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Dairy > Midterm1 Material > Flashcards

Midterm1 Material Flashcards

Cover Dairy Material

1
Q

Define Milk’s physical State: (3)

A
  • Oil-In-Water emulsion with the fat globules dispersed in the con’t serum phase
  • Colloid suspension of casein micelles, globular proteins & lipoprotein particles
  • A solution of lactose, soluble proteins, minerals, Vits, other components
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2
Q

Complete food for young Cows: (6)

A
  • Water (87.1%)
  • Fat
  • Lactose
  • Protein
  • Vitamins
  • Minerals (Ca, P)
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3
Q

Solids-Not-fat SNF =
Other Solids OS =
Total Milk Solids TMS =

A 
SNF = Protein, lactose, minerals, acids, enzymes, vitamins 
OS = Total Milk solids - Fat - Protein
TMS = Fat + SNF
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4
Q

Milk Variations Vary Between and Due to:

A

MF, 0-50%
Protein, 1-14%
Lactose, 0-7%

Due to; Genetics, Feeding, Stage of lactation

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5
Q

Cows Average Milk composition:

A
  1. 9% Fat
  2. 6% Protein
  3. 0% Lactose
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6
Q

What 3 fatty acids make up the Milk (butter) fat?

A
  1. Diglycerides 2.3%
  2. Phospholipids 1.1%
  3. Cholesterol .5%
  4. Free fatty acids .3%
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7
Q

Different types of Protein in Milk:

A

Caseins (76%)
Whey Proteins (18%)
Non-protein Nitrogen (6%)

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8
Q

Casein Micelle:

A
  • Carry large amount of insoluble Ca & P to the newborn for skeletal development
  • Form a clot in the stomach for more efficient digestion
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9
Q

Define Lactose:

A
  • Is a major carb that is responsible for osmotic pressure. Consistent amount through milk, Lactose produced results in water being drawn into the milk
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10
Q 
How many MG's of the following minerals are contained in a litre of milk; 
Calcium:
Potassium:
Chloride: 
Phosphorus: 
Magnesium:
A 
Ca = 1100-1300mg
K = 1100-1700
Cl = 900-1100
P = 900-1000
Mg = 90-140
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11
Q

Facts about Vitamins:

A
  • Milk includes fat soluble vitamins A, D, E and K

- Milk is an important source of water soluble vitamin D, fresh milk is low in Vitamins D but can be added commercially

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12
Q

2 Markets for Milk:

A
  1. Fluid Market (table and fresh cream) is 40% of production (31.2Million hL)
  2. Industrial Market (Butter, cheese, yogurt) makes up 60% of Production (47.4Million hL
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13
Q

Fluid Milk Numbers:

A

Homogenized (15.5% Consumption)

2% (50% Consumption)

1% (19% Consumption)

Skim (10% Consumption)

Chocolate (6% consumption)

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14
Q

Industrial Milk Numbers

A

Cheese Production: 50%

Butter: 30%

Other (Yogurt, Ice Cream) 20%

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15
Q

Supply Management in Milk Production:

A
  • Match Domestic supply with domestic demand and avoid surplus
  • Reduce price fluctuations and create income stability
  • Guarantee continuous supply of high quality dairy ingredients and produce for reasonable prices
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16
Q

3 Pillars of Supply Management:

A
  1. Production Control
  2. Producer price settings
  3. Import Controls & tariffs
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17
Q

Pros & Con of Producers in Dairy:

A

Pro - Larger sharer of consumer dollar

  • Bargaining power
  • Price stability

Con - Cost of Quota

18
Q

Pros & Cons of Processors in Dairy:

A

Pro - Adequate $, reliable supply

  • High quality milk
  • Price stability
  • Reasonable pricing

Con - Share of consumer dollars

19
Q

Canadian Dairy Commission:

A
  • Balance and serve the interests of all dairy stakeholders
  • Maintenance of a supply management system for dairy
  • Provide federal jurisdiction over the market
  • Allocates market sharing quota for industrial milk to provinces
  • Import controls through tariff rate quotas
20
Q

Exports of Dairy products:

A
  • 235$ million annually
  • exports; Butter, milk powders, condensed milks, cheese and ice cream.
  • 2% of dollar value of products shipped from processing plants
21
Q

Imports of Dairy products:

A
  • $969 million on Imports: Cheese (31%)
    Milk Powder (10%)
    Casein products (19%)
  • Imported from Europe, US, NewZealand and Australia
  • 5% of dollar value of products shipped from processing plants
22
Q

Market Sharing Quota:

A
  • 3.5% in MB
  • Quebec has highest at 47.3%
  • Gets set by Canadian Milk Supply Management Committee (CMSMD)
  • Determined by: ~Previous demand
    ~Expected changes
    ~Projected Stocks
    ~Import commitments
    ~Export Obligations
23
Q

Provincial Milk Marketing Boards:

A
  • Regulate fluid milk market
  • Buys milk from producer and sells to processors
  • Schedules transportation of all milk
  • Allocates quota for all producers
  • Fluid milk price set by Milk Prices Review Commission based on COP
  • Producers paid twice a month for delivery
24
Q

Quota:

