Two other people Police can confirm one person has died following an incident involving a tractor at a property on Carter Road in Te Kuiti earlier today.
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Worksafe have been advised. The death will be To be attributed to Detective Sergeant Stephen Wescott Wellington Police investigating a kidnapping incident are looking for witnesses who saw two vehicles driving The year-old woman earlier reported missing from her Miramar home has been found safe and well.
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Sources: 1 Anonymous study completed by EliteSingles researchers in July , based on randomly selected data from 44, singles across New Zealand. I am Please indicate your gender. I am looking for Are you looking for a man or a woman? Please enter a valid email address. E-mail address. Please enter a valid password. We are wondering whether the lack of stress accounts for the exceptionally low incidence of mastitis in the herd. I watch as a cow strolls into the milker. A metal arm bearing four milking cups swings beneath the cow, locates the teats with a laser, and, with a bit of to-ing and fro-ing, pushes the cups up on to the teats.
The cow stands there quite unconcerned by the mechanical bulk of the thing. The robotic milker is most efficient with high-yielding cows, and good udder conformation is more important than in regular milking. In the event of mechanical or cow-handling problems, the milker sends an alert to a cellphone.
So far, the longest period it has run without problems is three weeks; at other times there have been a couple of call-outs a day. Although the machines are far from cheap and the average dairy farm would need a pair of them, they certainly remove most of the drudgery from dairying.
What they might make of the odd bull that will inevitably wander in with the cows remains to be seen. Will most of it continue to end up as powder, butter and cheddar? It and Westland Milk Products, in the South Island, were the only dairy companies to remain outside the merger that formed Fonterra. In consequence, it has been besieged by farmers wanting to send it their milk.
A group of Canterbury farmers begged Tatua to set up a branch in the South Island, and milk was even offered from Tasmania. It proved a success, and we have since gone on to make a range of consumer, catering and ingredient products based around UHT ultra-high temperature] milk and cream. Overseas they are experimenting with killing microbes just by subjecting milk to very high pressure. Nutritionals are protein powders derived from milk: caseinates soluble salts of casein , whey-protein concentrates WPCs and hydrolysates of the two.
Hydrolysates are created when enzymes are added to casein or whey to break down the constituent proteins by hydrolysis into peptides and amino acids—a process which mimics normal digestion. The enzymes also break down certain proteins which occasionally cause allergies in children. These products are used in health foods, infant formulas, sports drinks and liquid foods for use in hospital infusions. Nutraceuticals are purified proteins which have some sort of useful biological activity in addition to their food value. Best known is lactoferrin, an iron-binding protein with antibacterial properties which has been approved for use on meat as a means of reducing bacterial spoilage.
But the real beauty of lactoferrin, Mike told me enthusiastically, is that removing it from milk has no effect on milk quality or properties. It is a very minor protein, and without it milk is still fit for any other use, including the extraction of the caseinates and hydrolysates in which the company also specialises.
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In less than two hours, cows swing through the shed. Sheree Heatley is putting on the cups, Rawson White removing them. As on most dairy farms, bulls are used to complete the job of getting all the cows in calf. All mammals produce milk. In fact, they take their name from the milk-producing mammary glands which are their hallmark. But while all milk is white and contains fat, protein and lactose, that is where the similarity ends. The proportions of the various components of milk vary enormously between species, as does its energy content. Indeed, human milk is exceptionally low in protein, although its lactose content is very high.
This is possibly because the brain of a human infant is large and growing and requires glucose as an energy source, which it obtains by breaking down lactose. The milk from different breeds of cow varies slightly in MS content. Jerseys produce the most MS, but Friesians more than compensate for their lower levels with their larger volume. When a camel is thirsty, milk solids fall considerably. The richest milk of all comes from marine mammals such as whales and seals. The fat content in these milks lies between 40 and 50 per cent, protein is over 10 per cent, and lactose is very low.
The energy content is more than double that of the richest milk of any land mammal. This goes to show that when you are serious about energy, fat is the way to go, not sugar. We may be impressed that good grain-fed cows can produce 20 times their body weight in milk in a season—perhaps 50 kg of milk a day local grass-fed cows produce much less —yet to match a seal on a weight-for-weight basis a cow would have to come up with kg of milk a day. An infant puts on about 80 kg a day from about l of milk consumed in the course of 40 feeds. Sows typically have 12 to 14 teats, but may have up to Wallabies generally have four teats, each draining its own mammary gland.
An infant, which may weigh well under a gram when it enters the pouch, stays attached to the one teat for months. The reason milk is white is that the caseins—the main proteins in milk—are only sparingly soluble and clump together to form minute 0. These reflect light, making milk appear white. Milk critics point out that we are the only species to drink the milk of another species, and that human adults are the only mature animals to consume milk products.
We are out of step with the rest of the natural world, they say, and that must be bad. But contrary results abound.
Bovine milk contains three times as much protein as human milk, and one major protein present in bovine milk, B-lactoglobulin, is absent from human milk. Not in the foreseeable future. While GM cows could produce one or two human milk proteins, there are simply too many for scientists to transfer all the genes involved and ensure that the proteins would be produced in appropriate amounts. The human appetite for milk will have to be met by the traditional product from cow, sheep and goat for a while yet.
According to a survey which examined the shared experiences of New Zealanders, 92 per cent of us have owned a pair of gumboots, 78 per cent have used the Edmonds cookbook, 70 per cent have drunk espresso coffee and 44 per cent have milked a cow. This last figure is surprising, given the juggernaut of urbanisation. Milk and childhood go together.
As well as drinking the stuff, children become acquainted with dairying matters by way of nursery rhymes. For his breakfast, A. Dairying metaphors accompany us through life. We are told from childhood not to cry over spilt milk. In adulthood, we seek a job that will be our bread and butter.
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But life and wealth are fleeting: all of us, rich and poor, will one day kick the bucket. So much for language. What of the cow in Kiwi culture? Strangely, for all the cud-chewers in our pastures, when it comes to art the dairy cow is largely absent. In the early s he embarked on an eclectic series of landscapes featuring bulls, deer, pigs and dairy cows. Cows are somewhat better represented in New Zealand writing. At some time in their lives many 20th-century writers farmed, or at least knew family or friends who did. One person well used to the grasp of mud was John Brimblecombe, who, like many returned servicemen, took up the offer of cheap government financing to buy a dairy farm following the Second World War.
James K.
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Dairying also touched the townie.