Brainscape's Knowledge GenomeTM

Browse over 1 million classes created by top students, professors, publishers, and experts.


See full index

Animal Science Lab P2 > Dairy Cattle > Flashcards

Dairy Cattle Flashcards

1
Q

Which two breeds are the majority on NCSU dairy farm?

A

Holstein and Jersey.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
2
Q

How is our University Dairy Herd special?

A

Has cows from all six major breeds.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
3
Q

Which cow yeilds the most?

A

Holstein

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
4
Q

Which cow has the most fat in milk?

A

Jersey.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
5
Q

Describe five moment steps of dairy cattle.

A
  1. Lactating cows are brought in from pastures in the morning to be milkied.
  2. They enter the milking parlor and are milked.
  3. They leave the milking parlor and are placed in a loafing barn where they receive
    concentrate (feed high in nutrients especially protein and energy).
  4. They stay in the loafing barn until they are milked again (second time).
  5. They exit the milking parlor after their second milking and are returned to pastures
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
6
Q

How often are cows generally milked?

A

2-3 times a day.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
7
Q

Most dairy untis have what?

A

Milking parlor, pastures, drylots, loafing barns with free stalls.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
8
Q

How are dry cows and heifers different than the active group?

A

Generally kept in seperate pastures.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
9
Q

If dairy cows are kept in dry lots or loafing barns constantly, what must be done?

A

That they receive adequate roughage in the form of hay or grass silage.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
10
Q

How are most dairy cattle in the US milked?

A

Mechanically.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
11
Q

What are the four main compnets of a milkign claw?

A

Milking unit, pulsation system, vacumm supply system, and milk flow and storage system.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
12
Q

The entire unit is called what?

A

The milking claw.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
13
Q

How are cows milked?

A

Teat is exposed to vacumm and normal atmospheric presure alternatong.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
14
Q

When in the vaccum phase, what is it called?

A

milking phase

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
15
Q

When in the normal atmospheric pressure, what phase?

A

resting phase.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
16
Q

WHat is normal pulsation rate?

A

40-70

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
17
Q

Where does milk go after?

A

Bulk tank where it is cooled and stored before transport.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
18
Q

How do we treat milk in the bulk tank? Why?

A

Rapidly cool to 38 f

Prevents bacteria and prevents increases in concentrations of lactic acid.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
19
Q

What does lactate acid do?

A

Makes milk taste off or sour.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
20
Q

How does new milk enter the bulk tank? Why?

A

From the bottom. And milked with stored milk with an agitator.

Helps cool milk quickly and prevent hot spots.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
21
Q

When is milk picked up?

A

Once a day or every other day.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
22
Q

Before loading bulk tank, what three things are done.

A

1) a sample of the milk from the bulk tank is taken; stored; and analyzed for antibiotic
residues at a later date;

2) the temperature of the milk in the bulk tank is recorded; and

3) the freezing point of the milk in the bulk tank is measured.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
23
Q

Why are antibiotics not allow?

A

Large amount of population is allergic to antibiotics.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
24
Q

If milk tests positive for antibiotics, what happens?

A

It is dumped. Farmers are fined or incarcerated.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
25
Q

What temperature is not allowed in bulk tank?

A

Greater than 45 F

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
26
Q

Why check freezing point

A

Make sure milk isnt watered down.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
27
Q

How does freexing point change if watered down.

A

Freexing point increases, gets closer to 32 F.

28
Q

If milk freezes at a point above what, its considered watered down?

A

5 f

29
Q

What happens if watered?

A

Amount of money the producer receives per pound of milk is reduced.

30
Q

Where are calfs put? When?

A

In calf hutches. After weaning which is after a couple of days.

31
Q

WHy outside?

A

Ultraviolet rays help sterilize enviroment.

32
Q

How are calves fed?

A

Bottle fed initalty, then weaned over to solid food.

fed 2-3 gallons of milk per day and some amount of concentrate.

33
Q

WHat two things are important

A

The enture hutch is moved to a new area routinely and the calf always has plenty to eat.

34
Q

The first solid diet that calves are given is referred to as…

A

Diary starter diet.

35
Q

How long in hutches?

A

7 to 8 weeks.

36
Q

Who won the right to name the milking parlor.

A

NCSU animal science club.

37
Q

When walking through where do you start? Why?

A

The baby calve hutches. Reduce taking bacteria from other calves and bringing it to them.

38
Q

Why calf hitch?

A

Biosecurity.

39
Q

What temperature can calves tolerate better?

A

Cold than hot

40
Q

What do calves need.

A

Shelter from wind and rain. The hutch provides this.

41
Q

When people approach, what will calves do?

A

Suckling activity. An example of conditioning.

42
Q

After the calves have been moved, what do you do? Why?

A

Hutch is turned upside down and the area the calf was in is exposed to natural sunlight. Best disinfectant.

43
Q

What is the milk room?

A

Where the bulk tanks are held.

44
Q

Why does milk enter from the bottom?

A

The milk fat is less likelu to seperate (become unhomogenized)

45
Q

Why does milk have a lower freezing point?

A

Its 80% water and 20% solids.

Freezing point depression property of solutions.

46
Q

When cows enter milking parlor, what happens.

A

Green collar pulls up records

47
Q

WHat do cows learn to do?

A

Walk in head first and then back up to be milked.

48
Q

What is our milking parlor called? Why?

A

Double ten. You can milk ten cows on each side.

49
Q

Describe milking process.

A

Clean cows udders and teats. Use iodine solution was the pre-milking dip. Wipe it off.

Teat is stripped, then milked, then done.

50
Q

What does it mean to strip a tead?

A

Manually milked until a steady stream can be expressed.

51
Q

When does milking stop? Why?

A

Teat cups will automatically kick off when the intra-mammary pressure drops to a certain point. Prevents damage to the udder due to over milking.

52
Q

After milking what do you do and why?

A

The post dip iodine is applyed. Left on to help teat canal close faster to reduce bacteria moving up into the udder.

53
Q

How do cows exit the milking parlor?

A

They walk through a foot bath woth medicine to treat hooves.

54
Q

Where cows come to eat and get out of the elements.

A

Loafing barn.

55
Q

What are jerseys known for?

A

Adaptability and high milk fat content.

Very docile and more interactive than holsteins.

56
Q

What are holsiens known for?

A

High levels of milk production.

57
Q

What is super unique about NCSU farms.

A

We are one of the only farms in the country to have all of the major diary breeeds.

58
Q

Physical difference in beef vs dairy cattle?

A

Normal and good to see hook and pin bones in dairy cattle.

59
Q

How do you evaluate body condition? WHat is concerning?

A

Look at short ribs. WOrried when they are very prominent.

60
Q

How to clean loafing barn?

A

Flushed with recycled water.

61
Q

How to know if a cow is being treated for antibiotics?

A

Red leg band.

62
Q

If red leg band, what?

A

Milked last and the milk is dumped.

63
Q

WHat is the commodity barn?

A

Where most of the feedstuffs for dairy rations are stored in bulk.

64
Q

What is by-pass protein?

A

Escapes digestion of microbes in rimen, reserves its nutritional value for cows.

65
Q

What is in the big white bags on the ground around the commodity shed?

A

Silage.

66
Q

What is silage?

A

Corn or forages that is partially broken down by bacteria in a fermentation process.

67
Q
A

Animal Science Lab P2 (5 decks)

Brainscape helps you reach your goals faster, through stronger study habits.
© 2025 Bold Learning Solutions. Terms and Conditions