Term
| World Per Capita Fluid Milk Consumption |
|
Definition
#1 - Ukraine = 266lb
#4 - USA = 203lb |
|
|
Term
| World Per Capita Consumption of Cheese |
|
Definition
#1 - USA = 33.4lb
#2 - European Union = 28.8lb |
|
|
Term
| World Per Capita Consumption of Butter |
|
Definition
#1 - NZ, Australia, European Union = 8.7lb
#4 - USA = 5.3lb |
|
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Term
| Dairy cows tend to be located: |
|
Definition
1. Near abundant feed supplies
2. Cooler climates
3. Near processing facilities
4. Near population centers |
|
|
Term
| Trends in U.S. Dairy Industry |
|
Definition
1. Decrease in number of dairy farms
2. Increase in number of cows per farm
3. Increase in milk yield per cow
4. Increase in per capita and total milk
consumption |
|
|
Term
|
Definition
6th in total farm
receipts--$535 million industry |
|
|
Term
| In the U.S., dairy ranks: |
|
Definition
3rd in total farm
income--$36 billion industry |
|
|
Term
| Utilization of Milk in the U.S |
|
Definition
Other products: fluid cream,
cultured products 33.3%
Cheese 27.7%
Fluid milk 19.3%
Butter 7.7%
Nonfat dry milk 7.4%
Frozen products 4.6% |
|
|
Term
|
Definition
• Known for high yield of low-fat milk
• Originated in North Holland and West Friesland in the
Netherlands |
|
|
Term
|
Definition
• Became an official breed association in 1964
• Originated in North Holland and West Friesland in the
Netherlands |
|
|
Term
|
Definition
• Known for vigorous foraging ability
• Originated in Ayr in Southwest Scotland |
|
|
Term
|
Definition
• Cross between the Milking Shorthorn (NE England)
and the Illawarra (Dairy Shorthorn of Australia) |
|
|
Term
|
Definition
• Known for high-fat milk yield and small size
• Originated on the Island of Jersey in the English Channel |
|
|
Term
|
Definition
• Known for high-fat milk yield and small size
• Originated on the Island of Guernsey in the English Cha |
|
|
Term
|
Definition
• Known for high protein-to-fat ratio, sound feet and legs,
longevity, and few health problems
• Originated in eastern alpine region of Switzerland |
|
|
Term
| Characteristics of the Cow |
|
Definition
• Maturity (body size): 4 to 5 years
• Birth weight: 95 lb
• Age at weaning: 5 to 6 weeks
• Onset of puberty: 8 to 12 months
• Age at first breeding: 12 to 14 months
• Age at first calving: 23 to 25 months |
|
|
Term
| A Cow’s Daily Time Budget |
|
Definition
Eating 3 to 5
Lying/resting 12 to 14
Social interactions 2 to 3
Ruminating 7 to 10
Drinking 0.5
Milking parlor 2.5 to 3.5 |
|
|
Term
| Characteristics of the Herd |
|
Definition
• 13 to 15 month calving interval
• 90 live calves born per 100 cows
• Sex ratio of newborn calves: 52% bulls vs. 48%
heifers
• Bull calves sold first week of age
• Average herd life = 4.3 years
• Average number of lactations = 2.3 |
|
|
Term
| National Dairy Board (NDB) manages funds collected from; |
|
Definition
dairy producers through a mandatory check-off assessment
of $0.15 per cwt (100 lb) of milk sold in the U.S. |
|
|
Term
|
Definition
• Dairy producer’s Pay Price is the gross dollar
value of milk sold.
• Net or mail box price is equal to:
Pay Price - Marketing Costs |
|
|
Term
| Four milk use classifications |
|
Definition
Class I Beverage milk products 31%
Class II Soft manufactured products, ice cream,
cream products, yogurt, condensed milk
14%
Class III Cheese 42%
Class IV Butter and milk powders 14% |
|
|
Term
| Functional Type Evaluation |
|
Definition
Purpose: Identify functional traits associated with
longevity (i.e., long herd life).
Definition: Type refers to an ideal or standard of
perfection that combines all body characteristics
that contribute to usefulness, good health, and
longevity of the dairy cow. |
|
|
Term
|
Definition
Ranking a number of
individuals in order of preference based on specific
standards of type. |
|
|
Term
|
Definition
Scoring type traits of one
animal relative to the ideal (1 to 100 points). |
|
|
Term
|
Definition
Functional type traits scored
over a range of values that provide a description of
the cow (1 to 50 points) |
|
|
Term
|
Definition
Observe (analyze)
Evaluate (degree of difference)
Decide (based on practical importance)
Describe (clear, concise reasons)
Defend (explain intelligent choices to
represent values and priorities) |
|
|
Term
| Dairy Cow Unified Score card Part 1 |
|
Definition
1. Frame – 15 pt.
2. Dairy Strength – 25 pt.
3. Rear feet and Legs – 20 pt.
4. Udder – 40 pt. |
|
|
Term
| Dairy Cow Unified Score Card Part 2 |
|
Definition
Frame (15%)
• Rump (5 pt.)
