“Dairy Clerk related Frequently Asked Questions by expert members with professional career as Dairy Clerk. These list of interview questions and answers will help you strengthen your technical skills, prepare for the new job interview and quickly revise your concepts”
The price of milk at the grocery store can fluctuate due to changes in supply and demand, just like other foods. Other factors, including transportation and input costs, also can impact price. Dairy foods are still one of the most cost-effective investments you can make for your family's health.
There is no typical day on a dairy farm, and I guess that's what keeps the job interesting and challenging. Of course we have regular jobs that must be done daily, like feeding and caring for the animals and, of course, milking the cows. We also produce all of our forages, so there is a lot of work to be done out in the fields depending on the time of year. On any given day you can find me in the calf barn, having a meeting with our employees, or out on a tractor!
According to Cornell University, the dairy community has already reduced its carbon footprint by more than 63 percent between 1944 and 2007, due to improved cow nutrition, cow comfort, quality of the animals, and other improvements. Compared to farms in 1960, USDA statistics show that US dairy farms today are producing almost three times more milk with about half the number of cows.
In addition, milk performed better than other beverages in the 2010 Nutrient Density to Climate Impact (NDCI) Index, which compared nutrient density to climate impact.
Like other business owners, many dairy farm families are expanding to improve efficiencies. These improvements provide you with high-quality, affordable milk and dairy foods. Dairy farms have modernized to provide better cow care, improve milk quality, and use fewer natural resources. Many have also become larger to allow siblings, children or other family members to join the family business. The USDA estimates the average dairy farm in the US is about 200 cows.
All dairy farmers, regardless of their farms' size or ownership, follow strict regulations and best management practices for the health of their families, their cows and their neighbors. The look of the family farm and the technologies may have changed, but the traditional values of caring for the land and animals continue.
It is important to note that dairy cows are not routinely treated with antibiotics. When illness requires that a cow be treated, antibiotics are administered according strict FDA guidelines, which include withholding milk from sale. When a cow's milk is withheld, she is given special care and attention separate from the rest of milking herd until her milk tests free of antibiotics.
U.S. dairy farmers are committed to assuring that their animals are well cared for and that proper attention is given to the use of natural resources, no matter if the farm is organic or conventional. There are strict guidelines from government agencies for all dairy farms, including sanitation, use of veterinary products, and environmental management.
Organic dairy foods must additionally meet the requirements of USDA's National Organic Program. This includes using only organic fertilizers and pesticides, and not using rbST. Dairy foods can be labeled "USDA Organic" only if all of the additional criteria are met.
Access to pasture is determined mainly by geography, availability of land suitable for grazing, and weather conditions. Many factors affect the type of environment available to dairy cows. In all cases, the well-being, protection and comfort of their cows are dairy farmers' main concerns. Many of today's dairy farms use "free stall housing," a type of barn that allows cows the freedom to move about at will and eat and sleep when ever and wherever they choose.
In this housing configuration, feed for the animals is available in a feed alley (a clean, impervious surface), which cows can access 24 hours a day. In addition, the barns are designed to provide sunshine and fresh air.
Cows housed indoors may sleep on sand beds or mattresses made of rubber, foam or a combination of materials. Most dairy barns also use advanced ventilation systems to assure air quality. On warm days, farmers use fans and misters to keep cows cool and comfortable.
Probably not. Most milk, including organic and regular milk, is delivered to stores within a few days of milking. However, some organic milk has an extended shelf life if it has undergone ultra-high temperature pasteurization.
State how you are looking for a new challenge, more responsibility, experience and a change of environment. Do not be negative in your reasons for leaving. It is rarely appropriate to cite salary as your primary motivator.
What dairy cows eat as well as their breed and stage of lactation can affect the composition of the milk, however these small differences do not impact human health. Cows on organic farms spend the grazing season (at least 120 days per year) on green pasture, and they usually benefit from supplemental feed to fulfill protein requirements.
In non-grazing season, cows on organic farms eat the same type of feed that's given to cows on other dairy farms, except the ingredients must be certified organic. USDA has a separate standard for dairy foods that are labeled "grass-fed". Grass-fed dairy cows must get a majority of their nutrients from grazing on pasture throughout their lives, while the pasture diet of dairy cows on certified-organic farms may be supplemented with up to 70% grain.
Farmers do not set the milk price. Wholesale and retail prices are determined by a complex formula of supply and demand, along with other factors.
There is often a variance in the retail price of milk from store to store, and from city to city. This is because grocery retailers, mass merchandisers, convenience stores and drug stores determine their retail prices differently, taking into account processing, transportation and marketing costs.
