Corn grain is a major source of starch in dairy cow diets, and the way this grain is processed can directly affect digestibility and animal performance. Traditionally, finely ground dry corn is the most commonly used form on farms. However, other options, such as high-moisture corn and reconstituted corn, have been used as strategies to improve starch availability in the rumen.

“Kanpai”, the Japanese word for “cheers”, was a word I found myself saying often during a recent trip to Japan. This visit was more than a cultural experience but marked a significant milestone for Miner Institute: 30 years of research collaboration with ZEN-NOH, the National Federation of Agricultural Cooperative Associations. This partnership is the longest-running research collaboration in Miner Institute’s history and has delivered practical benefits to dairy farmers in b

Most farms these days understand the importance of routinely taking soil samples in our fields. While CAFO regulations require most farmers to sample a minimum of every three years, many sample more frequently to better identify and locate areas of nutrient deficit or excess.

When the corn is in the bunk and field work wraps up for the season, some forage producers already start thinking ahead about what they are planting next year. A few operations may even choose to purchase seed before the end of the year to take full advantage of early-purchase discounts. While these discounts may not look like a lot, they can amount to tens of thousands of dollars for large operations.

Dairy is the heart of so many dishes that make the holidays special. From creamy mashed potatoes to festive desserts, dairy brings comfort, richness, and warmth to every celebration. I am sharing a recipe for Pumpkin Cheesecake Cookies- a treat that highlights the classic dairy flavors in a sweet, cozy way that is perfect for November.

Our cows have maintained strong production levels, averaging approximately 102 pounds of milk per cow per day. Milk composition remains consistent, with 4.3% fat and 3.2% protein, which aligns with our typical herd performance.

A group of us from Miner Institute recently attended the Cornell Nutrition Conference in Syracuse. It had a great lineup of speakers this year and the program was very good. One of the speakers was Dr. Barry Bradford from Michigan State University. He has a dual appointment for research and extension and was able to share some of his recent work in collaboration with Martin Carrasquillo Mangual on evaluating feeding programs on Michigan dairy farms.

Once dairy calves are weaned, how we balance metabolizable protein (MP) and metabolizable energy (ME) in the diet becomes a key factor in shaping the kind of growth they achieve. It’s not just about how fast they grow — it’s about what kind of tissue they’re putting on.

Milk composition in the Northeast US has shifted dramatically over the last several years with significant increases in both fat and protein content. At the recent Cornell Nutrition Conference, Mike Van Amburgh and Dave Barbano shared their perspectives on the ever-evolving landscape of milk composition, dairy cow nutrition, and cheese manufacturing. Here are my take aways… Genetics are driving higher milk components. Genomic selection has dramatically improved milk fat and p

Water, known as the “universal solvent” is a crucial nutrient for life and it makes up about 60% of the human body. In dairy cattle, water is the most consumed nutrient, and it makes up about 65% of a mature cow’s body composition, and about 80% of an unborn calf. Water serves very essential purposes in the metabolism of dairy cows, including digestion, transport of nutrients, regulation of body temperature, waste removal, and importantly, milk production (85% of milk is made