Dairy Cattle
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does all dairy come from cattle?
no, it can also come from goats and sheep and all sorts of animals around the world
what is the main product of dairy cows?
> 90% fluid milk
where are most dairy farms found in the US?
up north and in CA
what is the average dairy herd size?
115 milking cows
what is the herd size of 74% of dairy farms though?
fewer than 100 milking cows
how much milk is produced by the dairies with over 100 cows?
85% of total milk production
which state has the most diary herds?
Wisconsin
why has milk production increased with fewer cows over time?
more efficient cattle, better nutrition
how is milk quantity measured?
in pounds (lbs)
what are the products from dairy cows?
fluid milk 45% fermented/frozen products 55%
what does homogenized milk mean?
homogenizing is a mechanical process of breaking down fat
list 3 fluid milk products
low fat half and half whipping cream
has milk consumption increased or decreased over time?
decreased
list 3 fermented milk products
cheese butter yogurt
list 3 frozen milk products
frozen yogurt ice cream ice milk
what does lactic acid do for milk preservation?
lower pH
what is rennet?
an enzyme, comes from abomasum of calves or thistle, aids in coagulation of milk
what is the first step in cheese production?
raw milk is pasteurized to get rid of unwanted bacteria
what happens in standardization, filtration, and coagulation of cheese production?
pasteurized milk is further filtered to clean, rennet is added for coagulation, fermenting organisms are added, and milk is curdled into curds and whey
what happens to curds and whey in cheese production?
they cut, stirred, and cooked, and then whey is drained out and processed into protein powder
what happens to the curds after the whey is drained out in cheese production?
they are milled and salted, and fresh (cottage and cream) cheese is separated out
what happens after fresh cheese is sorted out?
the rest of the cheese is poured into molds, pressed, ripened, and matured
how much has cheese production increased over the last 30 years?
it has doubled as cheese consumption is increasing
what do the fermenting organisms that are added to cheese do?
convert lactate to lactic acid, which lowers pH, aiding in preservation and the tangy taste of cheese