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60 Cards in this Set
- Front
- Back
Cows provide
|
Protein
Energy Minerals Vitamins |
|
Lactose
|
Glucose + Galactose
|
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Lactose Intolerance
|
Problem with completely processing milk Sugar (lactose)
|
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Milk Allergy
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Reaction to one or more of the Protein components in milk
|
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Holsteins Characteristics
|
Larges US Dairy Breed
Black and White Highest production |
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Jerseys Characteristics
|
smallest breed
fawn colored highest % fat and protein |
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Guernseys
|
fawn and white
golden Guernseys B-Carotene |
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Birth
|
single offspring
heifer 85-100lbs bulls 95-120lbs |
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Digestion
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4 stomachs
largest called rumen designed to digest high fiber, low quality feeds |
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Normal Reproductive Cycle
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Day 1: Calf is born
Day 90: Cow Conceives Day 305: Cow Dried off |
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Cow Lactating Cycle
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Day 1-305: Cow is lactating
Day 305-365: Not lactating |
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Lbs/Gallon of Milk
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8.6lbs/Gallon of Milk
|
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Udder Sections
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4 Quarters
|
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Oxytocin acts here
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Myoepithelial cells
|
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Oxytocin has a short half life
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within 2 minutes 50% is removed from circulation forever
|
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Milking Machine
|
simulates what a calf would do
|
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Cluster
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Claw and Teatcups
|
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Atmospheric pressure
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30"Hg
760mmHg 100kPa 14.7 Psi |
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Milking Pressure
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15"Hg
380mmHg 50kPa 7.4Psi |
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Rest stage
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Milk is not flowing
|
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Milk Phase
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Milk flowing from the teat
|
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Milk Composition
1-4 |
Total Solids
|
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Milk Composition
2-5 |
Solids Not Fat (SNF)
|
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Fat %
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3.7%
|
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Protein %
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3.2%
|
|
Protein
|
Caseins Cheesemaking
Whey Proteins- a-Lactalbumin and b-Lactoglobulin |
|
Lactose %
|
4.9%
|
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Minerals %
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0.7%
|
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Minerals (Vitamins)
|
ASH
Ca, P, K Vitamins - A, B complex, D, E, and K |
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Water %
|
87.5%
|
|
Amino Acids
|
quantity and quality determine milks high biological value
|
|
Minerals
|
Ca, P, K
|
|
Calcium deficiency
|
Osteoporosis
|
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Fat Soluble Vitamins
|
A, D, E, K
|
|
Vitamin A Function
|
Vision
|
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Vitamin D Function
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Calcium Absorption
|
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Vitamin E Function
|
Hair, Skin,steroid Hormone
|
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Vitamin K Function
|
Blood Clotting
|
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Water Soluble Vitamins
|
B Complex
|
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Colostrum
|
Affects milk composition
only given in the first 2-5 days of lactation |
|
Persistancy
|
ability for a cow to maintain production level throughout the lactation cycle. mostly for first lactation cycle
|
|
Normal Daily Variation
|
Nutritional fluctuation
Estrus Disease Excitement |
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Mature Equivalent
|
2 yrs 75%
5 yrs 100% |
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Thermal stress
|
starts around 70
|
|
Displaced abomasum
|
Twisted stomach
DA |
|
Affects on Butterfat
|
Fiber shortage
range between 40:60 or 60:40 |
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Fiber less than 40%
|
butterfat % will be reduced and cows digestive health suffers
|
|
Bst Increase
|
Insulin-like growth factor
IGF1 |
|
Estrous
|
Heat cycle 21 days long
|
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Estrus
|
standing heat 12-18hrs
times when cow will accept the bull |
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Test when milk is picked up
|
antibiotic residue
bacteriological counts specific coliform counts |
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Milk composition with respect to fat
|
whole milk 3.5%
reduced fat 2.0% lite milk 1.0% skim <.02% |
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Pasteurization
|
designed to kill pathogenic
|
|
Pounds of Milk to Make pounds of Cheese
|
9-10 pounds of Cheese per 100 gallons of Milk
|
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Milk evaluation
Cooked/Feed |
Normal
|
|
Milk evaluation
sunlight activated oxidation |
common in milk stored in plastic containers
Burned cabbage taste |
|
Milk evaluation
High Acid |
caused by non pathogenic bacteria and produce lactic acid
buttermilk taste |
|
Milk evaluation
Rancid |
disruption in of the fat globule
goaty parmesan cheese smell |
|
Milk evaluation
Malty |
microbes multiply if milk is let to warm
sweet taste |
|
Milk evaluation
flat |
water down
|