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Animal Science > Dairy Cattle > Flashcards

Dairy Cattle Flashcards

1
Q

does all dairy come from cattle?

A

no, it can also come from goats and sheep and all sorts of animals around the world

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2
Q

what is the main product of dairy cows?

A

> 90% fluid milk

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3
Q

where are most dairy farms found in the US?

A

up north and in CA

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4
Q

what is the average dairy herd size?

A

115 milking cows

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5
Q

what is the herd size of 74% of dairy farms though?

A

fewer than 100 milking cows

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6
Q

how much milk is produced by the dairies with over 100 cows?

A

85% of total milk production

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7
Q

which state has the most diary herds?

A

Wisconsin

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8
Q

why has milk production increased with fewer cows over time?

A

more efficient cattle, better nutrition

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9
Q

how is milk quantity measured?

A

in pounds (lbs)

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10
Q

what are the products from dairy cows?

A

fluid milk 45%

fermented/frozen products 55%

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11
Q

what does homogenized milk mean?

A

homogenizing is a mechanical process of breaking down fat

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12
Q

list 3 fluid milk products

A

low fat
half and half
whipping cream

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13
Q

has milk consumption increased or decreased over time?

A

decreased

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14
Q

list 3 fermented milk products

A

cheese
butter
yogurt

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15
Q

list 3 frozen milk products

A

frozen yogurt
ice cream
ice milk

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16
Q

what does lactic acid do for milk preservation?

A

lower pH

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17
Q

what is rennet?

A

an enzyme, comes from abomasum of calves or thistle, aids in coagulation of milk

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18
Q

what is the first step in cheese production?

A

raw milk is pasteurized to get rid of unwanted bacteria

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19
Q

what happens in standardization, filtration, and coagulation of cheese production?

A

pasteurized milk is further filtered to clean, rennet is added for coagulation, fermenting organisms are added, and milk is curdled into curds and whey

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20
Q

what happens to curds and whey in cheese production?

A

they cut, stirred, and cooked, and then whey is drained out and processed into protein powder

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21
Q

what happens to the curds after the whey is drained out in cheese production?

A

they are milled and salted, and fresh (cottage and cream) cheese is separated out

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22
Q

what happens after fresh cheese is sorted out?

A

the rest of the cheese is poured into molds, pressed, ripened, and matured

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23
Q

how much has cheese production increased over the last 30 years?

A

it has doubled as cheese consumption is increasing

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24
Q

what do the fermenting organisms that are added to cheese do?

A

convert lactate to lactic acid, which lowers pH, aiding in preservation and the tangy taste of cheese

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25
Q

what are the 3 main components of cheese?

A

water, fat, proteins

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26
Q

what are the 7 common goat cheese?

A

cottage, pot cheese, Neufchatel, cream cheese, Romano, Provolone, Blue cheese

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27
Q

what are the 4 common sheep cheeses?

A

Feta, Manchego, Romano, Roquefort

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28
Q

what common cheese is produced by both sheep and goats?

A

Romano

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29
Q

how much more cheese is produced per pound of sheep milk than cow milk?

A

twice as much per lb of sheep milk than cow milk

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30
Q

how much more does sheep milk cost than cow milk?

A

4 times as much

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31
Q

what country is the top butter consumer?

A

France

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32
Q

what is the “good” bacteria in yogurt?

A

streptococcus lactus

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33
Q

what country is the top ice cream consumer?

A

America

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34
Q

what is the milk fat percentage of humans?

A

3.7%

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35
Q

what is the milk fat percentage of cows?

A

4.0%

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36
Q

what is the milk fat percentage of mares?

A

1.3%

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37
Q

what is the milk fat percentage of sows?

A

5.3%

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38
Q

what is the milk fat percentage of cats?

A

3.3%

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39
Q

what is the milk fat percentage of dogs?

A

8.3%

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40
Q

what is the milk fat percentage of sheep?

A

5.4%

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41
Q

what is the milk fat percentage of goats?

A

4.1%

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42
Q

what is the milk fat percentage of elephants?

A

15.8%

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43
Q

what is the milk fat percentage of reindeer?

A

18.7%

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44
Q

what is the milk fat percentage of seals?

A

30-40%

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45
Q

what is the milk fat percentage of whales?

A

25-50%

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46
Q

how many pounds of milk does one cow produce per 305 day lactation?

A

24,000 “oof”

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47
Q

how many GALLONS of milk does one cow produce per 305 day lactation?

A

2730

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48
Q

how many gallons of milk does one cow produce per day?

A

8.9

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49
Q

what are the 5 most common dairy breeds?

A

Aryshire, Brown Swiss, Guernsey, Holstein, Jersey

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50
Q

where are Aryshire cows from and what is their nickname?

