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Agriculture Science 100 > Chapter 5-The Dairy Industry > Flashcards

Chapter 5-The Dairy Industry Flashcards

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0
Q

What is the Luis pasture

A

Pasteurizing and kills bacteria

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1
Q

What are the benefits of milk and milk products

A
  • easily digestible, high quality protein
  • minerals
  • vitamins
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2
Q

What is condensed milk

A

Takes water out of milk, keeps important nutrients

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3
Q

What is a cream separator

A

Pulls fat to make butter

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4
Q

What is the Babcock cream test

A

Test amount of fat, used to price

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5
Q

What is homogenization.

A

Force milk through screen to separate milk globules

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6
Q

What are some major developments in the dairy industry

A
  • milking machine
  • improved method of processing milk
  • mechanical refrigeration
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7
Q

What are the leading states

A
  • California
  • Wisconsin
  • New York
  • Idaho
  • Pennsylvania
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8
Q

What is the percent of milk used and what is the percent of milk by- products

A

44% for milk and 56% milk by-products

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9
Q

What was the total milk production in 2005

A

601 lbs dairy products per person

- more low fat or non fat and less whole milk

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10
Q

What has happened milk production since 1959

A

Number how cows have decreased,however, we have more milk production than ever before. We have become more efficient

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11
Q

How many milk cows in 2010

A

9.12 million

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12
Q

What do newborn dairy cows need and how much of it

A

Colostrum and 4 lbs

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13
Q

When the calf is born, what happens to it

A
  • separated from dam and dam is milked and managed with producing herd.
  • fed colostrum for 2 to 3 days
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14
Q

What happens to the extra colostrum

A
  • cannot be sold as milk to consumer

- frozen or diluted-2 parts colostrum: 1 part milk and fed to calves

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15
Q

Explain how a calf’s environment should be

A
  • keep calf in clean, dry, draft-free housing

- change to whole milk or milk replacement and change is over time

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16
Q

What are some calf feeding procedures

A
  • do not overfeed
  • feed regularly
  • keep feeding equipment and pens clean
  • feed at same temperature
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17
Q

What are some more calf feeding procedures

A
  • must receive milk or milk replacer until they are 6 to 8 weeks old
  • weaning depends on on functional rumen
    - feed calf starter(concentrate mix) and high quality hay beginning at seven days of age
    - fresh clean water always available
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18
Q

What is a nurse cow

A

A nurse cow used to nurse calves, two or more calves on one cow because she produces too much for one calf

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19
Q

What is the whole milk system and what is the problem with it

A

You hand feed while milk to calves, it costs too much

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20
Q

What is the milk replacer system

A

Feed calves milk replacer and it is 1/3 the cost of whole milk

21
Q

When is a heifer able to begin lactation

A

24 months of age and is pregnant by 14 or 15 months of age

22
Q

What are heifers fed for growth

A
  • feed concentrates: 3 to 4 lbs per day

- high quality pasture or freed choice hay up to one year of age

23
Q

In what condition should replacement heifers be in

A

Should be in good condition, however, should never be too fat. Fat accumulates in the udder.

24
Q

Describe the care of a cow during gestation

A
  • enter milking string( when the heifer joins milking heard at 2 years)at 2 years of age
  • bred heifers should be kept in good condition on pasture or hay with concentrates is necessary
25
Q

What is a springer

A

Heifers within 1 to 3 months of calving

26
Q

What is a dry cow

A

Cow not being milked 50 to 69 days before calving

-allows mammary system and cow to recover from previous lactation

27
Q

What is the heifer and dry cow care 2 months before calving

A
  • heifers are kept with dry cow prior to calving
  • heifers and dry cows put on good pasture or fed good quality hay(alfalfa for example)
  • give concentrates only if necessary
  • important for high producing cows to gain weight prior to calving and lactation
  • must feed extra during late lactation
  • good pasture or high quality hay is given free choice
28
Q

How long is normal lactation and how much is produced at peak lactation

A

305 days, 35 kg or 2.2 lbs, 10-12 gallons a day

29
Q

When is the greatest lactation achieved

A
  • after calving

- four to six weeks after calving maximum production is reached

30
Q

How do you feed lactating females

A
  • high quality legumes or other roughage with high quality concentrate
  • feed a lot of concentrates to fresh cows
  • do not exceed 60% concentrate in a ration because it will drop milk fat
31
Q

When do you rebreed the lactating cow

A

-fifty to sixty days are required before a cow can rebreed, usually with AI

32
Q

What are dairy records and what dies the USDA do with them

A
  • Dairy cows production is measured by corrected lactation records
  • USDA calculates and publishes his data on cows in relationship to the bull
33
Q

How many parts is the udder divided into

A

4

34
Q

Describe where milk is secreted

A

Milk is secreted by

- individual secretory "grape-like" units called alveoli. 
- alveoli consists of epithelial cells 
            - epithelial cells secrete milk
35
Q

What is a lobule

A

A cluster of alveoli

36
Q

Where does milk drain into

A

Mammary ducts

37
Q

What is the gland cistern

A
  • where all the mammary ducts intersect

- milk drains from the gland cistern through annular ring sphincter muscle of the upper teat to the teat cistern

38
Q

What is the streak canal

A

Opening from the teat cistern to the outside

39
Q

What supports the mammary gland

A

Suspensory ligaments

40
Q

How much blood is needed to synthesize 1 lb of milk and when is synthesis most rapid

A
  • 300 to 500 lbs of blood passes through the udder

- synthesis of milk is most rapid immediately after milking

41
Q

How large does the udder increase in size between milking

A

Increases to 1/3 it’s size

42
Q

What is the relationship is pressure and milk secretion

A

As pressure increases in the gland, milk secretion decreases

43
Q

What is milk let down

A
  • expulsion of milk from alveoli and ducts

- it is a nervous reflex by various stimuli

44
Q

What kinds of stimulus are used to start milk let down

A
  • suckling, auditory, and visual stimulus

- washing the mammary gland

45
Q

What does the stimulus do

A

Releases oxytocin from the posterior pituitary

  • reaches the udder in a fee seconds
    - it causes contraction of the tissue of the alveoli and small ducts forcing milk into the large duct system
46
Q

How long does milk let down last

A

-6 to 8 minutes

47
Q

What is residual milk

A

-milk leftover after normal milking

48
Q

How many times a day is a cow milked

A

2,3, or 4 times

49
Q

What is the process of milking

A
  • pre-milking sanitation
  • milker attachment and removal
  • post-milking sanitation

Agriculture Science 100 (12 decks)

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