in genetics, a half brother or half sister.

 the manual milking of an animal as opposed to mechanical milking.

processors or dealers of milk who commonly purchase raw milk and sell pasteurized milk and milk products.

commonly, an inflammation of the body cavity by an animal eating metal objects and perforation of the digestive tract.

dried forage (e.g., grasses, alfalfa, clovers) used for feeding livestock.

low-moisture silage (35 to 55 percent moisture). Grass and legume crops are cut and wilted in the field to a lower moisture level than normal for grass silage, but the crop is not sufficiently dry for baling.  It is commonly stored in a sealed, or airtight, storage system.

the circumference of the body just back of the shoulders of an animal. It is used to estimate body weight.

 the increase in heat produced following consumption of food.  It consists of calories released in fermentation and nutrient metabolism.  When environmental temperature is below critical temperature, this heat may be used to keep the body warm; therefore, it is not wasted. Also called work of digestion.

that period of time when a female will accept a male in the act of mating. Also called in heat or oestrus.

destroying any potential pathogenic germs by heating milk at a minimum of 63 °C for 30 min.

a metric unit of land measurement (2.47 acres).

a bovine female less than three years of age who has not borne a calf.  Young cows with their first calves are sometimes called first-calf heifers.

a group of animals (especially cattle), collectively considered as a unit.

average milk and component production per milking animal for all animals in the herd unit for 12 months. Herd averages that are calculated include rolling herd average, lactation average and me lactation average.

the declared owner of a herd of dairy cattle as recorded on a legal document, registration papers or other official documents.

method of estimating genetic transmitting ability.

the proportion (fraction) of difference among animals for a trait, such as milk production, due to genetic difference rather than environmental factors.  The fraction of variation in a trait that is genetically transmissible from parent to offspring.

a raised, zigzag-designed milking stall which allows the group milking of several dairy animals at one time in a pipeline milking system.

silage usually containing 70 percent or more moisture.

an area to hold dairy animals prior to entry into the milking parlour. Sometimes called a holding pen. May also include a wash pen.

milk that has been treated to ensure break-up of fat globules to such an extent that no visible cream separation occurs on the milk. The reduced size of fat particles results in formation of a softer curd in the stomach.

an organism that harbours and provides nourishment to a parasite.

temperature and time combination for pasteurisation of milk and milk products. The minimum for milk is 71.7°C for at least 15 seconds.  Higher temperatures are used in pasteurising products of high solids because of the protection afforded bacteria by solids.

generally refers to milk sold off the farm in 100 pound units.

refers to a period during which the development of a parasite (e.g., roundworms) in the host is arrested while weather conditions are inhospitable.

see parturient paresis.

below normal blood glucose level.