Fourth generation dairy Chambers Valley Farms, Inc earned a
Gold National Dairy Quality Award (NDQA). The winners were announced at the
National Mastitis Council (NMC) annual meeting in February. The Salem, NY,
dairy was one of 18 dairies to win the gold distinction. A total of 165 dairies
from across the country nominated for consideration.

NDQA judges considered many criteria when reviewing
finalists’ applications. In addition to milk quality indicators, such as
somatic cell count (SCC) and standard plate count (SPC), judges looked at
specific details about each operation, including milking routine, cow comfort,
udder health monitoring programs, treatment and prevention programs, strategies
for overall herd health and welfare, and adherence to drug use and record
keeping regulations.

“The team effort between the milkers, the herds people and
management really stands out,” said Robert Ceglowski, DVM of Rupert Veterinary
Clinic, LLC. “Bob provides the vision that makes it happen to get everyone on
the same page.”

Ceglowski nominated Chambers Valley Farm and several other
client dairies for the annual awards.

“All of the dairies I work with focus on milk quality and
udder health,” he said. “The Chambers are exceptional at both those things.”

Bob Chambers owns and operates the 94-year-old dairy in
partnership with his wife Kathy and their daughter Lissa. The family milks on
average 940-970 cows with a total of 1100 milk cows. The family’s attention to
cow comfort, cleanliness and strategic approach to treating mastitis have
allowed them to continually produce high quality milk for Agri-Mark.

“Cow comfort is our number one priority,” Lissa said. “The
stalls have mattresses, they walk on rubber mats throughout the barn and we
mostly bed the stalls with sawdust and a little paper.”

The barns are also outfitted with fans and misters to keep
the cows cool on hot summer days. The barns are well-lit and the curtains keep
them warm in cold winter months. Their attention to detail contributes as much
to quality as cow comfort. They rely on their herdsman, Andy Vincent and the
help and technology to monitor each cow’s health daily.

“We have a good herdsman who looks for cows that are off,”
Bob said. “Most of the time he catches them first, but we also use the Afi
pedometers to monitor if a cow loses milk weight or has a spike in
conductivity.”

If the herdsman or the AfiMilk leg sensor identifies a sick
cow, she is kept out of the double parallel 20-rapid exit parlor and instead
sent to the farm’s double-12 parlor built in the 1980s.

“Our second parlor is for our fresh and sick cows” Lissa
said.

Two years ago, any cow with mastitis would have been treated
with antibiotics. Today, they only treat a handful of cows and it’s only based
on culture results. The family has learned that not all strains of bacteria
respond to antibiotics. Treating each cow, even those with an organism that
didn’t respond to treatment, was a waste of time and money.

The Chambers family works closely with Dr. Ceglowski to
inspect the milking equipment and the pulsators to make sure the equipment is
operating as it should, which also supports high milk quality.

“Our vet can test the equipment for us to make sure it is
all running as it’s supposed to be,” Bob said.

Chambers Valley Farms, Inc. was established in 1925 by Bob’s
grandfather. His grandmother immigrated to the United States from Scotland.
They started the farm and the three sons worked into the small family farm that
has continued to the fourth generation. Bob was the driving force behind the
gradual continued expansion.

“A lot has changed since I graduated high school in 1976,”
Bob said. “We were only milking 50 cows at the time and the technology has
really helped us continue to improve our milk quality.”

In addition to earning the NDQA Gold Award, the Chambers
family was also honored by Agri-Mark with a regional award in 2018. The
Chambers work with their Field Representative, Ruth McCuin.

“You can’t let it go to your head,” Bob said. “Quality is an
on-going thing and we always strive to be better.”

In addition to running the dairy, Bob and his brother-in-law,
Kevin Keyes, operate Dry Brook Sugar House. They produce between 3,000 and
3,500 gallons of maple syrup each year.