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Introduction to Animal Science > Dairy > Flashcards

Dairy Flashcards

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1
Q

What is the leading dairy breed?

A

Holstein

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2
Q

What percentage of fluid milk is produced from cows?

A

> 90%

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3
Q

What has happened to cow populations in the United States over time?

A

movement of cows from one region to another due to legislative and environmental laws

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4
Q

What 6 states are the majority of milk produced in?

A

California, Wisconsin, Idaho, New York, Pennsylvania, and Texas

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5
Q

What is happening to small herds? Why?

A

they are disappearing; Mergers and acquisitions are occurring so less and less people are within the infrastructure/industry

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6
Q

What percentage of dairy cow products are fluid milk?

A

45%

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7
Q

What is done to fluid milk?

A

it is homogenized

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8
Q

What does homogenized mean?

A

break down fat

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9
Q

What are the kinds of fluid milk products?

A

low fat, skim, half and half, whipping cream

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10
Q

What is happening to dairy fluid milk consumption? Why?

A

it is declining because of milk substitutes, the increase of vegans, and intolerance to it

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11
Q

What percentage of dairy cow products are fermented/frozen?

A

55%

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12
Q

Why is milk pasteurized?

A

to get rid of bacteria

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13
Q

What are the kinds of fermented milk products?

A

cheese, butter, yogurt

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14
Q

What are the kinds of frozen milk products?

A

yogurts, ice milk, ice cream

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15
Q

How many cheese varieties are there?

A

> 500

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16
Q

How is pasteurization done?

A

high temp (160 F) for short time (15s) so they don’t denature proteins

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17
Q

Why are enzymes added during the cheese making process?

A

so that it coagulates and form curds

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18
Q

Why is cheese ripened?

A

to age the product to increase flavor and value

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19
Q

What can whey be used for?

A

a protein source for animals

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20
Q

What is happening to cheese consumption?

A

growing so cheese production is growing

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21
Q

What is the leading country in cheese production?

A

France

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22
Q

As ____ in cheese increases, the ____ increases.

A

total fat; energy

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23
Q

What is Lactose?

A

sugar

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24
Q

What bacteria is used for yogurt production?

A

Streptococcus lactis

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25
Q

What is the milk fat % for humans?

A

3.7

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26
Q

What is the milk fat % for cows?

A

4.0

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27
Q

What is the milk fat % for mares?

A

1.3

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28
Q

What is the milk fat % for sows?

A

5.3

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29
Q

What is the milk fat % for dogs?

A

8.3

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30
Q

What is the milk fat % for sheep?

A

5.4

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31
Q

What is the milk fat % for goats?

A

4.1

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32
Q

How many pounds do Holstein cows produce in a year? How many days is that?

A

24,000 lbs; 305 days

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33
Q

How many gallons (?) do Holsteins produce per cow?

A

2,730 gallons

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34
Q

How many gallons (?) do Holsteins produce per day?

A

8.9 gallons

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35
Q

What is the US breed distribution for Holsteins?

A

> 90%

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36
Q

What is the US breed distribution for Jersey?

A

7%

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37
Q

What is the US breed distribution for Guernsey?

A

<4%

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38
Q

What is the US breed distribution for Brown Swiss?

A

<3%

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39
Q

What is the US breed distribution for Ayrshire?

A

<1%

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40
Q

What is the US breed distribution for Milking Shorthorn?

A

little to none

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41
Q

Why are the majority of cows in the US Holstein?

A

they outperform and do well under temperate environments

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42
Q

How many pounds of milk per lactation do dairy cows in the US produce on average?

A

over 21,000 lbs

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43
Q

At what age are the first calves had on average?

A

25 months

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44
Q

How long is the drying period on average?

A

58-60 days

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45
Q

How often are calves had on average?

A

every 13.2 months

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46
Q

How long is a dairy cow’s productive life on average?

A

3-4 years, short; turnover with Holsteins is higher because they produce a higher content so they have a short production life

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47
Q

What are the dairy cow breeds?

A

Ayrshire, Brown Swiss, Guernsey, Holstein, and Jersey

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48
Q

What are the milk grades?

A

Grade A, Grade B, and Grade C

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49
Q

What is Grade A milk?

A

milk sold for consumption

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50
Q

What is Grade B or C milk?

A

lower quality milk, used for other products like cheese and butter; cannot be sold for consumption

51
Q

What is the somatic cell count (SCC) of Grade A milk?

A

lower

52
Q

What is the somatic cell count (SCC) of Grade B or C milk?

A

higher

53
Q

What is pasteurization?

A

applying heat up to 15 seconds to kill bacteria

54
Q

What is another term for pasteurization done on milk?

A

high temp. short time pasteurization or flash pasteurization

55
Q

How is pasteurization done in Celsius?

A

starts at 4 C, heated to 72 C, cooled to 4 C

56
Q

What does pasteurization result in?

A

increased shelf life

57
Q

What is ultra heat treatment?

A

milk heated to 280 F for 2 seconds

58
Q

What is the result of ultra heat treatment?

A

increased shelf life, milk lasts up to 6 months

59
Q

When is homogenization done?

A

after pasteurization

60
Q

What is the purpose of homogenization?

A

break down fat molecules so it resists separation; done so milk doesn’t separate

61
Q

What is the result of homogenization?

A

filtering out fat -> 2% milk, whole fat milk, etc.

62
Q

What is milk composed of?

A

water, lactose, fat, casein, minerals (Ca and P), albumin

63
Q

What is lactose?

A

a carbohydrate

64
Q

What is casein?

A

a protein

65
Q

What is albumin?

