Introduction to Dairy Science Quiz 1

1. Farm management

2. Milk procurement and Field service

3. Processing and Manufacturing of dairy based consumer goods

4. Marketing and Distribution of dairy products

20% of total sales, 1 glass=4 carbonated

the most intense utility in the industry, would be the first to go

60% of all milk produced ends up in a vat

yogurt and sour cream

2nd oldest dairy product, close to 4000 years old

a self stable item, 1st patented dairy product, its more about reducing transportation cost when moving the product

2 year self life, most of it is shipped across seas, more about moving surplus product

this is vital for the processing and manufactoring

A lacteal secretion, practically free from colostrum, obtain by the complete milking of one or more healthy cows

milk must be pasteurized or ultra pasteurized and shall contain less than 8.25% milk solids, NOT FAT, and not less than 3.25% milk fat or percentage fat as labeled.

Raw or pasteurized milk

manufacturing grade

dried products

Individual Producer: less than or equal to 100,000 CFU/ml

Comingled Sample: less than or equal to 300,000 CFU/ml

Less than or equal to 750,000 in U.S

less than 400,000

Less than 280,000

They have not moved it to the international standard because it is not a health concern.

needs to be negative.

if caught positive in house they can repasteurize the product and repackage it

If caught in regulatory than there is an automatic recall of all products produced at that facility back to the last time a phosphate can be proved negative

its only applied to cellular, microbial and compositional standards, NOT temperature or animal drug residue.

Test must be taken at least 4 times out of a 6 month period

At least 3 out of the 5 previous samples must past the standard

1 time- no action

2 times- farm gets a letter telling them to figure it out

3 times- move down a grade

less than or equal to 500,000

Less than 750,000

more than 500,000

more than 750,000

antibiotic positive

Standard Plate Count: less than or equal to 20,000

Coliform: less than or equal to 10

Below 45 degrees on first milking, cannot exceed 50 degrees during 2nd milking, has to go back down to 45 after 2nd milking.

Cannot get over 45 and has to be maintained at that temperature

if the cow is not feeling well, it will decrease fat, protein and milk production also increasing the likelihood of them getting mastitis which in turn increases somatic cell count.

Garbage in, garbage out, you need to feed your cows with the right nutrients and supplements; because when they milk they are getting loosing nutrients so you need to replenish them in order to keep the same quality.

If not cleaned and sanitized properly it increases the level of bacteria and builds up in the pipeline, resulting in the milk to be exposed to the bacteria.

properly milks out the cows and decreases the stress level so the cows are more comfortable being milk which also decreased the likelihood of mastitis and increased quality.

So no bacteria or other substances can enter the teats of the animal or the milking machine.

a mixture of fat, protein, carbohydrates, minerals and water

a glycerol molecule with three fatty acid side chains

a characteristic of milk fat

contribute the greatest percentage of the unique characteristics of milk

their genetic makeup is different leading to an overall difference in the milk.

They are going to produce more milk fat in the summer time because during the winter they are trying to conserve energy because of the cold

Like humans, every cow is different, which means different genetics that change the makeup of milk

in order to get milk fat you have to make sure you are feeding the animal the right nutrients so that it can replenish the fat that they gave away but also promotes more fat production

consist of calculations of milk fat, protein, and other solids not fat items

Class one: beverage

Class four: butter and powdered products

a primary component responsible for the color and opacity of milk

beta caratine, which is seasonal on grass

it gives 9 calories per gram of lipid material, which is half the total calories generated per serving of whole milk

a chemical compound comprised of long chains of nitrogen containing sub groups known as amino acids

it allows analytical testing to determine the quantity of proteins

no- each protein has a genetically programmed sequence of amino acids which gives the protein specific functions and characteristics

Casein and whey/ serum proteins

approximately 80 percent (72-82)

its a major protein in cheese, and found in majority of other dairy products

it will precipitate from the solution when the ph of milk is lowered to the casein isoelectric point of 4.6

heat stable