12,000 LITERS OF MILK PER LACTATION WITHOUT CORN SILAGE IN ITALY 🇮🇹 скачать в хорошем качестве

12,000 LITERS OF MILK PER LACTATION WITHOUT CORN SILAGE IN ITALY 🇮🇹

Original video:    • ELE PAGA TODA A MÃO DE OBRA COM O ADI...   Online course: https://santafeagroinstituto.com/onli... In this video, we will explore the behind-the-scenes of a farm dedicated to producing high-quality milk for the famous Parmigiano Reggiano cheese. Join us on this journey through the pillars that sustain this process: environment, genetics, and nutrition. With an average of 240 cows in lactation, this farm follows all the guidelines of the consortium for the production of this renowned cheese. Each cow produces, on average, 12,000 liters of milk per lactation, over the course of 305 days. This amounts to an impressive average of 39.3 liters of milk per cow in this productive environment. The lactation persistence of these cows is remarkable, providing a constant flow of milk. We spoke with Ítalo, who is in charge of production, and he highlights the importance of the three pillars mentioned earlier. Environment, genetics, and nutrition play fundamental roles in ensuring lactation persistence. Decades of work have been dedicated to the genetic selection of the animals, aiming for high-quality solids and consistent production. During winter, production reaches around 44 to 45 liters of milk, while in summer, with heat peaks, the average is about 38.5 liters. The quality of the milk is measured not only by quantity but also by its solids, such as fat and protein. Milk fat is maintained thanks to a balanced diet, including physically effective fiber from hay. Protein, on the other hand, results from genetic selection and controlled feeding. The focus on casein production has been intense, and the results are evident. It is impressive to see cows producing over 12,000 liters of milk, with 2.9% casein content. The farm is rewarded for the quality of its milk, receiving a bonus of 8 euro cents per liter. This additional payment for product quality is enough to cover the labor costs on the farm. In addition to production, we explore the milking parlor, which has recently been renovated. With an automated pre- and post-dipping system, the work has become more efficient. The 243 cows being milked are treated with care and hygiene, ensuring high-quality milk. Join us on this journey through the details and processes involved in producing the milk used for the famous Parmigiano Reggiano. Discover how dedication to the environment, genetics, and nutrition results in an exceptionally flavorful and valued product. Don’t miss the opportunity to learn about the behind-the-scenes of this excellent production! 📌 Important links: Online course: https://santafeagroinstituto.com/onli... Instagram:   / santafeagroinstituto.us   Facebook:   / santafeagroinstituto.us   Products: https://santafeagroinstituto.myshopif... Join them on this journey! #dairyfarm #dairycow #cow #nasem2021