2. Hosted by Taylor Co. 4-H

3. 100 200 400 300 400 Calves MilkingBody Parts 300 200 100 500 100

4. 1,1 Extra teats should be removed before a calf is this old. 6 weeks

5. 1,2 Biggest danger in over-milking. Damage to teat end

6. 1,4 Body part ideally described as short and strong with some flexibility, having a moderate, upright angle. Pasterns

7. 2,1 Number of teeth a calf should have by one month of age. 8 teeth

8. 2,2 Most cows require this amount of time to completely milk out. 4-7 minutes

9. 2,4 Number of pairs of ribs that a cow has. 13 pairs

10. 3,1 In the first weeks of life, the abomasum constitutes this percentage of a young calf’s stomach. 60%

11. 3,2 Step in the milking procedure that includes visual inspection of the cow’s milk. Forestripping

12. 3,4 Firmly attached with moderate length and adequate capacity. Fore udder

13. 4,1 Temperature at which newborn calves become cold-stressed. 50 degrees F

14. 4,2 Percent increase in milk production you can expect when milking 3 times a day. 8-15%

15. 4,4 Cylindrical shape; uniform size with medium length and diameter; neither short nor long is desirable. Teats

16. 5,1 Type of fungus in the diet of dairy calves shown to boost growth. Yeast

17. 5,2 Which part of the milking system causes the alternate vacuum pressure between the teat cup shell and liner? Pulsator

18. 5,4 Place where the rear udder attachment joins the udder. Escutcheon