“Do I need to worry about antibiotics in milk?” is one of the most common questions I am asked about food production.  “No” is the short answer – regardless of what the label in the grocery story claims. All USDA Grade A milk is tested multiple times between the cow, the bulk tank, the processor and your gallon jug.

Amy Kelsay, part of Kelsay Farms in central Indiana, talked with a group of dietitians about why antibiotics are used (it’s to keep the cow comfortable), the process with any milk from a treated cow (it’s dumped) and how testing happens. Here’s what a farmer says about their animal care, how your food is protected and the truth behind milk.

“Why do you take calves away from cows?” is another question often asked about dairy farms. We do so to protect the cow’s udder (one hundred pounds of slamming calf is not very comfortable) and to be able to monitor the nutrition of the calf. Dairy calves are housed in a variety of conditions, but fresh air, clean bedding, consistent feeding and close monitoring keeps them healthy.

I quickly explain a simple way we helped Adelade, one of our calves who had diarrhea, in this video. Learn why she had yogurt added to her milk replacer – it’s pretty cool science to caring for cattle.

Do you have more questions about what dairy farmers are doing to cows and calves? Feel free to ask here, read the dairy section of Food Truths from Farm to Table: 25 Surprising Ways to Shop & Eat Without Guilt, or connect with a dairy farmer.