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62 Cards in this Set
- Front
- Back
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Location of platypus mammary gland |
Abdominal pouch |
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Collective term for 4 mammary glands in bovine |
Udder |
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Modified sudoriferous sweat glands that produces milk |
Mammary gland |
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What germinal layer is mammary gland derived from |
Ectorderm |
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Latin word ''mamma'' |
BReast |
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What type of gland is mammary gland |
Exocrine & Apocrine gland |
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Udder weight (milk& blood) |
50-100kg |
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% normally removed at milking |
80% |
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Extra non functional teats are called |
Supernumerary teats |
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Which teat is normally shorter |
Rear teats |
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Support system of the udder |
Strroma ( connective tissue) |
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Glandular secreting tissue is called |
Parenchyma |
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Secreting epithelial cells |
Alveoli |
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Percentage of milk produced by front udder |
40% |
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Percentage of milk produce by rear udder |
60% |
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Seperates left aand right halves of udder |
Intermammary groove |
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Most important suspensory system in cattle |
Median suspensory ligament |
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Inflexible ligament attached to prepubic and sbpubic tendons |
Lateral suspensory ligament |
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Where lateral suspensory ligament and median suspensory ligament |
Intermammary groove |
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Other term for teat |
Papilla mammae |
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Other term for streak canal |
Ductus papillaris |
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Only orifice of the gland between internal mil secretory system and the external environment |
Streak canals or ductus papillaris |
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Substance that seals th teat between milking |
Keratin |
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Mucosal fold of the streak canalslining the internal end of the canal |
Furstenburg's rosette |
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Annular folds marks the boundery of teat cistern and gland cistern |
Cricoid rings |
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Teat sistern other term |
Sinus papillaris |
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Cavity within the teat |
Teat cistern or sinus papillaris |
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Group of alveoli empty into the duct forming a unit called |
Lobule |
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Lobules empty to pass onto glancistern calle |
Galactophore |
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Lipid secreteid by alveoli |
Tryglyceride & free fatty acids (FFA) |
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Responsible To stimulate milk ejection |
Myoepithelial cells |
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How many gallons of blood to produce 1 gallon of milk |
400 gallons |
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Vessels of supply milk production |
External pudic arteries External pudic veins Subcutaneous abdominal vein |
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Involves in breakdown of milkfat to free fatty acids present in raw milk but inactivated in pasturization |
Lipases |
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Involves in breakdown milk proteins to peptides and amino acids |
Protease |
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Naturally occuring enzymes in milk that is inactivated by heat |
Alkaline phosphatase |
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Invole in fermentation of lactose |
Lactase |
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Fat soluble vitamins |
A,D,E,K |
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Water soluble |
B & C |
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Precursor of vt A responsible of yellow color of milk fat |
Carotene |
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Water soluble yelloish green pigment observe in cheese whey |
Riboflavin vit B2 |
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Freezing point of milk |
-53 to -56C Average 55C |
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Effect of agitation |
Foam production Partial churning of fat Rancid flavor |
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Warming temp for milk during process of clarification or seperation |
37'C |
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Pasteurization may cause important changes in milk when? |
Cooled to 4'C immediately afterwards pasteurization |
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VAT method |
63'C for 30 mins |
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High temperature short time period (HITST) |
72'C for less than 15 minutes |
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Percentage of alcohol needed for testing |
68% alcohol |
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Measure the quantity of acid present |
Titratable acidity |
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Measure the intensity of the acidity |
PH |
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Normal specific gravity of milk is |
1.027-1.040 |
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Normal calibration temperature of lactometer in milk is |
20 add 0.2L per 1'C |
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UHT (Ultra High Temprature) |
135'C-150'C for 1-4 seconds |
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Pigments of milk |
Carotene and riboflavin |
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Precursor of vit A responsible for yellow color n milk |
Carotene |
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Water soluble yelloish green pigment observe in cheese whey |
Riboflavin |
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prolonged heating at 100'C causes |
cooked taste and brownish color |
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specific gravity of milk can be increased by |
-addition of solid non fat -removal of milk fat |
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SG can be increased by |
addition of solids milk and water |
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Average of size of fat globules |
3.0mm in diameter |
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Smaller fat globules than jersey and guersey |
Ayrshire and holstein |
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Factors that affect milk color |
-quantity of total solids -pigments of milk -nutrition of animal -age of lactation -age of cow -lenght of storage |
