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animal science > Dairy > Flashcards

Dairy Flashcards

1
Q

What is milk

A

Lacteal secretion from complete milking of mammal

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2
Q

% of water in milk

A

87%

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3
Q

% of fat in milk

A

4%

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4
Q

% of protein in milk

A

3.5%

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5
Q

% of carbs in milk

A

5%

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6
Q

% of mineral components in milk

A

1%

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7
Q

‘Solids not fat” is

A

everything except fat and water

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8
Q

“Total solid” is

A

everything but water

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9
Q

Fat composition depends on

A

species and breed

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10
Q

Fat composition is

A

Glycerol and fatty acids

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11
Q

What are the two protein composition

A
  1. Casein

2. Whey

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12
Q

80% of protein found in milk

A

Casein

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13
Q

backbone of cheese making

A

Casein

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14
Q

Whey

A

Remainder of milk protein. Lactoglobulins, immunoglobins

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15
Q

Carbohydrate composition

A

Lactose: Glucose + Galactose linked by beta bond

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16
Q

Beta-Galactosidase digest ______

A

lactose

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17
Q

Fermenting milk eliminates _______

A

lactose

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18
Q

Minerals composition

A

Calcium and phosphorus

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19
Q

T/F Wild animals have potential to produce some level of milk to their offspring

A

True

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20
Q

In an animal, milk is influenced by ________, ________, and ________.

A

health, nutrition, disappearance

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21
Q

T/F 7000 BCE animals domesticated to produce milk for humans

A

False. In 9,000 BCE

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22
Q

Cows became popular around __ CE

A

5

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23
Q

T/F Milk and meat were byproducts since the main use of cows was labor

A

True

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24
Q

T/F From 1600-1850 dairying was very popular

A

False. It was limited

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25
Q

T/F From 1600-1850 they had specialized dairy breeds

A

False. No specialized dairy breeds

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26
Q

T/F Urban populations had access to milk

A

False. They had limited access to milk

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27
Q

T/F From 1600-1850 there was food safety and quality control

A

False. No food safety/quality control

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28
Q

T/F From 1850 – 1900 New techniques developed for handling, storage and processing of milk

A

True

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29
Q

What two other things happen in 1850 – 1900

A
  1. Ice harvesting

2. Breed selection

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30
Q

1861 was the development of

A

refrigeration

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31
Q

1864 was the development of

A

Pasteurization

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32
Q

What is the propose of pasteurization

A

kill pathogens

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33
Q

Name of pathogens in milk

A

coxiella burnetii

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34
Q

coxiella burnetii causes

A

Q fever

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35
Q

Method os Pasteurization- HTST (stands for)

A

High temp short time

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36
Q

HTST

A

161F in 15s

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37
Q

Method of Pasteurization- HHST (stands for)

A

Higher heat shorter time

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38
Q

HHST

A

191F in 1s

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39
Q

Method of Pasteurization- UHT (stands for)

A

Ultra high temp

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40
Q

UHT

A

275-302F in 4-15s

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41
Q

1927- Purpose of Dairy Herd Improvement Association (DHIA)

A

collecting data and records

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42
Q

1939- AI (stands for)

A

Artificial Insemination

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43
Q

In 1930, what made transferring of milk easier

A

Bulk tank

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44
Q

1949- ________ of bull ______

A

freezing, semen

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45
Q

How many cows were in 1945

A

27.8 million

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46
Q

How many cows to we have today

A

9.3 million

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47
Q

1983- ET (stands for)

A

Embryo transfer

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48
Q

stringent health to sanitation

A

Grade A

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49
Q

99% of milk production are

A

Grade A

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50
Q

Manufactoring grade

A

Grade B

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51
Q

Temp for Grade A milk

A

less than 45 degree within 2 hours of milking

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52
Q

Low bacterial count (standard plate count; SPC) of Grade A milk

A

less than 100,000 CFU/mL

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53
Q

SPC tells the

A

function of hygiene and animal health

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54
Q

Low somatic cell count (SCC)

A

less than 500,000/mL

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55
Q

SCC tells about

A

animal health

56
Q

All Grade A milk is tested for

A

no antibiotic residue

57
Q

Grade A must be

A

clean

58
Q

Grade A milk cannot be

A

diluted

59
Q

What happens if you dilute milk

A

Milk is paid on fat basis. When diluted the fat composition lowers.

60
Q

What is the purpose of freezing test

A

milk has a specific freezing point, when water is added the freezing point increases

61
Q

Milk that is pasteurized also referred to as commercially sterile

Expiration date in organic products last longer because it’s commercially sterile and therefore does not turn over (goes bad) as fast as commercial milk

A

find more information

62
Q

Milk Production Worldwide

A
  1. India
  2. European nation
  3. USA
  4. Pakistan
63
Q

Milk production in the US reaches _________ metric tones

A

100 million

64
Q

In 2019, the milk production reached ____ metric tones worldwide

A

859 million

65
Q

Top milk producing states

A
  1. California
  2. Wisconsin
  3. Idaho
  4. New York
66
Q

The state of Florida produces ___Ib of milk

A

2.3 billion

67
Q

The US produces ____Ib of milk

A

223 billion

68
Q

Florida ranks ___ in total milk production

A

20

69
Q

Florida ranks ___ in # of cows

A

20

70
Q

Florida ranks ___ in milk Ib/cow

A

33

71
Q

Florida ranks ___ in $/Ib milk sold

A

3

72
Q

Florida ranks ___ in forage production

A

35

73
Q

Florida ranks ___ in # of herds

A

35

74
Q

Florida ranks __ in average e heard size

A

8

75
Q

Florida ranks ___ in Gal/person/month

A

36

76
Q

Florida reaches __% dairy receipts, $million of dollars

A

7

77
Q

There are _________ cows in Florida

A

125,000

78
Q

Farms range from ________ in Florida

A

150-500

79
Q

What are the two counties in Florida that produce the most in the dairy industries

