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ANS 120 > Dairy > Flashcards

Dairy Flashcards

1
Q

Holstein cows weight and origin

A

1500lbs, from the Netherlands

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2
Q

Most common dairy breed

A

Holstein

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3
Q

Highest Milk Production

A

Holstein

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4
Q

Jersey cows weight and origin

A

800-1,200lbs, from the aisle of Jersey in the English Channel

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5
Q

Oldest of the dairy breeds

A

Brown Swiss

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6
Q

Brown swiss cows weight and origin

A

1300lbs, from Switzerland

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7
Q

Ayrshire cows weight and origin

A

1200lbs, from Switzerland

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8
Q

What 2 cow breeds are from Switzerland

A

Brown Swiss Cows & Ayrshire Cows

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9
Q

Guernsey cows weight and origin

A

1200lbs, Island of Guernsey

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10
Q

Dairy Lactation Cycle (5 steps)

A

1.Partuiton
2.Rebreeding
3.Gestation
4.Dry
5.Partuiton

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11
Q

Dairy Cattle Reproductive Cycle

A

Calving, 82 days
Pregnant, 283 days

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12
Q

Dairy Cattle Lactation Cycle

A

Lactation, 305 days
Calving, 60 days

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13
Q

Internal Udder Structure includes…

A

Alveoli, Lobuoles, Duct System, Gland Cisterm, Teats

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14
Q

List the 2 parts of the teats

A

Cistern and Streak canne

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15
Q

___ is the internal udder structure

A

Alveoli

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16
Q

List the 4 components of the internal udder structure

A

Epithelial Cells, Lumen, Myoepithelial Cells, Capillary System

17
Q

Epithelia Cells function

A

Milk synthesis and secreation

18
Q

Lumen Function

A

Collects milk components and water

19
Q

Myoepithelial cells

A

Milk ejection

20
Q

Capillary system

A

Supply milk components

21
Q

What hormone lets milk down?

A

Oxytocin

22
Q

The 2 Milk Production grades include

A

Somatic Cell Count and Bacterial Count

23
Q

What are the 2 grades

A

A grade and B grade

24
Q

A grade is also known as

A

Fluid or “Manufacturing”

25
Q

B grade is also known as

A

“Manufacturing Only”

26
Q

Grade A is likely

A

not an infection

27
Q

Grade B is likely

A

An infection

28
Q

Grade A has _____ Bacteria/Ml

A

More than 1000

29
Q

Grade B has _____ Bacteria/ML

A

Less than 1000

30
Q

Grade A classes include

A

Butter, Cheese, Fluid Milk, and Soft Products

31
Q

Soft Products would include

A

yogurts, icecream, sour cream

32
Q

Processing milk is the ___ and ___

A

Pasteurization and homogenization

33
Q

List the 5 parts of the average milk composition

A

Water, 87.7
Fat, 3.6
Protein, 3.2
Lactose, 4.8
Ash/Minerals, 0.7

34
Q

What are some ways to diagnose mastitis

A

Visual, pH, Electrical conductivity, Bulk tank SCC, Culture testing, Electronic SC counters, CMT

35
Q

What is the California Mastitis Test highly sensitive to

A

Somatic cells in milk

ANS 120 (15 decks)

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