks hand milking.... I went from milking 2 to milking 4 when I bought 2 guernseys at a dispersal sale... and thought my hands were going to fall off before I got them all milked out the first week or so. I even named the one cow Patience... because she never got "antsy", as the last cow to be milked.... when I had to keep resting my hands or just would milk with one hand, switching to the other every 10 "squirts" towards the end of the milking because I was so tired and sore... I want to breed one of mine to a Dutch belted... the Lineback are good beefy built milking cattle and the Montebeliarde are nice beefy built milking cattle too... [/QUOTE]
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