TAILIEUCHUNG - BEST MANAGEMENT PRACTICES FOR DAIRY GOAT FARMERS

The sense of taste is very similar to the sense of smell. Taste is the sense through which the chemical constituents of a solid are detected and information about them is transmitted to the brain. The molecules are detected by five types of taste buds that are on the tongue and throat; some areas of the tongue are more sensitive to certain basic flavors than others, but the commonly-referenced Tongue Taste Map has been debunked. For example, you can taste bitterness more towards the back of your tongue, but the entire tongue can taste it. The five basic tastes detected. | Dairy Goat Management Best Management Practices BEST MANAGEMENT PRACTICES FOR DAIRY GOAT FARMERS Compiled and written by Clara Hedrich with assistance from Dr. Chris Duemler DVM and Dan Considine This publication is made available through a grant from the EMERGING AGRICULTURAL MARKETS TEAM uw COOPERATIVE EXTENSION University of Wisconsin Emerging Agricultural Markets Team with support from The Wisconsin Dairy Goat Association and the Wisconsin Department of Agriculture T rade and Consumer Protection April 2008 BEST MANAGEMENT PRACTICES FOR DAIRY GOAT FARMERS Table of Contents Page Chapter 1 Basics of Establishing a Goat Dairy in Wisconsin 1 Introduction 1 Finding a Market 2 Investing in Facilities and a Herd 5 Planning for Success 6 Time Labor and Management 7 Building Your Team 8 Inspection and Licensing 9 Record Keeping and DHI Testing 10 Other Sources of Income 11 Assessing Business Feasibility 12 Goat Dairy Start-Up Checklist 13 Chapter 2 Managing Milking Does 14 Dairy Goat Breeds 14 Milking Doe Facts 17 Basic Terms in Dairy Goat Husbandry 18 The Fresh Doe 19 Feeds and Feeding 20 Intake and Feeding Behavior of Goats 23 Eating and Intake Characteristics 24 Grazing Key Points 25 Feed Tests 26 Animal Comfort 27 Producing High Quality Milk 29 Proper Milking Procedures 30 Somatic Cell Count 32 DHI Records 34 Ultra Sounding the Doe .

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