Final Flashcards
(161 cards)
1
Q
3 most common sources of milk
A
cows, water buffalo, goats, sheep
2
Q
How much of milk production do dairy cows produce?
A
80%
3
Q
The US dairy herd is <___ of 1956
A
50%
4
Q
Milk production is ___ times that of 1956
A
almost 4
5
Q
Milk composition: water
A
88%
6
Q
Milk composition: fat
A
3 to 4%
7
Q
What is milk fat composed of?
A
calories (48%) and vitamins
8
Q
Where does most of milk’s flavor come from?
A
The milk fat
9
Q
Milk composition: Carbohydrates
A
4.8%
10
Q
What makes up lactose in milk?
A
carbohydrates
11
Q
What percentage of carbohydrates do calories make up?
A
30%
12
Q
What is the only natural source of lactose?
A
Milk
13
Q
Milk composition: proteins
A
33%
14
Q
What percentage of proteins are calories?
A
22%
15
Q
___ vitamins essential to human survival are found in milk
A
All
16
Q
What vitamin is added to milk?
A
Vitamin D
17
Q
What mineral is milk a good source of?
A
Calcium
18
Q
What mineral is milk not a good source of?
A
Iron
19
Q
Milk products composition: fluid milk, cheese, ice cream
A
Fluid milk - 215 mil lbs
Cheese - 12 bil lbs
Ice cream - 0.9 bil lbs
20
Q
What makes up 80% of milk products?
A
Fluid milk, cream cheese, butter
21
Q
How much milk is used to make 1 lb of butter?
A
22 lbs
22
Q
How much milk is used to make 1 gallon of ice cream?
A
12 lbs
23
Q
Whole milk must have > ___ milk fat
A
3.25%
24
Q
Skim milk must have ___ milk fat
A
0.5%
25
Milk Processing process in order
- Milk taken from cow with milk machine
- Rapidly cooled to 40 F
- Hauled to plant
- Pasteurized at plant
- Homogenized
-Cooled to 45 F
26
What does pasteurizing milk consist of?
exposing milk to temperature to kill bacteria
27
How long is milk exposed to 161 F?
15 seconds
28
What is ultra pasteurization?
280 F for 2 seconds
29
How long does milk processing take?
48 hours to 5 days
30
How much milk is consumed in the U.S. per capita?
200 lb of total dairy products
31
There has been an increase/decrease in skim milk products
Increase
32
Yogurt and cheese consumption has gone up/down the past 30 years
up
33
There is usually an _______-production of milk and milk products
over
34
What is the use of Grade A milk?
Fluid milk for consumption
35
What is the use of Grade B milk?
Manufacturing milk
36
What is Grade A, Class II milk used for?
Cottage cheese, cream and frozen desserts
37
What is Grade A/B, Class III milk used for?
Butter or cheese
38
What are the two types of chickens?
Broilers and Layers
39
What are broilers used for?
Meat
40
What are Layers used for?
Eggs
41
What are the sources for poultry products?
Turkeys, roaster chickens, ducks, geese, pigeons, guinea hens
42
90% of broilers are sold as _____ products
Cut-up
43
What percentage of chicken is sold from fast food?
60%
44
What is the process at an egg breaking plant?
Wash and sanitize
Break for individual inspection
Separate yolk white
45
How many eggs are processed per hour at an egg breaking plant?
Up to 50,000
46
Where do feathers and down come from?
Ducks and geese
47
What is Pate de foie gras?
Goose liver
48
How do producers achieve a fatty liver for Pate de foie gras?
force feed corn 3 times a day for 4 to 8 weeks
49
What is a poultry by poultry product?
Hydrolyzed feather meal for livestock
50
What is the consumption of poultry product per capita in the US?
105 lbs
51
What is the consumption of eggs per capita in the US?
276 eggs
52
What percentage of eggs consumed are shell eggs?
70%
53
What are some value added poultry products?
Chicken strips, nuggets, rotisserie, roaster, wings, boneless, skinless chicken
54
What are some niche chicken markets?
Free range, natural, organic, no hormones or antibiotics, fresh
55
Hair comes from
Cattle, pigs, horses and goats
56
Wool comes from
Sheep
57
Fur comes from
Mink, non-angora rabbits
58
Angora comes from
Angora rabbits
59
Mohair comes from
Angora goats
60
What are classes of wool determined by?
Length
61
What are grades of wool determined by?
Fineness of fibers
62
What are the three methods for determining grade of wool?
Spinning, micro diameter and American grade
63
Wool grade: spinning count: high number means more/less fine
more
64
What is the most accurate method for determining grade of wool?
Micron diameter
65
What are the three categories for American Grade in determining wool grade?
fine, 1/2 blood and 1/4 blood
66
What class of wool is Marino?
Fine
67
What class of wool is Hampshire?
Medium
68
What class of wool is Romney?
Course
69
What is lanolin?
Oil produced by sheep?
70
What class of wool is Columbia?
Medium
71
What class of wool is Lincoln?
Coarse
72
What kind of meat does cattle produce?
Beef and veal
73
What kind of meat does pig produce?
Pork
74
What kind of meat does goat produce?
Chevon
75
How much red meat in produced per year?
222 million tons
76
What are the top three producers of red meat?
China, Brazil and the U.S
77
What is the process for processing red meat?
Harvesting at processing plant
Blood is drained
Hide/hair removed
viscera is separated
Meat is shipped
78
What are the methods for killing the animal?
Stunning (electrical or mechanical)
CO2 gas
79
How are the carcasses drained for red meat processessing?
The jugular vein or carotid artery is cut
80
What is the definition of viscera?
The drop/offal of the carcass
81
What makes up the viscera?
