A reader recently emailed me, saying that they were distressed about how modern dairies operate. I replied with some insights gleaned from my six decades’ worth of dairy experience.

The majority of America’s dairy cows live in confinement facilities. The cows remain indoors from time they give birth to their first calf. Many dairies milk their cows three times per day. When I dairy farmed I could only milk twice a day. My higher producing cows would often be leaving white puddles on the ground by the time they were milked.

A stressed cow produces less milk. As such, confinement dairy barns are climate controlled. Humungous wall fans change the barn’s air several times an hour. During the summer, stir fans that are aimed at the free stalls help the cows remain comfortable. Automatic mister systems above the feed alleys wet the cows while they eat. Some free stall barns have sand bedding, so when the cows lie down it’s like they’re at the beach.

Cold is a huge factor in our part of the world. When I was a kid, my parents didn’t have sufficient shelter for all our dairy cattle and sometimes a cow would suffer a frostbitten udder. This was painful for the cow and the person who had to milk her.

The temperature in a modern confinement facility is kept above freezing during the wintertime to prevent the cows’ manure from solidifying. I’ve been in a confinement dairy barn when it was -20° F (without the wind!) and it was comfy enough to work in a light jacket.

Artificial insemination has been used by dairy farmers for more than 80 years. Dairy bulls often become aggressive; my brother and I were both attacked and nearly killed by Holstein bulls.

Many dairy farmers use genomic testing to determine which animals have the most potential. It’s become common for dairymen to breed the top third of their herd with sexed semen from dairy sires; 90% of the resulting calves will be heifers. The rest of the herd is bred to beef sires, and those calves are raised for meat. This is good because America’s beef herd is the smallest it’s been in 75 years. This helps explain why beef prices are high. It also explains why a newborn calf can bring $1,200 or more. Not long ago, a baby calf was worth a fraction of that.

Dairy farming is a business. Any cow who isn’t pulling her weight is culled, another way of saying “turned into hamburger.” About 20% of America’s beef originates from the dairy sector. A cow might be culled because she will no longer breed. To maintain top milk production over her lifetime, a dairy cow needs to be impregnated annually and given a two-month dry period to rest, gain weight, and grow the calf that’s kicking in her belly. Some dairies have dry cow facilities where the cattle can go outdoors.

Dairy farmers balance their herd’s ration down to the ounce, ensuring that the cows receive the proper levels of energy, protein, fiber, minerals, and vitamins. The average dairy cow eats a more balanced diet than most Americans.

Dairy farmers track the number of somatic cells — a mixture of immune cells — in each cow’s milk. A high somatic cell count is an indicator of mastitis, disease, or stress. Producers are paid less for milk that has a high somatic cell count.

Some dairy farmers equip their cows with electronic transponders that relay the number of steps the cow took, how much time she spent eating, lying down, and chewing her cud. This helps the farmer make breeding and healthcare decisions. Dairy cattle are put on a comprehensive vaccination program from birth onward.

Organic dairy farmers operate on a whole different level than conventional dairies.

To maintain their certification, organic dairy farmers are required to pasture their cows at least 120 days per year and their cattle must have unrestricted access to the outdoors. Organic dairies can’t use antibiotics but are allowed to vaccinate their cattle. Because of the grazing requirements, organic dairies tend to be small, with the owners’ families supplying most of the labor.

Organic dairy herds often consist of grazing-friendly breeds such as Jerseys. These breeds produce less milk, but it has high levels of fat and protein. Organic dairy farmers can use artificial insemination. Many organic dairies have a “closed herd”, which means that they never bring in outside animals.

Even though the cows on an organic dairy generally last longer than those on a conventional farm, organic dairy farmers still must cull animals. Their cull cows are turned into hamburger, same as with a conventional operation. Beef that’s certified as organic can fetch premium prices.

I hope all this info isn’t too much to digest!

— Jerry’s book, “Dear County Agent Guy” can be found at www.workman.com and in bookstores nationwide.