• Front End (5 pt.)
• Back/Loin (2 pt.)
• Stature (2 pt.)
• Breed characteristics (1 pt.) |
|
|
Term
|
Definition
Skeletal parts of the cow are
evaluated (listed in priority), except for rear
feet and legs. |
|
|
Term
|
Definition
Combination of dairyness and
strength to support production and longevity. Major
consideration is given to openness and angularity while
maintaining strength, width of chest, spring of fore rib, and
substance of bone without coarseness (listed in priority). |
|
|
Term
| Dairy Cow Unified Score Card Part 3 |
|
Definition
Ribs (8 pt.) Neck (2 pt.)
Chest (6 pt.) Withers (2 pt.)
Barrel (4 pt.) Skin (1 pt.)
Thighs (2 pt.) |
|
|
Term
| Rear Feet and Legs (20%): |
|
Definition
| Rear feet and legs are evaluated. Evidence of mobility is given major consideration. |
|
|
Term
| Dairy Cow Unified Score Card Part 4 |
|
Definition
Movement (5 pt.) Thurl position (2 pt.)
Legs-side view (3 pt.) Hocks (2 pt.)
Legs-rear view (3 pt.) Bone (1 pt.)
Feet (3 pt.) Pasterns (1 pt.) |
|
|
Term
| Dairy Cow Unified Score Part 5 |
|
Definition
Udder depth ( 10 pt.) Udder cleft (5 pt.)
Rear udder (9 pt.) Fore udder (5 pt.)
Teat placement (5 pt.) Teats (3 pt.)
Udder balance and texture (3 pt.) |
|
|
Term
|
Definition
Major consideration is given to the traits
that contribute to high milk yield and a long productive
life. |
|
|
Term
|
Definition
Dairy Herd Improvement Association
(DHIA) testing/record system. |
|
|
Term
|
Definition
provide information on the
financial status of the entire farm operation (e.g.,
Kansas Farm Management Association records
program). |
|
|
Term
|
Definition
help dairy managers in
the decision-making process relative to herd
replacements, culling, feeding, and reproduction
(e.g., Dairy Herd Improvement records program). |
|
|
Term
| Standardized Lactation Record |
|
Definition
These factors are used to determine the
2x–305–ME |
|
|
Term
| Non-genetic factors used to adjust lactation records: |
|
Definition
1. Times milked per day
2. Duration of lactation
3. Age at calving
4. Month of calving
5. Geographic location
6. Breed |
|
|
Term
| Mature Equivalent (ME) basis |
|
Definition
| When comparing cows of different ages within a herd, their records need to be projected to a common standard |
|
|
Term
|
Definition
Cooler temperatures favor milk production, therefore causing seasonal differences in production.
• For example, cows calving in November through January will produce more than cows calving in July and August. |
|
|
Term
|
Definition
| Temperature and humidity affect milk production and their extremes are affected by geographic location. |
|
|
Term
|
Definition
| Differences among breeds regarding age at maturity and longevity. |
|
|
Term
| Benefits of the DHIA Program |
|
Definition
1. Provides information that can be used to make herd management decisions.
2. DHI program provides information used to evaluate the genetic merit of dairy cattle.
3. The Council on Dairy Cattle Breeding (CDCB) conducts genetic evaluations for economically important traits of dairy cattle based on information obtained from milking daughters through the DHI program. |
|
|
Term
|
Definition
1. DHI supervisor visits the herd monthly and alternately observes the milking of cows every 30 days. Cost:
$1.50 per cow-month.
2. Only one milking is weighed and sampled each month.
3. Meters milk production by each cow.
4. Obtains a milk sample for butterfat and protein test (optional tests include SCC and MUN). |
|
|
Term
| Management Guideline Options |
|
Definition
1) cows to breed; 2) cows to dry off; 3) cows to calve; 4) cows to pregnancy
check; 5) low yield list; and 6) culling guide |
|
|
Term
| Monthly Individual Cow Report |
|
Definition
1. Sample test day production (milk, fat, protein, SCC, etc.)
2. Lactation-to-date production
3. Standardized (305-2-ME) records for each cow
4. Difference from herd mates
5. Reproductive information |
|
|
Term
|
Definition
1. Energy (carbohydrates, fat, and fiber)
2. Minerals (macro and micro or trace)
3. Vitamins (A, C, D, E, K, and B complex)
4. Protein
5. Water |
|
|
Term
|
Definition
| feeds generally high in fiber, low in energy, high or low protein. Quality of roughages varies greatly and should be tested regularly |
|
|
Term
|
Definition
| legume (alfalfa, clover) or grass (prairie, brome) |
|
|
Term
|
Definition
|
|
Term
|
Definition
|
|
Term
|
Definition
green forage harvested by grazing animals.
