Milk Processing, Milk Marketing, and Nutrition Study Sheet

These flashcards cover key concepts from the lecture notes on milk processing, marketing, and nutrition.

What are the objectives of milk processing?

Ensure safety, reduce spoilage, standardize quality, create products.

What is the maximum temperature and time requirement for milk to maintain Grade A standards?

Temperature must be ≤50°F in 4 hrs, and ≤45°F thereafter.

What is the allowable bacteria count for Grade A milk?

Bacteria count must be ≤100,000 cfu/mL.

What are the pasteurization temperatures and times for Batch and HTST methods?

Batch: 145°F for 30 min; HTST: 161°F for 15 sec.

What is the temperature used in UHT pasteurization?

Approximately 280°F for 2 sec.

What does FMMO stand for in milk marketing?

Federal Milk Marketing Order.

What are the four classes of milk and their primary products?

Class I: fluid; Class II: soft products; Class III: cheese; Class IV: butter/dry milk.

What does the '3 C's' in milk marketing refer to?

Commodity prices, classified pricing, component pricing.

What fermentation process occurs in the rumen?

Fermentation produces volatile fatty acids (VFAs).

What are the three types of VFAs produced in the rumen?

Acetate, propionate, butyrate.

What are the six essential nutrients?

Water, carbohydrates, fats, protein, vitamins, minerals.

How do you calculate Dry Matter (DM) from As-fed?

DM = As-fed × %DM.

What is the formula for calculating Crude Protein (CP)?

CP = %N × 6.25.