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Dairy Production > Exam 1 > Flashcards

Exam 1 Flashcards

1
Q

In the context of dairy production, dilution of maintenance means

A

maximizing milk yield per cow

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2
Q

According to the article by Gordie Jones, ideally a cow should not be deprived of access to feed for more than how many hours per day

A

2

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3
Q

what are the “Three Circles of Excellence” discussed in lecture and in the article by Gordie Jones

A

The annual cycle
The calf to fresh cycle
The daily circle

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4
Q

Ballpark composition of milk used in this class

A

4% fat
5% lactose
3% protein

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5
Q

The core business of dairy farming is converting _____ into _____

A

feed
milk

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6
Q

Scenario: you have 100 cows and their milk yield averages 100 lbs/day
your herd averages 3.5% protein in the milk
milk protein sells for 10 cents/lb
what is the value of the protein in your herd’s milk on this day

A

35$

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7
Q

Considering the one year circle of excellence, what order of pens should a cow be in if you just observed feet extending from her vulva

A

Maternity pen
fresh cow group
breeding pen
pregnant cow group
far-off dry cows
close-up dry cows

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8
Q

What is the latest age, in months, that a Holstein heifer can be bred and still meet the goal for age at first calving

A

15 months

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9
Q

T/F. There is a clear positive relationship between pounds of milk sold per cow and profitability

A

False

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10
Q

You are a cheese producer and you have the opportunity to purchase milk at the same price per cwt from either a Holstein or a Jersey farm. Based on what you know from these breeds, in general, from which farm would you purchase your milk?

A

Jersey

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11
Q

What parlor type would you choose if you had a herd of 1000 cows and your goal was to maximize milking efficiency

A

rotary

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12
Q

Good hygiene is always important on a dairy farm but it is especially important when working with calves to avoid

A

cryptosporidium

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13
Q

You are working as a milker on a dairy farm. You are milking a double-10 herringbone parlor. You average 5 turns per hour, there are 500 cows to be milked.
how long, in hours, does milking take

A

5

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14
Q

You are working as a milker on a dairy farm. You are milking a double-10 herringbone parlor. You average 5 turns per hour, there are 500 cows to be milked.
T/F Your rate of 5 turns per hour is very efficient

A

True

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15
Q

You are working as a milker on a dairy farm. You are milking a double-10 herringbone parlor. You average 5 turns per hour, there are 500 cows to be milked.
what is the largest pen size (how many cows in each pen) you would recommend?

A

100

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16
Q

Using our rules of thumb for milk composition, a cow producing 200 lbs/d will yield how many lbs of milk solids per day?

A

25

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17
Q

T/F a cow with a relatively low RFI (residual feed intake) is a good candidate to be culled

A

False

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18
Q

You wish to calculate your feed efficiency, because you are a true proponent of the 3 M’s. Use the following information to calculate your feed efficiency on the basis of ECM (energy-corrected milk) per unit of DM (dry matter) intake.

ECM = (0.327 x milk pounds) + (12.95 x fat pounds) + (7.2 x protein pounds)

Milk yield = 100 lbs/d; 4% fat; 3% protein.

DM intake = 60 lbs/d
Your efficiency is _____
T/F This efficiency would put you in the middle third of US herds (benchmarking)

A

1.76
False

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19
Q

T/F The carbon footprint of the dairy industry should be calculated on a per cow basis

A

False

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20
Q

Where is the most milk loss or waste for each region

Europe
North America
Industrialized Asia
Sub-Saharan Africa
North Africa, West and Central Asia
Latin America

A

Consumption
Consumption
Consumption
Post-harvest
Post-harvest
Post-harvest

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21
Q

Is it more common to comingle lame cows than sick cows?

A

Yes

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22
Q

Where is the practice of comingling cows more prevalant

A

small farms

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23
Q

Milk production graph
What does the red line depict?
What does the dotted green line predict?
What does the blue line predict?
Why does the dashed green line drop on day 0?
The difference between the red and blue lines on day 30 explains why early lactation cows are typically in…

A

Milk yield
body weight
DMI
Parturition
Negative energy balance

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24
Q

Which Q relates to the time of gut closure

A

Quick

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25
Q

FPT

A

failure of passive transport

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26
Q

what is the target concentration of IgG in calf’s serum, in mg/ml, that we aim to see as a minimum

A

10

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27
Q

How do you pronounce Johne’s

A

Yo-knees

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28
Q

What is the major cause of morbidity among preweaned heifer calves

A

diarrhea or other digestive problems

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29
Q

Based on NAHMS 2007 survey, what was the average age at weaning across all operations

A

8.2 weeks

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30
Q

Based on NAHMS 2007 survey, what was the percentage of heifers _____ and cows _____ that experienced either severe or mild dystocia

A

18.6
10.8

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31
Q

What is the average number of lactations per dairy cow in the US

A

2.8

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32
Q

About when, expressed in DIM does a cow typically reach peak milk yield

A

60

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33
Q

After a cow has reached peak yield begins to steadily decline. The term used to describe how well she maintains high levels of production is

