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ANSC 212 > Dairy > Flashcards

Dairy Flashcards

1
Q

__ largest agri-food economy behind meat

A

2nd

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2
Q

very __ industry in Sask

A

small

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3
Q

number of dairy farms in Sask

A

150

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4
Q

year SK Dairy Entry Assistance Program was initiated

A

2015
free quota

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5
Q

where are most dairy farms in Sask

A

north of Saskatoon

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6
Q

where is Sask processing plant

A

Saskatoon (Saputo)

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7
Q

Biggest provinces in dairy production

A

Ontario + Quebec

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8
Q

province increasing herd size the most

A

Sask

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9
Q

why is there a 411% increase in size of Canadian dairy farms

A

technology

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10
Q

T/F there is organic dairies in Sask

A

False

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11
Q

Certification for Organic Dairy Production (CFIA) promises:

A

grown without pesticides, herbicides, fungicides, fertilizers, GMOs, growth hormones, antibiotics

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12
Q

transition time to organic

A

3 years

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13
Q

QC and ON process __% of industry products

A

75

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14
Q

processing plants regulated by __ or __

A

CFIA or provincially

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15
Q

2 major brands of dairy production

A

Saputo and Agropur

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16
Q

milk &milk products consumption in Canada is __

A

decreasing because of nut milk

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17
Q

What counties must Canada export dairy products to

A

USA and Mexico, want to limit exports

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18
Q

intensive management systems

A

animals kept indoors
limited grazing sometimes

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19
Q

tie stall barns

A
  • cows kept tied
  • milked in stall or released to go to parlor
  • no freedom movement
  • animal welfare concern
  • cannot overstock amount of stalls
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20
Q

free-stall barns

A
  • cows are free to interact
  • go to parlor for milking
  • stalls for resting
  • tend to overstock stalls by 20%
  • fed in separate alley
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21
Q

more tie stall or free stall barns in Canada?

A

tie stall (almost 75%)

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22
Q

most common dairy breeds in Canada

A

Holstein (93%) and Jersey (4%)

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23
Q

Holstein qualities

A

huge volume per day

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24
Q

Jersey qualities

A

Originated from Channel of Jersey
high butterfat & protein content

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25
Q

over all breeds, __ in average production

A

INCREASE
- good genetics
- better nutrition
- disease control

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26
Q

what is milk production quota

A

license to sell milk to the provincial Milk Marketing Board (SaskMilk)
- aka supply management

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27
Q

what does quota do

A

limits imports/exports
supply = demand
ensure consistent, cheaper pricing

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28
Q

what is milk quota measured in

A

kg of butterfat

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29
Q

Total production quota (TPQ) components

A

fluid milk (class 1) + industrial milk (classes 2-5)

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30
Q

TPQ is allocated to

A

provinces who allocate further to producers

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31
Q

5 provinces with quota price cap

A

PEI, NS, NB, QUE, ON

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32
Q

what happens if overproduce quota

A

not paid for milk

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33
Q

what happens if underproduce quota

A

fines, lose quota if repeat infractions

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34
Q

provinces in Western Milk Pool (WMP)

A

SK, AB, MB, BC

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35
Q

average age + main reasons for culling

A

4-5 years
infertility, mastitis

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36
Q

lactate/milk for __ days

A

305-320

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37
Q

dry period is __ days

A

60

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38
Q

rebreed time is __ days

A

60-90

39
Q

how old is calf when weaned

A

6-8 weeks

40
Q

body weight __ during milk production

A

drops

41
Q

peak lactation is __-__ days after calving

A

60-90

42
Q

maximum production at __ years of age, aka __ lactations

A

6-8
4-6

43
Q

the __ quarters are more developed and produce __% of the milk

A

rear, 60

44
Q

alveoli/alveolus

A

milk secreting cells

45
Q

lumen

A

hollow center of alveolus

46
Q

alveoli surrounded by

A

blood capillaries and myoepithelial (muscular) cells

47
Q

what supplies nutrients to udder

A

blood

48
Q

how many kg of blood used to produce 1kg of milk

A

400-500

49
Q

how do milking machines remove milk

A

negative pressure (vacuum)