A

Lafayette and Okeechobee

80
Q

There are _______ farms in the US

A

31,657

81
Q

The Holstein cow originated in ________ and developed in the _________

A

Europe, Netherlands

82
Q

Holstein are mostly ___________, but can be red and white

A

black and white

83
Q

Cow that weights the most

A

Holstein

84
Q

___% of US dairies milk are Holsteins

A

85

85
Q

Holsteins rank ___ in average annual milk production

A

1

86
Q

Normal production life of Holstein is approximately __ years

A

6

87
Q

Jersey originated on the island of Jersey in _______ Channel

A

English

88
Q

Jersey are _______________, fawn to nearly black with dark face

A

light gray to dark

89
Q

Cow that weights the least

A

Jersey

90
Q

What breed produces more milk/Ib of body weight than any other breed

A

Jersey

91
Q

Guernsey originated on the island of Guernsey in _______ Channel

A

English

92
Q

Guernsey have any shade of ____ with ____ markings

A

fawn, white

93
Q

Which cow has high beta-carotene content (Golden milk) and A2 milk

A

Guernsey

94
Q

Guernsey have short ________ interval and younger age of first calf heifers

A

calving

95
Q

Brown Swiss originated in _________

A

Switzerland

96
Q

Brown Swiss are _______ with white black muzzle

A

dark brown

97
Q

Brown Swiss rank ____ in average annual milk production

A

2

98
Q

Ayrshire originated in ________

A

Scotland

99
Q

Ayrshire are any shade of _____, mahogany, brown or white. White may be mixed with the colors

A

cherry

100
Q

Ayrshire have excellent ___________ and reduced foot problems

A

conformation

101
Q

Ayrshire can produce favorably with ____ forage quality

A

poor

102
Q

Jersey have the highest ________ content of _____

A

protein, 3.65

103
Q

Brown Swiss have the ____ highest protein contain of ____

A

2nd, 3.34

104
Q

Lowest protein contain of 3.08 is the _______

A

Holstein

105
Q

Lowest number of cows

A

Milking Shorthorn

106
Q

Highest fat

A

Jersey

107
Q

2nd highest fat

A

Guernsey

108
Q

T/F The dairy industry relies in crossbreeding

A

False. Dairy industry does not use crossbreeding because heterosis not beneficial

109
Q

What are the types of Dairy Farms

A

Tie-Stall and Free Stall with Parlor

110
Q

Which type of dairy farm is most common

A

Free-Stall with Parlor

111
Q

Advantages of Free-Stall with Parlor compared to Tie-Stall

A

Requires less labor
Less milk carrying pipe- better cleaning
Can handle herd expansion better

112
Q

Disadvantages of Free-Stall with Parlor compared to Tie-Stall

A

Higher investment cost
Less individual animal attention
Slow milk cow hold up groups

113
Q

Types of milking parlors

A

Herringbone and Parallel

114
Q

Grazing Dairy provides a ________ based diet

A

forage

115
Q

T/F Grazing Dairy reduces feed and waste management cost

A

True

116
Q

Grazing Dairy is mostly used by ________ milk producers

A

organic

117
Q

Grazing Diary has ____ infrastructure cost

A

low

118
Q

Disadvantage of grazing dairy

A

lower milk production due to lower energy intake

119
Q

Dry-lot feeding consist of a ______ based diet

A

forage

120
Q

Dry-lot feeding allows forage to be ______

A

stored

121
Q

Dry-lot feeding can be combined with _________

A

concentrates

122
Q

Dry-lot feeding also includes ________ and ___________ supplements

A

byproducts, vitamin/mineral

123
Q

Dry-lot feeding consists of ____, which means forage is mixed with other source of feed (because cows rather eat concentrates than forage)

A

TMR (total mixed ration)

124
Q

Dry-lot advantages

A
  • less seasonal
  • optimizes nutrition
  • increase production
  • less cost formulation
125
Q

Dry-lot disadvantages

A

const money to install equipment

126
Q

Lactation is initiated with ________

A

calving

127
Q

It is critical for newborn calves to drink _________ (first milk)

A

colostrum

128
Q

Feed intake should be _____ because cow is putting a tremendous amount of energy into producing milk

A

high

129
Q

The goal is to rebreed within ____ of calving to maintain a _______ calving interval

A

115 days, 13 month

130
Q

It is difficult to rebred cow because:

A

lose of weight
estrus detection
peak lactation

131
Q

T/F Calves are weaned within hours of birth and fostered

A

True

132
Q

Why are calves separated right after bird

A

To manage calf health and nutrition more properly, since not all breeds possess the same maternal instincts To maintain the milk free of bacteria and safe for consumption.

133
Q

Udder Anatomy

1- Udder
2- Quarters
3- Lobes
4- lobules
5- Alveoli

What is Alveoli

A

milk secreting cell

134
Q

Milk ejection reflex begins with a stimulus, could be visual, physical or a sound that causes __________ to be released. However, if the cow is under stress, _________ is released and interferes with the milk ejection

A

oxytocin, epinephrine

135
Q

Milk Procedure

  • Udder and teats are _______ and ______ prior
  • Each teats stripped of ____ squirts of milk
  • Milking machines are attached to the _____
  • Vacuum and pulsation
    ______ milk/rest ratio
  • Teats are dipped after milking, which is a ________ control
A

washed, dried

2-3

teats

60/40

disease

animal science (13 decks)

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