Brainscape's Knowledge GenomeTM

Browse over 1 million classes created by top students, professors, publishers, and experts.


See full index

Dairy Science > Final Review > Flashcards

Final Review Flashcards

1
Q

milk production per cow in the US is increasing or decreasing?

A

Increasing

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
2
Q

The number of dairy cows in the US are increasing or decreasing?

A

Decreasing

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
3
Q

The number of dairy farms in the US is increasing or decreasing?

A

Decreasing

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
4
Q

what are two important nutrients in milk?

A

calcium, lipids, phosphorus, protein

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
5
Q

dairy farms in the US are getting bigger or smaller?

A

Bigger

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
6
Q

lactose is made with two sugars, what are they?

A

Glucose and galactose

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
7
Q

casein, the first class of protein has four subunits, name them

A

Alpha S1, alpha S2, beta, capa

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
8
Q

what are the three essential fatty acids in milk?

A

Linoleic, Linolenic, Arachidonic

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
9
Q

The average mixed herd milk composition has what percentages for the following: water, fat, protein, lactose?

A

Water: 87.5%, fat: 3.5%, protein: 3.2%, lactose: 4.9%

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
10
Q

what are the four fat soluble vitamins?

A

A, D, E, K

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
11
Q

what are the 10 essential amino acids?

A

Phenylalanine, valine, tryptophan, threonine, isoleucine, methionine, histidine, arginine, leucine, lysine

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
12
Q

what is homogenization?

A

The process of breaking up fat globules into smaller pieces by pressing through a seive at 2000 psi so that the final milk product doesn’t separate.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
13
Q

cheesemaking can be summarized into eight steps, name them

A
  1. Add bacteria
  2. Precipitate protein with rennin or acid to form gel or curd.
  3. Stir
  4. Cut curd
  5. Heat to expel whey
  6. Remove whey
  7. Salt, which changes curd
  8. Drain/Dry, age as necessary
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
14
Q

give an example of “Class I” milk

A

Fluid milk

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
15
Q

give an example of “Class II” milk

A

Soft milk products, like yogurt

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
16
Q

Give an example of “Class III” milk

A

Hard milk products, such as cheddar cheese

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
17
Q

How does one calculate component pricing?

A

Multiply the fat number by fat price, multiply protein number by protein price, multiply class percentage (as decimal) by price differential. Add all three products together to get the final CWT.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
18
Q

how does one calculate the price of milk from different classes?

A

Multiply each class dollar amount by their class percentage, in decimal form, then add the two products together to get the blended price per CWT.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
19
Q

what are the three reasons for pasteurizing milk?

A
  1. Kill bacteria that can cause illness
  2. kill bacteria that can spoil product
  3. add flavor
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
20
Q

give the three excepted pasteurization processes

A
  1. Heat milk for 30 minutes at 145°F
  2. Heat milk for 15 seconds at 161°F
  3. Heat milk for two seconds at 280°F and immediately cool to 70°F heat milk for two seconds at 280°F and immediately cool to 70°F.
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
21
Q

explain in great detail the process of milk let down from stimulation to milk released from the alveoli and out of the teat cistern

A
  1. Tactile, auditory, and visual stimulation causes…
  2. Hypothalamus to produce oxytocin, which leads….
  3. Posterior pituitary to release stored oxytocin into the bloodstream, which travels to…
  4. The myoepithelium of the alveolar cell, causing it to contract. Upon contraction the…
  5. Milk Travels to the TERMINAL duct, then the INTRALOBULAR duct, then the INTERLOBULAR duct, then the GLAND CISTERN, then the TEAT CISTERN, where it then exits the teat.
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
22
Q

how does stress affect milk let down?

