Milk Production Practices Matter

March 26, 2014 — PDPW hosts the Dairy Quality Insight Workshop - “Milk, Meat & Margin” on Thursday, April 10 at the Hyatt on Main, 333 Main St., Green Bay, from 8:30 a.m. to

Pamela Ruegg, DVM, MPVM, Professor, University of Wisconsin-Madison

Pamela Ruegg, DVM, MPVM, Professor, University of Wisconsin-Madison

4:30 p.m.

This event for dairy owners, herd managers and other industry professionals combines classroom training on dairy milk and meat quality with a comprehensive tour of a meat processing plant: JBS Green Bay. JBS Green Bay employs 1,250 people and processes 2,200 head of cows and steers per day.

Classroom training will be led by Dr. Pam Ruegg, DVM, MPVM, professor and extension milk quality specialist in the Department of Dairy Science at the University of Wisconsin-Madison. Dr. Ruegg was the 2005 Wisconsin Veterinarian of the Year and is one of the industry’s top experts in milk quality. Her specialty is bridging the gap between research and practical applications on dairy farms. She joined us on today’s DairyLine Radio program to discuss the importance of why milk and meat production practices on our farms matter and how the USDA inspection process keeps the food supply safe and wholesome:

 

 

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