Midterm 1 Flashcards
(97 cards)
1
Q
milk
A
the physiological secretion produced by the mammary gland of all animals
2
Q
most valuable ingredients in milk
A
- protein
- calcium
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)
4
Q
total biological value of milk vs. cereal
A
milk: 100
cereal: 60
5
Q
cows turn low quality roughages into
A
high quality nutrition
6
Q
key to avoiding dairy related health issues
A
moderation and diversity
7
Q
lactose intolerant
A
- problem processing the sugars in milk (lactose)
- 25% of US pop
- not allergy to milk
8
Q
what makes up lactose
A
glucose + galactose
9
Q
how to reduce risk of heart disease
A
- dont smoke
- exercise
- lower stress
10
Q
what contributes to high cholesterol
A
20% lifestyle choices
80% genetics
11
Q
lactose free dairy products
A
- most cheeses
- butter
12
Q
osteoporosis
A
weakening of bones resulting in increased probability of fractures
13
Q
proteins and carbs - cal per gram
A
4 cal per gram
14
Q
fat - cal per gram
A
9 cal per gram
15
Q
milk allergy
A
- disappears with age
- 2-3% humans
- reaction to the protein component of milk
16
Q
1 milk producing state
A
-19.5 % of nations milk comes from CA
17
Q
top dairy breeds
A
87% Holstein
5.2% Jersey
18
Q
which state has the most Dairies?
A
Wisconsin
19
Q
which state has the most cows?
A
California
20
Q
compared to last year we have less cows but _____ milk
A
more milk
21
Q
how much does the average milk produced per cow go up per year?
A
200 lbs
22
Q
holsteins
A
- largest dairy breed
- highest production
23
Q
jerseys
A
- smallest breed, brown
- highest % fat and protein in milk (rich)
24
Q
guernsey
A
-can’t convert beta carotene (yellow pigment) w/ enzymes into white (vitamin A)
25
5 most common dairy cows most common to least
- holstein
- jersey
- guernseys
- brown swiss
- ayrshires
26
how many pounds is the average cow
1000 - 2000 lbs
27
how many pounds is the average bull
2000 - 3000 lbs
28
when do cows mature physically?
5 years
| sperm mature up to 7 years
29
requirements before breeding a cow
- 13 - 15 months old
- 50 inches tall
- 800 - 850 lbs
- multiple estrous cycles
30
estrous
21 day cycle
31
estrus
days / hrs in heat
32
standing heat / estrus
- time when cow will accept bull sexually
- will allow and jump cows
- 12-18 hrs
33
gestation period
- 278 - 287 days (9 months)
| - deliver first calf around 24 months old
34
when do cows reach puberty?
6-9 months
35
how tall are cows
53-58 at withers
36
largest of four stomachs in the cow
rumen
37
rumen is designed to digest
high fiber, low quality feeds
38
length of standard lactation
305 days after calving
39
what makes up the udder
4 quarters
40
dry weight of an udder
60 lbs
41
how much milk does a cow produce per lactation
25,000 - 30,000 lbs/ lactation
42
how much blood is pumped per gal of milk
400 gal blood per 1 gal milk
43
how many pounds per gal of milk
8.6 lbs per 1 gal milk
44
what ligament controls the movement of the udder
median suspensory ligament holds udder up and relaxes to lower
45
milk letdown
process that allows for removal of milk once udder is properly stimulated
46
oxytocin
- short half life of 2 min
| - acts on myoepithelial cells - contract in reaction to oxytocin and squeeze the milk out thought the duct
47
peptide based vs. steroid based hormones
- 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
what does the vacuum do?
- 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
milking parlor at CP
double 10 parallel
50
% fat in natural milk
3.7 %
51
% protein in natural milk
3. 2 %
- caseins (cheese making)
- whey proteins
- 10 essential amino acids
- high in lysine and tryptophan
52
% lactose in natural milk
4. 9 %
| - milk sugar (only found in mammory gland)
53
% minerals (vitamins / ASH) in natural milk
.7 %
- calcium, phosphorus, potassium
- vitamins A, B, D, E, K
54
% water in natural milk
87.5 %
55
specific gravity of milk (measurement of density relative to water)
1.032
56
vitamin A
- vision
| - fat soluble
57
vitamin D
- calcium absorption
| - fat soluble
58
vitamin E
- blood clotting
| - fat soluble
59
B complex vitamins
- good source of thiamine and riboflavin
| - B1, B2, B6
60
colostrum
- thicker high protein milk
| - given in first 2-5 days of lactation
61
average lactation curve
- 305 days / 10 months
| - 2 year old's first lactation curve will be flatter
62
peak in lactation
60 - 90 days
63
causes for daily milk production to go down
- nutritional fluctuation
- estrus / heat (distracted so eat less)
- disease
- excitement (cows like morning routine)
64
how old is a fully mature cow
5 yrs
65
mature equivalent of cow 2-5
2: 75%
3: 85%
4: 92%
5: 100%
66
photoperiod
- how much light per day
| - longer days means more eating (therefore more milk)
67
cows preferred weather
- cool / cold
- 10-70 degrees
- generate heat internally
- -cow knows more she eats, warmer she gets
68
roughage to concentrate ratio
- 40 roughage (
- 60 concentrate (barely, corn, nuts)
- need vitamin A and D too
69
BST
- somatropin
- growth hormone
- RbGH is produced by lab
- causes 15% increase in milk production
70
how growth hormone / BST works
- binds to liver
- signals IGF1
- moves nutrients more effectively towards the mammary gland
71
3 conditions that determine if animal will respond to BST
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
BST is a peptide (protein based) hormone that contains 191 amino acids
True
73
BST may be produced using recombinant DNA technology that is identical to at least one of the naturally occurring forms
True
74
pasteurization
- goal: to kill microorganisms that cause disease (pathogens)
- heat / cook to kill bacteria
- heated by HTST
75
raw milk holding tank
- RMT
| - chilled to 38 degrees
76
HTST
- high temp short time
- 161 degrees for 15 seconds
- milk run through thin plates allowing heat transfer
- regeneration, heating, and cooling sections
77
homogenized
-breaks up the fat globules in milk so that they become small enough to remain in suspension
78
HTST for ice cream
- more sugar = longer time
| - 175 degrees for 25 sec
79
pounds milk per pounds cheese
10 lbs milk = 1 lbs cheese
| 100 lbs milk = 9-10 lbs cheese
80
rennet
- separates curds (solid) and whey (liquid)
| - curds 30% protein, 30% fat, 30% water
81
ice cream prep mix
- 12% milk fat
- 11% milk solids not fats
- 16% sugar
- .3% stabilizer (holds shape)
82
over-run
- whipping air into ice cream mixture
| - 50% air, 50% mix
83
cooked / feed milk
- cow's feed flavor taste
| - most common
84
sunlight activated / oxidized milk
-burned cabbage taste
85
high acid milk
-buttermilk taste
86
rancid milk
- curdle, old
| - goaty, parmesan cheese taste
87
malty milk
-malted milk balls taste
88
flat milk
-added water
89
lactose free milk
- sweeter taste
| - lactase added
90
whole milk
3.5 % fat
91
reduced fat milk
2 % fat
92
lite milk
1 % fat
93
skim milk
< .2 % fat
94
tri-process
- clarifies: filter
- separates: separates cream and skim w/ centrifuge
- standardizes: makes it 2%, 3.5% or skim
95
powder horn
adds chocolate powder to 2% milk
96
7 steps of milking procedure
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
alveolus
smallest organized unit of milk secreting cells
