By Blake Jackson
When milk fat levels began falling at Seven Stars Dairy in Millerstown, Pennsylvania, the farm turned to Penn State Extension for help identifying the cause. A visit from dairy specialists revealed several feeding-management issues that were contributing to the decline.
According to Alexandra McLaughlin of Penn State Extension, relatively simple adjustments helped restore milk fat without adding labor or increasing feed costs.
The problem surfaced in March, when the farm noticed its butterfat percentage steadily decreasing. By late spring and summer, levels had reached about 3.6%, followed by another decline in early July.
Jim Lawhead, dairy science associate with Penn State Extension, and Leoni Martins, assistant clinical professor of precision dairy nutrition, visited the farm to evaluate its feeding program.
The specialists reviewed the farm’s forages, grains and total mixed ration (TMR), while discussing feeding practices with herdsman Dan Witmer. They identified two major concerns. First, roasted soybeans were being ground too finely, making their fat more readily available in the rumen.
Combined with high-moisture corn, the finely processed soybeans may have disrupted normal fatty acid metabolism and reduced milk fat.
The second issue involved inconsistent TMR distribution. Using a Penn State Particle Separator, the specialists found that cows eating earlier received more grain, while cows fed later received more forage. This variation encouraged feed sorting and prevented cows from receiving the intended nutrient balance.
“The farm visit was essential in this situation,” Lawhead said. “We were able to establish a working relationship with the farm and obtain a thorough history of its procedures and management.”
Following the visit, Seven Stars Dairy standardized ingredient-loading and mixing procedures. Once the existing soybean supply was exhausted, the farm switched to a coarser grind.
The new ration was introduced August 8, 2026, and butterfat subsequently increased from 3.3% to 3.9%, while milk protein rose from approximately 3% to 3.2%.
“The changes they implemented did not increase labor or costs for the dairy,” Witmer said. “The result was a change in the way the feed was being delivered to the cow and that impacted the health of the cow’s stomachs. The increase in butterfat production provided an increase in profit for the farm.”
Penn State specialists estimated that the improvement could provide nearly $200,000 in additional annual returns if milk prices and production remain steady.
For Lawhead, the experience demonstrates why precision nutrition involves more than calculating a ration.
“Not only is the calculated ration critical, but the physical form and delivery are critical,” Lawhead said. “This was a situation where a relatively small change had a dramatic impact on the dairy’s income. The dairy economy is typically challenging, and this was a tremendous help to this farm. It also provides us with information on helping other farms in the future.”
Photo Credit: leoni-martins
Categories: Pennsylvania, Education, Livestock, Dairy Cattle