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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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Milk being stirred in the cooling vat 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
Milk being stirred in the cooling vat 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 over the records of the current day and previoius days making note of which cows are in heat, if any are in the hospital, which has just given birth and other statistics used in maintaining the business of dairy farming.

View photo by Ray Thomas
About 1200 cows march through the milking barn which services about 20 cows at a time 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 and pasturization at a different site.

View photo by Ray Thomas
Wes Kerr, manager of Bill Kerr Dairy, looks over the records of the current day and previoius days making note of which cows are in heat, if any are in the hospital, which has just given birth and other statistics used in maintaining the business of dairy farming.

View photo by Ray Thomas
Carlos Vasquez primes the teats before placing the milking cups on the udder so the milk can be gently sucked into the cold collection tanks for storage before transport twice a day to the United Dairymen of Arizona cooperative where it is processed and supplied to local grocery stores and dairy companies.  Vasquez and his co-worker repeat this process over and over for the 1200 cows which have to be milked every day, three times a day.  

View photo by Ray Thomas
Carlos Vasquez primes the teats before placing the milking cups on the udder so the milk can be gently sucked into the cold collection tanks for storage before transport twice a day to the United Dairymen of Arizona cooperative where it is processed and supplied to local grocery stores and dairy companies.  Vasquez and his co-worker repeat this process over and over for the 1200 cows which have to be milked every day, three times a day.  

View photo by Ray Thomas
About 1200 cows line up for the seven-minute milking process where each cow gives between 60 to 150 pounds of milk three times a day. The milk is gently sucked into the cold collection tanks for storage before transport twice a day to the United Dairymen of Arizona cooperative where it is processed and supplied to local grocery stores and dairy companies.

View photo by Ray Thomas
About 1200 cows line up for the seven-minute milking process where each cow gives between 60 to 150 pounds of milk three times a day. The milk is gently sucked into the cold collection tanks for storage before transport twice a day to the United Dairymen of Arizona cooperative where it is processed and supplied to local grocery stores and dairy companies.

View photo by Ray Thomas
Milk being stirred in the cooling vat 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
Milk being stirred in the cooling vat 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
Milk being stirred in the cooling vat 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
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