Head, hair, shanks, internal organs
82
What does the following equation determine?
(Hot or cold carcass weight/live weight) x 100
Dressing Percentage
83
What are the labels for an angus beef chart?
Chuck, rib, short loin, sirloin, round, brisket, fore shank, short plank, flank
84
What is the yield for angus beef?
Amount of boneless retail cuts
85
What are the pork cuts?
Jowl, Boston butt, loin, ham, picnic shoulder, spare rib
86
Muscle, fat, bone and connective tissue make up the _________ composition of meat
Physical
87
What are myofibers?
Muscle fibers
88
What are the two myofilaments?
Myosin and actic
89
What is the chemical composition of meat?
Water, protein (actomyosin), fat, minerals
90
What is actomyosin?
Protein
91
What amount of the $7729 that US households spend on food is spent on animal products?
$890
92
Put the following in order
farm
food retailers
marketing points
feeder/finishers
packers/processors
1. farm
2. feeder/finisher
3. marketing points
4. packers/processors
5. food retailers
93
What is the Packers and Stockyards Act and what year was it established?
Uniform and fair marketing practices;1921
94
What are the top two retailers in red meat sales?
Walmart and Kroger
95
What are the top 3 dairy cow breeds?
Holstein, Jersey, Brown Swiss
96
Describe a Jersey cow
Golden brown
97
Describe a Holstein cow
Chil-Fil-A cow
98
Describe a brown Swiss cow
Chocolate milk colored
99
What does dairy type describe?
What the cow looks like
100
Stature, angularity, level rump are all terms for what?
Dairy type
101
Long and lean neck, milk veins, strong feet and legs are all terms for what?
Dairy type
102
What is the linear classification system?
an evaluation tool to enhance selection for high milk productionW
103
What is the average productive life for a dairy cow?
3 to 5 years
104
Reproductive failure, low milk yield, udder breakdown, lameness, mastitis are all causes for what from a herd?
Culling
105
What is culling?
Cutting a cow from the herd
106
What is lameness?
Foot and leg weaknessW
107
What is mastitis?
Infection in the udder
108
How much is semen from an excellent sire?
$25 to $50
109
% fat and protein are _________ heritable
Highly
110
Yearly milk production is ________ heritable
Medium
111
Health issues are ________ heritable
Low
112
377300 cows
23791 lbs milk
What breed of dairy cow is this?
Holstein
113
111400 cows
17302 lbs milk
What breed of dairy cow is this?
Jersey
114
9800 cows
18703 lbs milk
What breed of dairy cow is this?
Brown Swiss
115
________ and Jersey produce more milk solids
Brown Swiss
116
What does DHIA stand for?
The National Cooperative Dairy Herd Improvement
117
What does composite mean in relation to beef breeds?
Still being developed?
118
What does purebred mean in relation to beef breeds?
Providing ancestry, register in breed organization
119
There is/isn't variation among purebred beef cattle
Is
120
What breed is most economically important in beef cattle?
None
121
What are the top four beef cattle breeds?
Angus, Hereford, Red Angus, Simmental
122
How long is the calving interval?
365 days
123
How long is calving season?
<90 days
124
(# weaned compared to # exposed) = 85%
+ calving interval = 365 days
+calving season < 90 days
% calf crop weaned
125
Select for low/high birth weight
Low
126
What does weaning weight represent?
The mothering ability of the cow and preweaning growth rate
127
What is the heritability of weaning weight?
30%
128
Post weaning weight is weaning/finished weight to weaning/finished weight
Weaning; finished
129
Weaning weight is adjusted _____ days
205
130
Post weaning weight is adjusted ____ days
365
131
What percentage heritable is post weaning weight?
40%
132
What is post weaning weight measured in?
Pounds per day
133
Most of the pig market is cross/pure bred
cross bred
134
119763 litters
What breed of pig is this?
Yorkshire
135
84673 litters
What breed of pig is this?
Duroc
136
51616 litters
What breed of pig is this?
Berkshire
137
Do seedstock producers use pure or cross bred pigs?
Pure bred
138
What is the term for performance standards for pigs?
Symbol
139
Symbol I
Market barrows
140
Symbol II
Market gilts
141
Symbol III
Market goals adopted in 2005
142
What are the market goals for pigs under Symbol III?
205 lbs carcass
Intramuscular fat >3%
Free of parasite and Halothane gene
Live weight efficiency of 2.4
Muscle score of 4.0
143
Symbol III: weight of pig
205 lbs
144
Symbol III: intramuscular fat
>3%
145
Symbol III: pig is free of ___________ and ______________ gene
parasite; Halothane
146
Symbol III: weight efficiency
2.4
147
Symbol III: muscle score
4.0
148
What are four breeds of sheep?
Suffolk, Dorset, Rambouillet, Hampshire
149
What is the goat breed for meat?
Spanish goat
150
Toggenburg is used for ______
Dairy
151
Saanan is used for
Dairy
152
What goat breeds are used for dairy?
Toggenburg, Saanan, Alpine, Nubian, La Mancha, Oberhsi
153
What goat is used for fiber?
Angora
154
What is the most popular horse breed?
Quarter
155
What are the two second most popular horse breeds?
Thoroughbred and Paint
156
What is Class of chickens determined by?
Group of birds developed in some broad geographical area
157
What is breed of chicken a subdivision of and what is it determined by?
Subdivision of class; shape and size
158
What is variety of chicken a subdivision of and what is it determined by?
Subdivision of class; feather color and type of comb
159
What is a turkey Pedigree flock?
Pure lines crossed to produce generation 2
160
Male turkeys are selected for
Meat, growth, eating
161
Female turkeys are selected for
Fertility, hatchability, egg size, meat
