Dairy Cows Flashcards
3 fermented and frozen products
Cheese
Butter
Yogurt
What is coagulating cheese?
Adding rennant/bacteria from abomasum of veal calves
Steps of cheese production
Coagulate milk
Separate milk solids and liquids
Grind and salt solids
Mold and press solids
Package airtight
Age/ripen
Types of goat cheese
Romano
provolone
blue
Types of sheep cheeses
Feta
Manchego
Roquefort
Fat content: butter
80%
How is butter made?
Separate fat from buttermilk
What bacteria is used to make yogurt?
Streptococcus lactus bacteria
3 frozen products
Frozen yogurt
Ice milk 3-7% fat
Ice cream 9-30% fat
5 milk cow breeds
Ayrshire
Brown Swiss
Guernsey
Holstein
Jersey
What is the most popular milk breed in America and why?
Holsteins
They produce the most volume of milk with the highest fat content
What 3 factors determine how milk producers are paid?
Pounds of milk
Fat content
Protein content
Agriculture Cooperative
Legalized monopoly
Purpose of agriculture cooperative
Regulate supply and demand
Keep milk prices up
Milk grades are a quality measure of what 2 things?
Sanitation of facility
Animal health
Milk grading is determined by what 2 things?
Somatic cell count
Bacteria in milk
What is the somatic cell count?
Measure white blood cells and some epithelial cells in milk.
Indicates animal health and infection
2 milk grades
Grade A (90%) : Use for anything. Can be sold as liquid milk.
Grade B (10%): Must be processed. Less valuable
70% of milk is used for what?
Processed products. Other 30% is sold as liquid milk
Milk processing 2 steps
Pasteurization
Homogenization
What is pasteurization.
Flash heating milk at 161°F for 30 seconds to destroy pathogens
(Bacteria, viruses, and Protozoa)
What is homogenization?
Breaking fat into microscopic partials
What is an atomizer?
Prevents homogenized milk from separating.
What are the 6 components in milk
Water
Lactose- carbohydrates
Fat
Minerals- calcium and phosphorus
Protein- Albumin and casein
What is the milk producing organ?
Mammary glands
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
6 components of lactation physiology
Alveolus
Small collecting ducts
Large collecting ducts
Gland cistern
Teat cistern
Furstenberg’s rosette
Where do the nutrients in milk come from?
Mothers blood
What contains lactating cells? Each one produces about 1/5 of a drop of milk.
Alveolus
What are the smooth muscle cells that surround and contract the alveolus?
Epithelial cells
What stores milk (roughly 2lbs in cows)
Gland cistern
One way valve to let milk out while preventing bacteria from entering
Furstenberg’s rosette
How is milk letdown?
Release oxytocin
Stimulate myoepithelial cells to contract.
How many gallons of blood must circulate to produce 1 gallon of milk?
400 gallons
What increases milk synthesis?
Increasing frequency of removing milk
Decreasing time between milking or nursing bout
What is a nursing bout?
How often offspring harvests milk from mother.
What is a calving interval?
Time between consecutive calves
12 month calving interval
0: calving
80: rebreeding
305: drying
365: rebreeding
13 month calving interval
0: calving
110: breeding
335: drying
395: calving
14 month calving interval
0: calving
140: breeding
200: drying
425: calving
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
What is the purpose of hand stripping a milk sample?
To check for mastitis or milk abnormalities.
What is the purpose of pre and post test dip?
To destroy pathogens
How long does the average cow take to milk?
6-8 min
How do you increase cows milked per hour?
Decrease time to load cows in and out of milking parlour
