Milk fever is a dangerous condition that can affect a cow's health and productivity — and your overall dairy farm profitability. With effective dairy cow feed management, you can reduce clinical milk fever cases to below 1%, according to the University of Minnesota Extension. Read on to learn how to prevent milk fever in cows, what causes it, and the symptoms to look out for. What Is Milk Fever in Cows Parturient paresis, otherwise known as milk fever, is a condition in which a cow’s blood calcium drops around calving. It can cause severe symptoms of weakness and death if untreated. While most well-managed farms avoid the worst cases today, mild and subclinical milk fever are widespread and affect cow health and performance. Milk fever can also be a gateway disease. Low blood calcium Read More

Long before most people’s alarms even go off, dairy producers are already hard at work. Milking equipment is running, feed is being mixed, pens are being checked, and calves are being cared for. The work is demanding—sometimes grueling—and constantly evolving as milk markets, labor availability, and environmental conditions continue to change.  This June Dairy Month, we’re shining a light on the people behind the industry, the realities of modern dairy production, and the work it takes to keep modern dairy operations moving year-round. A Brief History of National Dairy Month June is National Dairy Month, and if you work in agriculture, you already know the relevance of this tradition. But for the rest of the country, it's a good reminder that the dairy products in your fridge require many hands and processes to reach Read More

Traditionally, first-cut hay produces the highest yield, making first-cut alfalfa one of the most economically important forage harvests of the year. However, that also means there’s a greater risk of quality loss if harvest timing is delayed. Second-cut hay, while typically lower yielding, can offer excellent nutritional value for dairy cattle thanks to its higher digestibility and protein content. Both first- and second-cut hay play important roles in dairy rations, but each offers distinct strengths and challenges. Understanding how the cuts differ can help producers better balance forage quality, milk production goals, and overall dairy cattle feed efficiency. First-Cut vs. Second-Cut Hay: Fundamental Differences First-cut hay, especially alfalfa, typically produces higher tonnage than later cuttings. However, it tends to contain more fiber, lower protein levels, and reduced digestibility than second-cut hay. Second-cut hay grows Read More

Fiber balance can make or break your dairy ration. Learn how source, particle size, and digestibility affect rumen health, milk production, and feed efficiency.