A

persistency of lactation

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34
Q

3 M’s

A

measure
monitor
manage

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35
Q

Benchmarks

A

things to reference and compare

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36
Q

KPI

A

key performance indications

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37
Q

Average milk production per lactation

A

24,000

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38
Q

World record milk production per laction

A

75,000

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39
Q

Three circles of Gordie Jones

A

24 hours
1 year
2 years- heifer development

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40
Q

Why don’t we want cows to lay down after milking

A

sphincter is open after milking making it a huge mastitis risk
this is why we feed when they get back to the parlor- keeps them standing

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41
Q

How long do we keep a cow away from eating or laying down for milking

A

1 hour per milking

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42
Q

Most critical group on the farm

A

Fresh cow group

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43
Q

why is the fresh cow group most critical

A

big physiological change
metabolic demands
risk of milk fever

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44
Q

VWP

A

voluntary waiting period
waiting to breed

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45
Q

why do we have a voluntary waiting period

A

If you try to breed too soon the cow is not cycling and won’t get bred
too late and you lose money

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46
Q

VWP at Foremost

A

75 days

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47
Q

Why are pen changes stressful

A

have to reset the pecking order

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48
Q

When do we wean calves

A

8 weeks

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49
Q

Holstein birthweight average

A

80-100 lbs

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50
Q

benchmark for weight at weaning

A

double birthweight

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51
Q

At what age do we want to breed heifers

A

15 months

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52
Q

at what age do we want heifers to calve

A

24 months

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53
Q

at what weight should a heifer be at breeding

A

750 lbs

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54
Q

Two main types of dairying

A

Confinement
Pasture

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55
Q

Which type of dairying is more costly but more efficient

A

confinement

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56
Q

Which type of dairying is less costly but less efficient

A

Pasture/grazing

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57
Q

Dilution of maintenance

A

increase in milk yield per cow

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58
Q

Where do you get the most return on assets on a dairy farm

A

cows and land

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59
Q

Why do we feed alfalfa to dairy cows

A

high protein feed

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60
Q

How have cows changed over time

A

bigger with higher milk production (genetics and management)
Mostly Holsteins used today

61
Q

Milk is sold by

A

weight or volume

62
Q

Holstein are preferred because

A

they are a big cow that produces more water than cream which makes it heavier and since milk is sold by weight= more money

63
Q

Different markets for milk

A

Component market
fluid market
Niche market

64
Q

5 main dairy breeds in the US

A

Holstein
Jersey
Brown Swiss
Guernsey
Ayrshire

65
Q

Parallel milking parlor

A

90 degrees
efficient milking
milk from rear between legs
visual ID difficult
Difficult for appraisal of the cow
Space efficient with quick exit

66
Q

Parabone

A

70 degrees
Efficient milking
Milk from rear between legs
visual ID difficult
Difficult for visual appraisal of the cow
space efficient
typically on pasture based farm less than 600 cows
not as much control of cow
usually less expensive

67
Q

Herringbone

A

30 degrees
efficient milking
milk from side
visual ID good
Visual appraisal of cow good
space inefficient
cows can stack in easily

68
Q

Walk through

A

zero degrees
milk from side
visual ID good
excellent visual appraisal of cow
space inefficient
typically smaller herds (less than 80 cows)

69
Q

Flat barn

A

inefficient milking
physically demanding on milker
milk from side
visual ID good
Space inefficient
Tie stall
Old school way of doing it

70
Q

Rotary

A

efficient milking
milk from rear between legs
visual ID difficult
space efficient
expensive
typically farms larger than 600 cows
1-2 people for it to work

71
Q

Robotic milking

A

Efficient
cow decides when to be milked
Visual ID good
Space efficient
Robot capacity based on milk production
Expensive

72
Q

Cow entry time

A

10 seconds+1 second per stall

73
Q

Cow/udder prep

A

90 seconds with at least 30 seconds pre-dip contact time

74
Q

Milking time

A

4 minutes for 1st 25 pounds than 30 seconds per each additional 5 pounds

75
Q

Detachment

A

Automatic take off set by time and flow

76
Q

Post milking procedure

A

dip/spray every teat with disinfectant

77
Q

turns per hour

A

(time per turn/60 minutes) times the number of cows milked per turn

78
Q

Why is turns per hour important

A

farm efficiency
time cows spend standing to be milked rather than resting or eating (making milk)
development and design of the farm

79
Q

major milk components

A

water
solids-> solids-nonfat, fat, protein, lactose, ash

80
Q

Water content in milk

A

87.5%

81
Q

Fat content in milk

A

4%

82
Q

Protein content in milk

A

3%

83
Q

lactose content in milk

A

5%

84
Q

Ash content in milk

A

0.5%

85
Q

What is ash

A

what is left, noncombustiable things

86
Q

Overview of lactation- Red line

A

Milk yield

87
Q

Overview of lactation- Blue line

A

DM intake

88
Q

Overview of lactation- Green Line

A

body weight

89
Q

SCC

A

somatic cell count

90
Q

Cutoff for mastitis in SCC count

A

200,000

91
Q

FCM

A

Fat corrected milk

92
Q

ECM

A

energy corrected milk

93
Q

Typical range of ECM between the top and bottom thirds of herds in the US

A

20 pounds milk per day or 76 cents of net farm income/cwt

94
Q

Which pound of milk is always the most profitable

A

the last pound of milk

95
Q

High ECM herds also tend to have

A

improved 21-day pregnancy rates, lower feed costs/cwt. of milk. fewer days open, fewer death losses and reduced SCC

