ANSC 110 Chapter 5 Study Guide

ANSC 110 Intro to Animal Science

Solids-Not-Fat (SNF)

Total milk solids minus fat. It includes protein, lactose, and minerals.

Colostrum

The first milk given by a female after delivery of her young. It is high in antibodies that protect young animals from invading microorganisms.

Nutrient Density

Amount of essential nutrients relative to the number of calories in a given amount of food.

Milk Fat

The fat in milk; synonymous with butterfat.

Lactose

Milk sugar. When digested, it is broken down into one molecule of glucose and one of galactose.

Casein

The major protein of milk.

Osteoporosis

An abnormal decrease in bone mass with an increased fragility of the bones.

Homogenized

Milk that has had the fat droplets broken into very small particles so that the milk fat stays in suspension in the milk fluids.

Evaporated Milk

Shelf stable form of milk where approximately 60% of the water has been removed.

Condensed Milk

A form of cow’s milk where water has been removed and sugar or sweetener has been added.

Dry Milk

Milk that has been evaporated into a powdered form.

Cultured

Addition of appropriate bacteria to create dairy products such as yoghurt, sour crème, and buttermilk.

Acidified

Process of souring milk or crème without the addition of bacteria.

Yogurt

A fermented dairy product sold in a gel or liquid form.

Cheese Classifications

Soft, semisoft, hard, and very hard.

Coagulation

A biochemical process used to initiate cheese making by heating and then adding a starter bacterial culture to create a semisolid state.

Curdling

A biochemical process used to initiate cheese making by heating and then adding a starter bacterial culture to create a semisolid state.

Curd

Coagulated milk.

Whey

Proteins, primarily lactalbumin and lactoglobulin, constitute the remaining 18%.

Rennet

The contents of a calf’s stomach, which contains the enzyme rennin and is used to thicken milk for cheese making.

UHT Processing

A pasteurization process that yields a shelf-stable milk product that does not require refrigeration.

Pasteurization

The process of heating milk to 161 ^oF and holding it at that temperature for 15 seconds to destroy pathogenic microorganisms.

World’s population are from cows, water buffalo, goats, and sheep. Smaller amount is from horses, donkeys, reindeer, yaks, camels, and sows.

Describe the contribution of various livestock to the global milk supply.

U.S. = 215.4, India = 184.4, Brazil = 73.8, and Germany = 72.0, and Russian Federation = 68.1.

Compare and rank the United States to other leading milk-producing regions.

The national dairy herd in the United States had decreased from over 20 million cows in 1956 to approximately 9.4 million in 2018, but the total milk production has increased significantly. The reduction in cow numbers has been offset by an increased production per cow.  

Describe the trends in milk production and cow inventory in the United States.

Milk is a colloidal suspension of solids in liquid. The first milk a female produces after the young is born is colostrum.

Describe the composition of milk.

Lactose is the predominant carbohydrate in milk, is synthesized in the mammary gland. Milk contains about 3.3% protein. Casein protein whey proteins, lactalbumin, lactoglobulin, immunoglobulins. Minerals include calcium. Vitamin D, vitamin A, vitamin C, and vitamin B.

Identify the key carbohydrates, proteins, minerals, and vitamins in milk.

Fluid milk and cream, cheese, yogurt, butter, ice cream, nonfat dry milk, whole milk, 2% milk, 1% milk, skim, chocolate flavored milk, eggnog, ultra high temperature, ultra pasteurized, evaporated, condensed (sweet and unsweet),  dried (whole and low fat), cheese, and whey.

List the various primary products and by-products generated by the dairy industry.

95% of 215 billion pounds of milk.

Compare the amount of milk required to produce a unit of various processed dairy goods.

Wisconsin has a 3,239,035 total production.

Describe the regional concentration of milk and dairy production in the United States.

Energy, protein, fat, carbohydrate, cholesterol, minerals, calcium, phosphorus, magnesium, zinc, vitamins, riboflavin, vitamin B12, and vitamin A.

Describe the nutritional contributions of the dairy industry to the human diet.

With ultra-high-temperature (UHT) processing, bacterial counts are low and that milk is pasteurized, sold through commercial outlets, certified and tested free from brucellosis and tuberculosis.

List the various approaches to assuring the wholesomeness and safety of milk.

Fluid milk consumption has declined over time with whole milk being replaced by low-fat offerings. Cheese, ice cream, and crème-based categories have increased.

Discuss the consumption trends of dairy products.

Most milk produced on U.S. diary farms goes to plants and dealers for processing.

Describe milk marketing in the United States.

The process of preheating to stabilize proteins and then removing about 60% of the water. It is sealed in the container and then heat-treated to sterilize its content.

Evaporated milk

Water removed, but it is not subjected to further heat treatment to prevent spoilage.

Condensed milk

Removing water from milk, low-fat milk, or skim milk. Contain no more than 5% moisture by weight. Can be stored for long periods of time if it is sealed in an atmosphere of nonoxidizing gas, such as nitrogen or carbon dioxide. The spray-dried or foam-dried product can be reconstituted easily in warm or cold water with agitation.

Dry milk

Buttermilk, yogurt, sour cream, and other cultured milk products are produced under rigidly controlled conditions of sanitation, inoculation, incubation, acidification, and/or temperature.

Fermented milk products