Characteristics of modern methods in milk production at the eco-economic enterprise Iver Tyldum (Norway)

Abstract

In Norway, all the necessary conditions have been created for the work of farm enterprises in the dairy direction of productivity. Proper treatment of animals, the creation of comfortable conditions for them, and financial support from the state are necessary components for the development of the dairy business in the country. The article describes the main components of the technology for producing ecological milk from cows at the farm Iver Tyldum, the city of Høylannet, Norway. This farm is the most potent milk production enterprise in Hoi Lannet. The total number of cows is 147, including 64 dairy cows. This is an “ecological farm”, the only one in the region, which is essential in the modern market conditions of production. The main advantage of such products is the creation of comfortable conditions for cows, proper care for them, and feeding plenty of young animals with natural feed, i.e., whole milk. The system of keeping animals is stall-pasture, and the method of keeping is untethered. An essential indicator of the profitability of ecological production is the milk productivity of cows. In the eco-economic enterprise Iver Tyldum, when evaluating cows' milk productivity, the energy adjustment technique is used. DeLaval VMSTM 310 robotic milking machine is used for milking cows. This is the most modern milking installation of the latest generation. The reproduction process of the herd is controlled by the innovative ReProTM system, which provides a reproduction control system, detects cows in heat, and determines a fixed calving date. In addition, this system excludes the need to check the animal's body with a veterinary medicine doctor. It allows you to see a clear picture of the reproductive status of each animal. Using this technology of milk production, the farmer achieves a correct and precise balance regarding milk quotas and maintains a sufficient level of profitability in his production.