Introduction to Dairy Science Quiz 1

What are the 4 parts of the dairy industry

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

Fluid Milk

20% of total sales, 1 glass\=4 carbonated

Frozen Dairy Products

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

Cheese & Curd based products

60% of all milk produced ends up in a vat

Cultured Products

yogurt and sour cream

Butter

2nd oldest dairy product, close to 4000 years old

Condensed Product

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

Dried Products

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

Domestic and International Marketing

this is vital for the processing and manufactoring

Milk is:

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

Packaged Description

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.

Grade A milk

Raw or pasteurized milk

Grade B

manufacturing grade

Under Grade Milk

dried products

Bacterial Limits on Grade A Raw

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

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

Somatic Cell Count Standard Grade A Raw

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

What is the international Somatic Cell Count Standard?

less than 400,000

What was the American Rolling Herd Average SCC in 2022

Less than 280,000

Why hasn’t America moved there SCC to the international limit?

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

Phosphatase

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

What is the 3 out of 5 Rule

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

What happens if you have a test?

1 time- no action

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

3 times- move down a grade

Bacterial Limit for Grade B

less than or equal to 500,000

Somatic Cell Count for Grade B

Less than 750,000

Bacterial Limit of Under Grade milk

more than 500,000

Somatic Cell count for Under Grade milk

more than 750,000

antibiotic positive

Bacterial limit for Grade A pasteurized

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

Coliform: less than or equal to 10

What temperature does Grade A Raw milk have to be at?

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

What temperature does Grade A pasteurized have to be at?

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

How does Herd Health affect milk quality?

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.

How does Feed quality affect milk quality?

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.

How does properly sanitized equipment and utensils affect milk 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.

How does well made milking equipment affect milk quality?

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.

How do clean cows affect milk quality?

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

What is the composition of milk

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

Triglyceride

a glycerol molecule with three fatty acid side chains

a characteristic of milk fat

What do Short Chain of fatty acids do?

contribute the greatest percentage of the unique characteristics of milk

How does Breed affect milk fat production?

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

How does Season affect milk fat production?

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

How does the Cow affect milk fat production?

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

How does Feed ration affect milk fat production?

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

Class lll milk pricing

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

What class is most responsible for moving prices?

Class one: beverage

What class is least responsible for moving prices?

Class four: butter and powdered products

Milk fat is...

a primary component responsible for the color and opacity of milk

How does milk get a yellow color?

beta caratine, which is seasonal on grass

What does milk fat contribute milk?

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

What is a milk protein?

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

Why is nitrogen important for protein?

it allows analytical testing to determine the quantity of proteins

Are all proteins the same?

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

What are the 2 categories of protein?

Casein and whey/ serum proteins

How much casein proteins are found in milk?

approximately 80 percent (72-82)

Where is casein found?

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

What happens to it when the ph of the milk is lowered?

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

Casein is...

heat stable