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January 2012 Archive for Animal Health & Nutrition

RSS By: Rick Lundquist, Dairy Today

Rick Lundquist is an independent nutrition and management consultant based in Duluth, Minn. He provides livestock production advice.

Comparing Milk Yield: Apples to Apples

Jan 30, 2012

Fat-corrected milk and/or solids-corrected milk are really better benchmarks to help you decide how much milk you're getting. Here are two formulas you can use to accurately gauge milk production.

By Rick Lundquist, Ph.D.
How much milk are you getting? That’s how most of us compare production. Fat and protein are usually secondary. But to accurately gauge milk production, we should account for butterfat, protein and even lactose. Fat-corrected milk and/or solids-corrected milk are really better benchmarks.
With more Jersey blood and other colored breeds in many herds, higher components skew comparisons.  On the other hand, milk yield with low butterfat or protein should be discounted for comparison purposes.
Two formulas can be used, depending on whether you are in a fluid or a cheese market:
1.                   3.5% Fat Corrected Milk, lb. = (0.4324 x milk, lb.) + (16.218 x (milk, lb. x fat %)).
2.                   Solids Corrected Milk, lb. = milk, lb. x ((12.24 x fat %) + (7.1 x protein %) + (6.35 x lactose %) - .0345)
Fat, protein and lactose percent should be entered as decimals in these equations. Entering the equations into a spreadsheet will make the math easy.
If, for example, you have a Jersey x Holstein herd averaging 65 lb. of 4.2% fat milk: 3.5% fat corrected milk = ((0.4324 x 65) + (16.218 x (65 x.042)) = 72.38 lb.
If you have a Jersey herd giving 60 lb. of 5.2% fat, 3.8% protein, 5.0% lactose milk: Solids corrected milk = 60 x ((12.24 x .052) + (7.1 x .038) + (6.35 x .05) - .0345) = 71.35 lb.
It takes energy to produce fat, protein and lactose. Yet, we tend to look at just milk yield as long as components aren’t real low or real high.
When fat test in Holstein herds is high, I often hear the comment that we could get more milk if we fed for lower butterfat. And in some cases this may be true. However, I caution that feeding a ration that is potentially unhealthy is not the solution. The fat corrected milk equation can help you determine where your milk production could be if the available energy was partitioned for more volume and less fat. Using these formulas gives us a more accurate picture of production: apples to apples.  

Contact Rick Lundquist at

Dairy Industry Loses a Pioneering Nutritionist

Jan 02, 2012

With the recent passing of Dr. Raymond Hinders, the dairy industry lost a good friend and a real gentleman. He was honored in October with the Distinguished Member Award of the American Registry of Professional Animal Scientists.

The dairy industry lost a good friend, contributor and a real gentleman on Dec. 14, 2011, when Dr. Raymond Hinders passed away due to prostate and bone cancer. Ray was an independent dairy nutrition consultant from Acampo, Calif.
Raymond Hinders
Dr. Raymond Hinders.
Ray was born on a farm in the Texas Panhandle between the towns of Canyon and Happy on April 18, 1934. He attended school in Canyon and graduated from West Texas State University, where he met his wife, Sarah Beth in 1957. Ray and Sarah Beth have four sons and 11 grandchildren.
Ray went on to receive a master’s degree from Colorado State University and a Ph.D. from the University of Nebraska. He worked as Dairy Extension Specialist at the University of Missouri and as nutritionist for Funk Seed Company and Producer Grain in Texas.
Ray and Sarah Beth moved to California in 1981, where he worked as nutritionist for Carnation Milling. After two years, he struck out on his own and began working as an independent dairy nutritionist. Ray was one of the pioneers of independent nutritionists during a time when the California dairy industry was rapidly expanding and setting the trends in feeding dairy cattle that the rest of the country would eventually follow.
Although I knew Ray professionally for many years, I was fortunate to get to know both Ray and Sarah Beth on a personal basis over the past few years as a member of a small group of independent nutritionists that meet for a couple of days each year. We get together to discuss nutrition and management topics as well as socialize with families.
Ray’s contributions to our group were greatly valued. He brought a practical insight to our discussions, with his years of experience in the industry. When Ray weighed in on a topic, he gave a well thought out, down-to-earth, science based approach. I’m sure he gained the trust of his clients with this approach.
After Ray got sick, he submitted his resignation to our group to “make room for someone else.” But we wouldn’t let him resign, because we valued his contributions and his mentoring.
Ray was a real gentleman, a man of faith, and a professional. He set a standard for our profession that we should all strive to attain. Ray was honored with the Distinguished Member Award of the American Registry of Professional Animal Scientists (ARPAS) last October. On Dec. 1, 2011, he sent out his “retirement” letter to his clients. Ray will be greatly missed.  
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