Exam #3 (final!)
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5 major dairy breeds
Holstein, jersey, guernsey, brown swiss, ayrshire
Total milk production has ____, but the amount of milk per cow has ______
stayed the same, increased
There has been a reduction of _____, and an increase of ____
liquid milk, cheese
Lactation curve
-calves -peak production of milk -dry period -calves again
What is essential for milk production?
-pregnancy -appropriate management (nutrition, comfort, health)
Pasteurized milk ordinance/antibiotics
-milk must be pasteurized -sale of some raw milks is illegal -all milk is tested for antibiotics
Early cow-calf separation
-reduced risk of disease transmission -better control of colostrum feeding -more milk to sell -reduces stress
Prolong cow-calf contact
-positive long-term effects on calves (social behavior) -decreased amount of milk to sell -increased calf weight gain -increased stress when separated
Composition of milk
-87.7% water -4.9% lactose -3-4% fat -3.5% protein -0.7% minerals
What is milk?
-white liquid that consists of small fat globules -secreted by mammary gland -provides nutrition for young
What milk is most similar to human milk?
cow’s milk
what breed of cow produces the most milk?
holstein
what cow has yellow milk?
guernsey
what are the 2 milk proteins?
caseins and whey proteins
Caseins
-80% of milk protein -chain of amino acids -major component of cheese
Whey protein
-20% of milk protein -biological function (used for transport and immunity) -“by-product” of cheese production
lactose
-milk sugar (provides energy from carbs) -regulates milk volume
Milk lipids (triglycerides)
-cream part -fatty acid chain
UHT milk
ultra-high temp milk
Butter
• solid fat-based product • buttermilk-used for baking
composition of butter
80% milk fat, 16% water, 1.2% protein
Jersey cows are good for
cheese and butter (no 1 in fat and protein)
Holstein is dominant in
milk production
Holstein characteristics
-black and white -large framed -dominant breed of dairy cattle in US -lowest percentage butterfat