A

Stress causes the release of Epinephrine from the adrenal glands. Epinephrine then blocks oxytocin, which prevents milk let down. Epinephrine can continue to act in this way for approximately two hours.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
23
Q

Name five factors that can affect milk yield

A
  1. lactation stage.
  2. Environment.
  3. day-to-day activities.
  4. Nutrition.
  5. Genetics.
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
24
Q

Explain how lactation stage can affect milk yield

A

Lactation stage affects milk yield because later stage cows give less milk compared to earlier stage cows

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
25
Q

Explain how environment can affect milk yield

A

environment can affect milk yield because a cow living in extreme environmental conditions, such as very hot summers, will have lessened milk yields.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
26
Q

explain how day-to-day activities can affect milk yield

A

If a cow’s daily routine is disrupted, they may experience lessened milk yields

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
27
Q

Explain how nutrition affects milk yield

A

A cow given good, balanced nutrition, will make more milk than if she were on an unbalanced or poor diet

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
28
Q

explain how genetics affect milk yield

A

A cow with superior genetics will have an ideal udder and attachments and will produce more milk compared to a cow with poor genetics that may have a poorly conforming udder and lessened production

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
29
Q

Which two ligaments are important for supporting the udder

A

The median suspensory ligament and the lateral suspensory ligament

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
30
Q

in regards to blood flow, there are how many major arteries and veins?

A

Two major arteries and four major veins.

31
Q

explain how protein gets into milk

A
  1. DNA is in cell nucleus
  2. DNA is transcribed into mRNA.
  3. MRNA travels to rough endoplasmic reticulum, where ribosomes synthesize proteins from mRNA.
  4. Newly synthesized protein travels to the Golgi apparatus, where it is packaged into a vesicle.
  5. The vesicle travels through the cell to the plasma membrane where it fuses.
  6. Protein is released into milk.
32
Q

what is the pulsation cycle?

A

The number of times the teat cup liner goes from resting phase to milking phase in a minute, usually 50 to 60 times

33
Q

what is the pulsation ratio?

A

The amount of time the teat cup liner is in resting phase versus milking phase, usually 1:1 or 2.5:1

34
Q

what are some of the reasons mastitis is important to the dairy industry?

A
  1. mastitis result in lower milk yields
  2. Mastitis increases culling rate.
  3. Mastisis causes milk to be lower quality by increasing somatic cell count.
  4. Mastitis costs money to treat.
  5. Mastitis treatment causes milk to be unsellable.
35
Q

which structure in the female produces Gonadotropin releasing hormone?

A

The hypothalamus

36
Q

which structure in the female produces luteinizing hormone?

A

The anterior pituitary

37
Q

which structure in the female produces progesterone?

A

The corpus luteum

38
Q

which structure in the female produces estrogen?

A

The follicle

39
Q

Which structure in the female produces follicle stimulating hormone?

A

The anterior pituitary

40
Q

which structure in the male produces follicle stimulating hormone?

A

The Anterior pituitary

41
Q

Which structure in the male produces luteinizing hormone?

A

The anterior pituitary

42
Q

Which structure in the male produces gonadotropin releasing hormone?

A

The hypothalamus

43
Q

Which structure in the male produces testosterone?

A

Leydig cells

44
Q

Which structure in the male produces oxytocin?

A

The hypothalamus

45
Q

In the female, what tissue does gonadotropin releasing hormone act on?

A

The anterior pituitary

46
Q

In the female, what tissue does estrogen act on?

A

The hypothalamus

47
Q

In the female, what tissue does progesterone act on?

A

The hypothalamus

48
Q

In the female, what tissue does prostaglandin act on?

A

The corpus luteum

49
Q

In the female, what tissue does luteinizing hormone act on?

A

Follicles

50
Q

In the male, what tissue does gonadotropin releasing hormone act on?

A

The anterior pituitary

51
Q

in the male, what tissue does follicle stimulating hormone act on?

A

Sertoli cells

52
Q

in the male, what tissue does luteinizing hormone act on?

A

Leydig cells

53
Q

in the male, what tissue does estrogen act on?

A

The hypothalamus

54
Q

in the male, what tissue does testosterone act on?

A

Sertoli cells

55
Q

what is the primary sign of heat or estrus?

A

Lordosis

56
Q

what are the eight reasons for synchronizing dairy cattle?

A

1) Facilitate A.I.
2) Intensify A.I
3) Efficient use of labor force
4) Heat detection efficiency
5) Earlier pregnancy
6) Shorter breeding period
7) Uniform calves
8) E.T. program

57
Q

explain how to solve a Pearson’s square formula

A

Find absolute value difference between feed percentages and goal percentage. Add absolute values together to determine denominator. Feeds are now in fraction form, convert to percentage.

