Feeding Calves Cow Milk

Vocabulary flashcards about the feeding of calves with cow milk, covering composition, advantages, disadvantages, biosecurity, economic considerations, pasteurization, and more.

Cow milk composition

Approximately 87% water, 13% protein (casein, whey), fat (saturated), carbohydrates (lactose), vitamins (A, B2, B12, D), and minerals (Mg, Zn, P, K).

Advantages of cow's milk

Less expensive than alternatives, provides high-quality protein (8g per 8 oz), and is a rich source of bioavailable calcium.

Disadvantages of cow's milk

Contains saturated fat, may raise disease risks, and concerns about biosecurity when feeding directly from mother's teat.

Biosecurity measures

Practices that help prevent the transfer of bacteria, including pasteurization and bottle feeding.

Colostrum

The first milk produced after parturition, containing key immunoglobulins essential for the calf's immune system.

Economic considerations of feeding calf milk

Feeding cow milk to calves represents a cost since it cannot be sold for profit, affecting return on investment.

Pasteurization

A method to eliminate harmful bacteria in milk to prevent health issues in calves and extend shelf life.

Methods of pasteurization

Processes including low-temperature long-time, high-temperature short-time, and ultra-high-temperature treatment for milk safety.

Energy costs of pasteurization

Pasteurization is energy-intensive; innovations are being developed to reduce its energy cost and environmental impact.

Milk replacer

An alternative to cow's milk designed to meet the nutritional needs of calves, differing in cost and nutrient quality.