Dairy Science and Milk Products Quiz
45 Questions
0 Views

Choose a study mode

Play Quiz
Study Flashcards
Spaced Repetition
Chat to Lesson

Podcast

Play an AI-generated podcast conversation about this lesson

Questions and Answers

Which enzyme in milk is responsible for breaking down fats?

  • Protease
  • Lipase (correct)
  • Lactase
  • Catalase

What causes the yellow color in milk?

  • Riboflavin
  • Carotene
  • Both B and C (correct)
  • Xanthophyll

What is the boiling point of milk?

  • 110°C
  • 105°C
  • 105.5°C (correct)
  • 100°C

What contributes to natural acidity in milk?

<p>Presence of sodium hydrogen carbonate and organic acids (B)</p> Signup and view all the answers

At what temperature range does the freezing point of milk lie?

<p>-0.5 to -0.6°C (D)</p> Signup and view all the answers

What is the primary source of dairy?

<p>Mammals (B)</p> Signup and view all the answers

Which component is NOT involved in the biosynthesis of milk?

<p>Oils from mammary glands (D)</p> Signup and view all the answers

How many liters of blood are required to produce one liter of milk?

<p>400-800 liters (C)</p> Signup and view all the answers

What term describes the natural secretion of mammary glands in mammals?

<p>Dairy (A)</p> Signup and view all the answers

Which of these mammals typically has four mammary glands?

<p>Cows (B)</p> Signup and view all the answers

Which of the following statements is true regarding the composition of milk from different mammals?

<p>Mammal milk differs in the proportions of its components. (B)</p> Signup and view all the answers

What is the historical origin of the word 'dairy'?

<p>Middle English (B)</p> Signup and view all the answers

What is the purpose of mammary glands in mammals?

<p>To feed their young (D)</p> Signup and view all the answers

What primary substances are formed inside epithelial cells?

<p>Proteins, lipids, and lactose (D)</p> Signup and view all the answers

Which fatty acids are created inside epithelial cells?

<p>Fatty acids containing 4–14 carbon atoms (A)</p> Signup and view all the answers

Why is milk referred to as a complete food?

<p>It contains compounds in appropriate proportions for body needs (A)</p> Signup and view all the answers

What is the digestibility percentage of milk compared to other foods?

<p>98-99% (D)</p> Signup and view all the answers

Which essential fatty acids are found in milk fat?

<p>Linoleic and arachidonic (C)</p> Signup and view all the answers

What is the biological value of milk proteins considered to be?

<p>High biological value (B)</p> Signup and view all the answers

How much protein is typically found in cow's milk?

<p>3.7% (D)</p> Signup and view all the answers

What occurs as lactose synthesis regulates the amount of milk excreted?

<p>It adjusts osmotic pressure (A)</p> Signup and view all the answers

What is the approximate daily milk production rate during the peak period after calving?

<p>40–50 liters/day (D)</p> Signup and view all the answers

What hormone is released during the milking process that stimulates milk production?

<p>Oxytocin (B)</p> Signup and view all the answers

What percentage of water is typically found in cow's milk?

<p>87% (D)</p> Signup and view all the answers

How long does the effect of the Reflexive drop last after stimulation?

<p>4–7 minutes (C)</p> Signup and view all the answers

Which of the following is NOT classified as a major component of milk?

<p>Vitamins (D)</p> Signup and view all the answers

Which type of milk is noted for having the highest percentage of water?

<p>Horse milk (B)</p> Signup and view all the answers

Milk fat exists in which form within milk?

<p>Emulsion (C)</p> Signup and view all the answers

What type of milk has the highest percentage of lactose?

<p>Human milk (A)</p> Signup and view all the answers

What is the significance of the composition of rabbit milk?

<p>It is proportional to the speed of the newborn’s growth. (A)</p> Signup and view all the answers

What is the primary role of the thin coating surrounding fat spheres in milk?

<p>To prevent fat from forming an oily layer (D)</p> Signup and view all the answers

What percentage of bound water is typically present in milk?

<p>3-5% (D)</p> Signup and view all the answers

How long does it take for a cow newborn to double its weight?

