The St. Albans Cooperative Creamery is the first dairy cooperative in the nation to provide new information to farmers about the fatty acids that make up the milk fat in their cow’s milk. Local researchers found a direct correlation between the fat content in milk and farm management practices – this information will allow farmers to improve the way they feed and manage their cows as well as earn a higher pay for their milk. Recommendations from this research will support the economic viability of local dairy farms and ensure that consumers continue to have access to local, affordable dairy products.
“Thanks to the new milk analysis technology, we have developed recommendations farmers can use to improve their cows digestive health and how their cows are cared for,” explained Tom Gates, the Cooperative Relations Manager for St. Albans Cooperative Creamery. “These recommendations will allow farmers to produce milk with a higher content of protein and fat which they earn a higher price for.”
Dairy farmers will learn about the new technology at the St. Albans Co-op Annual Meeting on Saturday, February 13 at the St. Albans Town Educational Center. Rebecca Howrigan and her family’s farm is a member of the St. Albans Co-op. “We are excited to begin applying this new information to our farm,” said Howrigan. “My family will use it to make sure our cow’s diet meets their nutritional needs, and it will help us make decisions to ultimately produce higher quality milk.”
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