The dairy industry has a significant impact on human health through milk consumption and the consumption of dairy products. It also has a major impact on the environment through the production of greenhouse gases, land use and water resources. The development of dairy farms needs to balance the needs of animal welfare and environmental sustainability, while also ensuring economic success. The balancing of these issues is challenging for many producers.
Life on a dairy farm revolves around the milking parlor, where cows are brought twice a day to be milked. Each cow must be milked for 10 minutes each time, so efficiency is key. This is why a lot of engineering goes into designing the milking machines and parlors.
For a dairy farmer, the most expensive part of producing milk is providing the cattle with feed. This is because the feed must be formulated to optimise growth and milk production, while ensuring good health and welfare of the cattle. It is also important to manage the pastures where the cattle are grazed.
The area of Dairy Farm/Hillview/Bukit Panjang/Choa Chu Kang is one that will see a lot of new developments in the future. The reason for this is that Beauty World, a transport hub 1 stop away, will soon be transformed into an integrated development, bringing with it community facilities, shops and even condos. This will drive demand for properties in the area, and new launch developments such as the Botany at Dairy Farm (and its Hillview competitor Midwood) will benefit.
A dairy farm has been part of agriculture for thousands of years. Traditionally, it was one part of small, diverse farms. Centralized dairy farming emerged where there was a substantial market of people with money to buy milk but no cows of their own. Dairy farms were the best way to meet demand.
In the dairy farming industry, there are many herbs that are used to treat or prevent diseases. The most common are wormwood (Artemisia absinthium), mugwort (A. vulgaris), parsley (Petroselinum crispum), and chicory (Cichorium intybis). In addition, a number of plants have been reported to have anthelmintic properties, including dill (Anethum graveolens), yarrow (A. sativum), and common tansy (Tanacetum vulgare).
Aside from dairy production, other products made by dairy farmers are butter, cheese, cream, and yogurt. The chemistry behind these products involves enzymes, protein, fats, and other substances. A major focus of the program is to understand these processes in a way that is relevant to the world in which we live.
Dairy science students graduate with an individualized four-year course plan, internships on local and international dairy farms, and hands-on experience in research laboratories. A 10:1 student-faculty ratio and small classes provide opportunities for meaningful connections. Students also take advantage of study abroad programs to immerse themselves in global dairy science and agricultural development topics. the botany at dairy farm