Virtual Farm Tour: Expansion creates more efficiencies at Loudenbeck Farms

Posted on January 22, 2025 in Dairy Goat Performance

A 2003 barn fire in Loudenbeck Farms’ dairy cow farm in Lake Geneva, Wisconsin, ultimately changed the course of the operation’s future and opened opportunities for the farm to diversify its livestock operations.

The farm is owned by Steve and Seth Loudenbeck, a father-and-son duo. After Seth graduated high school in 2012, the Loudenbecks embarked on their dairy goat milking venture. By retrofitting the milking parlor in the old dairy barn, the Loudenbecks were able to begin shipping milk by the spring of 2013.

“What started out as 100 milking does has turned into 440 does today,” Seth remarked. “By the fall of 2025, our goal is to be milking 700 does.”

The farm expansion has taken place in phases. In 2016, they built upon the original dairy barn for additional milking doe housing. In 2024, a new barn was built for more milking and dry doe housing. Loudenbecks also built a brand-new nursery, and plan to expand upon it in 2025.

When asked why they expanded the operation, Seth said the easy answer is to increase milk numbers, but other factors contributed to the decision.

“The expansion has actually created a better work-life balance,” Seth said as he discussed the hours involved in raising dairy goats. “With a larger herd, we could get more help with milking. I can now put more attention on our breeding program and still have time to spend with my family.”

Success starts on day one

Kids receive 8 fluid ounces of colostrum at birth. Doe kids are tube-fed colostrum replacer and buck kids are bottle-fed fresh colostrum. A newborn kid receives a dose of First Defense® Tri-Shield™ and a dose of BO-SE®, and its navel is dipped.

After the colostrum feeding, all kids are moved into the nursery. Buck kids are usually sold after one week, and doe kids are raised on-farm as replacements. They have 24-hour access to milk from the autofeeder, and are introduced to starter pellet at about two weeks old.

Kids are weaned “cold turkey” at six to eight weeks old. They are transitioned to a grower ration and can have as much hay as they can eat. Kids stay on the grower ration until freshening and then move to a total mixed ration (TMR).

Milking protocols

Does are milked in a double-14 milking parlor. With one full-time employee and one part-time employee, the Loudenbecks have been able to create an efficient milking schedule.

“With the new barns, it is also more efficient to get does to the parlor and not work against ourselves,” Seth remarked when discussing pen setup.

Milking twice a day at 3 a.m. and 2 p.m., the parlor is in use seven to nine hours each day. Does receive 0.75 pounds of a texturized parlor feed each time they come to the parlor. At the bunk, does receive a TMR.

Efficient breeding protocols and genetic potential

Breeding about 60 does a month, the Loudenbecks use CIDR protocols to track does’ heat cycles. They use laparoscopic artificial insemination in the summer and use bucks for natural cover for out-of-season breeding. The Loudenbecks collect fresh semen from their own bucks when a doe needs to be bred right away and purchase frozen semen.

“In a recent trial we conducted in 60 does over the past year, frozen semen conception was higher than fresh semen,” Seth said.

The operation is also focused on creating a more consistent schedule for CIDRs. The goal is to kid at the beginning of each month and put CIDRs in during the second half of each month.

The Loudenbecks conduct herd checks each month. Yearling does are pen-bred and milking does are bred individually. Ultrasounds are conducted one Wednesday each month to confirm pregnancy. In the next few years, Seth said they are hoping to increase their herd conception rate by improving upon their hand breeding program.

The team is focused on raising quality bucks to support their breeding program and herd genetics. Seth discussed that, when evaluating genetic qualities, milk components are a big priority, as well as phenotypic qualities of feet, legs, and overall structure.

Does are dried off 60 days prefresh. They are housed in separate pens and receive their own dry doe ration.

“Another goal of ours is to focus in on the dry period,” Seth remarked. “That will help us know who is open.”

Expanding into new technologies

While the Loudenbecks have invested in new buildings, they have also invested in technologies to help better manage their growing herd.

“We recently installed DairyComp,” Seth said with enthusiasm. “The electronic tags will be a game changer for our data management.”

While the new technology has been a learning curve for Seth, it makes it easier to do inventory on pens and manage data.

“Once I am more comfortable with the platform, it will make vet checks, vaccinations and herd checks much easier to track,” Seth remarked. “I can access the platform on my phone, which is super helpful.”

The farm expansions have created more efficiencies and facilitated growth, and Seth and Steve are focused on how they can take their operation to the next level.

“The new expansions in the last 12 to18 months have created new opportunities,” Seth said. “We are looking forward to the continued growth of our operation.”

Category: Dairy Goat Performance