Unlike others, dairy cows mean lots of milk from large animals, and at least two milkings a day.
While raising cows, you also get dairy products and the calves (which turn into either bulls for meat or cows for additional milk or profit) after breeding.
If you have already prepared a pasture or stable for new milk-producing livestock, consider the following dairy cow breeds to get started.
1. Holstein Cow
This is a Dutch cow breed, originating in the 1850s, and mostly comes from the provinces of North Holland, Friesland, and Schleswig-Holstein, in northern Germany, and hence the name Holstein.
Farmers and breeders also call it Holstein-Friesian, and it was brought to America in 1631.
Do you know Holstein is known as the queen of milk?
They have the largest milk production capacity, with 17408 lbs of milk, 632 lbs of butterfat, and 550 lbs of protein annually. You will shower with milk if you have this cow.
You can tell Holsteins by their 2 coat types. The most common is black-and-white spotted (dominant gene), while the rarer one has red-and-white spots (recessive gene).
Adult cows stand 57-65 inches at the shoulder and weigh 1500 lbs. But the bulls are taller and weigh up to 2500 lbs.
Anyway, expect a cow weighing 800 lbs at 15 months of age and first calvings from them between 24 and 27 months of age.
Their healthy calves weigh 90 lbs, and their gestation period extends to 9 months and can be productive for as long as 6 years.
Pros:
Holstein calves grow faster and mature early. They are large animals with a mild temperament, easy to handle and care for.
You can expect them to be resistant to stress and show a herd or non-solitary nature. If you manage them well, they don’t show any fertility issues.
They do well in all sorts of management and utilisation systems, no problem in stable and pasture land.
Also, breeders can keep Holsteins in mixed farming systems with biannual grazing or in stables throughout the year.
Cons:
The larger the cow, the bigger the responsibility. Holsteins require high maintenance because they are not resistant to heat or disease in difficult agroecological areas. They cannot make full production capacity.
But the plus point is that they have divergent adaptation abilities. When crossbred with natural breeds, they produce calves that exhibit enhanced heat tolerance and higher production.
2. Jersey Cow
Originating in the English Channel, Jersey cows are the smallest of the dairy breeds, which grow 45-47 inches taller at the shoulder and weigh around 1000 lbs, while mature bulls get 1300-1500 lbs.
They grew popular from the 1860s to the early 20th century, and then only the United States started importing these herds.
They can produce 10,000 lbs of milk per lactation, with 25% more calcium than the average. If you are in tropical regions, they would be fine to produce 4000-5000 lbs of milk per lactation.
Though smaller in size than others, Jerseys have high-quality milk with 4.84% butterfat and 3.95% protein, which is suitable for making cheese, ice cream, and butter.
You can identify these cattle by their different coat shades ranging from light brown to dark brown. They also have large and expressive eyes, a black snout, and a frontal slit.
Besides, cows may show perfect conformation to support the udder and their limbs are thin and light.
Pros:
Jersey cows are dual purpose breed (milk and meat) and can adapt in various climates and unkempt conditions. You can expect them to show resistance to moderate heat. They are docile and easy to handle and keep.
They live on a pasture and forage-based diet with a high feed conversion rate and stay longer in the herd than any other dairy breed.
Owners would find little or no calving issues in them. They also have earlier maturity, greater fertility, and a shorter calving interval.
Besides, they are less likely to be susceptible to lameness because of their black hooves, which make them very hard, and their light weight.
Cons:
They often show nervous dispositions, but don’t worry. They are also known to be easy to work with.
3. Guernsey Cow
Like Jersey, these cows also hail from the English Channel Islands, particularly from the island of Guernsey, and hence the name.
They are registered as a separate breed around the 1700s and became popular from the late 19th century and early 20th century.
Farmers began importing these cattle into the United States in 1840.
Guernseys are medium to large cattle that are between 54 and 55 inches tall at the shoulder, with cows weighing 1400 lbs. and bulls 2000 lbs.
They come in various appearances, from yellow to reddish-brown with white patches. Also, they range from red and white to darker brown.
These cattle show beautiful carriage with a graceful walk. You will also notice there’s a strong back, broad loin, wide rump, and deep barrel, and a strong, attached udder that extends forward well enough.
With that, Guernseys can produce 13,200 lbs per cow per year, with 5% high milk fat and 3.7% high milk protein. Their milk is also known for its higher beta-carotene content, which gives it a distinctive golden tone.
Pros:
These cows are known for their hardiness and quiet nature, and bulls can also be handled with care. They make good mothers and protect their calves. As a social herd, they also babysit for calves from other companion cows.
