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Frosh Dairy quiz
Dairy cattle
| Question | Answer |
|---|---|
| Mature male | Bull |
| Mature female | Cow |
| Young male | Bull calf |
| Young female | Heifer |
| Young of either sex | Calf |
| Latin name | Bovine |
| Parturition | Calving/freshening |
| Gestation length | 9 months |
| Average birth weight | 80 to 100 lbs |
| Weaning age | 2 months |
| Age at first calving | 2 years |
| Dehorning | The process of removing the horns |
| When dehorning is performed | Before weaning |
| The goal of dairy cattle | To have one calf every 12 months |
| Top 5 dairy producing states | California, Wisconsin, Idaho, New York, Pennsylvania |
| The number of dairy cows in the US | 9 million |
| The number of dairy farms in Connecticut | 160 |
| Name some dairy products! | Cheese, yogurt, ice cream, gelato, milk, cream cheese, cottage cheese, sour cream, butter |
| This black and white breed breed comes from the Netherlands | Holstein |
| This breed is the most popular breed, making up 90% of the nation's herd | Holstein |
| This red and white breed comes from Scotland | Ayrshire |
| This breed comes in various shades of brown or gray and has huge, dopey looking ears | Brown Swiss |
| This breed comes from Switzerland | Brown Swiss |
| This breed has fawn or orange and white markings | Guernsey |
| This breed has golden milk because of beta carotene | Guernsey |
| This breed comes from Britain's Guernsey Isles | Guernsey |
| This breed ranges from light fawn to dark brown in color | Jersey |
| This breed is the second most popular breed | Jersey |
| This breed has the highest butterfat content | Jersey |
| This breed comes from Britain's Isle of Jersey (not the Jersey Shore!!) | Jersey |
| This breed comes in red, white, or roan | Milking Shorthorn |
| This breed is a dual purpose breed that comes from England | Milking Shorthorn |
| Two types of dairy housing | Tie stall & free stall |
| Where cows are tied to individual stalls | Tie stall barn |
| Cows are fed & milked in their individual stalls | Tie stall barn |
| Cows are let out to exercise each day | Tie stall barn |
| Housing where cows get more individual attention | Tie stall barn |
| Usually a more labor intensive housing system | Tie stall barn |
| Commonly used housing for herds that are 100 animals or fewer | Tie stall barn |
| Housing where cows can roam freely | Free stall barn |
| Cows are free to choose their own stall | Free stall barn |
| Cows are milked in a milking parlor | Free stall barn |
| Cows share a common feed bunk | Free stall barn |
| Housing where cows get less individualized attention | Free stall barn |
| Housing that is generally less labor intensive | Free stall barn |
| Housing system that generally is used for herds that are 100 animals or larger | Free stall barn |
| Lactation | Period of time when the cow is producing milk (usually 305 days) |
| Dry period | 60 day resting period where the cow is't milked before calving |
| Fresh cow | Cow that has recently calved |
| Colostrom | Mom's first milk containing lots of antibiotics |
| Calf hutches | Individual calf housing where calves are separated to prevent disease |
| Haylage | Chopped up hay that is fermented & stored in a silo |
| Corn silage | Chopped up corn plant that is fermented & stored in a silo |
| Concentrates | Grain fed to cattle |
| TMR | Total Mixed Rations. A balanced ration to maximize profit |
| Roughages | Plant material that is high in fiber, such as hay, haylage, and corn silage |
| Artificial Insemination (AI) | Modern method of breeding cows using frozen semen instead of a live bull |
| Benefits of using AI | Genetic improvement, safer, cleaner, more accurate record keeping |
| Purebred | Registered cows that have proof of ancestry & are worth more when sold |
| Commercial | One or both parents are unregistered |
| Pedigree | Record of ancestry |
| Registration papers | Proof animal is a purebred |
| Sire | Father |
| Dam | Mother |
| Cull | Removal from the herd |
| Veal | Young bull calves raised for a few months for slaughter |
| Pasteurization | Heating up the milk to high temperatures to kill bacteria |
| Homogonization | Forcing milk through tiny screens to make the fat more uniform |
Created by:
smarcus