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The Country Enterprise Handbook
Analysing your assets|Land use|Vegetables|Soft fruit|Flower & herb growing|Orchard & vineyard|Woodlands Sheep|Beef|Pigs|Rabbits|Hens|Ducks|Geese|Dairying|Kitchen|Bees|Wool|Water|Home|Contact us

Dairying
...Goats
........ Milk
.........Breeds
...Sheep
...Cows
........Cream
...Offspring
...Milking
...In the dairy
...Dealing with milk
...Cheesemaking
.......Developments

It is accepted in the farming community that to be in dairying you have to be totally committed.

You have to be prepared to employ specialist labour or to be totally involved early in the morning and on into the evening for seven days a week. To be successful at producing a peak amount of milk from any animal requires a high degree of stockmanship in the person who milks and feeds the animal. High standards of cleanliness are required so that the milk produced is wholesome.

There need to be suitable buildings and if necessary suitable items of equipment to process the milk. All that being said, to come in close contact with and to milk animals is one of the most satisfying areas of livestock enterprise.

Some years ago there would have been little point in sticking to the word 'animal' when talking about dairying. It could have been safely assumed that the animal in question was a cow. But in the past few years there has been a great renewed interest in milking goats and there is now an upsurge in the popularity of milk sheep. To start off in a dairying enterprise is simple: you just buy a lactating animal. The forethought necessary to avoid pans of spoiling milk and an unprofitable venture is considerable. The first decision has to be what type of animal you intend to milk.

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