Milk, wool/sheep, byproducts and market classifications

What is milk’s general composition

88% water; 3-4% fat, 8-9% SNF (Solids not fat)

What are some examples of SNF

Protein, vitamins, carbohydrates, and minerals

what does the percentage of fat in milk depend on

what product the milk is being used for, the cow and their breed

What is the composition of SNFs in milk

Carbohydrate: Lactose is 54%; Protein is 38%; the last 8% is minerals

How is milk processed

After collection, it is homogenized and pasteurized.

What is homogenization

Distributing the fat in milk at very high pressure. It is not necessary to sell, just more appealing to the consumer.

What is pasteurization

Heating milk at very high temperatures to kill bacteria and pathogens. My HTST (Hot temp, short time), UHT (ultra high temp), or low temp can be done. Can also be bottled in a sterile environment to create aseptic.

What are the trends of milk consumption in the US

Fluid milk production has decreased while milk products have increased.

What is the definition of a milk substitute

A nutritionally equivalent option different from the original product.

What is the definition of a milk imitation

A nutritionally inferior option different from the original product

What are the major sheep breeds and their categories

Ewe, ram, dual purpose; merino, Rambouillet, Hampshire, Suffolk, Dorset, Colombia.

What is the definition of a ewe breed

Maternal; 2 lambs generally; have fine wool (high quality)

What is the definition of a ram breed

terminal; used for meat production

What is the definition of a dual-purpose breed

have both characteristics of ewe and ram breeds; does not excel in either category

What is unique about the Merino breed

Ewe breed; low to medium growth; finest wool of all the sheep breeds

What is unique about the Rambouillet breed

ewe breed; medium to high growth; fine wool

What is unique about the Hampshire breed

Ram breed; high growth; medium wool type

What is unique about the Suffolk breed

Ram breed; extremely high growth; medium wool type

What is unique about the Dorset breed

Dual-purpose breed; medium to high growth; medium wool type

What is unique about the Colombia breed

Dual-purpose breed; Medium to high growth; medium wool type

What are the trends of wool production globally and nationally

What is the number 1 country for “greasy” wool production

China

What is “greasy” wool production

Wool from sheep that is shorn once a year

What country is the number 1 for fine wool production

Australia

What country is the number 1 for textile production

New Zealand

What state is the number 1 for greasy wool production

California; mostly concentrated in the west

What are the major edible byproducts

Variety meats, fats or intestines

What are the major non-edible byproducts

Hides, skins, pharmaceutical products

How much of cattle is used as byproducts

66%

How much of the hog is used for byproducts

52%

How much of the lamb is used for byproducts

68%

What is good about using byproducts

They give the highest margin; make the most money over just general meat production; most byproducts are exported

What is the role of the rendering industry

Collects the products after byproducts have been removed, essentially cooks everything else; responsible for 70 mil lbs of rendered products. Most of the products are inedible.

What are the main products the rendering industry creates

Animal feeds like: meat and bone meal; poultry byproduct meal; feather meal

what is a quality grade

palatability (i.e. taste predictions) accounts for maturity and marbling

What is a yield grade

essentially quantity of the meat (how much); cutability of % of BCTRC (boneless closely trimmed retail cuts)

What is the method of beef yeild grading

Amount of sub Q fat, ribeye area (inches squared), hot carcass weight; on a scale of 1-5

What is the method of beef quality grading

Maturity (lean color, bone & cartilidege); marbling (intramuscular fat); graded as prime, choice and select

What is the method of quality grading for hogs

2 grades: acceptable and unacceptable

What is the method of yeild grading for hogs

on a scale of 1-4; based on backfat and muscling score

What is the method of quality grading for lambs

prime, choice, good, and utility; based upon streaking class and carcass conformation

What is the method of yeild grading for lambs

scale of 1-5