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Dairy Bowl > More Jr Questions Submitted > Flashcards

More Jr Questions Submitted Flashcards

1
Q

Name 3 places where pathogenic organisms may gain entry into a newborn calf’s body:

A

mouth, navel, nose

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2
Q

A dairy cow has how many upper front teeth?

A

0

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3
Q

A mature dairy cow produces how many quarts of saliva per day?

A

50 – 80

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4
Q

The small projections that line the wall of the small intestine are what?

A

villi

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5
Q

What essential nutrient is broken down in the small intestine?

A

fats

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6
Q

Name the primary acid found in the abomasum.

A

hydrochloric acid

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7
Q

Give an example of a nonstructural carbohydrate?

A

starch, sugar, pectin

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8
Q

Define the term green chop.

A

forages harvested in the field and fed directly to livestock

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9
Q

The most costly disease in dairy cattle is what?

A

mastitis

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11
Q

List four parts of the cow’s reproductive tract.

A

vulva, vagina, cervix, uterus, oviduct, ovary

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12
Q

List four items that a judge looks for when judging a dairy cattle fitting and showmanship contest.

A

animal’s condition, cleanliness, clipping, grooming, appearance of exhibitor, leading the animal, posing the animal, showing the animal to best advantage, poise, alertness & attitude

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13
Q

Name four systems of calf housing.

A

calf hutch, elevated stalls, pens on the floor, cold calf housing,
counter-slope system

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14
Q

Give four factors that may be considered when grouping the milking herd.

A

body condition, lactation number, production level, reproductive status, stage of lactation

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15
Q

Give four examples of legumes used in dairy rations.

A

alfalfa, clover, peanuts, peas, soybeans, vetch, bird’s foot trefoil, lespedeza

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16
Q

Give four sources of environmental bacteria in dairy herds.

A

soil, water, bedding, feedstuffs, mud, feces

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17
Q

List four organ systems found in the body of a dairy animal

A

circulatory, respiratory, nervous, digestive, reproductive, skeletal, muscular, endocrine, integumentary

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18
Q

Give four common dairy cattle bedding materials.

A

newspaper, sand, sawdust, shavings, straw, recycled manure solids

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19
Q

List 4 types of internal parasites.

A

lung worms, round worms, stomach worms, liver flukes, coccidia

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20
Q

Name 3 parts of the milking unit.

A

claw, milk tube, short air tube teat cup shell, teat cup liner (also known as inflation)

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21
Q

How often do you replace teat cup liners?

A

every 1,000 to 1,200 cow milkings

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22
Q

List the 3 microorganisms in the rumen.

A

bacteria, protozoa, fungi

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23
Q

Give one medicine to treat foot rot in goats and how you use it.

A

copper sulfate or iodine in a foot bath

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24
Q

Why would you use copper sulfate on a farm?

A

foot bath additive to treat diseases of the foot

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25
Q

What is the process that turns cream into butter?

A

churning

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26
Q

Name 2 parts of the small intestine.

A

ileum, duodenum, jujenum

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27
Q

List the water soluble vitamins.

A

vitamin B complex and vitamin C

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28
Q

List the fat-soluble vitamins.

A

vitamins A, D, E and K

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29
Q

Micro-minerals are needed in what amount?

A

trace amounts

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30
Q

Give one source of change in a genetic population.

A

migration, selection, mutation, chance

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31
Q

Where does the calf grow in the cow?

A

uterus

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32
Q

Where is the All American Dairy Show held?

A

Harrisburg, PA

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33
Q

What is withdrawal time and how do you know it?

A

(the time needed to allow drug residues to fall to a safe level) the period that you have to wait after the last treatment and before use of its milk, can be found on drug label

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34
Q

List 2 types of heat detection aids.

A

pedometers, tail chalk, pressure sensors, detector animals, electronic heat detection systems, heat expectancy charts

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35
Q

Give two signs of estrus (heat) in dairy cattle.

A

restlessness, bellowing, following and smelling other cows, mounting other cows, standing to be mounted, clear mucus discharge from vulva, vulva becomes red and swollen

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36
Q

Name two breeds that have no undesirable recessive genes.

A

Ayshire, Guernsey, Milking Shorthorn

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37
Q

Give examples of two micro-minerals needed by the dairy animal.

A

cobalt, copper, iodine, iron, selenium, manganese, zinc

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38
Q

Red Bloodlines is the magazine for which breed?

A

Red & White Holsteins

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39
Q

What do you call the process of joining a sperm and an ovum.

A

fertilization

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40
Q

How many days is the estrous or heat cycle in dairy cattle?

A

21 days

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41
Q

If a cow is in heat on Sept 1, when will she be in heat again?

A

Sept 22

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42
Q

Give 2 categories of forage.

A

hay, silage, pasture, baleage, green chop

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43
Q

What is the worst symptom of scours?

A

dehydration

44
Q

Name two methods of castration in goats.

A

elastrator, burdizzo clamp

45
Q

What is the definition of a steer?

A

a castrated male

46
Q

How many pounds of milk does it take to make one pound of cheese?

A

10 pounds

47
Q

The amount of cheese one can get from a pound of milk is affected by what component of milk?

A

Protein

48
Q

Name the fluid that is the by-product of cheese making.

A

Whey

49
Q

List the four classes of cheese.

A

soft, semi-soft, hard, very hard

50
Q

What is the most popular cheese in the United States?

A

Mozzarella

51
Q

What is the name of the high fat milk product that is separated from milk?

