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ANS 120 > dairy > Flashcards

dairy Flashcards

1
Q

why is there an increase in jersey cows and other breeds in recent years?

A

there has been a cultural shift from drinking fluid milk to eating cheese products

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2
Q

how long is the lactation cycle

A

305 days

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3
Q

how long is a cow’s gestation period?

A

283 days

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4
Q

what are the 60 days before calving referred to as?

A

drying

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5
Q

what is the purpose of drying?

A

to renew the udder for lactation with the calf

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6
Q

what are the parts of an internal udder structure

A

lobules (containing the alveolis) –> duct system -> gland system –> gland cistern –> teat cistern –> streak canne

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7
Q

internal alveoli structure

A

epithelial cells (responsible for milk synthesis and secretion)
lumen (responsible for milk components and water)
myoepthelial (responsible for milk ejection)
capillary system (responsible for supplying milk components)

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8
Q

how are grades of milk determined

A

somatic cell count and bacterial count

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9
Q

grade a means

A

scc < 100,000 –> likely not an infection
<1,000,000 bacteria/ml

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10
Q

grade b means

A

scc > 250,000 –> likely an infection
> 1,000,000 bacteria/ml

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11
Q

classes of fluid milk

A
  1. fluid milk
  2. soft products (yogurts, ice cream, sour cream)
  3. cheese
  4. butter
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12
Q

what is pasteurization

A

rapid heating and cooling to kill bacteria

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13
Q

what is homogenization

A

separating the fat into smaller equal sized pieces so that it doesn’t rise to the top

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14
Q

what are the percentages of average milk composition

A

water –> 87.7%, fat –> 3.6%, protein –> 3.2%, lactose –> 4.8%, ash/minerals –> .7%

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15
Q

what is mastitis

A

the inflammation of the udder, caused by an infection

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16
Q

what are the types of mastitis

A

clinical –> with visible symptoms
subclinical –> without visible symptoms

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17
Q

what is the main test used in diagnosing mastitis?

A

CMT (california mastitis test)
combine milk with reagent and swirl, it should become very thick and bright purple

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18
Q

what is butter

A

water in fat

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19
Q

what is buttermilk

A

fat in water

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20
Q

how is yogurt made

A

bacteria ferments the milk

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21
Q

what is the DHIA and what is it for

A

Dairy Heard Improvement Association
serves as a record system

22
Q

what is a sire summary

A

explains the genetic disposition to specific traits (mother and grandmother have higher or lower milk production than the average of the population)

23
Q

why is sexing semen important

A

can get female sperm because females are more desired

24
Q

what is the average herd size in the US

A

115

25
Q

where are the most dairy herds located in the US

A

Wisconsin - 11,000 herds

26
Q

Who produces the most milk in the US

A

California - 1,500 herds

27
Q

what has been relationships of herd size to production?

A

herd size is decreasing while production is increasing

28
Q

what are the main trends of milk products

A

fluid milk consumption has decreased while cheese consumption has increased

29
Q

how has dairy trends affected herds

A

Holstein herds have decreased, while jersey herds have become more favored bcs of cheese production. crossbreeds are becoming more common

30
Q

what are the steps in milk processing?

A

pasturization and homogenization

31
Q

how does milk let down occur?

A

oxytocin is responsible for it
touch of udder is a nerve impulse
calf/milking machine releases oxytocin

32
Q

key events in a lactation cycle

A

early lactation, mid lactation, late lactation

33
Q

what aspects are contributing to success in dairy industry

A

AI, trait selection, maximizing production, DHIA

34
Q

when are calves first bred?

A

15 months

35
Q

at what age do heifers give birth for the first calf?

A

24 months

36
Q

after the first calving, when are the cows rebred

A

at day 80

37
Q

what is the repro cycle of cows

A

1st calving, 80 days later rebreeding, gestation is 283/5 days, 60 day drying period (365 days)

38
Q

when does early lactiation occur

A

0-50/60 days in milk

39
Q

when does mid lactation occur

A

60-175/180 days in milk

40
Q

when does late lactation occur

A

180-305 days in milk

41
Q

what are the alveoli responsible for

A

milk synthesis and secretion – houses the epithelial cells

42
Q

lumen

A

collects milk components and water

43
Q

myoepithileial cells

A

milk ejection

44
Q

capillary system

A

supply milk components

45
Q

how is cheese made

A

coagulation and separation of curds and whey
add rennet, which is a coagulation enzyme
remove whey (H2O, lactose, whey protiens)

46
Q

low fat milk

A

1-2% milk fat

47
Q

skim milk

A

0% milk fat

48
Q

whole milk

A

3-4.5% milk fat

49
Q

1/2 & 1/2

A

18% milk fat

50
Q

heavy cream

A

35% milk fat

ANS 120 (15 decks)

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