<p>47 days (A)</p> Signup and view all the answers

Which of the following types of milking is NOT mentioned?

<p>Vacuum milking (B)</p> Signup and view all the answers

Which of the following is a minor component of milk?

<p>Enzymes (C)</p> Signup and view all the answers

Which ingredient in milk plays a significant role in chemical reactions and fermentations?

<p>Water (B)</p> Signup and view all the answers

Which component is primarily responsible for the structural integrity of fat granules in milk?

<p>Phospholipids (D)</p> Signup and view all the answers

What happens to the percentage of fat in milk when the temperature decreases by 10°F within the range of 72 to 77°F?

<p>It increases by 0.2% (A)</p> Signup and view all the answers

How does insufficient feed affect milk production?

<p>It decreases the amount of milk produced and increases fat percentage. (A)</p> Signup and view all the answers

What is the relationship between the duration between milkings and the percentage of fat in the milk?

<p>Longer intervals increase fat and decrease milk volume. (B)</p> Signup and view all the answers

Why is it important to completely empty the udder during milking?

<p>To recover milk that is high in fat. (D)</p> Signup and view all the answers

How does the condition of the cattle at birth affect the percentage of milk fat?

<p>Good condition results in a higher percentage of milk fat. (D)</p> Signup and view all the answers

What effect does livestock discomfort have on milk production?

<p>It leads to a decrease in milk production and increases fat percentage. (B)</p> Signup and view all the answers

What is colostrum and how does it differ from normal milk?

<p>It is richer in protein and has a different taste and odor. (C)</p> Signup and view all the answers

How is the percentage of non-fat solids in milk affected by the percentage of fat?

<p>It increases by 0.4% for every 1% increase in fat percentage. (C)</p> Signup and view all the answers

Flashcards

Dairy Science

The scientific study of milk and milk products, including its production, processing, and properties.

Milk

Natural secretion of mammary glands, obtained through milking, without alteration of components.

Mammary Glands

Specialized glands that produce milk.

Udder

The mammary gland area in animals.

Signup and view all the flashcards

Alveolus

Milk-producing units within the udder.

Signup and view all the flashcards

Myoepithelial cells

Cells surrounding the alveoli and involved in milk ejection, squeeze milk into the milk ducts

Signup and view all the flashcards

Complete milk

Milk that has all its original components and has not had anything removed of added.

Signup and view all the flashcards

Milk Composition

Milk contains proteins, lipids (fats), lactose (sugar), minerals, and vitamins.

Signup and view all the flashcards

Milk Protein Types

Milk proteins include casein and other protein types.

Signup and view all the flashcards

Fat in Milk

Milk fat contains essential fatty acids (like linoleic and arachidonic) vital for the body, and also includes phospholipids, sterols, and carotenoids.

Signup and view all the flashcards

Milk's Digestibility

Milk has a high digestibility rate (98-99%), compared to other foods (95-97% for animal foods, and lower for plants).

Signup and view all the flashcards

Lactose's Role

Lactose regulates milk production and maintains osmotic balance with the blood.

Signup and view all the flashcards

Complete Food

Milk is called a complete food because it has all the necessary nutrients in balanced proportions for the body.

Signup and view all the flashcards

Protein % in Milk

Different types of milk have different protein percentages.

Signup and view all the flashcards

Milk production rate

The amount of milk produced per day by an animal, typically peaking in the 2-3 months post-calving period.

Signup and view all the flashcards

Highest milk production season

The third milking season is when cows typically produce the most milk, and the level can be maintained until the 5-6 milking season.

Signup and view all the flashcards

Oxytocin

A hormone that triggers milk release from the mammary glands.

Signup and view all the flashcards

Reflexive drop

The process where milk is forced from the mammary alveoli to the udder and finally to the teat; caused by muscular pressure due to stimulation.

Signup and view all the flashcards

Milk ejection

Refers to the stimulation-induced release of milk from the mammary glands; oxytocin triggers the process.

Signup and view all the flashcards

Manual milking

The process of milking an animal by hand, typically a slower way of extracting milk.

Signup and view all the flashcards

Machine milking

The process of milking an animal using a mechanical milking machine.

Signup and view all the flashcards

Varying milk composition

Different animal milks have the same components, but the percentages vary a lot.

