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CVS 1 > Milk Hygiene And Mastitis > Flashcards

Milk Hygiene And Mastitis Flashcards

1
Q

what is the function of a vacuum pump?

A

extracts a fixed amount of air

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2
Q

what does the regulator do

A

leaks air into the system to maintain vacuum level - decreases vacuum and should leak throughout milking

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3
Q

what does the pulsation system do

A

maintains blood flow during milking to allow the teat to fill with milk

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4
Q

what are the 4 pulsation phases

A 
A= liner opening, 
B = liner open and milk out
C = liner closed
D = liner closed  and massaging teats
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5
Q

what should the pulsation rate be?

A

60 cycles per minute

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6
Q

how long should the milk out and massaging phases be?

A

500ms and 200-250ms

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7
Q

how often should you change rubber liners

silicone liners

A

2500 milkings or 6 months

18 months

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8
Q

what is the maximum number falling teat cups allowed

A

5 per 100 cows

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9
Q

what is the average milking time per cow

A

5-6 minutes

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10
Q

what are the phases of circulation cleaning

A

rinse, wash and disinfect

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11
Q

what are thermodynamic bacteria and what does their presence in milk indicate

A

withstand high temperatures and pasteurisation - bacillus and clostridia
machine wash up problem

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12
Q

what are psychotropic bacteria

A

grow under refrigeration - Pseudomonas and listeria

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13
Q

what are coliform bacteria and what does their presence in milk indicate

A

always found in raw milk - indicate post-processing contamination

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14
Q

what are the signs of clinical mastitis

A

abnormal milk with clots and odd colours and a swollen udder

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15
Q

what is the 5 point mastitis control plan

A

culling, post milking teat dipping, milking machine working properly, treatment of cases and blanket dry cow therapy

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16
Q

what does the SCC of milk have to be under in order to sell to the public?

A

400,000

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17
Q

what factors affect SCC

A

mastitis, level of infection, type of bacteria and how many quarters infected

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18
Q

steps to get a low SCC

A

identify cows with high SCC, identify the bacteria present, stop spread of infection and action for high SCC cows

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19
Q

what bacteria is the most difficult to treat and why

A

staph aureus - hides from antibiotics - need to cull

20
Q

what bacteria is the easiest to treat and can be eradicated

A

strep agalactiae

21
Q

what is the difference between blanket and selective dry cow therapy

A

blanket - all cows get treated

selective - only those with known infection are treated

22
Q

what is the aim of dry cow therapy and what time frame to farmers usually choose

A

kill bacteria in the udder and prevent new infection

42-60 days (longer than withdrawal period)

23
Q

what type of bacteria are most sub-clinical cases caused by

A

gram positive

24
Q

when buying replacement heifers - at what level of SCC would the farmer NOT want to buy the cow

A

above 200,000 or if they dont know the value

25
Q

how is clinical mastitis spread and what type does it cause

A

spread at milking causing subclinical mastitis

26
Q

what is the best method to monitor an prevent clinical mastitis

A

forestripping and computer monitors

27
Q

what is the most common cause of clinical mastitis and where is it found

A

e. coli - found in manure

28
Q

what is strep uberis associated with

A

straw bedding

29
Q

what is klebsiella associated with

pseudomonas

A

wood bedding

water supply

30
Q

what bacteria is the cause of summer mastitis and associated with a foul smelling discharge

A

truperella pyogenes

31
Q

what percentage reduction do teat sealants give in cases of clinical mastitis

A

25-30%

32
Q

what is the target SCC for cows

A

below 150,000

33
Q

what is the difference between homofermentative and heterofermentative bacteria in the production of milk

A

homo - only produce lactic acid - cheddar and gouda

hetero - other component such as co2 - emmental

34
Q

what is scalding in cheese production

A

raiding the tempature for syneresis of casein

35
Q

what is the name of the protein found in milk

A

casein

36
Q

what is butter made from

A

fermented cream or pasteurised cream

37
Q

what temperature does milk have to be heated to to make yoghurt

A

85

38
Q

what is bactoscan an indicator of and what level is suitable for human consumption

A

on farm hygiene - below 100,000

39
Q

what is SCC an indicator of and what level is suitable for human consumption

A

mastitis infection less han 400,000

40
Q

how often should herd tests be done for TB and brucellosis and how often should be milk be sampled

A

twice a year and 4 times a year

41
Q

what is standardisation in relation to milk production

A

standard fat and protein content - skimming

42
Q

what is homogenisation

A

reducing size of fat particles to prevent creaming

43
Q

what are the 2 types of pasteurisation

A

high temperature short time 72-75 degrees for 15-20 secnds and ultra high temp processing 138 degrees

44
Q

what is the production temperature for milk

A

37-38

45
Q

what temperature should milk be stored at in the bulk tank and at the factory

A

3.5 and 3-4 degrees

CVS 1 (20 decks)

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