Dairy Flashcards
What is milk
Lacteal secretion from complete milking of mammal
% of water in milk
87%
% of fat in milk
4%
% of protein in milk
3.5%
% of carbs in milk
5%
% of mineral components in milk
1%
‘Solids not fat” is
everything except fat and water
“Total solid” is
everything but water
Fat composition depends on
species and breed
Fat composition is
Glycerol and fatty acids
What are the two protein composition
- Casein
2. Whey
80% of protein found in milk
Casein
backbone of cheese making
Casein
Whey
Remainder of milk protein. Lactoglobulins, immunoglobins
Carbohydrate composition
Lactose: Glucose + Galactose linked by beta bond
Beta-Galactosidase digest ______
lactose
Fermenting milk eliminates _______
lactose
Minerals composition
Calcium and phosphorus
T/F Wild animals have potential to produce some level of milk to their offspring
True
In an animal, milk is influenced by ________, ________, and ________.
health, nutrition, disappearance
T/F 7000 BCE animals domesticated to produce milk for humans
False. In 9,000 BCE
Cows became popular around __ CE
5
T/F Milk and meat were byproducts since the main use of cows was labor
True
T/F From 1600-1850 dairying was very popular
False. It was limited
T/F From 1600-1850 they had specialized dairy breeds
False. No specialized dairy breeds
T/F Urban populations had access to milk
False. They had limited access to milk
T/F From 1600-1850 there was food safety and quality control
False. No food safety/quality control
T/F From 1850 – 1900 New techniques developed for handling, storage and processing of milk
True
What two other things happen in 1850 – 1900
- Ice harvesting
2. Breed selection
1861 was the development of
refrigeration
1864 was the development of
Pasteurization
What is the propose of pasteurization
kill pathogens
Name of pathogens in milk
coxiella burnetii
coxiella burnetii causes
Q fever
Method os Pasteurization- HTST (stands for)
High temp short time
HTST
161F in 15s
Method of Pasteurization- HHST (stands for)
Higher heat shorter time
HHST
191F in 1s
Method of Pasteurization- UHT (stands for)
Ultra high temp
UHT
275-302F in 4-15s
1927- Purpose of Dairy Herd Improvement Association (DHIA)
collecting data and records
1939- AI (stands for)
Artificial Insemination
In 1930, what made transferring of milk easier
Bulk tank
1949- ________ of bull ______
freezing, semen
How many cows were in 1945
27.8 million
How many cows to we have today
9.3 million
1983- ET (stands for)
Embryo transfer
stringent health to sanitation
Grade A
99% of milk production are
Grade A
Manufactoring grade
Grade B
Temp for Grade A milk
less than 45 degree within 2 hours of milking
Low bacterial count (standard plate count; SPC) of Grade A milk
less than 100,000 CFU/mL
SPC tells the
function of hygiene and animal health
Low somatic cell count (SCC)
less than 500,000/mL
SCC tells about
animal health
All Grade A milk is tested for
no antibiotic residue
Grade A must be
clean
Grade A milk cannot be
diluted
What happens if you dilute milk
Milk is paid on fat basis. When diluted the fat composition lowers.
