Exam 2 - Milk

Question 1

milk harvesting housing

Answer 1

tie stall barn - pipeline above cows
pipeline below cows:
parallel parlor
herringbone parlor
rotary parlor

Question 2

prepping of milk harvesting

Answer 2

1. stimulation/pre-stripping (squirt 45-60sec)
2. udder clipped and long hairs singed for clean udder
3. pre-dip (0.5% iodine)
4. single cloth towels to remove pre-dip after 30 seconds
5. backflush machine, then machine on
6. milk let down (teats plump up right before attachment)

Question 3

milk ejection sitmulated by what hormone

Answer 3

oxytocin

Question 4

milking systems

Answer 4

bucket milking w/ transfer equipment
pipeline milking systems “clean in place” technology
milking parlors
herringbone parlors
parallel parlors
rotary parlors
robotic milkers

Question 5

milk must be _______
chilled to _____
continually stored below _____
move off farm to processing within______

Answer 5

filtered to remove debris
<40F
below 40F
48 hours

Question 6

purpose of agitator

Answer 6

keeps milk at right temperature

Question 7

processes to assure highest milk quality

Answer 7

cooling/chilling at <40F
filtered
move to processing within 48hrs
less air exposure
downward pipers for quality
pasteurization

Question 8

time temperature relationship

Answer 8

145F 30 min LTH
162F 15 sec HTST

Question 9

purpose of ultra high temperature pasteurization

Answer 9

sterilized
stable unrefridgerated

Question 10

bacterial sources

Answer 10

teat skin & canal commensal organisms
machine
mastitis
systemic infections
contaminants

Question 11

bacteria that are animal health threats

Answer 11

mastitis (streptococcus spp and staphylococcus)

Question 12

bacteria that are zoonotic threats

Answer 12

salmonella
E.coli
campylobacter
MAP in feces
cryptosporidium

Question 13

bacteria that are milk spoilage threats

Answer 13

majority of bacteria in milk
psychotropic bacteria
thermoduric bacteria

Question 14

What zoonotic bacterial agents were the targets for setting pasteurization standards

Answer 14

TB
brucella
coxiella

Question 15

why do some people obtain unpasteurized/raw milk

Answer 15

taste different
claim - less human pathogens
claim - combats/cures human dz
claim - more nutrients
claim - healthier

Question 16

risks of unpasteurized/raw milk

Answer 16

not tested as intensely, could have Abx residues, high somatic cell count, mastitis, pathogens
dangerous
outbreaks

Question 17

PMO regulations

Answer 17

pasteurized milk ordinance
- standards for milk harvest, storage, transport, facilities, equipment specification, cleaning
-inspections/oversight
-testing of milk
-allowable limits for test results
-pasteurization standards
-packaging/handling

Question 18

mastitis affect on the
cow…
milk…
quality of milk…
safety of milk…

Answer 18

cow health problem
abnormal milk - high SCC, composition change, shelf life and taste
low quality milk
NOT food safety problem, food quality problem

Question 19

identify clinical mastitis

Answer 19

redness, swelling, heat, pain (local effects of udder)
abnormal milk appearance - clots, thick/thin, color
systemic affects - fever, tachycardia, diarrhea, weakness, death

Question 20

subclinical mastitis
tests and normal range

Answer 20

more common than clinical
CA mastitis test or electronic SCC
normal <250k
mastitis >300k

Question 21

purpose of CA mastitis test

Answer 21

coagulates somatic/nucleated cells

Question 22

electronic SCC

Answer 22

large # of individual cows
monthly

Question 23

management of mastitis

Answer 23

bacterial culture
intramammary abx infusion

Question 24

most common infectious dz of dairy cows _____

what does this lead to

Answer 24

mastitis

reason for abx use
drug residues concern
withdrawal time after use

Question 25

diagnostic milk culture

Question 26

SCC

Answer 26

mastitis and quality
every tank is tested

Question 27

residue testing

Answer 27

testing for beta-lactams (penicillin and cephalosporins)

Question 28

milk ring test

Answer 28

brucellosis

Question 29

standard plate count

Answer 29

raw bacterial count

Question 30

preliminary incubation (PI) count

Answer 30

measures psychotropic bacteria, raw milk keeping quality, and sanitation practices on farm

Question 31

lab pasteurized count (LPC)

Answer 31

thermoduric bacteria that reduces shelf life

Question 32

thermoduric bacteria

Answer 32

micrococcus
microbacterium
lactobacillus
bacillus
clostridium

Question 33

coliform count

Answer 33

fecal contaminants/sanitary production practices

Question 34

sediment

Answer 34

dirt

Question 35

freezing point

Answer 35

dilution

Question 36

acidity/rancidity

Answer 36

bacteria/damage to milk

Question 37

odor,color

Answer 37

fat picks up odor/color

Question 38

temp at pick up

Answer 38

<40F