Signup and view all the flashcards

Infant animal growth

A newborn animal's growth is affected by the nutrition and quality of milk.

Signup and view all the flashcards

Milk Composition

Milk consists of major components (water, fat, protein, sugar, and minerals) and minor components (vitamins, enzymes, flavor compounds).

Signup and view all the flashcards

Water in Milk

Water makes up the largest percentage of milk (about 87% in cow's milk). A small portion is bound to milk components.

Signup and view all the flashcards

Milk Fat Emulsion

Milk fat exists as tiny spheres dispersed in the milk serum, prevented from separating by a protein/enzyme/phospholipid layer.

Signup and view all the flashcards

Milk Fat Components

Milk fat is primarily triglycerides and includes associated substances like phospholipids, sterols, carotenoids, and vitamins, plus a coating layer.

Signup and view all the flashcards

Dissolved Minerals in Milk

Some minerals like sodium and potassium are dissolved in milk, while others like calcium and phosphorus exist in both dissolved and colloidal forms.

Signup and view all the flashcards

Milk Fat Percentage Decrease

Longer intervals between milkings increase milk volume and lower milk fat percentage.

Signup and view all the flashcards

Milk Fat % Temperature Link

Milk fat percentage increases by 0.2% for every 10°F decrease when the temperature is between 72 and 77°F.

Signup and view all the flashcards

Feed and Milk Fat

The amount of feed doesn't directly change the minimum fat percentage, but insufficient feed reduces milk production and increases milk fat percentage.

Signup and view all the flashcards

First Milk Fat Content

The first parts of milk have lower fat percentage than the last parts of the milking process.

Signup and view all the flashcards

Udder-Emptying (Distillation/Scattering)

Completely emptying the udder is key for maximizing fat collection from the last parts of milking.

Signup and view all the flashcards

Birth Condition and Milk Fat

Healthy birth conditions (avoiding emaciating or illness) in cattle correlate with higher milk fat percentage.

Signup and view all the flashcards

Stress and Milk Fat

Stressful conditions in cattle (such as changing milkers or loud noises) can cause milk withholding, leading to a decrease in milk production and increase in fat.

Signup and view all the flashcards

Drugs and Milk Fat

Some drugs affect cattle's eating habits, leading to decreased milk production while elevating fat percentage.

Signup and view all the flashcards

Non-Fat Solids and Fat

Every 1% increase in fat leads to 0.4% increase in non-fat solids.

Signup and view all the flashcards

Colostrum Definition

Colostrum is the milk produced immediately after birth, varying significantly from normal milk.

Signup and view all the flashcards

Colostrum Protein Content

Colostrum is high in proteins like albumin and globulin; it curdles when heated.

Signup and view all the flashcards

Milk Enzymes

Enzymes found in milk that catalyze various biochemical reactions, such as protein digestion, fat breakdown, and sugar processing.

Signup and view all the flashcards

Lipoprotein Lipase

An enzyme that breaks down lipids in milk.

Signup and view all the flashcards

Plasmin

An enzyme that breaks down blood clots, also found in milk.

Signup and view all the flashcards

Phosphatase

An enzyme involved in the removal of phosphate groups from molecules.

Signup and view all the flashcards

Peroxidase

An enzyme that catalyzes the oxidation of certain molecules.

Signup and view all the flashcards

Catalase

An enzyme that catalyzes the decomposition of hydrogen peroxide.

Signup and view all the flashcards

Lactase

An enzyme that breaks down lactose (milk sugar).

Signup and view all the flashcards

Lipase

Enzyme that breaks down fats in milk.

Signup and view all the flashcards

Protease

Enzyme that breaks down proteins in milk.

Signup and view all the flashcards

Milk Pigments

Substances giving color to milk, some soluble in fat, others in water.

Signup and view all the flashcards

Milk Density

The weight of a specific volume of milk at 20°C.

Signup and view all the flashcards

Milk Specific Gravity

The ratio of a specific volume of milk to the same volume of water at 20°C.

Signup and view all the flashcards

Milk Boiling Point

Temperature at which milk boils, slightly higher than water due to dissolved substances.

