SCANDALE DES LAITAGES ......TOUT LIRE

REGARDEZ LA TAILLE  DU PIE DE CETTE LAITIÈRE.. IMAGINEZ LES SOUFFRANCESDE LA VACHE QUI SOUVENT A DES DIFFICULTES ENORMES A METTRE BAS CAR LA SELECTION  DU MALE DONNEUR EST D' UNE RACE ""SUPERIEURE""

 ....ET LE VEAU SON PETIT NE SERA MÊME PAS NOURRI AVEC CE LAIT CAR IL NE VERRA JAMAIS SA MÈRE ET SERA ÉLEVÉ A PART (nourri de lait en poudre!!! )OU PARTIRA TOUT DE SUITE A L' ABATTOIR.
LA VACHE SERA RAPIDEMENT INSÉMINÉE DE NOUVEAU ET LE CYCLE INFERNAL RECOMMENCERA QUI CONDUIRA TRÈS RAPIDEMENT LA VACHE A LA MORT

SOURCE et photo

To keep producing milk for human consumption, a dairy cow must produce a calf each year.

• Calves are taken from their mothers' within12-24 hours of birth.
• The separation of the calves from their mothers breaks a strong maternal bond, and both cows and calves suffer.
• Unwanted babby calves are killed and some bull calves are raised for veal. Heifer calves may be reared as herd replacements.
• The natural life span of a cow is about 20 years, but few dairy cows are older than seven when slaughtered.
• The modern dairy cow can yield around 35-50 litres of milk per day - about 10 times more milk than her calf would need (if she were permitted to keep it).
• Selective breeding and more recently genetic manipulation have resulted in cows being forced to produce milk beyond natural capacity and suffering is a result.
• Dairy cows are highly susceptible to many diseases such as mastitis, and incidence of infection and injury.

DAIRYING IS A BOOMING "INDUSTRY" - AT THE EXPENSE OF COWS

Bos taurus was the ancestor of today's Western dairy cow. She had small udders situated on the highest point of her belly and produced enough milk for her calf. The modern scientifically bred and fed dairy cow can produce around 35-50 litres of milk per day. Generations of selective breeding and now genetic engineering, have distorted her body structure to suit the purpose of humans. Her udder is now large and pendulous and her teats hang low.

Manipulating the cow as a milk and meat machine: Artificial insemination (AI) is taking the place of natural mating and even AI is being replaced by embryonic transfer. Part of this procedure may be uncomfortable or painful for the cow. The UK Veterinary Surgery (Epidural Anesthesia) Order 1992 acknowledges that epidurals need to be given, although this does not have to be done by a veterinary surgeon.
Embryos from 'superior' cows can be implanted into receiver cows of 'poorer' quality. However, if the resulting calf is too big for the receiver cow, she may have trouble giving birth. Embryonic transfer is not common in Australia, except in some 'elite' herds, but son may be now that Australian scientists from Genetics Australia Ltd and Monash and Melbourne Universities have developed an automatic system for mass-cloning the embryos of elite cattle. It is expected to lead to a huge rise in productivity in the dairy and beef industries. With this system, cows not needed to produce dairy herd replacements could become receptacles for producing cloned 'quality' beef calves.

Frustrated Maternal Instincts: To keep producing milk for human consumption, a dairy cow must produce a calf each year. A young female (heifer) has her first calf at two years of age. The calf is taken away, usually within 12-24hours of birth, and the mother is milked to capacity. She is ready to conceive again about three weeks later, and every three weeks after that. She is put in calf again at her second or third heat, and milking continues for 10 months after she has given birth. She is rested for some weeks before the next calf arrives, then the cycle continues for as long as she can continue to produce enough milk to be a "profitable unit".

The cruelest aspect of dairy farming and probably that, which causes a cow the most stress, is being separated from her calf. She has strong maternal instincts and will submit herself to considerable personal discomfort and risk to nourish and protect her calf. This aspect alone makes dairy farming highly questionable on animal welfare grounds.