According to recent USDA data, on average, dairy farmers receive about 30 cents of every dollar consumers spend on food.
There are six main breeds of dairy cows: Ayrshire, Brown Swiss, Guernsey, Holstein, Jersey and Milking Shorthorn. A seventh, Red and White, is a variation of the Holstein breed.
Yes. By combining scientific advancements and on-farm sensibilities, dairy farmers continually look for new ways to be sustainable. Examples of sustainable farming practices include crop rotation to mitigate weeds and improve soil quality, the introduction of beneficial insects to control harmful pests, no-tillage or reduced tillage crop farming for soil and fuel conservation, and the use of new products with enhanced environmental benefits.
Today, approximately 41 percent of crop land is cultivated using conservation tillage techniques that leave at least 30 percent of the previous crop residue after planting. This reduces erosion, retains soil moisture and conserves fuel.
Males are called bulls. Females, prior to giving birth, are called calves or heifers. After they give birth, female dairy animals are called cows.
Pasteurization kills harmful bacteria, such as E. coli O157:H7, Listeria and Salmonella, that can be found in raw milk (milk that has not been pasteurized). All milk intended for direct consumption should be pasteurized - it's a matter of food safety.
The Food and Drug Administration (FDA) and the Centers for Disease Control and Prevention (CDC) recommend drinking only pasteurized milk. Before the invention and acceptance of pasteurization, raw milk was a common source of bacteria that caused serious illnesses such as tuberculosis, diphtheria, and typhoid fever. In the 1900s, many mothers recognized this risk and would boil milk before giving it to their infants and young children.
Yes. Dairy farmers live and work on their farms, so it's important for them to protect the land, water and air for their families, their surrounding communities and future generations.
All dairy farms must meet the standards for manure storage, handling and recycling set out for them by their state and by the U.S. Environmental Protection Agency (EPA). Caring for the environment is a responsibility dairy farmers share with their local community.
Good environmental practices are essential to a dairy farm's success and leave a positive legacy for future generations.
Since rbST was approved for use by the Food and Drug Administration (FDA) in the early 1990s, its safety has been reaffirmed by the scientific community. Scientists tell us that rbST is species-specific, meaning that it is biologically inactive in humans. Also, pasteurization destroys 90 percent of bST and rbST in milk.
Any trace amounts of bovine somatotropin that remain after pasteurization of milk are broken down in the human gut into inactive protein fragments, like any other dietary protein. Numerous scientific studies have shown there is no significant difference between milk from rbST-supplemented and non-rbST-supplemented cows. For this reason, the FDA has established that dairy products from cows treated with rbST do not need to be labeled.
Farming:- also referred to as production agriculture - is about feeding the world. According to US Census Bureau data, the world population in 1961 was about 3 billion people; today it exceeds 6.9 billion. By 2050, it is estimated that more than 9 billion people will inhabit the planet. In 1961, the US population was about 184 million people. In 2010, it was more than 308 million, a 67 percent increase.
If agriculture today were no more productive than it was in1961, it would require expanding farm land by more than 60 percent, or the food supply per person would be that much smaller. Today, it takes less than half as much land on a per person basis to produce our meat, dairy and poultry supply compared to 45 years ago. Increases in agricultural productivity have made this possible.
American farmers provide people with more high-quality food than ever before. In fact, one farmer now supplies food for more than 150 people in the US and abroad compared with just 25.8 people in1960 - and on less land every year. Production of food worldwide rose in the past half century, with the World Bank estimating that between 70 and 90 percent of the increase resulted from modern farming practices rather than more acres cultivated. Efficiency is one of the core elements of sustainability.
A cow's health is of utmost importance to every dairy farmer regardless of the size of the farm. Proper animal care leads to the production of high-quality milk. Nutritious diets, healthy living conditions and good veterinary care are essential for a healthy cow herd. Like other business owners, many dairy farm families are expanding to improve efficiency.
These improvements help support families and provide consumers with high-quality, affordable milk and dairy foods. Dairy farms have also modernized and become larger to allow siblings, children or other family members to join the family business. The USDA estimates the average dairy farm in the US is about 200 cows.
While food budgets are tight for many, dairy foods remain a solid value for their great taste and nutrition. Dollar for dollar, no other food offers as much nutrition as milk. At about .25 cents per 8-ounce glass, on a gallon basis, milk is a bargain when you think of all the liquid assets inside. It provides nine essential nutrients, including calcium and vitamin D, which are so important for overall health.
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