V

VIP See verified identification program. 
VFA (volatile fatty acids) Commonly used in reference to acetic, propionic, and butyric acids produced in the rumen of cattle, goats, and sheep, in the cecum of sheep, the cecum and colon of swine, the colon of the horse, and the cecum of the rabbit.
Vaccination The process of artificially stimulating the immune response in an animal to a an altered biological material resulting in resistance to an infectious disease.
Vat pasteurization The heating of milk, while stirring in a vessel, to a temperature of at least 62.8øC (145øF) for 30 minutes.
Veal A calf fed for early slaughter (usually at less than 3 months of age in the United States). 
Verification test A special test conducted on Official DHI/DHIR herds to verify production records of cows and herds or for investigation of rule violations. A supervised preliminary milking prior to the verification test is required to determine a 24-hour milking interval. (Tests may be ordered by breed organizations, state DHI boards of directors, state DHI managers and/or the Extension dairy specialist for NCDHIP.)
Verified identification program (VIP) A program sponsored by the National DHIA, Inc., in which a DHIA supervisor verifies the required identification information for an animal. NDHIA issues an identification certificate, permanently identifying the animal and its parentage.
Virulence The degree of pathogenicity (ability of produce disease) of a microorganism as indicated by case fatality rates and/or its ability to invade the tissues of a host.
Visera The internal organs of the body. 
Visible identification A readily visible, numbering system attached to the animal that is used to identify the animal easily on test day.
Volatilization The loss of gaseous materials, such as ammonia nitrogen, from animal manures to the atmosphere. 

W

Wash pen A corral or pen with a solid floor and permenent sprinklers or other washing devices for cleaning cows collectively prior to milking. Usually associated with a holding area.
Weighing Procedure used by supervisors and dairy producers to determine the amount of milk given by a cow on test day. 
Whey The water and solids of milk that remain after the curd is removed. It contains about 93.5 percent water and 6.5 percent lactose, protein, minerals, enzymes, water-soluble vitamins and traces of fat.
Wing shoulder A condition in which the shoulder joint is away from the rib structure and skeleton (much of the skin is tucked in behind it).
With calf Terminology designating a cow that is pregnant. 
Work of digestion See heat increment. 
Wry tail Tailhead set either to the right or left of center. 

Y

Yearling A male or female farm animal (especially cattle and horses) during the first year of life. 
Yogurt Fermented milk, lowfat milk, or skim milk, sometimes protein-fortified. Lactobacillus bulgaricus and Streptococcus thermophilous are the fermenting bacteria. Fruit, flavors, and sugar may be added.

Z

Zero grazing See green chop.