Milk is a food of great value and in major demand. The successful management of dairy of sorts requires intelligence, patience, and persistence. Do not expect to be successful in this business unless you generally like the work. Attention is necessary for the location of the farm. The elevation and land formation should be ideal to include good air flow and drainage. You need an abundant supply of fresh clean water, such as a protected spring or deep well having these distant from buildings and other sources of contamination. Your barns and dairy buildings should be on elevated ground and also isolated from other structures. Having a system of overhead tracks and suspended cars can help feed be easily brought to the herd and for removal of manure. Light and fresh air are very important. Generally you should have at least one cubic foot per pound of live weight. Stalls should be 3 and a half or about 4 feet wide. Milk cows should be able to go outdoors every pleasant day for exercise. Milk should be produced and handled in such a manner as to keep bacterial contamination as minimally possible. This is possible by observing every all stages of production. Once the milk is drawn it needs to be at least 45° F promptly continuously (not necessary for butter or cheese making). Pay attention to the health of the animals and all persons involved with dealing with the animals. Have examinations the more the better. (Disclaimer: I am not responsible for any mistakes made by individuals who use this information. This is simply a guideline to follow to have a first class dairy farm.
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