Assam ASSEB HSLC NSQF Agriculture Dairy Worker key terms

Cattle of the humped South Asian type (Bos indicus), including indigenous Assam breeds such as Lakhimi and Red Chittagong-type animals, adapted to heat, humidity and poor-quality roughage.

A locally evolved cattle or buffalo population, such as Lakhimi cattle or the Assam local buffalo, selected over generations by farmers for adaptation to local climate, feed and disease conditions.

Cattle produced by crossing an indigenous zebu with an exotic dairy breed such as Holstein Friesian or Jersey, giving higher milk yield but needing better feed, shelter and health care.

A foreign dairy breed, for example Holstein Friesian or Jersey, kept in India mainly through crossbreeding; it yields more milk but tolerates heat and low feed less well than local cattle.

The ability of an animal to keep normal body temperature and milk yield under high temperature and humidity, shown by sweating, panting and coat type; a key reason local breeds suit Assam summers.

An official record book listing purebred animals with their pedigree, identification and performance, used to certify breed purity and guide selection and sale of breeding stock.

The recorded ancestry of an animal over several generations, showing sire and dam, used to judge breeding value and to avoid mating close relatives.

Choosing which animals will become parents of the next generation on the basis of milk yield, health, fertility, conformation and pedigree, so that desirable traits increase in the herd.

Judging a bull's genetic merit from the milk yield, fertility and health records of his daughters compared with herd mates, the most reliable method for choosing dairy sires.

Estimating the breeding value of a male animal from his daughters' performance, pedigree and relatives' records, so farmers can select semen from proven bulls.

Mating of closely related animals, which raises homozygosity and can cause reduced fertility, weaker calves and lower milk yield; it must be avoided by changing sires.

Repeatedly mating crossbred or local females with sires of a chosen exotic breed so that the exotic blood level rises over generations, commonly used in dairy development programmes.

Depositing semen from a selected bull into the female reproductive tract at the right stage of heat, allowing genetic improvement without keeping a bull on the farm.

Recognising the period when a cow or buffalo will accept mating, using signs such as standing to be mounted, mucus discharge, restlessness and reduced feed intake.

The time from successful conception to calving, about 280 days in cattle and about 305 to 310 days in buffalo, used to plan drying off and calving care.

The rest period of about 60 days before calving when milking is stopped so that udder tissue recovers and the cow builds reserves for the next lactation.

The period during which a cow or buffalo secretes milk, starting at calving and lasting roughly 300 days in cattle, with yield peaking in early weeks and then declining.

The thick yellowish first milk produced for about three to five days after calving, rich in antibodies, protein and vitamins; the calf must receive it within the first hours of life.

The managed care of calves from birth to weaning, covering colostrum feeding, clean housing, dehorning, identification, vaccination and gradual introduction of solid feed.

Withdrawing milk from a calf's diet so it depends on solid feed and fodder, usually done gradually after rumen development, commonly around eight to twelve weeks.

Growth of the rumen and its microbial population in a young calf, stimulated by eating starter concentrate and good-quality forage, which lets the animal digest fibrous feed.

Fibrous feed such as green grass, hay, straw or silage that forms the bulk of a dairy ration and keeps the rumen working normally.

Energy- and protein-rich feed mixture of grains, oil cakes and mineral supplements given in measured amounts to support milk production, pregnancy and growth.

Fodder preserved by controlled fermentation in a pit or bunker, retaining moisture and nutrients so that green feed can be fed during shortage periods.

Fodder dried to low moisture so it can be stored without spoiling, made from leafy grasses or legumes and used when green fodder is scarce.

A balanced feed mix of roughage, concentrate, minerals and supplements blended together and offered free choice, so each animal eats a consistent ration and digestion stays stable.

Calculating feed quantities to meet an animal's energy, protein, mineral and water needs according to body weight, milk yield and stage of pregnancy, avoiding overfeeding or deficiency.

Inflammation of the udder usually caused by bacteria entering the teat canal, producing hot swollen quarters and abnormal milk; prevented by clean milking and post-milking teat dipping.

A highly contagious viral disease of cloven-hoofed animals causing fever, blisters on the mouth and feet, lameness and heavy milk loss, controlled mainly by vaccination and movement restriction.

A planned calendar of immunisations, such as FMD, haemorrhagic septicaemia and black quarter, given at set ages and repeated as boosters to keep the herd protected.

Keeping a newly purchased or sick animal separate from the herd for a set period, with observation and testing, so that disease is not introduced or spread.

Measures that prevent disease organisms from entering or leaving a farm, including visitor control, footbaths, disinfection, pest control and restricted movement of animals and vehicles.

Applying approved chemicals to floors, equipment, udders and hands to destroy disease-causing organisms, done after thorough cleaning and at the correct dilution.

Dipping each teat in an approved antiseptic solution immediately after milking to kill bacteria and close the teat canal, reducing the risk of new mastitis infections.

Drawing the first few streams of milk from each quarter into a dark strip cup before milking, to detect clots or flakes that indicate mastitis and to discard contaminated milk.

The number of body cells, mainly white blood cells, per millilitre of milk; a high count signals udder infection and lowers milk quality and price.

Milking and handling practices that keep milk free of dirt, antibiotics and excess bacteria, using washed hands, clean utensils, dry udders and covered containers.

Rapidly lowering milk temperature after milking, ideally to about four degrees Celsius, to slow bacterial growth and preserve quality before transport to the collection centre.

A farmer-owned society that collects members' milk, tests and pays by quality, and arranges processing and marketing, giving smallholders bargaining power and a steady market.

A village point where milk is weighed, tested for fat and adulteration, chilled and pooled before dispatch, and where farmer payments and records are maintained.

Processing milk or farm produce into products such as curd, paneer, ghee or sweets to raise income, extend shelf life and reduce losses from surplus milk.

Starting and running a dairy enterprise on one's own account, involving business planning, cost calculation, credit, risk taking and marketing of milk or dairy products.

Maintaining daily and periodic written entries on milk yield, feed, breeding, health and expenses, which supports selection decisions, cost control and loan or subsidy applications.

A shed system where animals move freely in an open yard with a covered resting area, feeding manger and water trough, suiting tropical climates and group management.

The minimum area per animal needed for resting, feeding and movement, roughly 40 to 50 square feet for a crossbred cow, to prevent crowding, injuries and dirty udders.

Movement of fresh air through animal housing by open sides, ridges or fans, removing heat, moisture, ammonia and dust so animals stay comfortable and respiratory disease is reduced.

Buffaloes cooling themselves by lying in water or mud, which helps them shed heat in hot humid weather but requires clean water points to avoid udder and skin infections.

Meeting the five freedoms: freedom from hunger and thirst, discomfort, pain and disease, fear, and freedom to express normal behaviour, applied to housing, handling and transport.

Practices protecting dairy workers from injury and disease, including safe animal handling, machine guarding, correct lifting, protective clothing, and care with chemicals and zoonoses.

A disease that can pass from animals to humans, such as brucellosis, tuberculosis or rabies, prevented by gloves, hygiene, pasteurisation and vaccination of the herd.