Dairy Cattle

Question 1

Bos taurus

Answer 1

European Origin; Adapted to cooler climates

Question 2

Pasteruization

Answer 2

treating a substance with heat to kill or slow the growth of pathogens

Question 3

History of Dairy Cattle

Answer 3

Domesticated 18,000 years ago near the boundary of Europe and Asia

Question 4

Bos Indicus

Answer 4

Indian Origin; Adapted to hot climates

Question 5

Tuberculosis (TB)

Answer 5

infectious disease caused by Mycobacterium tuberculosis; lungs usually are involved, but any organ in the body may be affected

Question 6

artificial insemination

Answer 6

-Acquisition of high-quality semen from a bull
-Detection of estrus in the female
or
-Synchronization of estrus &/or ovulation
-Deposition of semen properly in the female’s reproductive tract
-Now: >66% of dairy cattle farms rely on AI

Question 7

Trends in U.S. Dairying

Answer 7

• Fewer dairy farms with larger herds of cattle.
• Increasing milk production per cow.

Question 8

Dairy products roughly provide how much percent of annual cash receipts from agriculture in the U.S?

Answer 8

10%

Question 9

How much beef is consumed in the U.S comes from cull dairy cows, dairy steers, and calves?

Answer 9

22% of Beef

Question 10

export volume

Answer 10

12 to 18% of production during the 2010s

Question 11

Small Herds

Answer 11

-Family-owned
-Family-operated
-Grow own feed
-Raise own youngstock
-House cows in barns or on pasture

Question 12

Large Herds

Answer 12

-Family-owned
-Hired-labor
-Grow & purchase feed
-Raise own youngstock or
contract to raise off-site
-House cows in barns or
drylots

Question 13

Dairy Breeds

Answer 13

1. Holstein
2. Jersey
3. Brown Swiss
4. Guernsey
5. Ayrshire
   +/- 6. American milking shorthorn

Question 14

Life cycle of a dairy cow

Answer 14

1) Calf
2) Heifer or Bull
3) The heifer would either calf or become a lactating Cow
4) the lactating cow turns to a dry Cow

Question 15

Animals who cycle throughout the year over and over again are:

Answer 15

non-seasonally polyestrous

Question 16

dairy calves

Answer 16

-Ensure a safe delivery
-Allow the cow to lick the calf or dry it off
- Dip navel with iodine or chlorhexidine
- calf should stand (15-20min) and nurse (30 min)
- bottle feed or tube feed

Question 17

Colostrum (Liquid Gold)

Answer 17

initial milk containing more protein (especially antibodies/ immunoglobulins), fat, minerals, and vitamins than milk produces later

Question 18

Housing of dairy calves

Answer 18

Calf hutches or pens

Question 19

Management goal of housing

Answer 19

clean, dry, well- ventilated, w/o drafts

Question 20

Weaning

Answer 20

Transition from a milk-based diet to a concentrates and forage based diet

Question 21

Weaning age

Answer 21

4-8 weeks of age. but timing should be based on feed intake (not age)
- Holstein calf consumes 2 lbs of calf starter per day for 3 consecutive days
- jersey calf eats 1-1.5 lbs calf starter/day

Question 22

weaned heifers housing

Answer 22

Alone or into groups in pens, in barns, or on pasture

Question 23

weaned heifers feeding

Answer 23

goal: reach 60-65% of adult weight and height by 13-15 months of age (puberty 9-11 months)

Question 24

Weaned Heifers Breeding

Answer 24

• AI or Bull-breed @ 13-15 months of age
• Pregnancy = 9 months
• Calve (“freshen”) @ 22-25 months of age
• join the milking herd as a Cow or 1st calf heifer

Question 25

lactation curve

Answer 25

• Milk production increases over the first 40 - 100 days post-calving.
• Most cows produce 50% of their milk in the first 110 days.
• During lactation, cows will be bred again so that they calve on a 12-
  15 month calving cycle.

Question 26

Why the 12 or 13 month calving interval?

Answer 26

The 12 or 13-month calving interval is desirable because cows that calve every 12-13 months will give more milk than cows that have longer intervals.
The closer two lactations are together, the more time is spent during peak milk production and the less time is spent during low milk production at the end of the lactation curve.

Question 27

Dry Cows

Answer 27

approximately 45 to 60 days prior to calving, cows are removed from the milking herd to allow for completion of calf development and for repair and regeneration of udder tissue

Question 28

Present Day Dairy Farming

Answer 28

feed - cow - bulk tank - milk truck - testing - processing - packaging - distribution

Question 29

Feed

Answer 29

• 50-100 lbs of feed/day
• 30-40 gall water/day
• feed amounts for 45-70% of the farm’s total operating cost

Question 30

Saftey

Answer 30

1) temperature
2) Antibiotics? Drug residues?
3) Somatic Cell Count
4) Bacterial Count

Question 31

Quality

Answer 31

1) % milk fat
2) % protein
3) milk urea nitrogen

Question 32

Composition of whole/raw milk

Answer 32

87-88% water
12-13% solids (8.6% solids-non fat, 3-4% milk fat, minerals)

Question 33

Water

Answer 33

87-88%

Question 34

Solids

Answer 34

12-13%

Question 35

Solids-Non-Fat (SNF)

Answer 35

8.6%

Question 36

Milk Fat

Answer 36

3-4%

Question 37

Separation in processing

Answer 37

milk is spun to remove debris and some bacteria and separate heavier milk fat from the lighter milk

Question 38

standardization in processing

Answer 38

fat content adjusted

Question 39

Pasteurization in processing

Answer 39

(high-temp, short-time, HTST) Milk is heated as it flows through the pasteurizer to 161°F for 15 sec

Question 40

Homogenization in processing

Answer 40

Hot milk is pressurized to 2500-3000 psi by a multiple-cylinder piston pump & forced through very small passages in an adjustable valve = break down the fat particles

Question 41

Rapid Cooling in processing

Answer 41

40 degrees F