Constant milking wears cows out prematurely: The natural life span of the cow is around 20 years, yet few cows live beyond the age of seven and many younger animals go to slaughter. The average life of a New Zealand cow, for instance, is only four to five lactations.
Being forced to produce vast quantities of milk day in, day out, wears a cow out very quickly, causing her milk yield to decline, rendering her less able to become pregnant and making her more susceptible to infections such as mastitis and bloat. The milking machines itself may render the cow more susceptible to infection. The front teats may be subjected to vacuum pulsing for up to two minutes after the quarter has been emptied and while the hind teats are still yielding. This is believed to be painful for the cow and may also weaken tissue.
Research in Britain has shown that nearly every cow who ends up at the abattoir has or has had foot damage or some kind. The major causes are unnatural feed, selective breeding and inappropriate housing.

Free-range dairy farming: In Australia and New Zealand, dairy herds are almost exclusively pasture-fed. But cows are nevertheless treated as mere milk producing machines. High tech milking platforms process them with speed and indifference. An 80-bail rotary platform, for instance, can milk 650 cows per hour. Computers do most of the "managing" on today's dairy farms.
Life for grazing cows is not without its problems, particularly when herds are large. In New Zealand, where the average herd size is about 180 but increasing up to 1200, grazing tends to be in groups of 200-300 and cows may have to walk long distances for milking - sometimes 6-10 km a day. In a large herd a cow may feel confused and stressed as she jostles for a position in the hierarchy. A low ranking cow can end up with nowhere to feed and lie. A high ranking cow may become stressed as she works to maintain her position.

Intensively housed dairy cows: In the Northern Hemisphere more and more cows are being intensively housed and not just during winter. Some dairy systems do not even need a separate milking shed. The cows are tethered in stalls and a portable milking machines does the rounds two or three times a day.
Much cubicle housing in the UK was built 20-30 years ago when cows were shorter. Bigger cows such as Holsteins often stand with their feet in dunged passageways, which causes softening and cracking of the sole, allowing infection to enter.
A cow who is unable to exercise or lie down comfortably (cows like to lie down for about nine hours a day) is prone to joint stress and infections which enter through the foot. A cow denied access to grazing may exhibit stereotypical behaviour such as tongue rolling.

Diseases and injuries: The milk yield of Australian and New Zealand dairy hers may be lower than that of European cows (which are semi- or permanently housed and fed on grain and concentrates), but silage (processed grass) and starchy, high protein feeds based on grains, soy beans, fish meals and animal wastes are unnatural foods for the cow and can result in severe gut and foot problems.
A common infection in dairy cows is Mastitis, a painful condition of the teats, caused by bacteria. Other infections and illnesses to which high yield dairy cows are prone are bloat, ketosis (a disease of the liver), milk fever, grass staggers (magnesium deficiency) and enzootic bovine leucosis or EBL (contagious viral cancer).
Of major concern in the UK in recent years has been a fatal dementia, bovine spongiform encephalopathy, known as BSE or "mad cow" disease, which may be transmitted to humans. It is caused by giving cows feed containing infected offal from sheep and other cows. It has not occurred in Australia or New Zealand.
Whether kept at pasture, yarded or housed, cows can suffer from heat stress. Solar radiation, humidity and air temperatures above 26 degrees Celsius are all factors, which can cause severe stress.

Bovine Growth Hormone: Bovine somatotropin (BST) is a genetically engineered dairy cow hormone which increases milk production. The necessary frequent injections are painful for the cow. To make the already overworked cow produce still greater quantities of milk through stimulation by hormones is to treat her more and more as a machine, not a sentient animal.
Although BST is not used in Australia (the dairy industry feared a possible adverse reaction from the milk-drinking public), it was legalized for use in the USA in February 1994, despite opposition from some sections of the public and the dairy industry. In the European Union the Council of Ministers has declared a moratorium on its use until the year 2000. A poll by Compassion in World Farming in 1988 found that 83 percent of UK consumers opposed the use of BST, as do many farmers' organizations.
BST is said to increase the incidence of mastitis, indigestion, bloat, diarrhoea, leg and foot problems, anaemia and to cause more incidences of cystic ovaries and uterine disorders and calving problems. At least one manufacturer put out a printed warning to this effect.
Some farmers are saying that an increased susceptibility to infection is related to putting even more stress on the cow by using BST to increase her milk yield. An increase in infection creates an even greater need for antibiotic treatments. Higher levels of bacteria and residues of antibiotics could occur in milk. Another argument against BST is the fact that IGF-1 (insulin growth factor) is increased in treated cows by 360 percent. Some researchers say this could lead to more incidences of breast cancer and premature growth stimulation in humans and breast growth in young children.

