Dairy Terms &Definitions Part-V

CASEIN

The dominant protein (80 percent) in cow’s milk. Casein is vital to cheesemaking and has a variety of uses in manufacturing.

COLOSTRUM

The first milk given to calves in the first 24 hours of life by a dairy cow following birth. Colostrum is rich in fat and protein and has immunity elements.

COMPOST

A process used by dairy farmers in which cow manure and other organic matter at the farm is collected and processed into a natural soil enhancement, furthering dairy’s commitment to sustainability.

CLASSIFICATION:

A system of assigning numeric values to various parts of a cow,based on how well they compare to breed ideals. Performed by trained Holstein classifiers, the results is an official final “classification score,” which gives the owner unbiased information on how their cattle rank compared to the breed standard, and can give other interest parties an idea of what the cow looks like without seeing her,based on scores.

CONVENTIONAL

A commonly used term to describe commercial agriculture and milk production in the Kenya in which farmers use approved farming methods that involved the use of synthetic pesticides, chemical fertilizer and other science-based technologies. Conventional food is as safe and wholesome as food produced by non-conventional methods.

CONFRONTATION:

The physical appearance of a bovine, including their bone structure

COW

A mature female of cattle that has delivered a calf, usually around 2 years of age.

CREAM

The high-fat portion of milk that is separated during processing. Cream is used to produce products such as ice cream, half and half, and whipping and heavy cream. Cream also is dried and powdered, and some is condensed by evaporation and canned.

CROSSBREED:

An animal whose parents were of different breeds; not pure breed

CUD

The partially digested food that is regurgitated from the first compartment of the cow’s stomach into the mouth to be chewed again. A cow may spend seven hours a day eating food and an additional 10 hours a day chewing her cud.

CURD

Curd clumps of protein and other milk components that are formed during the cheese making process. Curds are pressed into blocks or barrels for

proper aging and curing of cheese.

DAIRY NUTRITIONIST

Professionally trained and educated animal health consultants who specialize in the nutritional needs of dairy cows. Nutritionists recommend the

optimal, scientifically balanced diets that are designed for the specific needs of different cows. Nutritionists work with farmers to monitor how cows respond to their customized feeding program.

DAIRY SUSTAINABILITY

The practice of continuous improvement to provide consumers with nutritious dairy products in a way that makes the industry, people and the earth more economically, environmentally and socially better – now and for future generations. Since 1970, the Kenya dairy industry has reduced its carbon footprint 63 percent. Compared to nearly 70 years ago, a gallon of milk today is produced using 90 percent less land and 65 percent less water from cows that produce 76 percent less manure.

DAM

The mother of a calf.

DRY COWS

A period of time during which a cow is not producing milk. The “dry” period lasts between 50 and 70 days when a cow is preparing to give birth to a calf, which then begins a new lactation period.

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