Level 3 Revision Flashcards
Retain level 3 info points (27 cards)
What is bacteria measured in ?
cfu/ml : Colony forming unit per mililitre
What is a Bactoscan (Bscan) test measuring? What is the minimum frequency of the test? What is the test’s bacteria threshold?
Total bacteria
3 per month
50,000 cfu/ml
What is a Thermoduric test measuring?
How often is the test conducted?
What is the test’s bacteria threshold?
The number of bacteria that can survive 72 degrees for 15 minutes (pasteurisation)
2 per month winter, 3 per month summer
Fewer than 1,500 cfu/ml
What is a Coliform test (Coli) measuring?
How often is the test conducted?
What is the test’s bacteria threshold?
Coliform bacteria in milk, associated with dung and contaminated water
1 per month
Fewer than 500 cfu/ml
What is a Organoleptic assessment (senses) grade testing?
How often is the test conducted?
Visual and olfactory human testing for contaminants such as blood or feed taints
As required
What is a Sediment (Sed) grade testing for?
How often is the test conducted?
Sediment in milk from dung, hair and skin.
As required
What is a Colostrum grade testing for?
How often is the test conducted?
What is the test’s threshold?
Levels of Colostrum in milk.
As required
1.35g IgG/l (Immunoglobin G per litre)
Inhibitory substances ( IS or inhib) grade.
Describe the intent, frequency and threshold of this test
Testing for antibiotics that would inhibit milk’s growth of standard or ‘good’ bacteria
Daily tanker testing, random at vat testing 3-7 per month
0.003 IU/ml (international units per mililitre)
Freezing point grade ( Fr.Pt)
Describe the intent, frequency and threshold of this test
Indicates if water is present in the milk
Tested per consignment (every collection) via computer scan
-0.513C
Collection temp grade (Temp)
Describe the intent, frequency and threshold of this test
Measure of milk temp upon collection.
Per consignment ( Every collection )
Milk must be below 10C within 4 hours of starting milking, or below 6C within 6 hours of start of milking or within 2 hours of milking completion. Whichever comes sooner
Milk will likely be refused upon collection if at 18C or higher
Somatic cells grade (SCC)
Describe the intent, frequency and threshold of this test
Measuring white blood cells in the milk
Per consignment ( Every pick up)
Fewer than 400,000 cells/ml
List the substances that milk is comprised of and their amounts, in percentages.
86.5% Water
4.4% - 5.3% lactose
3.0% - 6.0% Fat
3.0% - 4.8% Protein
0.7% Minerals
What is the Typical Milk solid percentage for an NZ cross ?(JerseyXFrisian cow) (as per the 2020/2021 milking season)
8.9% milk solids on average
What is the ideal milk temperature sequence?
Milk must be cooled to below 18C by the end of milking.
6C after two hours of milking
Held at 6C or lower without freezing until collection or next milking
Must not exceed 10C during subsequent milkings
Ideal storage temp is 4C
Describe Ketosis
Include it’s scientific name, causes, symptoms, treatment and prevention.
Acetonaemia.
Shortage of glucose in the blood (hypoglycaemia), requiring more glucose and glycogen than metabolic activity can supply.
Occurs when cows use more of their body fat to supply energy that their feed source is not providing, this process produces chemicals called Ketones, which affect cow brain activity and alter behavior.
Triggers can be sudden restriction in feeding or time off grass.
Marked by dopey behavior (seems blind) uncoordinated and urine/breath smells sickly like nail polish remover
Thinner cows are less likely to get ketosis because of their appetite and lower fat reserves.
Name 3 common reasons for calf abortions caused by sickness
Leptospirosis, Bovine Viral Diarrhea, Salmonella
Describe BVD, it’s dangers and how it can be contracted.
Bovine Viral Diarrhea is caused by BVDV (BVD-Virus) and is widespread and contracted via contact with unvaccinated cows. PIs (persistently infected) animals are most responsible, constantly shedding the disease. PIs are cows that are born with the virus after contracting it from their mother while in utero. Antibiotics are ineffective against viruses.
Describe how leptospirosis can be contracted
Leptospirosis is contracted through cuts, cracks in the skin and contact of infected urine and mucous around the mouth and nose.
Infection often feels like a common flu but can be severe enough to cause organ damage. Lepto is controlled by yearly vaccinations.
Describe Salmonella in cattle and how it is contracted
An infectious disease contracted by cows ingesting feed contaminated by other animal’s fecal matter. Survives without a host for a long time, marked by high temperature and dullness before aborting. Controlled by yearly vaccinations.
Describe milk fever
hypocalcaemia (milk fever) is caused by lack of calcium in cow’s blood, after sudden change in feed or lack of feed. Most common just before or just after calving, fat cows and older, high production cows are most at risk.
Usually occurs in cows 2-3 days post calving.
Describe grass staggers
Hypomagnesaemia is caused by lack of magnesium, usually 2-8 weeks post calving and usually affects high producers. Marked by erratic, often aggressive behavior, twitching eyes/ears, odd high stepping walk or thrashing on the ground.
Describe the treatments for Ketosis (Acetonaemia.)
Needs energy treatment, fluids and high energy supplements, most commonly supplied orally or via vein injection (bag) Long term treatment should be increased volume/quality feeds
Describe the treatments for Grass staggers
Hypomagnesaemia is treated by giving the cow an urgent dose of magnesium sulphate injected under the skin (never in the vein)
longer term fixes inculde budgeting to apply magnesium supplements 6 weeks pre calving, for as long as until 8 weeks post calving.
What percentage of a new born calf/s weight should it be fed in colostrom during the first 24 hours of life?
10%
