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AGR*2350 > Canadian Dairy Industry > Flashcards

Canadian Dairy Industry Flashcards

1
Q

What is the process of farm to consumers in the dairy industry?

A
  1. diary farms (cooled raw milk)
  2. marketing agency
  3. dairy processors (pasteurized milk and products)
  4. food retail stores, restaurants (pasteurized milk and products)
  5. consumers
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2
Q

How does the Canadian Dairy Industry manage their system?

A

Supply management - the quota system

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3
Q

What is quota?

A

A quota is a government-imposed trade restriction that limits the number or monetary value of goods that a country can import or export during a particular period. Countries use quotas in international trade to help regulate the volume of trade between them and other countries

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4
Q

What is the marketers responability?

A

the marketers are responsible for transportation of the milk from the farm to the processing plant and set the pricing of the milk

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5
Q

What temperatures are important for milk production?

A

Fresh milk must be lowered from 38C (temperature of the cows udder) to 4C in less than 60 minutes. The temperature of the cooling tank is kept between 1C-4C.

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6
Q

What arts of milk are analysed in the lab?

A
  • butterfat, protein, lactose + total solids
  • somatic cell count (SCC)
  • bacteria count
  • inhibitors (antibiotics)
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7
Q

What happens to the milk?

A 
36% = fresh milk, cream and milk beverages
34% = cheese
13% = butter, milk powder, concentrated milk
10% = exports + further processing
7% = yogurt, icecream etc.
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8
Q

How many

dairy processors are in canada?

A

450

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9
Q

Do processors need a licence

A

yes

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10
Q

The process of milking

A
  1. clean and pre-dip
  2. strips
  3. attach machine
  4. adjust placement and monitor milk flow
  5. shut off vacuum and remove machine (some have automatic take off)
  6. post-dip
  7. rinse machine
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11
Q

What are the three main types of milking parlors?

A
  • parallel
  • herringbone
  • rotary
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12
Q

When do calves need colostrum after birth?

A

ideal < 4-6h

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13
Q

When are calves moved to nursery or pen?

A

6-24h

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14
Q

When are claves weaned?

A

~ 8 weeks old

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15
Q

What are the 3Qs in colostrum management?

A
  1. Quality
    - total IGg antibodies >50g/L
    - low bacteria count
  2. Quantity
    - 4-6 L within 4 hours
  3. Quickly
    - earlier the better
    - before6-8 hours
    - gut closes within 24 hours
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16
Q

Points on de-horning/dis-budding

A
  • dis-bud as young as possible
  • use local anesthetic, sedative, NSAID also beneficial
  • methods: hot iron, chemicals, genetics
17
Q

What are methods of weaning calves?

A
  • abrupt
  • stair-step
  • curve
  • dilution
18
Q

transition period for dairy cows

19
Q

Transition cows disorder

A

transitional cows are at greater risks for diseases. Also almost all diseases can lead into ketosis

20
Q

Ketosis

A
  • characterised by high concentration of ketone bodies in the body tissues and fluids.
    -Acetonemia
    Incidence:
  • 20-60% of herds
  • prevalence: 5-30% of cows in a herd
    impacts on production:
  • lost milk: 3-7%
    -cull in first 30 d: 3x
  • risk of dislaced abomasum:3-19 x
    -repro: 1.7 X not to conceive at first
21
Q

What are some of the treatments for Ketosis?

A
  • propylene glycol drench

- dextrose IV

22
Q

What is acidosis (SARA)?

A

Rumen fermentation disorder, where high grain diets increase fermentation and volatile fatty acid production, lowering rumen pH

23
Q

What are some symptoms of acidosis

A
  • mild diarrhea
  • reduced milk production
  • increased in undigested grain in manure
  • decrease in rumination
  • clinical: loss of appetite, lethargy, etc.
24
Q

Rumen microbiology

A
  • 10 times more microbial cells then bovine cells

- microbial fermentation: enzymatic decomposition and utilization of feedstuffs by microbes

25
Q

What are some key points of acidosis?

A

high prevalence: about 15-20 % of cows in herd
- tough to diagnose
- $$$ milk loss, about $1.25/cow/day
Feed management:
- diet composition: effective fibres, reduce fines, TMR vs components feeding
- feed mixing and particle size
- increase Feed Push-ups

26
Q

What is Milk Fever?

A
  • low blood calcium (hypocalcaemia)
  • 3 and 10% of cows: olderand high production cows at increased risk, jerseys also at increased risk
    Clinical signs:
  • severe weakness
  • can’t stand, head on flank
    -Hypothermia (cold ears)
  • usually at onset of lactation
27
Q

What are treatments for Milk fever?

A
  • IV calcium

- pre calving management: reduce Ca supplementation pre-calving, DCAD deits

28
Q

What is Mastitis?

A

Inflammation of the udders - one or more quarts

2 types:

  • environmental - hygiene
  • contagious - milking equipment and procedure

AGR*2350 (4 decks)

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