Post by nextyear on Apr 30, 2024 9:21:18 GMT -5
So last year's hay weather was terrible and getting a stretch of weather that was long enough to dry hay (let alone getting equipment into fields without burying it in mud) was tough. As a result the hay quality was terrible. We're at least 6 weeks out from any possible first cut and longer if the rain doesn't let the fields dry out. I am struggling with the flavor of my cows milk. I've done bacterial and scc tests (everything is good), checked and double checked my sanitation and I'm confident in that (everything is also bleached and then water rinsed right before use as an added insurance step), there is no ketosis and the cow is getting adequate grain amounts for her production (and a little extra too), in addition she's getting Vitamin E and consistent minerals, but even with everything checking out, I'm still not enjoying the milk. It isn't awful and I'm using it for most things. We are drinking it, cooking with it, making yogurt, but it just leaves a slight after taste (and has a slight smell) that I am having a hard time pinpointing to describe. Maybe metallic? I've read every article I can find on milk flavors and read all the descriptions and I guess that is the best I can come up with. The place I notice the flavor the most is in the cream/butter which leads me to lean into the oxidized fat off flavor.
I am assuming that we are lacking in necessary vitamins/minerals due to the lack of quality hay. In particular I was reading about beta carotene being a precursor for vitamin A. My cow's milk (a jersey) is stark white and her butter is even more white then store bought so a lack of carotene in the diet seems plausible. I'm sure there are likely other deficiencies too though. So locally all I can buy is more junky hay.... or baleage. I can also find chaffhaye sold about an hour away. I have always stayed away from fermented feeds though to avoid listeria risks (I'm currently pregnant) and reduce my issues with cheese making. But that being said it seems like baleage may be more apt to providing higher nutrient levels. So how high is the risk with fermented feeds and raw milk? Would you feed the low quality dry hay or the higher risk baleage? Any other thoughts I could entertain? I do also provide a protein/mineral lick in addition to loose minerals. I was looking at a vitamin A & D injection but like I said, I bet there are other deficiencies as well. I really just want good tasting milk! This is getting really frustrating to do all this work and really be trying and still not enjoying the milk.
I will add that it could potentially just be the cow and her flavor but I know I have had similar issues with my other cow after freshening and usually the flavor turns around when she goes out on pasture so that really leads me to think that there is something to nutrition that is lacking in the early spring that is amplified this year with the low quality hay. We're about a month out from grazing, and even when we get there, I don't have a ton of grass so I need another way to address the issue. Once we have fresh bales I will begin offered those right away, but waiting another 4-6 weeks for good milk feels like an eternity, especially milking twice a day!
I am assuming that we are lacking in necessary vitamins/minerals due to the lack of quality hay. In particular I was reading about beta carotene being a precursor for vitamin A. My cow's milk (a jersey) is stark white and her butter is even more white then store bought so a lack of carotene in the diet seems plausible. I'm sure there are likely other deficiencies too though. So locally all I can buy is more junky hay.... or baleage. I can also find chaffhaye sold about an hour away. I have always stayed away from fermented feeds though to avoid listeria risks (I'm currently pregnant) and reduce my issues with cheese making. But that being said it seems like baleage may be more apt to providing higher nutrient levels. So how high is the risk with fermented feeds and raw milk? Would you feed the low quality dry hay or the higher risk baleage? Any other thoughts I could entertain? I do also provide a protein/mineral lick in addition to loose minerals. I was looking at a vitamin A & D injection but like I said, I bet there are other deficiencies as well. I really just want good tasting milk! This is getting really frustrating to do all this work and really be trying and still not enjoying the milk.
I will add that it could potentially just be the cow and her flavor but I know I have had similar issues with my other cow after freshening and usually the flavor turns around when she goes out on pasture so that really leads me to think that there is something to nutrition that is lacking in the early spring that is amplified this year with the low quality hay. We're about a month out from grazing, and even when we get there, I don't have a ton of grass so I need another way to address the issue. Once we have fresh bales I will begin offered those right away, but waiting another 4-6 weeks for good milk feels like an eternity, especially milking twice a day!