What is the purpose of freezing test
milk has a specific freezing point, when water is added the freezing point increases
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
find more information
Milk Production Worldwide
- India
- European nation
- USA
- Pakistan
Milk production in the US reaches _________ metric tones
100 million
In 2019, the milk production reached ____ metric tones worldwide
859 million
Top milk producing states
- California
- Wisconsin
- Idaho
- New York
The state of Florida produces ___Ib of milk
2.3 billion
The US produces ____Ib of milk
223 billion
Florida ranks ___ in total milk production
20
Florida ranks ___ in # of cows
20
Florida ranks ___ in milk Ib/cow
33
Florida ranks ___ in $/Ib milk sold
3
Florida ranks ___ in forage production
35
Florida ranks ___ in # of herds
35
Florida ranks __ in average e heard size
8
Florida ranks ___ in Gal/person/month
36
Florida reaches __% dairy receipts, $million of dollars
7
There are _________ cows in Florida
125,000
Farms range from ________ in Florida
150-500
What are the two counties in Florida that produce the most in the dairy industries
Lafayette and Okeechobee
There are _______ farms in the US
31,657
The Holstein cow originated in ________ and developed in the _________
Europe, Netherlands
Holstein are mostly ___________, but can be red and white
black and white
Cow that weights the most
Holstein
___% of US dairies milk are Holsteins
85
Holsteins rank ___ in average annual milk production
1
Normal production life of Holstein is approximately __ years
6
Jersey originated on the island of Jersey in _______ Channel
English
Jersey are _______________, fawn to nearly black with dark face
light gray to dark
Cow that weights the least
Jersey
What breed produces more milk/Ib of body weight than any other breed
Jersey
Guernsey originated on the island of Guernsey in _______ Channel
English
Guernsey have any shade of ____ with ____ markings
fawn, white
Which cow has high beta-carotene content (Golden milk) and A2 milk
Guernsey
Guernsey have short ________ interval and younger age of first calf heifers
calving
Brown Swiss originated in _________
Switzerland
Brown Swiss are _______ with white black muzzle
dark brown
Brown Swiss rank ____ in average annual milk production
2
Ayrshire originated in ________
Scotland
Ayrshire are any shade of _____, mahogany, brown or white. White may be mixed with the colors
cherry
Ayrshire have excellent ___________ and reduced foot problems
conformation
Ayrshire can produce favorably with ____ forage quality
poor
Jersey have the highest ________ content of _____
protein, 3.65
Brown Swiss have the ____ highest protein contain of ____
2nd, 3.34
Lowest protein contain of 3.08 is the _______
Holstein
Lowest number of cows
Milking Shorthorn
Highest fat
Jersey
2nd highest fat
Guernsey
T/F The dairy industry relies in crossbreeding
False. Dairy industry does not use crossbreeding because heterosis not beneficial
What are the types of Dairy Farms
Tie-Stall and Free Stall with Parlor
Which type of dairy farm is most common
Free-Stall with Parlor
Advantages of Free-Stall with Parlor compared to Tie-Stall
Requires less labor
Less milk carrying pipe- better cleaning
Can handle herd expansion better
Disadvantages of Free-Stall with Parlor compared to Tie-Stall
Higher investment cost
Less individual animal attention
Slow milk cow hold up groups
Types of milking parlors
Herringbone and Parallel
Grazing Dairy provides a ________ based diet
forage
T/F Grazing Dairy reduces feed and waste management cost
True
Grazing Dairy is mostly used by ________ milk producers
organic
Grazing Diary has ____ infrastructure cost
low
Disadvantage of grazing dairy
lower milk production due to lower energy intake
Dry-lot feeding consist of a ______ based diet
forage
Dry-lot feeding allows forage to be ______
stored
Dry-lot feeding can be combined with _________
concentrates
Dry-lot feeding also includes ________ and ___________ supplements
byproducts, vitamin/mineral
Dry-lot feeding consists of ____, which means forage is mixed with other source of feed (because cows rather eat concentrates than forage)
TMR (total mixed ration)
Dry-lot advantages
- less seasonal
- optimizes nutrition
- increase production
- less cost formulation
Dry-lot disadvantages
const money to install equipment
Lactation is initiated with ________
calving
It is critical for newborn calves to drink _________ (first milk)
colostrum
Feed intake should be _____ because cow is putting a tremendous amount of energy into producing milk
high
The goal is to rebreed within ____ of calving to maintain a _______ calving interval
115 days, 13 month
It is difficult to rebred cow because:
lose of weight
estrus detection
peak lactation
T/F Calves are weaned within hours of birth and fostered
True
Why are calves separated right after bird
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.
Udder Anatomy
1- Udder 2- Quarters 3- Lobes 4- lobules 5- Alveoli
What is Alveoli
milk secreting cell
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
oxytocin, epinephrine
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
washed, dried
2-3
teats
60/40
disease
