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Management

Manage dairy employees, establish farm protocols, take on milk marketing, and become more confident in your farm financials.

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Jessica Scillieri Smith grew up wanting to become a veterinarian so badly she was determined to get into any vet school right out of high school. A friend recommended she apply to the University of Vermont because of their joint program with the Cummings School of Veterinary Medicine at Tufts University.

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High-quality milk is the ultimate goal of any dairy operation. Normal milk from high-producing cows is composed of water, fat, protein, sugars, minerals and other additional trace components. The quality of milk is still determined on the farm, and milkers have an important job in protecting the udder from infections and maintaining milk quality.

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One of the unique disadvantages for the U.S. dairy industry in international dairy markets is the standard for milk quality. The specific standard allowed for somatic cell count (SCC) is a barrier for U.S. dairy sales to some countries and a marketing disadvantage in others.

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I hope you read the article “How dairy consultants might use video consulting more in the future” in the Sept. 12 issue of Progressive Dairyman. While I was quoted in the article, I would like to add a bit more of my opinion on the subject.

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Three key components of any successful team are its people, strategies and execution. For Jack Harkins, many teams focus too much time on execution.

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There is a saying that goes something like this: “When you are up to your ‘you-know-what’ in alligators, it is hard to remember that the original plan was just to drain the swamp.”

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