Dairy Flashcards
(135 cards)
1
Q
What is milk
A
Lacteal secretion from complete milking of mammal
2
Q
% of water in milk
A
87%
3
Q
% of fat in milk
A
4%
4
Q
% of protein in milk
A
3.5%
5
Q
% of carbs in milk
A
5%
6
Q
% of mineral components in milk
A
1%
7
Q
‘Solids not fat” is
A
everything except fat and water
8
Q
“Total solid” is
A
everything but water
9
Q
Fat composition depends on
A
species and breed
10
Q
Fat composition is
A
Glycerol and fatty acids
11
Q
What are the two protein composition
A
- Casein
2. Whey
12
Q
80% of protein found in milk
A
Casein
13
Q
backbone of cheese making
A
Casein
14
Q
Whey
A
Remainder of milk protein. Lactoglobulins, immunoglobins
15
Q
Carbohydrate composition
A
Lactose: Glucose + Galactose linked by beta bond
16
Q
Beta-Galactosidase digest ______
A
lactose
17
Q
Fermenting milk eliminates _______
A
lactose
18
Q
Minerals composition
A
Calcium and phosphorus
19
Q
T/F Wild animals have potential to produce some level of milk to their offspring
A
True
20
Q
In an animal, milk is influenced by ________, ________, and ________.
A
health, nutrition, disappearance
21
Q
T/F 7000 BCE animals domesticated to produce milk for humans
A
False. In 9,000 BCE
22
Q
Cows became popular around __ CE
A
5
23
Q
T/F Milk and meat were byproducts since the main use of cows was labor
A
True
24
Q
T/F From 1600-1850 dairying was very popular
A
False. It was limited
25
T/F From 1600-1850 they had specialized dairy breeds
False. No specialized dairy breeds
26
T/F Urban populations had access to milk
False. They had limited access to milk
27
T/F From 1600-1850 there was food safety and quality control
False. No food safety/quality control
28
T/F From 1850 – 1900 New techniques developed for handling, storage and processing of milk
True
29
What two other things happen in 1850 – 1900
1. Ice harvesting
| 2. Breed selection
30
1861 was the development of
refrigeration
31
1864 was the development of
Pasteurization
32
What is the propose of pasteurization
kill pathogens
33
Name of pathogens in milk
coxiella burnetii
34
coxiella burnetii causes
Q fever
35
Method os Pasteurization- HTST (stands for)
High temp short time
36
HTST
161F in 15s
37
Method of Pasteurization- HHST (stands for)
Higher heat shorter time
38
HHST
191F in 1s
39
Method of Pasteurization- UHT (stands for)
Ultra high temp
40
UHT
275-302F in 4-15s
41
1927- Purpose of Dairy Herd Improvement Association (DHIA)
collecting data and records
42
1939- AI (stands for)
Artificial Insemination
43
In 1930, what made transferring of milk easier
Bulk tank
44
1949- ________ of bull ______
freezing, semen
45
How many cows were in 1945
27.8 million
46
How many cows to we have today
9.3 million
47
1983- ET (stands for)
Embryo transfer
48
stringent health to sanitation
Grade A
49
99% of milk production are
Grade A
50
Manufactoring grade
Grade B
51
Temp for Grade A milk
less than 45 degree within 2 hours of milking
52
Low bacterial count (standard plate count; SPC) of Grade A milk
less than 100,000 CFU/mL
53
SPC tells the
function of hygiene and animal health
54
Low somatic cell count (SCC)
less than 500,000/mL
55
SCC tells about
animal health
56
All Grade A milk is tested for
no antibiotic residue
57
Grade A must be
clean
58
Grade A milk cannot be
diluted
59
What happens if you dilute milk
Milk is paid on fat basis. When diluted the fat composition lowers.