May be legume, grass, or a combination. |
|
|
Term
|
Definition
freshly chopped green forage fed to
animals in confinement. Alfalfa, sorghum-sudan, corn |
|
|
Term
|
Definition
feeds generally low in fiber, high in energy,
protein may be high or low. |
|
|
Term
|
Definition
corn, sorghum grain (milo), oats, barley,
or wheat. |
|
|
Term
|
Definition
soybean meal, cottonseed
meal, canola meal, linseed meal, and fish
meal. |
|
|
Term
|
Definition
distillers grains, wheat mids, corn
gluten meal, beet pulp, soy hulls, etc. |
|
|
Term
|
Definition
| Vitamins A, D, and E in concentrate of part of a premix |
|
|
Term
|
Definition
• Salt (NaCl): plain or trace mineral
• Limestone (source of Ca++) |
|
|
Term
|
Definition
e (1
(1st priority): nutrients needed to carry on
essential body processes and provide for minimum activity. |
|
|
Term
|
Definition
| (2nd priority): nutrients needed to provide for an increase in body tissue of immature animals. |
|
|
Term
|
Definition
Nutrients needed to support milk and milk
component yield. |
|
|
Term
|
Definition
Nutrients needed to support growth of the
developing fetus during the last trimester of pregnancy |
|
|
Term
|
Definition
| • Balancing rations for dairy cows consists of selecting a combination of feedstuffs that provides sufficient nutrients to support maintenance, growth, and production. |
|
|
Term
|
Definition
Lactating cows will consume daily
approximately 3.5 to 4.0% of their body weight in dry matter per day. |
|
|
Term
|
Definition
Former World Record Holstein (1975 to 1992)
• 55,661 lb milk (2×, 365 days)
• Peak day milk production = 195 lb (23 gal)
• Average daily milk production = 165 lb (19 gal) |
|
|
Term
|
Definition
| milking cows in stanchions or tie-stall barns |
|
|
Term
|
Definition
ranges between 28 and 80 stalls−enabling milking of 120
to 400 cows per hour. |
|
|
Term
|
Definition
extended use of GENETICALLY superior sires.
Secondary justifications for artificial insemination:
1. Safety
2. Economics
3. Disease control
4. Greater sire selection |
|
|
Term
| Services of an AI bull stud |
|
Definition
1. Sire proofs (young sire program)
2. Mating of sires and dams for future sires
3. Semen collection, evaluation, and processing
4. Semen storage, sales, and delivery
5. Teach artificial insemination techniques |
|
|
Term
|
Definition
Bull mounts either a cow, bull,
or steer restrained in a stanchion. |
|
|
Term
|
Definition
| radiator hose and flexible rubber tubing form a jacket |
|
|
Term
|
Definition
1. Used to collect high quality bulls that are unable to
mount.
2. Large electrode is inserted into the bull’s rectum.
3. Alternating pulses of electrical current stimulates the bull to ejaculate.
4. Semen is of lesser quality than the use of the AV. p |
|
|
Term
|
Definition
• Freedom from contaminants such as urine and feces
• Volume of ejaculate
• Percentage of sperm that are progressively motile
• Concentration of sperm |
|
|
Term
|
Definition
| Determined by the concentration of progressively motile sperm per milliliter (ml). |
|
|
Term
|
Definition
| Semen thawing and handling before AI |
|
|
Term
|
Definition
French breeding
gun containing a 0.25- or 0.5- mL straw
of thawed semen is guided through the
cervix and semen is deposited in the
body of the uterus. |
|
|
Term
|
Definition
A gloved hand in the rectum aids
in guiding the breeding catheter
into and through the cervix. |
|
|
Term
|
Definition
Signs of estrus:
– Standing to be mounted by
other cows
– Walking the fence
– Swelling of the vulva
– Bawling
– Clear mucous discharge |
|
|
Term
|
Definition
Cow comes into estrus and ovulates egg 24 to 32 hr after beginning of estrus.
• A follicle ruptures or ovulates and sheds the egg, then the follicle transforms into a corpus luteum (CL).
• The CL produces progesterone to prepare the uterus for pregnancy |
|
|
Term
| Timing of InseminationThumb rule: |
|
Definition
cow in heat in AM, breed in PM; cow in
heat in PM, breed in AM. |
|
|
Term
|
Definition
|
|
Term
|
Definition
Transrectal ultrasonography as early as 28 to 32 days after AI.
