Early heat-stress identification is an animal's physiology analysis process and the effect of food consumption on metabolism, the effects of excess energy on cellular systems and animal function.

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A surface loses heat through conduction, evaporation, convection, and radiation. The rate of convection depends on both the difference in temperature between the surface (cow's surface) and the fluid (wetting, sweat)  surrounding it and the velocity of that fluid (airflow) with respect to the surface. As convection from a warm surface heats the air around it, an insulating boundary layer of warm air forms against the surface. Moving air disrupts this boundary layer, allowing for cooler air to replace the warm air against the surface. The faster the wind speed, the more readily the surface cools.

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Heat stress, defined as the sum of external forces acting on animals that induces an increase in core body temperature and evokes a physiological response, has a negative effect on the production, reproduction, health, and welfare of livestock animals.

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In order for a cow's body to function properly, it must maintain a constant core temperature of 38.4c (Cow's temperature will remain stable). 

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A deviation of two degrees in each direction can cause a significant disturbance in the functioning of the body and a larger deviation can cause death. Thermo-neutral Zone (TNZ) of the environment, Disregarding humidity, for cattle, is 16-25 C.

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