Antibiotic-Free Dairy

Antibiotic-free dairy refers to dairy products that come from animals that have not been treated with antibiotics during their milk-producing lifespan. The use of antibiotics in dairy farming is common for treating and preventing diseases in cows. However, there is growing consumer demand for dairy products that are produced without the use of antibiotics. Here are some key points regarding antibiotic-free dairy:

1. Responsible Antibiotic Use: Dairy farmers follow strict regulations and guidelines for the use of antibiotics in their animals. Antibiotics are used when necessary to treat specific illnesses or infections, and withdrawal periods are observed to ensure that milk from treated cows does not enter the food supply.

2. Veterinary Oversight: Veterinarians play a crucial role in monitoring the health of dairy cows and prescribing antibiotics when needed. They also work with farmers to develop herd health management plans that aim to prevent diseases and minimize the need for antibiotics.

3. Antibiotic Testing: Milk from dairy cows is regularly tested for antibiotic residues to ensure it meets quality and safety standards. Regulatory agencies have strict limits on allowable levels of antibiotics in milk, and any milk found to exceed these limits is discarded.