A

a protein

66
Q

Function of the alveolus?

A

where milk is produced

67
Q

What makes up the lobe?

A

alveolus, terminal ductule, connective tissue septa, intra lobular connective tissue, lobule

68
Q

Where does milk go once it is produced?

A

mammary ducts

69
Q

Where is milk stored after it is produced?

A

gland cistern

70
Q

What is the function of the cricoid fold?

A

separate the cistern

71
Q

What is the function of the Furstenberg’s rosette?

A

prevent bacteria invasion and allows milk to go through streak canal

72
Q

When does the mammary gland begin to develop?

A

during puberty but increases in size when animal is pregnant

73
Q

What hormones are increased during pregnancy?

A

progesterone and prolactin

74
Q

What does prolactin do?

A

helps with the development of alveoli and udder, regulates production of milk

75
Q

What happens to hormones when a cow is stimulated?

A

dopamine in the brain is blocked, prolactin increases, and release of oxytocin in posterior pituitary gland

76
Q

What is the function of oxytocin?

A

causes the muscles to compress and allow milk to go down

77
Q

What contracts and allows milk to come out?

A

myoepithelial cells

78
Q

How long does it take a cow to fill up with milk?

A

6 hours

79
Q

What causes oxytocin to be produced in a cow?

A

stimulation by a human touching the udder’s skin, sight of a calf, or the sound of a milking machine

80
Q

What is mastitis?

A

infection of the mammary gland

81
Q

How much of the udder is affected when a cow has mastitis?

A

it can be present in only one quarter of the teets and not the rest

82
Q

What are the two types of mastitis?

A

clinical and subclinical

83
Q

What is clinical mastitis?

A

can see the symptoms

84
Q

What is subclinical mastitis?

A

cannot see the symptoms

85
Q

if present, what are the symptoms of mastitis?

A

udder: swelling, redness, soreness
milk: blood, flakes, clots, watery

86
Q

How is subclinical mastitis detected?

A

laboratory methods such as bacterial growth or cell count

87
Q

Is the lactation cycle the same for all species?

A

no, it varies species to species

88
Q

What is the same for the lactation cycle for all species?

A

it reaches a peak and then comes down

89
Q

What happens once a cow is wheened?

A

milk production stops till the next calf

90
Q

How long after calving does breeding take place?

A

60-90 days

91
Q

When does the drying period occur?

A

before calving to allow for rejuvination

92
Q

What are the types of milking parlors in order of efficiency?

A

Bali style, Swingover, Herringbone, Rotary

93
Q

How many cows an hour go through Bali style?

A

50

94
Q

How many cows an hour go through Swingover style?

A

60

95
Q

How many cows an hour go through Herringbone style?

A

75

96
Q

How many cows an hour go through Rotary style?

A

250

97
Q

What is the most effective milking parlor style?

A

rotary but it is very expensive to install

98
Q

What is a sire summary?

A

allows you to order semen from a particular bull and this use the semen for dairy

99
Q

What are sire summaries developed by?

A

AI companies

100
Q

What is PTA?

A

predicted transmuting ability

101
Q

What does Rel. tell?

A

reliability; tells the relationship between predicted merit and actual merit

102
Q

Are more heifers or steers wanted for beef cows?

A

Steers because they put on more weight

103
Q

What is the purpose of sexing semen?

A

to preselect the sex of the offspring

104
Q

How is semen sexed?

A

flow cytometry; fluorescent dye used and then measures DNA content of sperm cells to sort it

105
Q

What does bST stand for?

A

bovine Somatotropin

106
Q

What is bST also called?

A

bovine Growth Hormone (bGH)

107
Q

What is bST?

A

a naturally occurring hormone in cows, major regulator of milk production

108
Q

What percent of cows receive bST?

A

17.2%

109
Q

What are the 2 basic external effects of bST?

A

increase of 6-8% feed intake and 10-20% milk production

110
Q

What is the brand name of bST?

A

Posilac

111
Q

What are the internal effects of bST?

A

increase metabolic rate and increase lipolysis

112
Q

What happens when an animal injected with bST gets adequate nutrition?

A

increase of IGF-I and thus an increase in milk

113
Q

What happens when an animal injected with bST gets inadequate nutrition?

A

no change in IGF-I or milk

114
Q

What is IGF-I?

A

insulin-like growth factor 1, a growth hormone

115
Q

Does bST have an effect on milk composition?

A

no detectable difference

116
Q

Does bST have an effect on mastitis?

A

yes, there is a slight increase

117
Q

What is rBST?

A

recombinant BST

118
Q

What is misleading about “this product does not contain rBST claims?

A

it should be accompanied by “no difference has been shown between milk derived from rbST-supplemented (or treated) cows and non-supplemented cows”

119
Q

What is misleading about “this product does not contain rBST claims?

A

it should be accompanied by “no difference has been shown between milk derived from rbST-supplemented (or treated) cows and non-supplemented cows”

120
Q

What lead to the ultimate success of the dairy industry?

A

Record system, limited number of traits selected, and adaption of technology

121
Q

Why did limited number of traits selected lead to success of the dairy industry?

A

milk production is really the only selected trait (compared to beef cattle which are select for many)

122
Q

How did adaption of technology lead to success of the dairy industry?

A
  • AI (can use 1 or few bulls to change population)

- Environmental control to optimize environment to maximize production

123
Q

How is dairy cow environment controlled to optimize the environment and maximize production?

A

health programs, nutrition, facilities, and equipment

124
Q

What is the record system used for dairy cows?

A

Dairy Herd Improvement Association

Introduction to Animal Science (21 decks)

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