A

Scotland, “aristocrats of dairy”

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51
Q

what are Aryshire cows known for?

A

being very hardy and adaptable, and pretty :)

52
Q

what color are Aryshire cows?

A

red/brown and white

53
Q

what was done as marketing for Aryshire cows?

A

they were walked from Vermont to Missouri, calving and milking along the way

54
Q

where are Brown Swiss cows from?

A

Switzerland

55
Q

what are Brown Swiss cows known for?

A

being very docile, they are believed to be the oldest breed

56
Q

what is special about Brown Swiss cow milk?

A

it has a high protein to fat ratio, so it’s good for making cheese (Swiss cheese! anyone? anyone?)

57
Q

how big are adult Brown Swiss cows?

A

about avg. 1,000lbs

58
Q

where are Guernsey cows from, and what is their nickname and why?

A

Isle of Guernsey in the English Channel, and “Golden Guernsey” for their milk

59
Q

what color is Guernsey milk and why?

A

golden, from all the beta ceratine and vitamin A in their milk

60
Q

what doe Guernsey cows look like?

A

larger, red and white

61
Q

where are Holstein cows from and what is their importance in the US?

A

the Netherlands, and they are the most prominent dairy breed in the US

62
Q

what is special about Holstein milk production?

A

they have the highest milk volume/production of all the dairy breeds

63
Q

what size are Holsteins?

A

BIG,

avg adult is 1200-1500lbs

64
Q

where are Jersey cows from?

A

the English Channel

65
Q

what is special about Jersey milk and why is that important?

A

it has a high fat and protein content, good for butter

66
Q

how big are Jerseys?

A

small :)

avg adult is 800-1200lbs

67
Q

how has breed variety in the dairy industry changed over time?

A

there were many popular and prominent breeds in 1935, but moving toward 2012 and 2014, other breeds have dropped out as Holsteins dominated the industry

68
Q

why are there so few dairy breeds compared to beef cattle breeds?

A

there are not as many benefits from crossbreeding in the dairy industry as in the beef industry

69
Q

why is the dairy industry made up predominantly of Holstein and some Jersey milk today?

A

Holsteins have HIGH production, so you can get more milk with fewer cows
Jersey milk is good for cheese, butter, and ice cream

70
Q

how does Dairy production work?

A

lots of small farms belong to Co-Ops, like Land O Lakes

71
Q

how is milk quality measured?

A

in grades and classe

72
Q

what is Grade A milk used for, and what are the SCC and bacteria levels?

A

fluid or manufacturing
SCC <100,000- likely not an infection
<1,000,000 bacteria/mL

73
Q

what is Grade B milk used for and what are the SCC and bacteria levels?

A

manufacturing only, must be processed further
SCC >250,000
>1,000,000 bacteria/mL

74
Q

what are the 4 milk classes?

A

I: fluid milk (50%)
II: soft products- yogurts, ice cream, sour cream (14%)
III: cheese (42%)
IV: butter (14%)

75
Q

what are the two components of milk processing?

A

pasteurizing and homogenization

76
Q

what is pasteurizing?

A

heating and cooling of milk to get rid of unwanted bacteria

4 –> 72 –> 4 degrees Celcius

77
Q

what is homogenization?

A

the mechanical process of breaking down fat

78
Q

what are the components of milk and where do they come from in the cow?

A

energy: Rumen (VFA’s) and Liver (glucose)
Fatty Acids and Amino Acids: intestinal wall
Water, vitamins, minerals: intestinal wall
lactose: liver
Fatty Acids: also come from body fat
protein: diet, microbes

79
Q

what is the composition and percentages of milk?

A

water: 87%
lactose: 5%
fat: 3.5%
casein (protein): 2.8%
minerals: 0.7%
albumin (protein): 0.5%

80
Q

list 10 animals that have mammary glands

A
  1. cows
  2. mares
  3. sows
  4. ewe
  5. dog
  6. cat
  7. deer
  8. elephant
  9. whale
  10. giraffe
81
Q

list the 8 main structures of the mammary gland

A
  1. alveoli (alveolus)
  2. lobule
  3. lobe
  4. duct system
  5. gland cistern
  6. cricoid fold
  7. teat cistern
  8. streak canal
82
Q

describe the alveoli

A

look like a cluster of grapes, lined with epithelial cells and surrounded by myoepithelial cells and blood capillaries

83
Q

what do the epithelial cells lining the alveoli do?

A

they are milk making units, they synthesize milk and release it into the lumen for storage

84
Q

what do the myoepithelial cells do?

A

contract to eject milk into the duct system

85
Q

what do the blood capillaries surrounding the alveoli do?