A

(# of cows x Kg of Milk/day) x BF% = Amount of quota required

  • Avg quota price in MB is $29,500/kg BF
25
Q

Cytology of Cow:

A

Nucleus: Genetic info and control centre for cell, Makes up DNA

Cytoplasm: Area outside nucleus, creates fatty acid synthesis

Mitochondrium: Energy Liberating reactions

Endoplasmatic reticulum: Synthesis of milk protein
- Smooth ER leads milk to golgi

Golgi Apparatus: Collection of milk protein before exocytosis
- Lactose synthesis

26
Q

Mammary gland anatomy:

A
  • 4 separate glands
  • Each gland, 1 teat, 1 opening
  • Duct system
  • Blood vessels and capillaries
  • Ligaments
  • Secretory tissue
  • Connective tissue
  • Adipose tissue
27
Q

Mammary Gland:

A
  • Empty weight 10-25kg
  • Can contain up to 27kg of milk
  • Support by ligaments
28
Q

Mammary Gland Ligaments:

A
  • Median Suspensory ligaments, Primary support

- Lateral Suspensory Ligaments, Support interior of udder

29
Q

Mammary Gland Duct System:

A

Alveolus - Lobules - Lobes- Gland cistern - Teat cistern

30
Q

Teat Info:

A
  • Has a canal
  • Lined with thick layer of cornfield epithelium
  • Keratin is vitally important in preventing the entrance of disease causing organisms
  • Made up of Skin, Streak Canal, Teat cistern and Gland Cistern
  • vacuum pressure on teat of 37-41Kpa
31
Q

Milk Let-Down Formulation:

A

Stimulation = Nerve Impulse = Release of oxytocin to blood = Contraction of myoepithelial cells

32
Q

Define:
Pulsator Cycle:
Pulsator Rate:
Pulsation Ratio:

A 
Cycle = Total time to complete one milk phase and one massage phase.
Rate = Number of cycles that the pulsator makes in one minute. Ranging from 40-60 cycles per minute. 
Ratio = The length of time in each cycle that the pulsator is in its milk phase compared to the massage phase. 50:50, 60:40 or 70:30
33
Q

Cows Circulatory System:

A
  1. Blood enters under from the external pudic arteries
  2. These branch to form cranial and caudal mammy arteries
  3. These branch into capillary system
  4. Blood is picked up by veins
  5. Blood returns to heart through veins
34
Q

The Lymph system:

A
  • Regulate fluid balance
  • Help immune system
  • Drained from tissue
  • Drains away from udder
  • Lacatating Cow = 2.6L/h of lymph
35
Q

Udder Development:(Birth & Birth to Puberty)

A

At birth has; Gland cistern, Teat Cistern and Small duct system around gland cisern

Birth - Puberty; Increase connective & adipose tissue

  • Limited glandular development
  • Regulated by~Thyroxin, growth hormone, corticosteroid hormones
36
Q

Udder Development: (Puberty & Pregnancy)

A

Puberty: Development of duct system stimulated by estrogens

Pregnancy: 1st 3 months= Increase of duct system
3 months onward= development of lobule-alveolar system stimulated by progesterone
- By month 5 of pregnancy the lobular system is formed

37
Q

“Drying Off”

A
  • By discontinuing to milk
  • Approx 60 day prior to new calving
  • Involution: Degeneration and loss of secretory tissue
  • Myoepihelial and connective tissue remain
  • Regeneration of secretory tissue is needed to maximize milk yield
38
Q

Prolactin (PRL) and what it does for Cows:

A

It is in synergy with:

  • Cortisol
  • Growth hormone
  • Thyroid hormone
  • Insulin

Comes from adrenal pituitary gland and is stimulated by:

  • Milk removal
  • Suckling
  • Oxytocin
39
Q

Lactation Curve:

A
  • Peak Yield = 6-8weeks
  • 3rd parity usually the highest yielding
  • Rate of decline is approx 10%/month
40
Q

Steps for Milk harvesting:

A
  1. Pre hygiene - PreDip
  2. Wipe with individual cloths/wipes
  3. Fore-Strip, Take first milk check for mastitis
  4. Milk
  5. Make sure all quarters are milked out
  6. Post dip entire Teat
  • Machine should attach within 60-90 seconds
  • Prepping should encourage cow to release her naturally occurring hormone (Oxytocin) allowing “Milk Let Down” to take place
41
Q

Parlor (Barn) Designs:

A
  • Herringbone (Popular)
  • Tandem or Side-open
  • Step up
  • Parallel
  • Rotary
  • Parabone
  • VMS
42
Q

Parlor Summaries:

A

Herringbone: Most popular, Cows stand at angle, up to240 cows an hour can go through. Often no grain fed

Tandem: Still popular, can be grain fed, not for large herds. 6-7 cows/stall/hour

Step up: Earliest parlour designs, Saves bending, individual entry, and for small herds. Grain can be fed.

Parallel: Cows stand at right angle, 4% improvement in labour efficiency over herringbone

Rotary: Cows go one by one in stalls, The stalls then rotate around where prepping and milking is done, usually takes 16-18seconds per stall.

VMS: Milking is done by machine, minimal labour required

Dairy (2 decks)

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