dairy production lec 13 Flashcards

1
Q

what is cow time and what are its goals

A
-	Cow Time
o	Project funded by government and dairy industry 
o	goals
	Increase Labour Productivity 
	Make Milking Easier, Safer and More Pleasant 
	Good Stock Handling 
•	 calm cows
o	increased milk yields 
o	better health 
•	fearful cows
o	lower MY, more injuries
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2
Q

what are the 3 main principle of cow time

A
o	principles
	Cows 
•	Behavior and flow 
	People 
•	Work rate and attitude 
	Facilities 
•	Design and efficiency 
	all interact
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3
Q

what needs to be considered when moving stock from paddock to yards

A

good design and practise
paddock gateways
laneways

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4
Q

what is the advantage of moving animals well from paddock to yard

A
o	good design and practise 
	Reduce lameness + mastitis 
	Faster easier 
	Cleaner cows 
	Less laneway maintenance 
	Reduced environmental bacteria in milk 
•	contamination- faeces
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5
Q

what is the advantage of having a good dairy entry

A
o	gate entry = width of lane
o	good design
	better flow
	improved milk let down
	reduced injuries
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6
Q

what is the advantage of having good practises in the dairy

A

o good design diary and efficient milking routine will:
 routine easier, comfortable, faster and safe
 cows enter voluntarily
 Keep stress to a minimum
 Improve cow behaviour
 Improve milk quality and udder health

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7
Q

what is milk let down

A
o	milk let down
	Consistent calm routines 
	Takes 60-90 sec 
	Ready when teats are plump 
	milk flow rate is commonly 3-5L/min 
o	milking the cow
	Poor let down leads to longer milking time  
	Uncomfortable for cows – kick out, damages teat 
	Slow milking cows 
•	Cull
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8
Q

what are the 2 types of ponds and when are each used

A

 Anaerobic – no or low oxygen
• bacteria break down solids and reduce sludge
• 3m deep
• Emptied every 5-12 years but not completely as bacteria required for anaerobic process

	Aerobic – oxygen available 
•	2m deep 
••	Irrigated to pasture 
o	careful of levels of some nutrients 
•	pumped to flood wash tank
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