Milk and other dairy products - Calcium and osteoporosis: "Although promoted as good sources of calcium, vital for strong bones and 'preventatives' against osteoporosis, milk, cheese, yogurt and ice-cream are not really wholesome sources of calcium. These dairy products contain significant amounts of saturated fat, allergy-inciting cow protein and pesticides, as well as a large load of phosphate, which can neutralize the benefits of calcium." "Consuming dairy products does not seem to prevent osteoporosis. The nations with the highest levels of dairy product consumption are also the nations with the highest rates of osteoporosis. This effect is probably due to the calcium-robbing effect of the accompanying concentrated protein load of animal products, including the protein found in diary products themselves."
"In one study (sponsored by the US Dairy Council) women consuming three eight-ounce glasses of cow's milk per day still lost calcium from their bodies and remained in negative calcium balance even after a year of consuming almost 1500 milligrams of calcium daily! It is the high protein diet, laden with poultry, fish and dairy products that steals calcium from the body rather than insufficient calcium consumed in the diet."
- from Vegan Nutrition: Pure and Simple
by Michael Klaper, MD

Humans are the only animals who consume milk after weaning and take it from other animals:
Dairy products have been linked to diseases such as arthritis, diabetes, ovarian cancer, breast cancer allergies, respiratory diseases, digestive problems and cataracts.
Dairy products interfere with the body's absorption of iron.
SOY - a healthy substitute for cow's milk: Research in Britain, the US and Japan has provided strong evidence that women can lessen the risk of breast cancer by consuming soybean products such as soy milk and tofu.

Genetically engineered animals, including cows are now being used as living factories for produce pharmaceuticals for human use in their milk. A new word "pharming" has been used to describe the process and it is regarded as a growth industry. The effect on the general health and welfare of animals used in this way has yet to be fully investigated.

Calves have been used in artificial heart experiments. In 1991 in the US a calf called Holly lived for a record 224 days on an electrical heart replacement device. As the device was said not to pump enough blood to allow for the animal's normal growth, early death was inevitable.

Milk and milk by-products are used in many foods. Huge amounts of milk are used in chocolate and other confectionery, biscuits, bread and cake mixes, and margarine. Whey powder, a milk by-product is used in processed foods, baby foods and stock feeds.

IN AUSTRALIA 1 MILLION BOBBY CALVES ARE KILLED EACH YEAR.

Premature Induction: Often cows are calved over a tight six to eight week period so that their feed demands coincide with lush spring pasture. Calves due outside this period are aborted or prematurely induced to bring their mothers into line for the next season.
From an animal welfare point of view this is an unacceptable practice. Abortion may cause the afterbirth to be retained after calving and serious (sometimes fatal) infections to the cow. Premature calves, which survive induction, are likely to be much weaker and often have to be destroyed. Some of these immature calves are transported and sold, causing further suffering.
The handling and transport to abattoirs of any calves less than one week old can cause them acute stress.

What happens to the dairy calf that is deprived of care by and bonding with its mother as well as the very natural food that is birth facilitated, which is taken from its mother for human consumption?

• most are killed, having been sold as bobby calves or raised for veal or beef production.
• calves reared for replacements in the dairy herd have their lives "managed" soon after birth.
• the calf is removed from the mother before it is four days of age.
• identification in the form of ear tattoos and branding are applied.
• extra teats are removed, usually cut off with sharp scissors.
• the calf is dehorned with either chemicals or a heated iron held over the horn bud. Older calves are dehorned with a mechanical de horner to ensure all the growing horn is removed.

