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Animal Science > Dairy Cows > Flashcards

Dairy Cows Flashcards

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1
Q

3 fermented and frozen products

A

Cheese
Butter
Yogurt

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2
Q

What is coagulating cheese?

A

Adding rennant/bacteria from abomasum of veal calves

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3
Q

Steps of cheese production

A

Coagulate milk
Separate milk solids and liquids
Grind and salt solids
Mold and press solids
Package airtight
Age/ripen

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4
Q

Types of goat cheese

A

Romano
provolone
blue

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5
Q

Types of sheep cheeses

A

Feta
Manchego
Roquefort

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6
Q

Fat content: butter

A

80%

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7
Q

How is butter made?

A

Separate fat from buttermilk

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8
Q

What bacteria is used to make yogurt?

A

Streptococcus lactus bacteria

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9
Q

3 frozen products

A

Frozen yogurt
Ice milk 3-7% fat
Ice cream 9-30% fat

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10
Q

5 milk cow breeds

A

Ayrshire
Brown Swiss
Guernsey
Holstein
Jersey

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11
Q

What is the most popular milk breed in America and why?

A

Holsteins
They produce the most volume of milk with the highest fat content

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12
Q

What 3 factors determine how milk producers are paid?

A

Pounds of milk
Fat content
Protein content

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13
Q

Agriculture Cooperative

A

Legalized monopoly

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14
Q

Purpose of agriculture cooperative

A

Regulate supply and demand
Keep milk prices up

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15
Q

Milk grades are a quality measure of what 2 things?

A

Sanitation of facility
Animal health

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16
Q

Milk grading is determined by what 2 things?

A

Somatic cell count
Bacteria in milk

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17
Q

What is the somatic cell count?

A

Measure white blood cells and some epithelial cells in milk.
Indicates animal health and infection

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18
Q

2 milk grades

A

Grade A (90%) : Use for anything. Can be sold as liquid milk.
Grade B (10%): Must be processed. Less valuable

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19
Q

70% of milk is used for what?

A

Processed products. Other 30% is sold as liquid milk

20
Q

Milk processing 2 steps

A

Pasteurization
Homogenization

21
Q

What is pasteurization.

A

Flash heating milk at 161°F for 30 seconds to destroy pathogens
(Bacteria, viruses, and Protozoa)

22
Q

What is homogenization?

A

Breaking fat into microscopic partials

23
Q

What is an atomizer?

A

Prevents homogenized milk from separating.

24
Q

What are the 6 components in milk

A

Water
Lactose- carbohydrates
Fat
Minerals- calcium and phosphorus
Protein- Albumin and casein

25
Q

What is the milk producing organ?

A

Mammary glands

26
Q

How are the number of mammary glands on an animal determined?

A

About two times the number of average offspring
Ex. Horse has 2 glands for 1 foal

27
Q

6 components of lactation physiology

A

Alveolus
Small collecting ducts
Large collecting ducts
Gland cistern
Teat cistern
Furstenberg’s rosette

28
Q

Where do the nutrients in milk come from?

A

Mothers blood

29
Q

What contains lactating cells? Each one produces about 1/5 of a drop of milk.

A

Alveolus

30
Q

What are the smooth muscle cells that surround and contract the alveolus?

A

Epithelial cells

31
Q

What stores milk (roughly 2lbs in cows)

A

Gland cistern

32
Q

One way valve to let milk out while preventing bacteria from entering

A

Furstenberg’s rosette

33
Q

How is milk letdown?

A

Release oxytocin
Stimulate myoepithelial cells to contract.

34
Q

How many gallons of blood must circulate to produce 1 gallon of milk?

A

400 gallons

35
Q

What increases milk synthesis?

A

Increasing frequency of removing milk
Decreasing time between milking or nursing bout

36
Q

What is a nursing bout?

A

How often offspring harvests milk from mother.

37
Q

What is a calving interval?

A

Time between consecutive calves

38
Q

12 month calving interval

A

0: calving
80: rebreeding
305: drying
365: rebreeding

39
Q

13 month calving interval

A

0: calving
110: breeding
335: drying
395: calving

40
Q

14 month calving interval

A

0: calving
140: breeding
200: drying
425: calving

41
Q

5 Steps for milk collection

A

1) animals enter milking parlour
2) hand strip milk sample
3) pre dip
4) harvest milk
5) post teat dip

42
Q

What is the purpose of hand stripping a milk sample?

A

To check for mastitis or milk abnormalities.

43
Q

What is the purpose of pre and post test dip?

A

To destroy pathogens

44
Q

How long does the average cow take to milk?

A

6-8 min

45
Q

How do you increase cows milked per hour?

A

Decrease time to load cows in and out of milking parlour

Animal Science (8 decks)

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