DSCI 333 Quiz 3

Card Set Information

Author:
kderaad
ID:
296157
Filename:
DSCI 333 Quiz 3
Updated:
2015-02-19 14:05:17
Tags:
DSCI 333
Folders:

Description:
Dairy Science 333 Quiz 2
Show Answers:

Home > Flashcards > Print Preview

The flashcards below were created by user kderaad on FreezingBlue Flashcards. What would you like to do?


  1. What is more important eating or resting?
    Do they like sand or mattresses better?
    • resting
    • sand
  2. Perching
    Not fully going into stall and laying down
  3. Five main critical areas
    • 1. Adequacy of stall surface cushion
    • 2. Defined resting area of appropriate size
    • 3. Adequate room for lunging
    • 4. Adequate height below and behind the neck rail to rise without hindrance
    • 5. A curb height no higher than eight inches
  4. How should a fan be blowing?
    • Should come from top so water doesn't hit udder and blow fan into face
    • should blow out of milk parlor not into it
  5. Places to evaluate cow comfort
    • 1. Ventilation
    • 2. Free Stalls
    • 3. Bedding
    • 4. Flooring
    • 5. Milking Parlor and Holding Pen
    • 6. Manager and Waterers
    • 7. Overall Comfort Signs (listen to cows, watch after they get up)
  6. Water space per cow
    • 2 linear feet per cow in the return lane
    • In housing area 3 inches per cow
  7. Milk Quality Affects:
    • Consumer taste perception
    • Self life
    • Cheese yield
  8. Milk Quality is most Affected by
    • Sanitation
    • Milk Cooling
    • Nutrition
    • -Components, Flavors
    • Animal Health
    • -Mastitis
  9. Tests of Milk Quality
    • Standard Plate Count (SPC)
    • Coliform Count
    • Laboratory Pasteurized Count (LPC)
    • Somatic Cell Count
  10. Standard Plate Count (SPC)
    • official regulatory test and reference method for estimating bacterial populations of raw milk
    • Usually caused by errors in:
    • -Cooling milk
    • -Cleaning Milking Equipment
    • Regulatory Limit <100,000 CFU/ml
    • -CA Standard <50,000 CFU/ml
  11. Coliform Count
    • Considered an indicator of cow preparation procedures during milking and the cleanliness of the cow's environment
    • Sources in bulk tank milk:
    • -Cow udders
    • -Unsanitary milking practices
    • -Can incubate on residual films on milking equipment
  12. Lab Pasteurized Count (LPC)
    • Routinely performed as a diagnostic aid in milk quality assessment Particularly helpful when SPC is high, as this test helps to identify thermoduric organisms
    • Thermoduricorganisms can survive pasteurization are associated with pasteurized milk spoilage
  13. Preliminary Incubation Count (PI)
    • Used as a measure of raw milk keeping quality as well as general sanitation practices on the farm
    • Measures psychrotrophic bacteria-associated with off flavors, milk spoilage and reduced shelf life
    • Not associated with typical mastitis pathogens
    • Regulatory Limit- No legal standard established
  14. Somatic Cell Count
    • Considered an indirect measurement of udder health
    • -Measured white blood cell (leukocyte) response of cow, presumably to a microbiological challenge
    • Federal Standard 750,000 cells/ml
    • CA Standard 600,000 cells/ml
  15. When should delivery aid be given?
    • If it has been 2 or 3 hours for a heifer
    • 1 hour for a cow
    • If you see a placenta and no calf
  16. When do you move a cow that is in labor?
    • Only after the water bag is showing
    • moving the cow will release adrenaline and overrides other hormones such as oxytocin
  17. How much fluids do cows loose while giving birth?
    50 gallons
  18. Space requirements for a maternity pen
    • 600 sq ft/cow of loafing area
    • 50-70 ft shade area/cow in open corrals or in freestall housing
  19. Fetotomy
    when the calf won't come out and is dead; has to come out in pieces
  20. Stages of Parturition
    • Stage 1: Dilation of the cervix
    • -Cow 2-3 hours;┬áHeifer 4-5 hours
    • Stage 2: Expulsion of the fetus
    • -Cow 0.5-1.5 hours; Heifer 4-5 hours
  21. Calving Disordes Dystocia
    Maternal Causes
    • 1. The birth canal is too small
    • 2. The mother is too fat
    • 3. Torsion (twisted) of the uterus or uterine inertia (failure to contract)
  22. What do fat cows have trouble calving
    they have more problems because they have a lot of fatty tissue in repro tract and they are short on energy from not eating properly
  23. 5 "C's" of Raising Calves
    • Colostrum
    • Calories
    • Comfort
    • Cleanliness
    • Consistency
  24. 4 key factors that contribute to successful Transfer of Immunity
    • 1. Feeding colostrum with a high immunoglobulin concentration
    • 2. Feeding adequate volume of colostrum (10% of body weight)
    • 3. Feeding colostrum promptly at birth (within 4 hours of life)
    • 4. Minimizing bacterial contamination of colostrum(cow, dirty equipment, bacterial proliferation in stored colostrum)
  25. What is a sign of lameness?
    arch back when walking is a signal of lameness
  26. How much does the foot grow
    grows 1/4 inch a month
  27. Cows weight balance when walking
    • Lands with outside claw then inside claw for the back feet
    • Claws land at the same time for front foot

    80% of problems occur in the rear outside claw
  28. Goal of hoof trimming
    To restore balance between hoof growth and wear
  29. Areas that affect lameness
    • Hygiene
    • Heat stress
    • Flooring
  30. Lameness is a multifactorial disease
    Not caused by one thing
    Trimming, flooring, stalking, transition, nutrition

What would you like to do?

Home > Flashcards > Print Preview