A

transport hormones, like oxytocin, that stimulate the myoepithelial cells to contract

86
Q

where does milk production take place?

A

epithelial cells of alveoli

87
Q

what is milk made of?

A

lactose (galactose+glucose)
proteins (casein)
triglycerides

88
Q

when does the duct system come into play?

A

during milking

89
Q

in what order does milk travel through the duct system?

A

gland cistern to teat cistern to teat sphincter

90
Q

what does post dip do to the teat sphincter and why?

A

adds a sealant barrier bc it stays open for a little while after milking

91
Q

how is the udder separated?

A

into quarters by fine membranes

92
Q

how is the left and right side of the udder separated?

A

by the central suspension ligament

93
Q

why does the vascular system play a large role in milk production?

94
Q

is every animal’s lactation cycle the same?

95
Q

when is Holstein peak lactation and how much is she producing?

A

at 40ish days at 75ish lbs

96
Q

how long is a Holstein in milk?

A

around 305 days, and production drops off as time goes on

97
Q

why is the calving interval important?

A

a cow must calve in to produce milk

98
Q

list the cycle of events in the calving interval

A 
parturition
rebreeding
gestation
dry period
parturition
99
Q

what hormone plays a key role in milk let down?

100
Q

what stimuli can trigger the release of oxytocin?

A

sound of the milking machine, the sight of a calf, touching udder skin

101
Q

how does oxytocin trigger milk let down?

A

acts on myoepithelial cells, which contract to force milk through the duct system and out

102
Q

list the 4 parlor types?

A
  1. parallel/Bali style
  2. swingover
  3. herringbone
  4. rotary
103
Q

how many cows can the parallel/bali style parlor milk and what are potential drawbacks?

A

50 cows/hr, but you have to wait until all cows are done milking and let them all out at once

104
Q

how many cows can the swingover parlor milk and what are potential drawbacks?

A

60 cows/hr, but can be awkward with the tubing

105
Q

how many cows can the herringbone parlor milk and what familiar dairy uses this style?

A

75 cows/hr, Berry dairy!

106
Q

how many cows can the rotary parlor milk and what is it like?

A

250 cows/hr, like a carousel!

107
Q

how many milking shifts do dairies usually do a day and how many hours between?

A

2-3
2 milking shifts: every 12 hrs, smaller dairies
3 milking shifts: every 8 hrs

108
Q

what is mastitis?

A

an inflammation of the mammary glands

109
Q

what happens with mastitis due to the quarters of the udder being separated?

A

it is possible to contain the mastitis to one quarter if no cross contamination occurs, and it is also possible to have different mastitis infections in separate quarters!

110
Q

what is clinical mastitis?

A

symptomatic: inflammation, redness, milk discoloration and texture change, looks like a chunky strawberry milkshake

111
Q

what is subclinical mastitis?

A

not symptomatic: SCC is high though

use CMT to diagnose, can send samples to a lab to identify the strain to treat more specifically

112
Q

how does a CMT work?

A

milk into 4 trays and add a reagant

113
Q

what are sire summaries?

A

they contain information about the sire that semen comes from, are a prediction of genetic merit with different traits listed to choose from, can even choose sexed semen

114
Q

what are the 2 most common milk additives?

A

bST and rbST
bovine somatotropin and recombinant bovine somatotropin
naturally occurring and made in the lab

115
Q

what is bST also called?

A

bGH, bovine growth hormone

116
Q

what is bST?

A

a major regulator of milk production

117
Q

how is bST given?

A

SQ injection because its polypeptide bonds would break down in the digestive system, that’s why it has no effect on humans

118
Q

how many cows received bST in 2005 and what were the effects?

A

17.2% received, led to a 6-8% increase in feed intake and a 10-20% increase in milk production

119
Q

how does bST work?

A

increases metabolic rate and lipolysis

120
Q

what must also occur when bST or rbST is injected?

A

adequate additional nutrition must be provided, which leads to an increase in IGF-I, which increases milk production

121
Q

what is IGF-I?

A

insulin growth factor, which increases milk production

122
Q

how has social pressure affected the use of added bST?

A

no bST was used in 2017

123
Q

is there any detectable difference in milk composition or influence on mastitis when adding bST?

124
Q

list the 3 ways that the dairy industry has improved?

A
  1. Dairy Herd Improvement Association: record system, research utilized dairy animals bc record system
  2. limited number or traits selected for: milk production, led to more efficient cows
  3. Adaptation of technology
125
Q

list 6 technology adaptations that have improved the dairy industry

A
  1. health programs
  2. nutrition
  3. facilities
  4. equipment
  5. AI**
  6. automated milking systems

Animal Science (13 decks)

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