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Animal Science > Dairy Cows > Flashcards

Dairy Cows Flashcards

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
What is the milk producing organ?
Mammary glands
26
How are the number of mammary glands on an animal determined?
About two times the number of average offspring Ex. Horse has 2 glands for 1 foal
27
6 components of lactation physiology
Alveolus Small collecting ducts Large collecting ducts Gland cistern Teat cistern Furstenberg’s rosette
28
Where do the nutrients in milk come from?
Mothers blood
29
What contains lactating cells? Each one produces about 1/5 of a drop of milk.
Alveolus
30
What are the smooth muscle cells that surround and contract the alveolus?
Epithelial cells
31
What stores milk (roughly 2lbs in cows)
Gland cistern
32
One way valve to let milk out while preventing bacteria from entering
Furstenberg’s rosette
33
How is milk letdown?
Release oxytocin Stimulate myoepithelial cells to contract.
34
How many gallons of blood must circulate to produce 1 gallon of milk?
400 gallons
35
What increases milk synthesis?
Increasing frequency of removing milk Decreasing time between milking or nursing bout
36
What is a nursing bout?
How often offspring harvests milk from mother.
37
What is a calving interval?
Time between consecutive calves
38
12 month calving interval
0: calving 80: rebreeding 305: drying 365: rebreeding
39
13 month calving interval
0: calving 110: breeding 335: drying 395: calving
40
14 month calving interval
0: calving 140: breeding 200: drying 425: calving
41
5 Steps for milk collection
1) animals enter milking parlour 2) hand strip milk sample 3) pre dip 4) harvest milk 5) post teat dip
42
What is the purpose of hand stripping a milk sample?
To check for mastitis or milk abnormalities.
43
What is the purpose of pre and post test dip?
To destroy pathogens
44
How long does the average cow take to milk?
6-8 min
45
How do you increase cows milked per hour?
Decrease time to load cows in and out of milking parlour

Animal Science (8 decks)

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