From Grass To Milk

How does grass help cows make yummy milk? Follow each step in the food production cycle—from cows eating grass to ice-cold milk—in this fascinating book!

The green grass that fills pastures of grazing cows is the key to the nourishing milk we enjoy each day! Turn the pages of this early reader to discover how milk makes it from pastures to our homes. Special features summarize the process in an easy-to-follow chart, introduce the parts of a milk machine, show a map of where most milk is made, and more!

Describes what life is like for a dairy cow on a Wisconsin farm, telling how they are milked, what they eat, and what they produce besides milk.

Describes how cows eat grass and produce milk, as well as how the milk is processed for consumption.

Aliki takes readers on a guided tour that begins with grazing cows, proceeds through milking and a trip to the dairy, and ends with some different foods made from milk. This revised edition of Aliki's 1974 Green Grass and White Milk is an even more fun-filled and informative explanation of milk's trip from green grass, to cow, to a cool glass on the table.

Grass to Milk is a fun book that explores how milk came to be. Beginning readers will discover how things change and grow with large photos and short, simple sentences.

Briefly describes how a dow produces milk, how the milk is processed in a dairy, and how various other dairy products are made from milk.

The cow is the most productive, efficient creature on earth. She will give you fresh milk, cream, butter, and cheese, build human health and happiness, and even turn a profit for homesteaders and small farmers who seek to offer her bounty to the local market or neighborhood. She will provide rich manure for your garden or land, and will enrich the quality of your life as you benefit from the resources of the natural world. Quite simply, the family that keeps a cow is a healthy family. Originally published in the early 1970s as The Cow Economy and reprinted many times over, Keeping a Family Cow has launched thousands of holistic small-scale dairy farmers and families raising healthy cows in accordance with their true nature. The book offers answers to frequently asked questions like, 'Should I get a cow?' and 'How Much Space do I need?' in addition to extensive information on: • The health benefits of untreated milk; • How to milk a cow effectively and with ease; • Choosing your dairy breed; • Drying off your cow; • Details on calving and breeding; • The importance of hay quality and how to properly feed your cow; • Fencing and pasture management; • Housing, water systems, and other supplies; • Treating milk fever and other diseases and disorders; • Making butter, yogurt, and cheese, and, of course . . . • . . . Everything else the conventional dairy industry doesn’t tell us! Now revised and updated to incorporate new information on the raw milk debate, the conversation about A1 vs. A2 milk, fully grassfed dairies, more practical advice for everyday chores, and updated procedures for cow emergencies. Keeping a Family Cow has not only stood the test of time, it still remains the go-to inspirational manual for raising a family milk cow nearly forty years after its first publication. Joann Grohman has a lifetime of practical experience that has been bound into this one volume and presented in the spirit of fun and learning.

With the current interest in the environmental and economic sustainability of dairy farming, grass forage crops have emerged as a potential solution to some of the nutrient management problems now encountered on intensively managed dairy farms. The expansion and reintegration of grass-based systems into the mainstream of dairying systems will require a major paradigm shift involving economic, social and ecological, as well as biological factors. This book examines the role of grass in milk production in sustainable agricultural ecosystems. It provides a current summary of the role of grass in dairy cattle systems, including the breeding, management, storage, feeding and economics of grass for both lactating and dry dairy cows. Written by leading specialists from Australia, Europe, New Zealand, North and South America, this is an essential reference source for researchers, dairy industry professionals and advanced students of forage and dairy cattle nutrition.

From the Publisher: "This fascinating and compelling book will change the way you think about milk. Dr. Schmid chronicles the role of milk in the rise of civilization and in early America, the distillery dairies, compulsory pasteurization, the politics of milk, traditional dairying cultures and the modern dairy industry. He details the betrayal of public trust by government health officials and dissects the modern myths concerning cholesterol, animal fats and heart disease. And in the final chapters, he describes how scores of eminent scientists have documented the superiority of raw milk and its myriad health benefits."