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West Valley View  > Just Added > Bill Kerr Dairy, Buckeye -- June 14, 2011
50 photos by Ray Thomas
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Milking cups attach the milking machine to the cow in a process that takes about seven minutes and generally procures between 60 and 150 pounds of milk per cow every eight hours. The milk fresh from the cow is about 100 degrees and is sent to cool at about 36 degrees. This process kills most of the bacteria and keeps the milk fresh for processing at a different site. View photo by Ray Thomas
Modern fencing allows the cows to stick their heads through an adjustable gated slots at spaced distances to keep the cows comfortable and safe while eating. The gated fencing also can be moved to a locked position to prevent keep heads inside the corral during cleaning or maintenance. View photo by Ray Thomas
Modern fencing allows the cows to stick their heads through an adjustable gated slots at spaced distances to keep the cows comfortable and safe while eating. The gated fencing also can be moved to a locked position to prevent keep heads inside the corral during cleaning or maintenance. View photo by Ray Thomas
Rafael Martinez cares for a calf that was just born on June 10. Calves stay in the hutch for several weeks while they are weaned off milk and then they go into larger corrals where they can run and play. View photo by Ray Thomas
Looking over the corral, Kerr points out some of the red and white holsteins in their 1200 cow herd. “That was a trait I bred in because I like the way they look. My dad let me do it and now about 15 percent of the herd are red and whites. That was fun.” Kerr now is focusing on breeding in polled, natually hornless, cows. View photo by Ray Thomas
Wes Kerr, manger of Buckeye's Bill Kerr Dairy, looks over part of the ingredients of the dry mix, this one is corn, that's part of the diet fed to the cows. Kerr employs a full-time nutritionist to check the cows and modifies feed blends to match the cow and where it is in the dairy cycle. “Everything we do is geared to making the cows comfortable and healthy and by doing this we can use fewer cows and get lots of milk. We keep them healthy by diet and giving them a good place to live. Some places use hormones but we don’t. We won’t use them.” View photo by Ray Thomas
Rafael Martinez cares for a calf that was just born on June 10. Calves stay in the hutch for several weeks while they are weaned off milk and then they go into larger corrals where they can run and play. View photo by Ray Thomas
Wes Kerr, manager of Bill Kerr Dairy, looks into the cooling vat to check that the milk is being stirred. The milk is cooled from about 100 degress down to 36 degrees to kill unwanted bacteria. From the holding tank it is transferred to a tanker truck and shipped to the processor twice a day. View photo by Ray Thomas
Wes Kerr, manager of Bill Kerr Dairy, looks into the cooling vat to check that the milk is being stirred. The milk is cooled from about 100 degress down to 36 degrees to kill unwanted bacteria. From the holding tank it is transferred to a tanker truck and shipped to the processor twice a day. View photo by Ray Thomas
Milking cups attach the milking machine to the cow in a process that takes about seven minutes and generally procures between 60 and 150 pounds of milk per cow every eight hours. The milk fresh from the cow is about 100 degrees and is sent to cool at about 36 degrees. This process kills most of the bacteria and keeps the milk fresh for processing at a different site.

View photo by Ray Thomas
Milking cups attach the milking machine to the cow in a process that takes about seven minutes and generally procures between 60 and 150 pounds of milk per cow every eight hours. The milk fresh from the cow is about 100 degrees and is sent to cool at about 36 degrees. This process kills most of the bacteria and keeps the milk fresh for processing at a different site. View photo by Ray Thomas
Milking cups attach the milking machine to the cow in a process that takes about seven minutes and generally procures between 60 and 150 pounds of milk per cow every eight hours. The milk fresh from the cow is about 100 degrees and is sent to cool at about 36 degrees. This process kills most of the bacteria and keeps the milk fresh for processing at a different site.

View photo by Ray Thomas
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