50
Q

3 kinds of milking machines

A

tie-stall (pipeline), milking parlor, robot

51
Q

all parlors have

A

an operators pit, to attach and detach milkers

52
Q

herringbone parlor

A
  • can be double-4 to double-24
  • cows stand at 45 degree angle
  • everything single file
53
Q

rapid exit herringbone parlor

A

herringbone but headgates open up so cows can all leave at once instead of single file

54
Q

parallel (side-by-side) parlor

A
  • cows at 90 degree angle
  • hard to access udder
  • shorter distance btwn udders for operators
    -headgates pickup for rapid exit
55
Q

rotary milking parlor

A
  • cows on rotating platform
  • milker outside platform
  • not expandable
  • huge capital investment
  • more labor required
56
Q

robots for free-stalls

A

VMS and Astronaut

57
Q

robots for tie stall

A

Milkomax system

58
Q

how many cows can a robot milk 3x per day

A

55-60

59
Q

robots are best suited to __ herds

A

smaller

60
Q

for complete milk removal: (3)

A
  • proper pre-stimulation
  • efficient operation of machine
  • milker = quick, gentle, efficient, clean
61
Q

SOP

A

standard operating procedure

62
Q

milk ejection reflex

A
  • happens naturally in presence of calf
    Unnatural stimulation:
  • fetching cows for milking
  • entering parlor, sound/sight of machines
  • fore-stripping, udder prep
63
Q

what hormone triggers milk ejection reflex

A

oxytocin
[contraction of myoepithelial cells 20-60 sec after stimulus]

64
Q

no stimuli = some milk will stay in

A

alveoli (lumen)

65
Q

what inhibits milk letdown

A

pain, stress, excitement, fear
[adrenaline]

66
Q

some heifers can receive __ to help milk letdown

A

oxytocin injection

67
Q

typically milk __x per day, aka __ hour intervals

A

2, 12

68
Q

increase in production by 15-20% if

A

milked 3x per day

69
Q

4 steps of milking

A

1- pre-milking teat disinfection
2- wipe down with towel (udder stimulation)
3- machine attachment and positioning
4- post milking disinfection

70
Q

attach machine __ minute(s) after stimulation

A

1

71
Q

encourage cows to stand after milking by _ for __

A

offering fresh feed for post-milking teat dipping

72
Q

how to handle collected milk

A
  • cool rapidly
  • store at 1-4 degrees in bulk tank
  • this prevents bacterial growth
73
Q

what happens if milking equipment is not cleaned

A

bacteria starts to grow = spread of disease and milk spoiling

74
Q

how often is milk picked up

A

every other day or daily (depends on size)

75
Q

single milk processing plant in Sask

A

Saputo

76
Q

what are milk samples tested for (6)

A

protein, fat, lactose
antibiotic residues, water, somatic cell count

77
Q

milk is __% water

A

85-87

78
Q

2 main factors affecting profitability

A

production of cows and composition of milk (multiple-component system in Canada)

79
Q

what is most of dairy cow’s day spent doing

A

resting

80
Q

most common feed method

A

total mixed ration (TMR) - meets all nutritional needs
available at all times

81
Q

what is dry period

A

non-lactating period prior to impending baby-having
(regenerates mammary epithelial tissue)

82
Q

during dry period a __ plug forms to create a __

A

keratin, physical barrier

83
Q

how soon is calf removed from mother

A

within 24 hours
(no bonding allowed)

84
Q

NLID

A

national livestock identification for dairy
has registration # and herd management #

85
Q

colostrometer measures

A

quality of colostrum via specific gravity

86
Q

brix refractometer

A

measures Brix value of colostrum (total solid/sugar content). Best is 22%

87
Q

ability for calf to absorb antibodies declines rapidly after

A

24 hours

88
Q

calves are housed in

A

hutches or pens

89
Q

calf milk pasteurizer

A

takes non-saleable whole milk and reduces pathogens so it can be fed to calves

90
Q

what is rumen development dependent on

A

grain intake (not forage)

91
Q

energy sources in calf starters (4)

A

corn, barley, wheat, oat

92
Q

protein sources in calf starters (4)

A

soybean meal, DDGS, wheat bran, canola meal

93
Q

avoid __ heifers

A

overfeeding (fat deposition in udder)

ANSC 212 (14 decks)

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