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DSCI 230 > Midterm 1 > Flashcards

Midterm 1 Flashcards

1
Q

milk

A

the physiological secretion produced by the mammary gland of all animals

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2
Q

most valuable ingredients in milk

A
  • protein

- calcium

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3
Q

biological value is the measurement of the ability of a food to

A
  • provide nutrients necessary for nutrition ex. protein, energy (quantity)
  • provide essential nutrients the body can’t produce itself (quality)
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4
Q

total biological value of milk vs. cereal

A

milk: 100
cereal: 60

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5
Q

cows turn low quality roughages into

A

high quality nutrition

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6
Q

key to avoiding dairy related health issues

A

moderation and diversity

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7
Q

lactose intolerant

A
  • problem processing the sugars in milk (lactose)
  • 25% of US pop
  • not allergy to milk
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8
Q

what makes up lactose

A

glucose + galactose

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9
Q

how to reduce risk of heart disease

A
  • dont smoke
  • exercise
  • lower stress
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10
Q

what contributes to high cholesterol

A

20% lifestyle choices

80% genetics

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11
Q

lactose free dairy products

A
  • most cheeses

- butter

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12
Q

osteoporosis

A

weakening of bones resulting in increased probability of fractures

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13
Q

proteins and carbs - cal per gram

A

4 cal per gram

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14
Q

fat - cal per gram

A

9 cal per gram

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15
Q

milk allergy

A
  • disappears with age
  • 2-3% humans
  • reaction to the protein component of milk
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16
Q

1 milk producing state

A

-19.5 % of nations milk comes from CA

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17
Q

top dairy breeds

A

87% Holstein

5.2% Jersey

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18
Q

which state has the most Dairies?

A

Wisconsin

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19
Q

which state has the most cows?

A

California

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20
Q

compared to last year we have less cows but _____ milk

A

more milk

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21
Q

how much does the average milk produced per cow go up per year?

A

200 lbs

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22
Q

holsteins

A
  • largest dairy breed

- highest production

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23
Q

jerseys

A
  • smallest breed, brown

- highest % fat and protein in milk (rich)

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24
Q

guernsey

A

-can’t convert beta carotene (yellow pigment) w/ enzymes into white (vitamin A)

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25
Q

5 most common dairy cows most common to least

A
  • holstein
  • jersey
  • guernseys
  • brown swiss
  • ayrshires
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26
Q

how many pounds is the average cow

A

1000 - 2000 lbs

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27
Q

how many pounds is the average bull

A

2000 - 3000 lbs

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28
Q

when do cows mature physically?

A

5 years

sperm mature up to 7 years

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29
Q

requirements before breeding a cow

A
  • 13 - 15 months old
  • 50 inches tall
  • 800 - 850 lbs
  • multiple estrous cycles
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30
Q

estrous

A

21 day cycle

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31
Q

estrus

A

days / hrs in heat

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32
Q

standing heat / estrus

A
  • time when cow will accept bull sexually
  • will allow and jump cows
  • 12-18 hrs
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33
Q

gestation period

A
  • 278 - 287 days (9 months)

- deliver first calf around 24 months old

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34
Q

when do cows reach puberty?

A

6-9 months

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35
Q

how tall are cows

A

53-58 at withers

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36
Q

largest of four stomachs in the cow

A

rumen

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37
Q

rumen is designed to digest

A

high fiber, low quality feeds

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38
Q

length of standard lactation

A

305 days after calving

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39
Q

what makes up the udder

A

4 quarters

40
Q

dry weight of an udder

A

60 lbs

41
Q

how much milk does a cow produce per lactation

A

25,000 - 30,000 lbs/ lactation

42
Q

how much blood is pumped per gal of milk

A

400 gal blood per 1 gal milk

43
Q

how many pounds per gal of milk

A

8.6 lbs per 1 gal milk

44
Q

what ligament controls the movement of the udder

A

median suspensory ligament holds udder up and relaxes to lower

45
Q

milk letdown

A

process that allows for removal of milk once udder is properly stimulated

46
Q

oxytocin

A
  • short half life of 2 min

- acts on myoepithelial cells - contract in reaction to oxytocin and squeeze the milk out thought the duct

47
Q

peptide based vs. steroid based hormones

A
  • peptide: released from blood, bind to receptor leave body and clear out (ex. oxytocin)
  • steroid: released by endocrine gland, long term (ex. estrogen, testosterone)
48
Q

what does the vacuum do?

