Read the Progressive Dairy Canada digital edition


Find information about mastitis, transition cows, vaccination protocols, working with your veterinarian, hoof care and hoof trimming.


Pain management is an emerging issue in the livestock industry with increased concerns about animal welfare by a variety of parties including activists, food companies, consumers and producers.

Attitudes of bovine veterinarians to pain and the use of analgesics in cattle are changing.

In recent surveys of veterinarians and veterinary students, there were significant differences between the pain scores assigned by men and women and by respondents who had graduated in different decades.

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I enjoy reading Tom Wall’s articles on employee management. He brings intelligent ideas to the important topic of managing your employees.

For understandable reasons, I am seeing more small dairy farms hire outside help to reduce the burnout from a 24-7, 365-day work schedule.

So keeping employees happy is on the management plate of most dairy owners across the country today. But are you sure all your employees are happy?

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0712ca saltman 1For dairy cattle, routine and stability are as necessary as feed and water.

Likewise, mastitis treatment protocols can become second nature on a dairy operation, remaining unchanged for years.

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One month into the new 400,000 somatic cell count (SCC) limit for milk. So, what have you done differently on your operation?

While some of us may dislike the added regulation, producing a higher-quality product benefits customers and cows. Lower somatic cell counts mean increased production for our cows and increased shelf life for consumers.

On the path to achieving better milk quality, it is our responsibility to use antibiotics judiciously. It’s simply the right thing to do.

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Managing Salmonella disease is all about reducing risk. No dairy will ever be exempt from disease exposure, because Salmonella is sneaky and can enter a dairy herd through a number of ways.

Recent cattle purchases or heifers that have returned from a grower can carry disease. The boots or clothing of visitors or workers from a neighbouring farm also presents a risk.

Even rodents and birds nesting throughout the barn or hovering around feed bring the possibility of the spread of Salmonella bacteria to an operation.

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080612 cooling 1Our fields aren’t the only ones battling the dry conditions and increased temperatures.

Our livestock have also been suffering which poses a threat to many producers who are concerned about the consequences of economic losses.

As a general rule of thumb, producers need to keep in mind the Temperature-Humidity Index (THI).

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