Dairy Cows

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Total cards: 24•Content version: v4•Public deck•Updated: 8/1/2026

Card preview (24)

Front (Question)

3 fermented and frozen products

Back (Answer)

Cheese Butter Yogurt

Front (Question)

What is coagulating cheese?

Back (Answer)

Adding rennant/bacteria from abomasum of veal calves

Front (Question)

Steps of cheese production

Back (Answer)

Coagulate milk Separate milk solids and liquids Grind and salt solids Mold and press solids Package airtight Age/ripen

Front (Question)

Types of goat cheese

Back (Answer)

Romano provolone blue

Front (Question)

Types of sheep cheeses

Back (Answer)

Feta Manchego Roquefort

Front (Question)

Fat content: butter

Back (Answer)

80%

Front (Question)

How is butter made?

Back (Answer)

Separate fat from buttermilk

Front (Question)

What bacteria is used to make yogurt?

Back (Answer)

Streptococcus lactus bacteria

Front (Question)

3 frozen products

Back (Answer)

Frozen yogurt Ice milk 3-7% fat Ice cream 9-30% fat

#10

Front (Question)

5 milk cow breeds

Back (Answer)

Ayrshire Brown Swiss Guernsey Holstein Jersey

#11

Front (Question)

What is the most popular milk breed in America and why?

Back (Answer)

Holsteins They produce the most volume of milk with the highest fat content

#12

Front (Question)

What 3 factors determine how milk producers are paid?

Back (Answer)

Pounds of milk Fat content Protein content

#13

Front (Question)

Agriculture Cooperative

Back (Answer)

Legalized monopoly

#14

Front (Question)

Purpose of agriculture cooperative

Back (Answer)

Regulate supply and demand Keep milk prices up

#15

Front (Question)

Milk grades are a quality measure of what 2 things?

Back (Answer)

Sanitation of facility Animal health

#16

Front (Question)

Milk grading is determined by what 2 things?

Back (Answer)

Somatic cell count Bacteria in milk

#17

Front (Question)

What is the somatic cell count?

Back (Answer)

Measure white blood cells and some epithelial cells in milk. Indicates animal health and infection

#18

Front (Question)

2 milk grades

Back (Answer)

Grade A (90%) : Use for anything. Can be sold as liquid milk. Grade B (10%): Must be processed. Less valuable

#19

Front (Question)

70% of milk is used for what?

Back (Answer)

Processed products. Other 30% is sold as liquid milk

#20

Front (Question)

Milk processing 2 steps

Back (Answer)

Pasteurization Homogenization

#21

Front (Question)

What is pasteurization.

Back (Answer)

Flash heating milk at 161°F for 30 seconds to destroy pathogens (Bacteria, viruses, and Protozoa)

#22

Front (Question)

What is homogenization?

Back (Answer)

Breaking fat into microscopic partials

#23

Front (Question)

What is an atomizer?

Back (Answer)

Prevents homogenized milk from separating.

#24

Front (Question)

What are the 6 components in milk

Back (Answer)

Water Lactose- carbohydrates Fat Minerals- calcium and phosphorus Protein- Albumin and casein