60
What is the purpose of freezing test
milk has a specific freezing point, when water is added the freezing point increases
61
Milk that is pasteurized also referred to as commercially sterile
Expiration date in organic products last longer because it’s commercially sterile and therefore does not turn over (goes bad) as fast as commercial milk
find more information
62
Milk Production Worldwide
1. India
2. European nation
3. USA
4. Pakistan
63
Milk production in the US reaches _________ metric tones
100 million
64
In 2019, the milk production reached ____ metric tones worldwide
859 million
65
Top milk producing states
1. California
2. Wisconsin
3. Idaho
4. New York
66
The state of Florida produces ___Ib of milk
2.3 billion
67
The US produces ____Ib of milk
223 billion
68
Florida ranks ___ in total milk production
20
69
Florida ranks ___ in # of cows
20
70
Florida ranks ___ in milk Ib/cow
33
71
Florida ranks ___ in $/Ib milk sold
3
72
Florida ranks ___ in forage production
35
73
Florida ranks ___ in # of herds
35
74
Florida ranks __ in average e heard size
8
75
Florida ranks ___ in Gal/person/month
36
76
Florida reaches __% dairy receipts, $million of dollars
7
77
There are _________ cows in Florida
125,000
78
Farms range from ________ in Florida
150-500
79
What are the two counties in Florida that produce the most in the dairy industries
Lafayette and Okeechobee
80
There are _______ farms in the US
31,657
81
The Holstein cow originated in ________ and developed in the _________
Europe, Netherlands
82
Holstein are mostly ___________, but can be red and white
black and white
83
Cow that weights the most
Holstein
84
___% of US dairies milk are Holsteins
85
85
Holsteins rank ___ in average annual milk production
1
86
Normal production life of Holstein is approximately __ years
6
87
Jersey originated on the island of Jersey in _______ Channel
English
88
Jersey are _______________, fawn to nearly black with dark face
light gray to dark
89
Cow that weights the least
Jersey
90
What breed produces more milk/Ib of body weight than any other breed
Jersey
91
Guernsey originated on the island of Guernsey in _______ Channel
English
92
Guernsey have any shade of ____ with ____ markings
fawn, white
93
Which cow has high beta-carotene content (Golden milk) and A2 milk
Guernsey
94
Guernsey have short ________ interval and younger age of first calf heifers
calving
95
Brown Swiss originated in _________
Switzerland
96
Brown Swiss are _______ with white black muzzle
dark brown
97
Brown Swiss rank ____ in average annual milk production
2
98
Ayrshire originated in ________
Scotland
99
Ayrshire are any shade of _____, mahogany, brown or white. White may be mixed with the colors
cherry
100
Ayrshire have excellent ___________ and reduced foot problems
conformation
101
Ayrshire can produce favorably with ____ forage quality
poor
102
Jersey have the highest ________ content of _____
protein, 3.65
103
Brown Swiss have the ____ highest protein contain of ____
2nd, 3.34
104
Lowest protein contain of 3.08 is the _______
Holstein
105
Lowest number of cows
Milking Shorthorn
106
Highest fat
Jersey
107
2nd highest fat
Guernsey
108
T/F The dairy industry relies in crossbreeding
False. Dairy industry does not use crossbreeding because heterosis not beneficial
109
What are the types of Dairy Farms
Tie-Stall and Free Stall with Parlor
110
Which type of dairy farm is most common
Free-Stall with Parlor
111
Advantages of Free-Stall with Parlor compared to Tie-Stall
Requires less labor
Less milk carrying pipe- better cleaning
Can handle herd expansion better
112
Disadvantages of Free-Stall with Parlor compared to Tie-Stall
Higher investment cost
Less individual animal attention
Slow milk cow hold up groups
113
Types of milking parlors
Herringbone and Parallel
114
Grazing Dairy provides a ________ based diet
forage
115
T/F Grazing Dairy reduces feed and waste management cost
True
116
Grazing Dairy is mostly used by ________ milk producers
organic
117
Grazing Diary has ____ infrastructure cost
low
118
Disadvantage of grazing dairy
lower milk production due to lower energy intake
119
Dry-lot feeding consist of a ______ based diet
forage
120
Dry-lot feeding allows forage to be ______
stored
121
Dry-lot feeding can be combined with _________
concentrates
122
Dry-lot feeding also includes ________ and ___________ supplements
byproducts, vitamin/mineral
123
Dry-lot feeding consists of ____, which means forage is mixed with other source of feed (because cows rather eat concentrates than forage)
TMR (total mixed ration)
124
Dry-lot advantages
- less seasonal
- optimizes nutrition
- increase production
- less cost formulation
125
Dry-lot disadvantages
const money to install equipment
126
Lactation is initiated with ________
calving
127
It is critical for newborn calves to drink _________ (first milk)
colostrum
128
Feed intake should be _____ because cow is putting a tremendous amount of energy into producing milk
high
129
The goal is to rebreed within ____ of calving to maintain a _______ calving interval
115 days, 13 month
130
It is difficult to rebred cow because:
lose of weight
estrus detection
peak lactation
131
T/F Calves are weaned within hours of birth and fostered
True
132
Why are calves separated right after bird
To manage calf health and nutrition more properly, since not all breeds possess the same maternal instincts To maintain the milk free of bacteria and safe for consumption.
133
Udder Anatomy
```
1- Udder
2- Quarters
3- Lobes
4- lobules
5- Alveoli
```
What is Alveoli
milk secreting cell
134
Milk ejection reflex begins with a stimulus, could be visual, physical or a sound that causes __________ to be released. However, if the cow is under stress, _________ is released and interferes with the milk ejection
oxytocin, epinephrine
135
Milk Procedure
- Udder and teats are _______ and ______ prior
- Each teats stripped of ____ squirts of milk
- Milking machines are attached to the _____
- Vacuum and pulsation
______ milk/rest ratio
- Teats are dipped after milking, which is a ________ control
washed, dried
2-3
teats
60/40
disease