They mature early and calve at 22 months of age. The cattle are also fertile and show no signs of birthing problems, with 15-year-olds giving birth.
Besides, you can expect high-quality milk production, adaptability, and longevity from cows in this breed.
Cons:
Guernseys give less milk than big milk cow breeds. Also, they are low-growing animals and are prone to heat stress.
They are not as popular as Jersey and Holstein cows, which makes them a niche market and difficult to source.
4. Brown Swiss Cow
As the name suggests, this breed derives from Braunvieh cattle, which originated in the Alpine region of Europe. I believe the
Braunvieh cows are one of the oldest and served as tri-purpose cattle. Later, Swiss Brown was developed as a dairy cow.
Anyway, they’re medium to large cattle with cows standing 54 and 61 inches at the shoulder/withers, and bulls taller at 59-65 inches.
Also, they weigh between 1000 and 1400 lbs.
You can tell them by their coat, which is in a light grayish brown, ranging from almost white to gray or dark brown. They also boast a light brown body, a creamy white muzzle, a dark nose, and dark blue eyes.
With various shades in a coat, they also have forequarters that are often darker than the legs and hindquarters. I like their well-balanced build, with proportional hooves and limbs.
They can be horned, with short horns growing dark upward, or polled.
Bred for dairy qualities, Braunvieh or Swiss Brown can yield 22600 lbs with 4% butterfat and 3.5% protein, making it ideal for dairy products, especially cheese-making.
Pros:
These cattle are hardy and can thrive in various soil and climate conditions, especially rough terrain and mountainous, cold environments. They also make prolific breeders and long-lived cows.
They can be productive as long as they are 12-15 years of age.
Cons:
I think they mature late, so you’ll need to wait about 30 months for the first calving. Sometimes they become stubborn, which can be hard for beginners to handle.
Besides, they require high feed.
5. Ayrshire Cow
Ayrshires are Scottish cows that have been popular since 1812.
They are medium-sized cattle that grow to about 49-50 inches at the shoulder and weigh 1000-1200 lbs.
You can tell these herds by their coat comes in red and white markings, with red shade ranging from orange to dark brown.
On the bulls, the mahogany shade is so dark that it shows almost black in a white background. Their making goes from almost red to all white, and spots are printed at the edges with small spaces in between and scattered all over the body.
They are animals with curved horns, which are not practical, so I suggest you dehorn them.
Okay, if you raise Ayrshires on your homestead or farm, you can expect them to produce 2000 lbs of milk with a fat content of 4.13% and a protein content of 3.30%.
Pros:
Ayrshires are hardy, strong, and rugged cows that can thrive in almost all types of management systems, including group herding on dairy farms with free stalls and milking parlors.
They are alet vreed, which can also be raised in grazing pasture. As they excel in udder conformation, they won’t be prone to excessive foot and leg issues.
Besides, they are free from genetic diseases, have good longevity, and are easy to calve.
Cons:
These cattle can be strong-willed, which beginners may find hard to handle. Though they produce high-quality milk, they give less.
6. Milking Shorthorn
Shorthorns are dual purpose breed that originated on the coast of northeastern England in the counties of Durham, Northumberland, York, and Lincoln in the 16th century.
In particular, they belonged to the valley of the Tees River and reached the United States in 1783.
In the United Kingdom, this cow breed has four varieties such as Beef Shorthorn, the Dairy Shorthorn, the Whitebred Shorthorn, and the Northern Dairy Shorthorn. They have been bred in the United Kingdom since Roman times.
Australia has developed seven varieties of this breed, including Australian Shorthorn, Beef Shorthorn, and Dairy Shorthorn. And the United States has Milking Shorthorn, and I’m going to talk about this only.
You can recognize Milking Shorthorns by their coat, which ranges from white to red, or a blend of red to white. While mature bulls weigh 1400-1800 lbs, you can expect cows between 1,200 and 1,400 lbs.
The cows are decent milk producers, yielding 15,400 lbs of milk per lactation (which extends to 305 days), with 3.8% fat and 3.5% protein.
Pros:
Shorthorns are versatile and can be used for both milk and meat. They are known for early maturity, a calm disposition, long lifespans, easy calving, and productive lives.
Besides, these cattle have efficient feed-to-milk converters and make excellent animals for cheesemaking and beef crossbreeding.
Cons:
Though they have strong heritage-breed appeal, they may develop genetic problems, so I recommend you buy one or more from a reputable breeder.
Final Thoughts
If you want milk for your family-based homestead, you can start with Jersey cows. They’re gentle and easy to care for, and don’t bother with pasture and surplus dairy management much.
Also, your cows may require a bull to breed every year. For this, you may rent one or ask your homestead neighbors for help.
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