58
Q

explain how to use the algebraic method to formulate a ration from to feed products

A

Multiply X by decimal form of feed ingredient with larger percentage. Multiply (100-X) by decimal form of feed with lower percentage. Add and Set formula to equal the whole number form of goal feed percentage. Solve for X.

59
Q

describe step by step in the process of artificial insemination and dairy cattle

A

Semen kept in tank at -320°F. With gloved/protected hand, use tongs to remove straw from semen tank. Flick off nitrogen and place in warm water that is 93°F-95°F for 30-40 seconds. Remove and dry. Insert straw into prepped gun. Cut tip off straw. Apply sheath and attach O-ring. Place gun into boot or shirt to keep warm. Apply OB sleeve to non-dominant arm and hand. Insert non-dominant hand into rectum; locate, grasp cervix. With dominant hand, insert gun into vagina at 45° angle, to avoid catheterizing cow, and work gun through cervix by manipulating cervix over gun, not pushing the gun through the cervix. Once the tip of the gun can be felt by the non-dominant hand, which is placed on the bifurcation of the uterus, begin a five second deposition of the semen, then slowly retract gun from cow.

60
Q

what is one of the most important factors for successful embryo transfer?

A

Recipient and donor must be synced to within 24 hours of each other

61
Q

List five things that affect dry matter intake

A
  1. Body weight
  2. Body condition score
  3. Milk output
  4. Stage of lactation
  5. Palatability of feed
62
Q

discuss phase 1 of 5 of feeding dairy cattle

A

Quality forage, increase grain. Highest demand. Meat vitamin and mineral demands.

63
Q

discuss phase 2 of five and feeding dairy cattle

A

Increase forage, decrease grain. Meet vitamin and mineral demands.

64
Q

discuss phase 3 of five and feeding dairy cattle

A

Building up animals BCS, increase forage, decrease grain. Meet vitamin and mineral demands.

65
Q

discuss phase 4 of five in feeding dairy cattle

A

85% forage and 15% grains. Meet vitamin and mineral demands.

66
Q

Discuss phase 5 of five and feeding dairy cattle

A

85%, forage 15% grain with increased grain. Meat vitamin in mineral demands.

67
Q

describe how the lactation curve and the feed and take curve interact

A

Milk curve peaks 4 to 5 weeks postpartum but the feed curve doesn’t peak until 9 to 11 weeks postpartum. The 5 to 6 week lag between the peaks means the cow has to utilize body tissue stores from weeks 4 to 8 to support her milk output until her food is able to support it.

68
Q

list the parts of the ruminant digestive system

A
  1. Mouth
  2. Esophagus
  3. Stomach
    (Reticulum, Rumen, Omasum, Abomasum)
  4. Small Intestine
    (Duodenum, Jejunum, Illeum)
  5. Cecum
  6. Large Intestine
  7. Rectum
  8. Anus
69
Q

List the parts of the monogastric digestive system

A
  1. Mouth
  2. Esophagus
  3. Gastric Stomach
  4. Small Intestine
    (Duodenum, Jejunum, Illeum)
  5. Large Intestine
  6. Rectum
  7. Anus
70
Q

what are the four basic mechanisms of nutrition?

A

intake
digestion
absorption
nutrient utilization

71
Q

animals utilize nutrients for which physiological process, in order?

A

Maintenance
Bone
Muscle
Fat
Reproduction

72
Q

Visual appraisal predicts what?

A

Palatability

73
Q

Explain, in detail, the van Soest analysis

A

Cell contents are removed when mixed with NDF solution; the difference in weight after solution application is amount of cell contents. Process is repeated with ADF solution to determine hemicellulose content, and again with ADL solution for cellulose content. What remains after these applications is lignin. The higher these values, the lower quality/less nutritious the feed.

74
Q

What is the enzyme that breaks down lactose?

A

Lactase

Dairy Science (1 decks)

Brainscape helps you reach your goals faster, through stronger study habits.
© 2025 Bold Learning Solutions. Terms and Conditions