96
Q

RFI

A

residual feed intake
measure of cow efficiency
want a lower number

97
Q

Maintenance requirement for a Holstein cow

A

10 Mcal NE/d

98
Q

BCS

A

body condition score

99
Q

The dairy industry must be evaluated on what basis for sustainability

A

production basis not per cow

100
Q

US produces

A

59% more milk with 64% fewer cows

101
Q

Heart of dairy

A

turning feed into milk

102
Q

Heritability of milk production

A

25% moderately heritable

103
Q

Heritability

A

proportion of variation that is due to genetics

104
Q

Milk consumption in the US is

A

declining

105
Q

About how many births have dystocia

A

10%

106
Q

3 Q’s of colostrum management

A

Quality
Quantity
Quickness

107
Q

Quality

A

immunoglobulin concentration (Brix)

108
Q

Quantity

A

enough MASS of immunoglobulins to ensure adequate blood levels in calf (limit is gut capacity- need high concentration)

109
Q

Quickness

A

gut closure in 24 hours
sooner the better

110
Q

Calves are born with how much immunity

A

none must get it from colostrum

111
Q

Active immunity

A

calf makes the antibodies

112
Q

Passive immunity

A

comes from mom’s milk

113
Q

High risk period in calves

A

when passive immunity leaves but active immunity is not yet happening

114
Q

1000 mg/dl is how many mg/ml

A

10

115
Q

How do we find the ideal calf survival serum IgG

A

compare to grown animals to find normal

116
Q

How to pronounce Johne’s

A

Yo-knees

117
Q

SLO

A

social license to operate

118
Q

What is a SLO

A

perceptions of local stakeholders that a far operates in a given area or region is socially acceptable or legitimate

119
Q

Average number of lactations for a dairy cow is

A

2.8

120
Q

dairy cows are in the herd for about

A

60 months or little over 5 years

121
Q

Cows that just calved end up in a

A

negative energy balance

122
Q

Transition milk

A

first few milkings after colostrum, milk not yet mature

123
Q

FPT

A

failure of passive transport

124
Q

Precursor to Fat

A

Fatty acids

125
Q

Precursor to protein

A

amino acids

126
Q

Precursor to lactose

A

glucose

127
Q

Precursor to minerals

A

calcium

128
Q

Precursor SCC

A

white blood cells made in bone marrow

129
Q

1st lactation animals have

A

lower peak but greater persistency

130
Q

Parts of the udder

A

Sphincter muscle
teat
teat cistern
gland cistern
ductal tree
alveoli
Median suspensatory ligament
capillary
myoepithelial cells
epithelial cells

131
Q

Factors affecting milk yield

A

management
genetic potential
stage of lactation
parity (age)

132
Q

How to increase milking

A

Photoperiod- long days during lactation, short days during dry
IMF- increased milking frequency
Heat abatement
Oxytocin- illegal
Bovine somatotropin- (no added hormone milk)
Accelerated calf rearing
superior genetics

133
Q

Major costs in dairying

A

feed, labor, debt

134
Q

Essential components for machine milking

A

vacuum creation and control
pulsation
milking cluster
storage unit

135
Q

Milking cluster

A

Holds the inflations, teat cups, hoses
combines vacuum and pulsated air system

136
Q

Inflation or teat cup liner

A

provides massage during the rest phase of the pulsation cycle
must be changed regularly

137
Q

Teat cup or shell

A

provides a rigid shell so the inflation can open and collapse with pulsations
connected to the pulsation system via the short air hose
numerous types

138
Q

Short milk hose

A

delivers milk from within the rigid teat cup to the claw
extension of the inflation

139
Q

Claw or milk bowl

A

collects milk from inflation via short milk hose, sends milk to pipeline via long milk hose

140
Q

Long air pulsation hose

A

brings air to pulsator to claw allowing control of milk and rest phases of milking cycle by alternating air and vacuum in the teat cup

141
Q

long milk hose

A

deliver milk from the claw to the milk pipeline

142
Q

milk pipeline

A

carry milk and air from the long milk hose to the receiver
stratified flow
turbulent flow or milk slugs causes systemic vacuum fluctuations

143
Q

Receiver Jar

A

Separates milk and atmospheric air arriving from the milk pipeline

144
Q

Lactose is osmolyte meaning

A

it draws water

145
Q

a 1 kg in peak milk yield=

A

200 kg milk yield for an entire lactation

146
Q

Majority of problems occur during

A

very early lactation

147
Q

Why is the most trouble in the transition period

A

increased need very quickly

148
Q

Predip does what

A

sanitizes the teat

149
Q

postdip does what

A

sanitizes and prevents mastitis

Dairy Production (3 decks)

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