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Final Review Flashcards

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1
Q

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

A

Increasing

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2
Q

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

A

Decreasing

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3
Q

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

A

Decreasing

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4
Q

what are two important nutrients in milk?

A

calcium, lipids, phosphorus, protein

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5
Q

dairy farms in the US are getting bigger or smaller?

A

Bigger

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6
Q

lactose is made with two sugars, what are they?

A

Glucose and galactose

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7
Q

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

A

Alpha S1, alpha S2, beta, capa

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8
Q

what are the three essential fatty acids in milk?

A

Linoleic, Linolenic, Arachidonic

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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%

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10
Q

what are the four fat soluble vitamins?

A

A, D, E, K

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11
Q

what are the 10 essential amino acids?

A

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

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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.

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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
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14
Q

give an example of “Class I” milk

A

Fluid milk

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15
Q

give an example of “Class II” milk

A

Soft milk products, like yogurt

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16
Q

Give an example of “Class III” milk

A

Hard milk products, such as cheddar cheese

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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.

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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.

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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
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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.
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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.
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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.

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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.
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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

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25
Explain how environment can affect milk yield
environment can affect milk yield because a cow living in extreme environmental conditions, such as very hot summers, will have lessened milk yields.
26
explain how day-to-day activities can affect milk yield
If a cow's daily routine is disrupted, they may experience lessened milk yields
27
Explain how nutrition affects milk yield
A cow given good, balanced nutrition, will make more milk than if she were on an unbalanced or poor diet
28
explain how genetics affect milk yield
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
29
Which two ligaments are important for supporting the udder
The median suspensory ligament and the lateral suspensory ligament
30
in regards to blood flow, there are how many major arteries and veins?
Two major arteries and four major veins.
31
explain how protein gets into milk
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
what is the pulsation cycle?
The *number of times* the teat cup liner goes from resting phase to milking phase in a minute, usually 50 to 60 times
33
what is the pulsation ratio?
The *amount of time* the teat cup liner is in resting phase versus milking phase, usually 1:1 or 2.5:1
34
what are some of the reasons mastitis is important to the dairy industry?
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
which structure in the female produces Gonadotropin releasing hormone?
The hypothalamus
36
which structure in the female produces luteinizing hormone?
The anterior pituitary
37
which structure in the female produces progesterone?
The corpus luteum
38
which structure in the female produces estrogen?
The follicle
39
Which structure in the female produces follicle stimulating hormone?
The anterior pituitary
40
which structure in the male produces follicle stimulating hormone?
The Anterior pituitary
41
Which structure in the male produces luteinizing hormone?
The anterior pituitary
42
Which structure in the male produces gonadotropin releasing hormone?
The hypothalamus
43
Which structure in the male produces testosterone?
Leydig cells
44
Which structure in the male produces oxytocin?
The hypothalamus
45
In the female, what tissue does gonadotropin releasing hormone act on?
The anterior pituitary
46
In the female, what tissue does estrogen act on?
The hypothalamus
47
In the female, what tissue does progesterone act on?
The hypothalamus
48
In the female, what tissue does prostaglandin act on?
The corpus luteum
49
In the female, what tissue does luteinizing hormone act on?
Follicles
50
In the male, what tissue does gonadotropin releasing hormone act on?
The anterior pituitary
51
in the male, what tissue does follicle stimulating hormone act on?
Sertoli cells
52
in the male, what tissue does luteinizing hormone act on?
Leydig cells
53
in the male, what tissue does estrogen act on?
The hypothalamus
54
in the male, what tissue does testosterone act on?
Sertoli cells
55
what is the primary sign of heat or estrus?
Lordosis
56
what are the eight reasons for synchronizing dairy cattle?
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
explain how to solve a Pearson’s square formula
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
explain how to use the algebraic method to formulate a ration from to feed products
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
describe step by step in the process of artificial insemination and dairy cattle
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
what is one of the most important factors for successful embryo transfer?
Recipient and donor must be synced to within 24 hours of each other
61
List five things that affect dry matter intake
1. Body weight 2. Body condition score 3. Milk output 4. Stage of lactation 5. Palatability of feed
62
discuss phase 1 of 5 of feeding dairy cattle
Quality forage, increase grain. Highest demand. Meat vitamin and mineral demands.
63
discuss phase 2 of five and feeding dairy cattle
Increase forage, decrease grain. Meet vitamin and mineral demands.
64
discuss phase 3 of five and feeding dairy cattle
Building up animals BCS, increase forage, decrease grain. Meet vitamin and mineral demands.
65
discuss phase 4 of five in feeding dairy cattle
85% forage and 15% grains. Meet vitamin and mineral demands.
66
Discuss phase 5 of five and feeding dairy cattle
85%, forage 15% grain with increased grain. Meat vitamin in mineral demands.
67
describe how the lactation curve and the feed and take curve interact
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
list the parts of the ruminant digestive system
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
List the parts of the monogastric digestive system
1. Mouth 2. Esophagus 3. Gastric Stomach 4. Small Intestine (Duodenum, Jejunum, Illeum) 5. Large Intestine 6. Rectum 7. Anus
70
what are the four basic mechanisms of nutrition?
intake digestion absorption nutrient utilization
71
animals utilize nutrients for which physiological process, in order?
Maintenance Bone Muscle Fat Reproduction
72
Visual appraisal predicts what?
Palatability
73
Explain, in detail, the van Soest analysis
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
What is the enzyme that breaks down lactose?
Lactase

Dairy Science (1 decks)

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