Hosted by Taylor Co. 4-H

Calves MilkingBody Parts

1,1 Extra teats should be removed before a calf is this old. 6 weeks

1,2 Biggest danger in over-milking. Damage to teat end

1,4 Body part ideally described as short and strong with some flexibility, having a moderate, upright angle. Pasterns

2,1 Number of teeth a calf should have by one month of age. 8 teeth

2,2 Most cows require this amount of time to completely milk out. 4-7 minutes

2,4 Number of pairs of ribs that a cow has. 13 pairs

3,1 In the first weeks of life, the abomasum constitutes this percentage of a young calf’s stomach. 60%

3,2 Step in the milking procedure that includes visual inspection of the cow’s milk. Forestripping

3,4 Firmly attached with moderate length and adequate capacity. Fore udder

4,1 Temperature at which newborn calves become cold-stressed. 50 degrees F

4,2 Percent increase in milk production you can expect when milking 3 times a day. 8-15%

4,4 Cylindrical shape; uniform size with medium length and diameter; neither short nor long is desirable. Teats

5,1 Type of fungus in the diet of dairy calves shown to boost growth. Yeast

5,2 Which part of the milking system causes the alternate vacuum pressure between the teat cup shell and liner? Pulsator

5,4 Place where the rear udder attachment joins the udder. Escutcheon