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ANS > Dairy > Flashcards

Dairy Flashcards

1
Q

five breeds of dairy?

A

Holstein, Jersey, Brown Swiss, Ayrshire, and Guernsey

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2
Q

Holstein weight

A

1500 lbs

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3
Q

Holstein orgin

A

Netherlands

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4
Q

Holstein characteristics

A

most common dairy, highest milk production, black and white

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5
Q

largest dairy breed?

A

Holstein

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6
Q

Jersey weight

A

800-1200 lbs

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7
Q

Jersey orgin

A

Isle of Jersey in the English Channel

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8
Q

Jersey characteristics

A

light to dark brown, docile, high butterfat milk component, adaptable

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9
Q

smallest dairy breed?

A

Jersey

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10
Q

Brown Swiss weight

A

1300 lbs

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11
Q

Brown Swiss orgin

A

Switzerland

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12
Q

Brown Swiss characteristics

A

oldest of dairy breeds, very docile, light to dark brown, nearly grey, desirable fat to protein ratio

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13
Q

Ayrshire weight

A

1200 lbs

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14
Q

Ayrshire orgin

A

Switzerland

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15
Q

Ayrshire characteristics

A

red and white, highly adaptable, hardy, excel in udder conformation

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16
Q

Guernsey weight

A

1200 lbs

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17
Q

Guernsey orgin

A

Isle of Guernsey

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18
Q

Guernsey characteristics

A

white and fawn to deep red, “Golden Goodness” (carotene rich milk), good for cheese production

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19
Q

calving interval

A

animals must get pregnant and have a calf to start milking

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20
Q

order of events before first milking?

A

parturition, rebreeding, gestation, dry, parturition

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21
Q

when do calves get weaned

A

6-8 weeks

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22
Q

what do calves eat when they’re weaned

A

solids, no more milk replacer

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23
Q

when do cows have their first calving?

A

24 months

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24
Q

how many months before next calving after first?

A

12 months

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25
Q

when do we rebreed cows?

A

80 days

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26
Q

how long is cow pregnancy

A

285 days

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27
Q

how long is lactation

A

305 days

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28
Q

how long is dry off

A

2 months/60 days

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29
Q

what two things happen during dry off?

A

involution and mammary development

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30
Q

DIM

A

days in milk (lactating)

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31
Q

when does peak of lactation happen?

A

50-60 days

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32
Q

three types of lactation?

A

early, mid, and late lactation

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33
Q

when does late lactation begin?

A

175-180 days

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34
Q

when does late lactation end?

A

305 days

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35
Q

what are mammary glands?

A

modified sweat glands

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36
Q

who has mammary glands

A

cows, mares, sow, ewe, cat, dog, deer, elephant, whale, giraffe

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37
Q

parenchyma

A

tissue where milk is produced

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38
Q

epithelial cells

A

milk synthesis and secretion

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39
Q

lumen

A

collect milk and water

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40
Q

myoepithelial cells

A

milk ejection

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41
Q

capillary system

A

supply milk components

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42
Q

epithelial cells are located where

A

on the walls of the alveoli

43
Q

alveolis make what

A

lobes

44
Q

each alveoli have their own what

A

duct

45
Q

the ducts/duct system connect to what

A

gland cistern

46
Q

the gland cistern connects to what

A

teat cistern

47
Q

streak canne

A

teat opening

48
Q

capillary system is made up of what

A

veins and arteries

49
Q

what hormone is associated with milk let down?

A

oxytocin

50
Q

what is milk let down?

A

cows allowing their milk to “be milked”

51
Q

causes of milk let down

A

sound of milking machine, sight of calf, touch of skin

52
Q

what determines grades of milk?

A

somatic cell count (SCC), bacterial count

53
Q

fluid or manufacturing milk

A

Grade A

54
Q

manufacturing only milk

A

Grade B

55
Q

SCC <100,000, <1,000,000 bacteria/mL

A

Grade A

56
Q

SCC >250,000, >1,000,000 bacteria/mL

A

Grade B

57
Q

how many western dairy coops?

A

21

58
Q

how many southern central dairy coops?

A

11

59
Q

how many southern atlantic dairy coops?

A

10

60
Q

how many west northern central dairy coops?

A

49

61
Q

how many east northern central dairy coops?

A

47

62
Q

how many northern atlantic dairy coops?

A

62

63
Q

pasteurization

A

sterilization/heating/cooling of milk

64
Q

temperatures of pasteurization?

A

4 C, 72 C, 4 C

65
Q

homogenization

A

breaking down fat globules into smaller ones

66
Q

what does homogenization prevent?

A

milk seperation

67
Q

percent of water in milk?

A

87.7%

68
Q

percent of fat in milk?

A

3.5-4%

69
Q

percent of protein in milk?

A

3.2%

70
Q

percent of lactose in milk?

A

4.8%

71
Q

percent of ash/minerals in milk?

A

0.7%

72
Q

what is the only carbohydrate in milk?

A

lactose

73
Q

mastitis

A

swelling of udders

74
Q

symptoms of mastitis?

A

inflammation, redness, soreness, blood in milk, high bacteria count

75
Q

where does mastitis occur

A

teat canal

76
Q

why is there blood in milk if a cow has mastitis?

A

immune cells come from blood stream into lumen to try and kill bacteria

77
Q

clinical mastitis

A

with symptom

78
Q

subclinical mastitis

A

without symptom

79
Q

how can you diagnose mastitis?

A

visual, pH, electrical conductivity, bulk tank SCC, culture testing, electronic SC counters, California Mastitis Test (CMT)

80
Q

T/F a decrease in conductivity means a cow is positive for mastitis?

A

false

81
Q

California Mastitis Test

A

highly sensitive to the presence of somatic cells in milk

82
Q

how do you perform CMT?

A

collect milk from first stream, combine with reagent, swirl, and read

83
Q

how do you treat mastitis?

A

antibiotics

84
Q

if a cow is positive on a CMT, what are the results?

A

thick and/or bright purple color change

85
Q

products of dairy

A

fluid milk, cheese, frozen desserts, butter, dry milk

86
Q

products of fluid milk

A

low fat, skim, half and half, heavy cream, whipping cream

87
Q

T/F fluid milk is homogenized

A

true

88
Q

how do you make cheese?

A

remove the whey

89
Q

what is the whey?

A

liquid portion of milk

90
Q

milk proteins

A

whey and caseins

91
Q

rennet

A

helps create cheese

92
Q

where was rennet originally extracted from?

A

abomasum of a newborn

93
Q

what is butter

A

the fat in the milk

94
Q

T/F butter has a higher concentrate of fat

A

true

95
Q

fat into water

A

cream

96
Q

water into fat

A

butter

97
Q

bacteria in yogurt

A

streptococcus lactus

98
Q

what is obtained after the fermentation of milk

A

yogurt

99
Q

Dairy Herd Improvement Association (DHIA)

A

a record system. huge database for changes over time for dairy and dairy selection

100
Q

T/F we have tried to genetically modify dairy a lot to get better genes

A

false

101
Q

sire summary

A

detailed information catalog of sire’s values and genetic potential

102
Q

sexing/sorting semen

A

choosing semen that are already sorted between XX and XY

103
Q

T/F all ovums have X chromosomes

A

true

104
Q

in males, how many are X chromosomes and how many are Y’s?

A

50% and 50%

ANS (13 decks)

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