A

Cream

52
Q

Name the process that turns cream into butter.

A

Churning

53
Q

How many pounds of milk does it take to make one pound of butter?

A

21.2 pounds

54
Q

What is the minimum percentage of fat that butter must contain.

A

80%

55
Q

What is the highest grade of butter sold in the U.S.?

A

Grade AA

56
Q

One stick of butter is equal to how many cups?

A

1/2 cup

57
Q

Which frozen dairy product is flavored with fruit?

A

Sherbet

58
Q

Which frozen dairy product contains egg yolk solids?

A

frozen custard

59
Q

Twelve pounds of whole milk makes how much ice cream?

A

one gallon

60
Q

The liquid leftover after churning cream into butter is called what?

A

Buttermilk

61
Q

Danone is the world’s largest maker of what dairy product?

A

Yogurt

62
Q

The L.acidophilus bacteria is added to milk to help it break down which milk component?

A

Lactose

63
Q

What percentage of milk is digestible?

A

96-98%

64
Q

Milk that comes directly from the cow is called what?

A

raw milk

65
Q

Name the two main components of milk solids.

A

solids-not-fat and fat

66
Q

What is the major solids component of milk?

A

Lactose

67
Q

Name the milk component that gives milk its sweet flavor.

A

lactose OR milk sugar

68
Q

Name the two simple sugars that make up lactose.

A

glucose and galactose

69
Q

Some people cannot digest milk sugar. This is called what?

A

lactose intolerance

70
Q

Lactase is the enzyme needed to break down what?

A

Lactose

71
Q

Vitamin D is added to milk to help prevent what bone disease?

A

Rickets

72
Q

In order for 2%, 1% and skim milk to be nutritionally similar to whole milk, this vitamin must be added.

A

Vitamin A

73
Q

Name the two minerals found in milk that are important for bone growth.

A

calcium, phosphorous

74
Q

Casein is the primary ______ found in milk.

A

Protein

75
Q

As the protein level of milk goes _____, the the tastes goes _____.

A

up, up

76
Q

Off flavors in milk are most commonly found in what milk component?

A

butterfat component

77
Q

Exposing milk to sunlight or copper bearing surfaces will result in what type of off-flavor?

A

Oxidized

78
Q

What off-flavor occurs when there are large numbers of bacteria present?

A

Sour

79
Q

The process that destroys disease-producing bacteria is called what?

A

Pasteurization

80
Q

Which type of milk contains 80 calories per cup?

A

fat free milk

81
Q

Whole milk contains how many calories per cup?

A

150 calories

82
Q

Milk that is 1% fat is labeled what?

A

Lowfat

83
Q

The tube that connects the mouth to the rumen is known as the what?

A

Esophagus

84
Q

How many upper front teeth does a dairy cow have?

A

None

85
Q

The tiny finger-like projections that line the wall of the rumen are called what?

A

Papillae

86
Q

Feed material found in the small intestine is known as what?

A

Chyme

87
Q

What is the first organ to receive blood from the small intestine?

A

Liver

88
Q

What organ secretes digestive enzymes into the small intestine?

A

Pancreas

89
Q

The rumen makes up what percentage of the newborn calf’s stomach capacity?

A

25%

90
Q

What do you call a chemical substance that provides nourishment to the body?

A

Nutrient

91
Q

What are the two major sources of energy for the dairy cow?

A

fats and carbohydrates

92
Q

Give the primary function of the omasum.

A

dehydration of feed

93
Q

Cellulose and hemicellulose are what kind of carbohydrates?

A

structural carbohydrates

94
Q

As soon as cows leave the milking parlor is a peak time for consumption of what nutrient?

A

Water

95
Q

Name two cheeses made from something other than cow’s milk.

A

feta and Roquefort (pronounced roke fort)

96
Q

Name four varieties of cream.

A

half & half, sour cream, light cream, heavy cream, light whipping cream, cream in aerosol cans, acidified sour cream, sour half & half

97
Q

Name the four kinds of frozen dairy products.

A

ice cream, frozen yogurt, sherbet, frozen custard

98
Q

Name the three kinds of cultured dairy products.

A

yogurt, buttermilk, acidophilus milk

99
Q

Name the two main components of milk and the percentage each component is made of:

A

water 87% (87.4) milk solids 13% (12.6)

100
Q

Give three reasons why antibiotics are not allowed in milk for human consumption.

A

some people are allergic to antibiotics 2. milk with antibiotic residue is not suitable for cheese making 3. bacteria may become resistant to antibiotics 4. antibiotics are not a natural part of milk

101
Q

Name five common off-flavors found in milk.

A

bitter, fermented, fruity, high acid, lacks freshness , oxidized, rancid, sour

102
Q

Give 3 physiological functions of water in the body.

A

transport nutrients, carry waste to the point of excretion, to cool the body at high environmental temperatures, functions as a universal solvent, fluid to lubricate joints, serves as a fluid base for milk, a substrate for metabolic reactions

103
Q

Name 4 ways a cow excretes or loses water.

A

breathing, feces, milk, sweat, urine

104
Q

Name 4 factors that influence the amount of water a dairy cow will drink.

A

body size, environmental temperature, water temperature, water quality, relative humidity, diet, milk production

105
Q

Name 4 methods of giving medication.

A

balling gun, topical (on the skin), Subcutaneous, intramuscular (IM), intravenous (IV)

Dairy Bowl (57 decks)

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