A
  • reduces the atmospheric pressure by half
  • atmospheric: 30 hg, 760 mm, 100 kPa, 14.7 Psi
  • milking: 15 hg, 380 mm, 50 kPa, 7.4 Psi
49
Q

milking parlor at CP

A

double 10 parallel

50
Q

% fat in natural milk

A

3.7 %

51
Q

% protein in natural milk

A
  1. 2 %
    - caseins (cheese making)
    - whey proteins
    - 10 essential amino acids
    - high in lysine and tryptophan
52
Q

% lactose in natural milk

A
  1. 9 %

- milk sugar (only found in mammory gland)

53
Q

% minerals (vitamins / ASH) in natural milk

A

.7 %

  • calcium, phosphorus, potassium
  • vitamins A, B, D, E, K
54
Q

% water in natural milk

A

87.5 %

55
Q

specific gravity of milk (measurement of density relative to water)

A

1.032

56
Q

vitamin A

A
  • vision

- fat soluble

57
Q

vitamin D

A
  • calcium absorption

- fat soluble

58
Q

vitamin E

A
  • blood clotting

- fat soluble

59
Q

B complex vitamins

A
  • good source of thiamine and riboflavin

- B1, B2, B6

60
Q

colostrum

A
  • thicker high protein milk

- given in first 2-5 days of lactation

61
Q

average lactation curve

A
  • 305 days / 10 months

- 2 year old’s first lactation curve will be flatter

62
Q

peak in lactation

A

60 - 90 days

63
Q

causes for daily milk production to go down

A
  • nutritional fluctuation
  • estrus / heat (distracted so eat less)
  • disease
  • excitement (cows like morning routine)
64
Q

how old is a fully mature cow

A

5 yrs

65
Q

mature equivalent of cow 2-5

A

2: 75%
3: 85%
4: 92%
5: 100%

66
Q

photoperiod

A
  • how much light per day

- longer days means more eating (therefore more milk)

67
Q

cows preferred weather

A
  • cool / cold
  • 10-70 degrees
  • generate heat internally
  • -cow knows more she eats, warmer she gets
68
Q

roughage to concentrate ratio

A
  • 40 roughage (
  • 60 concentrate (barely, corn, nuts)
  • need vitamin A and D too
69
Q

BST

A
  • somatropin
  • growth hormone
  • RbGH is produced by lab
  • causes 15% increase in milk production
70
Q

how growth hormone / BST works

A
  • binds to liver
  • signals IGF1
  • moves nutrients more effectively towards the mammary gland
71
Q

3 conditions that determine if animal will respond to BST

A
  1. stage of lactation (at least 70 days in)
  2. body condition (too thin = less receptors)
  3. reproductive history (wait until cow gets pregnant)
72
Q

BST is a peptide (protein based) hormone that contains 191 amino acids

A

True

73
Q

BST may be produced using recombinant DNA technology that is identical to at least one of the naturally occurring forms

A

True

74
Q

pasteurization

A
  • goal: to kill microorganisms that cause disease (pathogens)
  • heat / cook to kill bacteria
  • heated by HTST
75
Q

raw milk holding tank

A
  • RMT

- chilled to 38 degrees

76
Q

HTST

A
  • high temp short time
  • 161 degrees for 15 seconds
  • milk run through thin plates allowing heat transfer
  • regeneration, heating, and cooling sections
77
Q

homogenized

A

-breaks up the fat globules in milk so that they become small enough to remain in suspension

78
Q

HTST for ice cream

A
  • more sugar = longer time

- 175 degrees for 25 sec

79
Q

pounds milk per pounds cheese

A

10 lbs milk = 1 lbs cheese

100 lbs milk = 9-10 lbs cheese

80
Q

rennet

A
  • separates curds (solid) and whey (liquid)

- curds 30% protein, 30% fat, 30% water

81
Q

ice cream prep mix

A
  • 12% milk fat
  • 11% milk solids not fats
  • 16% sugar
  • .3% stabilizer (holds shape)
82
Q

over-run

A
  • whipping air into ice cream mixture

- 50% air, 50% mix

83
Q

cooked / feed milk

A
  • cow’s feed flavor taste

- most common

84
Q

sunlight activated / oxidized milk

A

-burned cabbage taste

85
Q

high acid milk

A

-buttermilk taste

86
Q

rancid milk

A
  • curdle, old

- goaty, parmesan cheese taste

87
Q

malty milk

A

-malted milk balls taste

88
Q

flat milk

A

-added water

89
Q

lactose free milk

A
  • sweeter taste

- lactase added

90
Q

whole milk

A

3.5 % fat

91
Q

reduced fat milk

A

2 % fat

92
Q

lite milk

A

1 % fat

93
Q

skim milk

A

< .2 % fat

94
Q

tri-process

A
  • clarifies: filter
  • separates: separates cream and skim w/ centrifuge
  • standardizes: makes it 2%, 3.5% or skim
95
Q

powder horn

A

adds chocolate powder to 2% milk

96
Q

7 steps of milking procedure

A
  1. pre dip 30 sec
  2. squirt test and inspect milk
  3. wipe / clean teat
  4. attach machine
  5. watch machine 4-7 min
  6. dip all teats after machine falls off
  7. record time, cow #, lbs milk
97
Q

alveolus

A

smallest organized unit of milk secreting cells

DSCI 230 (3 decks)

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