Lecture 7: Dairy Production Medicine Flashcards

(41 cards)

1
Q

What is grade A milk

A

Consumer safe in whatever form it comes in

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2
Q

What is Grade A class I milk

A

Beverages- fluid milk

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3
Q

What is grade A class II milk

A

Soft products- heavy cream, sour cream, cottage cheese, ricotta, yogurt

Frozen dairy products- ice cream, frozen yogurt

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4
Q

What are grade A class III milk products

A

Cheese- cream cheese, spreadable cheese, hard cheese

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5
Q

What are grade A class IV milk products

A

Butter and powder products

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6
Q

What primarily drives cost of milk, what wholesale commodity

A

Cheese, butter, dry milk products

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7
Q

How many lactations until a cow has paid for themselves

A

2-3 (5yrs old)

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8
Q

Describe the steps from calf—> milking at dairy production

A
  1. Calves—> females separated from mom at birth and bull calves sent to feedlot
  2. Heifer calf are weaned from hutches at 8 weeks old to group housing
  3. Bred at 14-15 months
  4. Gestation 285 days
  5. Birth and lactation
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9
Q

At what age are dairy calves weaned

A

8 weeks

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10
Q

At what age are dairy cows bred

A

14-15 months

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11
Q

When does a calf transition from heifer calf to heifer

A

Heifer calf until 8 weeks old and weaned
After that considered heifer

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12
Q

When is heifer considered a cow

A

After birth of first calf

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13
Q

What is a very common site of infection in heifer calves

A

Umbilical cord

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14
Q

What % BW must heifer calves be bottle fed at minimum

A

10-15%

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15
Q

What is the benefit of adding ad lib water, ad lib grain/grass hay

A

Help develop their rumen and prepare them for future diet

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16
Q

When do you vaccinate heifer calves

A

6 weeks

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17
Q

What infectious diseases are you most worried about in calves from 0-8 weeks

18
Q

What disease are you most worried about in weaned calves

A

Bovine respiratory disease complex

19
Q

What are the 2 different ways dairy heifers can be housed

A
  1. Heifer raising facility (until pregnant)
  2. Pasture, dry lot
20
Q

What is the goal of heifer production prior to breeding

A

Grow without becoming over-conditioned because increase risk of dystocia

21
Q

Breed heifers at __% mature weight around ___lbs

22
Q

When do you want heifers to have their first calf

A

22-24 month old (~2yrs)

23
Q

What are the housing options for lactating cows

A

Pasture, dry lot, free stalls

24
Q

What food do lactating cows get

A

Total mixed ration (TMR)

25
What is TMR
Higher energy and protein food to ensure they can get what they need to maintain pregnancy and produce large amounts of milk
26
What is commonly included in TMR
Hay, corn, soybean meal, minerals, vitamins, almond hulls
27
What does freshening mean
Calving
28
What is the timeline for early lactation period
Day 0 (Calving)-100
29
When is peak milk produced after calving
Days 45-90
30
What is the timeline for mid lactation period
Day 100-200
31
What happens during mid lactation
1. Milk yield starts gradually decreases 2. Eating more foods so putting back on weight
32
What is timeline for late lactation period
Days 200-305
33
What happens during late lactation period
1. Mild yield decreases 2.BW continues to improve for next lactation (hopefully pregnant by this point)
34
What is the dry off period
Days 305-365
35
What happens in dry off period
1. No longer milked 2. Prepare for calving and next lactation 3. Monitor BCS
36
When does the close up period take place
3 weeks before calving (21 days)
37
What happens during close up period
Move cows closer to dairy so you can monitor for early calving, adapt lactation diet (increase protein and energy source)
38
How many times a day do lactating dairy cows need to be milked
2-3 times a day
39
How do you prepare the udder for milking
1. Remove dirt 2. Pre dip- remove environmental pathogens 3. Strip teat 4. Wipe off dip 5. Attach milked 6. Post dip- remove contagious pathogens
40
How many days is lactation standardized to in the U.S. Dairy industry
305 days **60 days not lactating- dry off period
41
What are some health issues commonly seen during lactation
1. Mastitis 2. Milk Fever 3. Ketosis 4. Negative energy balance