Dairy Cattle Flashcards

Question

dairy cow reproduction

Answer 1

majority of repro is done AI for dairy cattle

Answer 2

collects and processes information on dairy cows milk weights and milk samples collected on each cow provides information to herd owners records used by the USDA for sire evaluation purposes

Answer 3

not lactating-not producing milk short period of cycle -approximately 60 days have lowest nutrient requirements- maintained on forage

Answer 4

cows are milked two to three times a day lactating cows have the highest nutrient requirements feed intake is critical heaet stress can reduce milk production (shade, sprinklers, fans)

Answer 5

colostrum- first milk, very important for immune system, contains antibodies milk replacer- from the dairy cows, not nursing mom calf hutches- individual stalls, easier to track- individual attention

Answer 6

growth- nutrition and management success determines maturity reproduction- breed at 15 months, calve at 2 years need to be at least 65% of adult weight at time of breeding

Answer 7

15-20% of all steer in feedlots are holsteins their rate of gain faster than beef animals but their efficiency is poorer less muscle than beef breeds if fed long enough, 1500lbs+, they will marble well (next under wagu for asian markets) and grade choice or prime

Answer 8

has decreased across all breeds since 1960s- the energy focus has gone towards lactation, not to conceive

Answer 9

produce a calf at 13 month intervals the cow must recover from calving, start her heat cycle again, and conceive within 115 days to achieve this goal she must do all of this while producing a sizable quantity of milk that is larger each year cow generally loses weight for the first few weeks after calving- nutrition is so important heat detection- artificial insemination

Answer 10

mastitis: inflammation of the udder caused by a variety of bacteria or occasionally other types of infectious organisms poor milking practices, faulty milking machines, and unsanitary conditions increase risk milk fever (parturient paresis): sudden loss of calcium, cows undergo a period of restlessness and muscle tremors before becoming unable to stand, occurs most commonly around the time of calving

Answer 11

feed accounts for 45-65% of the costs of the dairy dry diet- 90% forage + 10% grain transition diet- 70% forage + 30% grain lactation diet- 50% forage + 50% grain

Answer 12

365 days- lactation 60 days- dry

Answer 13

345-365 days- lactation 45-60 days- dry transition period- 21 days before lactation

Answer 14

intensive manure management is important loose or free stalls: a large housing system with stall areas and feeding areas tie stall or stanchion- tie areas or head gates that retrain the cows and keep them in one area; makes individual feedings possible milking parlor- clean area for milking; herringbone, parallel, carousel maternity barn- calving barn

Answer 15

colloidal suspension of solids in liquid milk nutrient dense: high nutrient content in relationship to total calories

Answer 16

first milk higher in protein minerals and milk fat high in immunoglobulins

Answer 17

fluid whole milk is approximately 87% water, 8.6% solids-not fat (SNF), and 3-4% milk fat fat-soluble vitamins (A, D, E, & K) are normal components in milk fat carbohydrates: lactose- 4.8% of cow's milk proteins: 3.3% protein, caseins

Answer 18

all vitamins essential to human nutrition are found in milk

Answer 19

milk is a rich source of calcium reasonably good source of phosphorous and zinc milk is not a good source of iron and iodine content is dependent on animal's diet

Answer 20

milk is tested for somatic cells and graded milk grades are based on facility maintenance and herd health Grade A milk: highest quality and is used for fluid milk Grade B: higher somatic cell counts as well as lower facility qualities and is sued to produce processed milk products such as butter and cheese Babcock Cream Test: tests for milk fat

Answer 21

milk sold for consumption in liquid form homogenized and pasteurized whole milk- contains no less than 3.25% milk fat and at least 8.25% SNF low fat milk- contains fat levels of 0.5%, 1.0%, or 2.0% milk fat with at least 8.25% SNF skim milk- contains less than 0.5% milk fat with at least 8.25% SNF

Answer 22

evaporated milk has at least 7.5% milk fat and 25% SNF, with 50% of water removed

Answer 23

portion of milk containing milk fat must have no less than 18% milk fat half and half: 50/50 mixture of cream and milk containing between 10.5% and 18% milk fat

Answer 24

made from removing water to final content of about 5%

Answer 25

buttermilk, yogurt, sour cream, cottage cheese selected cultures of bacteria convert lactose to lactic acid

Answer 26

dairy product made exclusively from milk or cream or both which contains not less than 90% by weight of milk fat

Answer 27

more than 400 different kinds most cheeses and cheese products are classified into one of four main groups soft, semisoft, hard, very hard

Answer 28

milk is treated with rennin to coagulate curd is a custard like product that is pressed and this will become cheese whey removed 100lbs of milk to make 8-16lbs of cheese

Answer 29

frozen dairy products with high milk fat and milk solid content ice milk contains less milk fat, may be made from skim milk

Dairy Cattle Flashcards

(53 cards)