Rise Of The Robots: How Robots Are Changing Dairy Farms

Running a dairy farm used to be a rather hands-on experience, with the farmer required to be around every few hours to milk the cows, feed them, do all the veterinarian tasks that the farmer can do themselves, and so on. The introduction of milking machines in the early 20th century however began a trend of increased automation whereby a single farmer could handle a hundred cows by the end of the century instead of only a couple. In a recent article in IEEE Spectrum covers the continued progress here is covered, including cows milking themselves, on-demand style as shown in the top image.

The article focuses primarily on Dutch company Lely’s recent robots, which range from said self-milking robots to a manure cleaning robot that looks like an oversized Roomba. With how labor-intensive (and low-margin) a dairy farm is, any level of automation that can improve matters will be welcomed, with so far Lely’s robots receiving a mostly positive response. Since cows are pretty smart, they will happily guide themselves to a self-milking robot when they feel that their udders are full enough, which can save the farmer a few hours of work each day, as this robot handles every task, including the cleaning of the udders prior to milking and sanitizing itself prior to inviting the next cow into its loving embrace.

As for the other tasks, speaking as a genuine Dutch dairy farm girl who was born & raised around cattle (and sheep), the idea of e.g. mucking out stables being taken over by robots is something that raises a lot more skepticism. After all, a farmer’s children have to earn their pocket money somehow, which includes mucking, herding, farm maintenance and so on. Unless those robots get really cheap and low maintenance, the idea of fully automated dairy farms may still be a long while off, but reducing the workload and making cows happier are definitely lofty goals.

Top image: The milking robot that can automatically milk a cow without human assistance. (Credit: Lely)

They Milk Cows, Don’t They?

You’ve no doubt heard of the many alternatives to cow’s milk that are available these days. Perhaps you’ve even tried a few of them in your quest to avoid lactose. Some coffeehouses have already moved on from soy milk, offering only oat or almond milk instead of 2% and whole. Their reasoning is that soy milk is a highly processed product that can’t be traced back to a single source, which stands in stark contrast to all those bags of single-origin coffee beans.

These nut-based alternatives kicked off what is known as the milk wars — the dairy industry’s fight against labeling plant-based dairy alternatives as ‘milk’ and so on. Well, now it’s getting even more interesting. A company called Perfect Day is making milk using microorganisms that secrete milk proteins. It may sound kind of gross, but it’s essentially microbial fermentation, which is the normal process by which bread, cheese, yogurt, wine, and beer are made.

To be fair, what Perfect Day and other companies are doing is precision fermentation using genetically engineered microorganisms in a bioreactor, so it’s a bit more involved than what you could probably pull off in the basement. Precision fermentation lies somewhere between two modern extremes — plant-based meat and cultured meat. The latter is actual animal tissue grown from stem cells, and is only available at high-end restaurants for exorbitant prices.

Continue reading “They Milk Cows, Don’t They?”

Alice Evans: Brucellosis, Or Why We Pasteurize Milk

It’s easy to forget how much illness and death was caused by our food and drink just one hundred years ago. Our modern food systems, backed by sound research and decent regulation, have elevated food safety to the point where outbreaks of illness are big news. If you get sick from a burger, or a nice tall glass of milk, it’s no longer a mystery what happened. Instead we ask why, and “who screwed up?”

In the early 20th century though, many food-borne illnesses were still a mystery, and microbiology was a scientific endeavor that was just getting started. Alice Catherine Evans was an unlikely figure to make a dent in this world at the time, but through her research at the United States Department of Agriculture’s (USDA), and later at the Hygienic Laboratory (now the National Institute of Health) she had a huge impact on the field of bacteriology, the dairy industry, and consumer safety. Continue reading “Alice Evans: Brucellosis, Or Why We Pasteurize Milk”