Dairy Feeding, Breeds, Health & Management (Chapters 26-27) - Vocabulary Flashcards

Vocabulary terms cover breeds, milk composition, production practices, health issues, reproduction, calving, milking, housing, and dairy management concepts based on the lecture notes.

Breed

A group of animals that have unique characteristics selected for through breeding.

Purebred

Animals that are made up of only one breed.

Composite (synthetic)

A new breed developed from a crossbred foundation; can be any number of breeds and any proportions.

Ayrshire

Dairy breed from Scotland; introduced to the US in 1822; color varies from white to cherry red/brown; mature weight ~1200 lbs; moderate milk fat and protein; lower overall milk production.

Holstein

Largest dairy breed; typically black-and-white (also red-and-white); origin the Netherlands/region; mature cows ~1500 lbs; highest milk production.

Brown Swiss

Oldest dairy breed from Switzerland; color ranges from light to dark brown; ~1400 lbs; known for cheese-muitable milk; slower maturation.

Guernsey

Dairy breed from Guernsey Island; originated in 17th century; imported to US ~1840; color fawn/red and white; milk high in beta-carotene; ~2nd leading US dairy breed.

Jersey

Smallest US dairy breed; mature cows ~950–1500 lbs; high milk fat and good milk quality; color from fawn/cream; black muzzle and tongue; efficient milk production.

Milking Shorthorn

Dairy breed developed in England; used for milk, meat, and work; color red, red and white, white; ~1400–1500 lbs; intermediate milk production.

Red and White (color/breed variant)

A color pattern/breed variant in dairy cattle (red and white); widely recognized in US registries.

Red and White Dairy Cattle Association

Association established in 1964 to promote the red-and-white dairy cattle; maintains multiple registries (Red, White, and Extended registries).

Lactation length

The period of milk production; dairy cattle typically lactate for about 305 days, followed by a 60-day dry period.

305 days (lactation)

Standard length of a dairy cow’s lactation before a dry period.

Milk components

Milk is a combination of water and solids-not-fat (SNF) with fat, protein, carbohydrates, minerals.

Milks main component

Water

SNF (Solids-not-fat)

Non-fat solids in milk, including minerals and proteins; a key portion of milk’s solids.

Milk fat

Fat content in milk; contributes to flavor and energy; a significant portion of calories.

Protein

Milk protein; includes casein and whey; contributes to nutrition and cheesemaking.

Casein

Primary milk protein; major component of milk protein in cheese production.

Whey

Milk protein remaining after casein removal; contributes to nutrition and flavor.

Lactose

Milk sugar (carbohydrate) essential to nutrition and energy content.

Minerals

Inorganic elements in milk, including calcium, phosphorus, magnesium, potassium, selenium, and zinc.

Vitamins ADEK

Fat-soluble vitamins (A, D, E, K) present in milk.

Milk composition (calories source)

Carbohydrates, proteins, and fats contribute to the caloric content of milk.

Milk solids as % of calories

A portion of calories in milk comes from SNF and fat; distribution varies by breed and diet.

WGCF

World Guernsey Cattle Federation (organization related to Guernsey breed).

Esophageal groove

calf is born with it allows the milk to go straight into abomasum, activated by suckling

Mastitis

Inflammation of the mammary gland; increases somatic cell count in milk; control focuses on proper milking and hygiene.

Somatic Cell Count (SCC)

Cell count in milk used as an indicator of mammary infection; high SCC indicates mastitis risk.

Brucellosis

Zoonotic disease causing undulant fever in humans; selection for good leg conformation and disease resistance is important.

When do bulls hit puberty

Usually anywhere from 10-12

When do heifers hit puberty

Any where from 9-11 months

Estrous (cycle)

21 days (19-23) entire cycle

Estrus (heat)

12 hours (10-27) when egg is released

Artificial insemination (AI)

Technique for controlled breeding using collected semen; enables genetic improvement with reduced disease risk.

Gestation length ( pregnancy)

285 days or 9.5 months

Pregnancy detection methods

Palpation (heifers ~45–60 days; cows ~45–90 days), and ultrasound (earlier detection, ~28–30 days).

Calving (parturition)

The act of giving birth

Dystocia

Difficult birth requiring assistance.

Calf birth processing

At birth: identification (ID), navel dipping with iodine, colostrum feeding (10–18% of body weight within first 24 hours), and initial weight assessment.

Colostrum feeding

First milk rich in antibodies; typically fed at around 10–18% of calf body weight within the first 24 hours.

Navel dipping

Iodine-based dip applied to the calf’s navel to prevent infection.

Weaning

Process of removing calf from cow; typically 6–8 weeks to allow rumen development.

Calf housing/feeding (development)

Provide legume hay and grain to stimulate rumen development during 6–8 weeks; ensure adequate housing like hutches and group housing

Milk market basis (pricing)

Milk sold on a per-hundredweight (cwt) basis; bulk tanks and transport are regularly checked.

Milk weight per gallon

Milk weighs about 8.6 pounds per gallon (roughly 8.62 lb/gal).

Major milk suppliers

cattle, water buffalo, goats, and sheep

Minor milk suppliers

Horse, donkeys, Reindeers, Yaks, Camel, Swine

Grade A milk

97% of milk produced; SCC typically under 750,000/mL; bacteria under 100,000/mL; used for fluid milk and most dairy products.

Grade B milk

Approximately 3% of milk; primarily used for manufactured dairy products; not for direct fluid milk. Most of it produced in Wisconsin and Minnesota

Pasteurization

Heat-treating milk to destroy harmful organisms and extend shelf life.

LTLT pasteurization

Low-Temperature Long-Time: 145°F for 30 minutes.

HTST pasteurization

High-Temperature Short-Time: 161°F for 15 seconds.

UHT pasteurization

Ultra-High Temperature: 280°F for 2 seconds.

Class 1

Fluid milk

Class 2

Soft products; Yogurt,cottage cheese, sour cream, ice cream, etc

Class 3

Cheeses

Class 4

Dry products and butter. ; whey, casin

High production cow day

100-120 lbs/day

Low production day

75-80 lbs/days

Rolling herd average

Average milk production of the whole herd for the whole year

Cow housing systems

Tie stalls, stanchions, parlor, rotary, robot milking, free-stall, and pasture housing.

Waste management (dairy)

Regulated handling of manure and byproducts; includes lagoons, composting, and field applications.

Body Condition Score (BCS)

A numerical scale (commonly 1–5) to assess body reserves and energy status of cows.

Peak production

After having calf 45-90 days

Great production whole year

30,000lbs or more

Good production whole year

25,000 lbs

Average production of milk whole year

22,000lbs

Below average whole year

20,000 or less

Total Mixed Ration (TMR)

A complete forage-and-concentrate blend fed to dairy cattle to meet all nutritional requirements.

Ration planning (lactating vs dry cows)

Lactating cows require a high-energy, high-protein, high-quality ration; dry cows need lower-energy, and often lower-quality forage.

Heifer grain feeding (5 months+)

Feed 2–3 pounds of grain daily; provide good pasture or legume hay to support growth.

Production trends 1950s

5,800 lbs of milk per cow and 20 million cows total

Production trends 2010s

18,200lbs of milk per cow and total cows 9 million

Production increases in the herds and cows

Increase in milk production per cow

Decrease in numbers in dairy herds by 95%

Increase in numbers of cows/ farms 550%