Feeding:

• in the managed calf the development of the rumen (one of the four components of a cows' stomach) is hastened by feeding practices adopted.
• for economic reasons, to prevent disease from milk products and to ensure a good capacity for future milk production the managed calf is introduced to dry feeding as soon as possible.
• commercially prepared milk replacer powders are used and these are boosted with antibiotics, vitamins and minerals.
• dry food is given in the form of protein meal, made from meat meal or other forms such as cotton seed, linseed or soybean.

Diseases:

• common calf diseases include scours, leptospirosis, worms, tetanus, black leg, pneumonia, ringworm, mycotic dermatis, ticks and lice.
• scours can be caused by lack colostrums (the calves initial feed from the mother), poor nutrition, lack of hygiene or overfeeding.
• drenching and vaccination programs are carried out for disease.

Each year cows are lost from the dairy farm either through death or culling, with an expected loss of up to 20 in a herd of 100 cows. Calves are reared for replacement. Many calves kept for replacement die before weaning. If the calf survives maternal deprivation, artificial feeding, early dry food intake, drenching, dehorning, tagging/branding, teat removal (if necessary), scours, other diseases and vaccinations, then she will be considered for mating at 15 months, ready to give birth to her first calf at 2 years of age. She may be mated naturally, or by using artificial insemination. After giving birth, she will join the milking herd to find her place in the social structure and learn the milking routine. If she proves "inadequate" she will be culled from the herd (slaughtered), but her calf will already have been taken from her soon after birth, either to be slaughtered, raised for beef production or, deprived of its natural inheritance, to become part of the managed system of milk-production.

The Veal Industry
The dairy industry produces hundreds of thousands of dairy calves; unwanted males and females in excess of those required for herd replacement are not usually retained. It is the unwanted calves that are the basis for the veal industry.

'White' veal, 'pink' veal, and just 'veal' are descriptions of a meat product which indicate to those concerned about animal welfare and those in the meat industry the conditions and husbandry methods used to raise calves for slaughter.

White Veal
Of primary concern to the animal welfare movement has been the cruel 'white' veal industry as it occurs in Europe and Northern America. White veal is a result of confining dairy in single crates measuring approximately 1.5 by 0.65 metres. Calves are kept in crates from only a few days of age to between 10 to 16 weeks of age. The calf is unable to turn around and may almost fill the crate by the time it reaches slaughter weight. The calves are fed a low iron milk replacer and have no access to roughage. In most calves this leads to anaemia. Some sheds are almost completely dark.

The Federal Government and State Governments in Australia have expressed opposition to the 'white' veal system of veal production. Despite the official positions many in government departments have agreed that 'white' veal production may be occurring in Australia without their knowledge.

Traditional veal in Australia
Traditional 'veal' has come from two sources. Bobby calves are bull calves or heifer calves not required for herd replacement in the dairy industry and are killed at only one week of age or less. Up to 750,000 bull calves alone are said to be sent for slaughter each year in Victoria. This meat is also referred to as 'baby veal'. The second traditional source of veal in Australia is from 'vealers' which are calves, often beef cattle breeds, which are permitted to run with their mothers until some six months of age. These calves have access to milk and grass in the paddock until slaughter.

Pink Veal
To produce 'pink' veal calves are housed in a semi-intensive system which denies them access to green grass and the freedom of the paddock. These (bobby) calves are usually those not required by the dairy industry and which would normally be sent to the abattoir to be killed for 'baby' veal. Instead they are placed in group pens, perhaps four to five in an area 10ft by 8ft (larger for older calves) and fed milk or milk replacer and pellets. They have access to roughage and light in usually not restricted. The calves are often on a floor of sawdust or rice hulls or similar absorbent material, though the Australian Veterinary Association Policy suggests a flooring of 'raised wire mesh' and rejects sawdust due to a lack of hygiene.

These calves must endure these conditions purely to produce a luxury product. Consumer tests have shown that 'white', 'pink' and darker veal are indistinguishable in taste. Lighter meat is perceived as leaner and younger and therefore preferred by restaurants. People in government and on the farms only speak of 'meat colour' and market development when discussing the reasons for the development of the 'pink veal' system. These living animals are being treated as little more than a consumer item whose presentation requires modernizing to create a market demand and to obtain a higher monitory return for surplus calves from the dairy industry.