F

FCM See fat-corrected milk. 
FDA (Food and Drug Administration) An agency of the U.S. government responsible for the safety of human food supplies. They evaluate the safety and efficacy of food additives and chemicals used with domestic animals providing approval for use in a prescribed manner.
False heat The display of estrus by a female animal when she is pregnant. 
Fat See milk fat. 
Fat-corrected milk The estimated quantity of milk calculated on an equivalent energy basis. It is a means of evaluating milk production records of different dairy animals and breeds on a common energy basis.
Fat differential The amount added to or subtracted from the blend price for each 0.1 percent that the milk fat is above or below 3.5 percent. For example, if the blend price is $9.00/cwt and the fat differential is 10›, a dairyman with milk of 4.0 percent milk fat would receive $9.50/cwt.
Fecal coliform bacteria See coliform bacteria. 
Federal Milk Marketing Order A milk marketing regulation issued by the U.S. Secretary of Agriculture. It establishes minimum prices paid by processors to producers in a region for milk.
Federal Order Administrator An appointee of the U.S. Secretary of Agriculture who supervises a Federal Milk Marketing Order.
Federation of cooperatives An organization of cooperatives that provides for joint activities but allows each cooperative to manage its own affairs.
Feed efficiency (feed conversion). The units of feed consumed per unit of weight increase or unit of production (milk, meat, eggs).
Fiber The cellulose portion of roughages (forages) that is low in TDN and hard to digest by monogastric animals. 
Fibrotic (fibrosis) Of a condition marked by the presence of interstitial fibrous tissue, especially in the mammary gland resulting from mastitis.
Fill A term designating the fullness of the digestive tract of an animal. Also used to identify a phase of packaging milk and/or milk products in which containers are filled with product.
Filled milk Milk from which milk fat has been removed and replaced with other fats or oils. 
Filter DNA A mastitis screening test useful in determining somatic cells present in milk by filtering and measuring the amount of deoxyribonucleic acid (DNA) produced.
First-calf A term commonly used to indicate the first calf born to bovine females. 
Fistula An artificial opening into an animal, e.g. the rumen. 
Flat barn milking area An area for milking cattle where the person milking cattle is on the same level or floor as the cattle. May be used with pipeline or bucket milking systems.
Fluid milk Milk commonly marketed as fresh liquid milks and creams. It is the most perishable form of milk and commands the highest price per unit volume. Also called market milk.
Fluid milk products Milk, flavored milk, concentrated milk, filled milk, skim milk, fortified skim milk, lowfat milk, buttermilk, milk drinks, and cream products.
Flush season Time during the year, usually spring and early summer, of maximum milk production. 
Fodder Coarse food for cattle or horses, such as corn stalks or straw. 
Foot rot An inflammation occurring between the toes and in the hooves of sheep and cattle. It is caused by a combination of fungus and bacteria.
Forage Roughage of high feeding value. Grasses and legumes cut at the proper stage of maturity and stored to preserve quality are forage. A crop that is high in fiber and grown especially to feed ruminant animals.
Forestripping Expressing streams of milk from the teat prior to machine milking to determine visual quality and to stimulate "letdown."
Forequarters The two front quarters of a cow. Also called fore udder. 
Founder (laminitis) Inflammation of foot and lower leg of ruminant animals caused by overeating grain or green grass. 
Free-choice A feeding system that allows animals to eat at will. See self-feeder. 
Freemartin Female born twin to a bull calf (about 9 out of 10 of these will not conceive). A sterile heifer born twin with a bull.
Free stalls Resting cubicles or "beds" in which dairy animals are free to enter and leave, as opposed to being confined in stanchions.
Freeze branding A method of identification with a cold iron to aid in easily identifying dairy cattle 
Freeze drying The evaporation of water from a frozen product with the aid of high vacuum. Also called lyophilization. 
Fresh A cow that has recently given birth to a calf. Also refers to dairy products having original qualities unimpaired and those recently produced or processed.
Freshen Commonly used to designate the act of calving (parturition); to give birth to a calf and concurrently initiate lactation.
Full-sibs Animals having the same sire and dam, such as full brothers, full sisters, and/or a full brother-sister pair.