Transrectal palpation of uterine contents as early as 35 to 40 days after AI. |
|
|
Term
|
Definition
• The udder of the dairy cow consists of four separate and distinct quarters: RF, RR, LF, and LR.
• Rear quarters produce about 60% and the forequarters produce about 40% of the milk. |
|
|
Term
|
Definition
| Median Suspensory Ligament |
|
|
Term
|
Definition
| provided by the lateral suspensory ligaments (non-elastic) and the skin. |
|
|
Term
| Cross-Section of One Quarter or Gland |
|
Definition
Milk secretory cells are contained
in the alveoli (alveolar cells).
Milk passes from the alveoli to:
small ducts to . . .
large ducts to . . .
gland or udder cistern to . . .
teat cistern and out of the gland
through the streak canal. |
|
|
Term
|
Definition
|
|
Term
|
Definition
|
|
Term
|
Definition
| myoepithelial cells surrounding the alveolus |
|
|
Term
|
Definition
| epinephrine from the adrenal medulla |
|
|
Term
|
Definition
| vasoconstriction of arterioles in the mammary gland |
|
|
Term
|
Definition
Squeeze the teat closed near
the udder then squeeze down toward the teat end (positive pressure). |
|
|
Term
|
Definition
| Simulates the process of nursing and extracts the milk by vacuum (negative pressure). |
|
|
Term
|
Definition
| milk remaining in the gland after a normal milking |
|
|
Term
|
Definition
Inflammation of the mammary gland; Microbial infection in one or more quarters; Injury
Dirty environment
Faulty milking equipment
Frostbite
Improper milking procedures; Results: Reduction in milk yield, milk quality, and revenue |
|
|
Term
|
Definition
Non-clinical
• Most common form (90 to 95% of all cases).
• No clinical signs detected
• Somatic cell count (SCC) is elevated
Clinical |
|
|
Term
|
Definition
• Abnormal udder conditions (infected quarters may swell, become hot, hard, and sensitive to touch).
• Abnormal milk (milk may be watery, off-color appearance, contain clots and/or flakes).
• SCC is highly elevated. |
|
|
Term
| Milk Processing Procedures |
|
Definition
1. Tri-process separator
2. Pasteurization
3. Homogenization
4. Fortification |
|
|
Term
|
Definition
1. Separates cream from skim milk
2. Standardizes fat content of milk
3. Clarifies: removes minute particles
(including leukocytes) that are normal milk constituents |
|
|
Term
|
Definition
| kills all disease-producing bacteria |
|
|
Term
|
Definition
| milk is heated to 145º F for not less than 30 minutes and promptly cooled to destroy disease-producing bacteria without influencing flavor and food value |
|
|
Term
| High-temperature short-time (HTST) |
|
Definition
| milk is heated to a minimum of 161º F, held at that temperature for 15 seconds, and promptly cooled. |
|
|
Term
| Ultra high-temperature (UHT) pasteurization |
|
Definition
Milk is heated to
280º F for 2 seconds to sterilize the milk so it can be stored at
room temperature. |
|
|
Term
|
Definition
| process of breaking fat globules into particles so small to prevent creaming; milk fat globule size is reduced from up to 20 microns in diameter to less than one (1) micron in diameter |
|
|
Term
|
Definition
| addition of nutrients to milk after processing. |
|
|
Term
|
Definition
natural Vitamin A is destroyed during
processing and Vitamin A and D are less in reduced-fat milk fluids such as 2% and skim because they are removed when reducing the fat content (fat-soluble vitamins). |
|
|
Term
| Nutritive Value of Dairy Products |
|
Definition
| Milk fat contains conjugated linoleic acid and other lipids that are beneficial to humans. |
|
|
Term
| Full-Fat Milk is Better for You |
|
Definition
•Skim milk widely thought to be best choice for losing weight and be healthier.
•Consumers of full-fat dairy had a lesser risk of diabetes compared with those consuming reduced or fat-free dairy |
|
|
Term
|
Definition
| patients are less likely to have asthma attacks (reduced by 50%) when consuming whole milk, yogurt, and butter on a daily basis. |
|
|
Term
| Health Benefits: Calcium Intake |
|
Definition
• The natural human diet was calcium-rich.
Modern diets, however, are not rich in calcium.
• Calcium shortage contributes to high blood
pressure, osteoporosis, colon cancer, and
obesity. |
|
|
Term
| Health Benefits: Osteoporosis |
|
Definition
Higher milk and calcium consumption is
associated with less body weight loss in patients
having osteoporosis.
Recommendation to consume 3 to 4 servings of
dairy products each day |
|
|
Term
|
Definition
• Two groups of people cut 500 calories from
their diets
• Controls avoided dairy products |
|
|
Term
|
Definition
| According to the Am. Heart Assoc., one in three children and teens in the U.S. is obese. One in four Americans is obese |
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