Signup and view all the flashcards

Milk Freezing Point

Temperature at which milk freezes, slightly lower than water due to dissolved substances.

Signup and view all the flashcards

Milk Acidity Natural

Due to components in fresh milk; includes acidic components and proteins.

Signup and view all the flashcards

Milk Acidity Developed

Lactic acidity resulting from lactose fermentation.

Signup and view all the flashcards

Study Notes

Dairy Science and its Products

  • Milk is a wonderful food, endowed with unique advantages and characteristics.
  • Considered the best food on earth and one of the rivers of paradise.
  • A complete food for infants and a semi-complete food for other ages.

The Basics of Liquid Milk

  • Definition of milk: Natural secretion of mammary glands, obtained from complete, regular, clean milking of one or several animals.
  • Milk is suitable for human nutrition.
  • Important types include cow, buffalo, goat, sheep, camel, horse, and human milk.
  • Composition similar across mammals, but proportions vary.
  • Biosynthesis and secretion of milk:
    • Milk drops are created in mammary glands.
    • The udder is an oily skin formation, with variable numbers of mammary glands based on species.
    • Raw materials are transported via blood to create milk.
    • It takes 400-800 liters of blood to produce 1 liter of milk.
  • Substances found in milk:
    • Proteins (casein)
    • Lipids (fatty acids)
    • Lactose (sugar)

Nutritional Value of Milk

  • Milk contains vitamins, minerals, fat, protein, and sugar.
  • High digestibility rate (98%-99% compared to other foods).
  • A good source of Calcium (relies on this in certain foods).
  • Provides a percentage of the body's daily needs for various nutrients.
    • Examples include protein, calcium, phosphorus, vitamins A and B2

Milk Production

  • Colostrum is the first milk produced after birth, rich in antibodies, and has a different color.
  • Milk production peaks in the first few months after calving, possibly maintaining rates for 5 or 6 milking seasons.
  • The amount of milk produced depends on the animal and the milking processes involved.

Milk of Various Animals

  • Different types of milk have varying proportions of components.
    • Examples: Water, protein, fat, and other components.
  • Rabbit's milk shows rapid growth rates as a function of composition.

Factors Affecting Milk Composition

  • Breed of livestock: Affects fat content and overall composition.
  • Individual variation: Genetic factors contribute to variability in milk composition.
  • Age of cattle: Fat percentage tends to increase initially and then decrease with age.
  • Milking periods: Increased frequency of milking may decrease fat content.
  • Season: Temperature and humidity can affect the percentage of fat and protein in milk.
  • Health: Conditions like mastitis affect milk composition, increasing some components and decreasing others.
  • Diet: Adequate nutrition is key to maintaining milk production and composition.

Abnormal Milk

  • Colostrum: First milk, significantly different from regular milk in composition.
  • Mastitis: Inflammation in mammary glands can negatively impact the amount and qualities of milk produced.
  • Milk abnormalities may cause issues in processing.

Milk Chemistry and Physics

  • Milk composition: Details about constituents such as fat, proteins, lactose, and minerals.
  • Physical properties: Discussed in detail.
    • Density and specific gravity.
    • Boiling and freezing points.
    • Types of acidity observed in milk.

Studying That Suits You

Use AI to generate personalized quizzes and flashcards to suit your learning preferences.

Quiz Team

Related Documents

Principles of Dairy Science and its Products PDF

Description

Test your knowledge on the fundamentals of dairy science and the unique advantages of milk. This quiz covers the composition, significance, and types of milk from various animals. Dive into the fascinating world of milk and its role in nutrition and food science.

More Like This

Altering Milk Composition
9 questions

Altering Milk Composition

ChasteRomanArt avatar
ChasteRomanArt
Dairy Products: Cheese and Milk Overview
24 questions

Dairy Products: Cheese and Milk Overview

BountifulSun avatar
BountifulSun
Dairy Principles and Products FOD103
30 questions

Dairy Principles and Products FOD103

EnthusiasticVerdelite9808 avatar
EnthusiasticVerdelite9808
Dairy Science Quiz
39 questions

Dairy Science Quiz

HumorousDream avatar
HumorousDream
Use Quizgecko on...
Browser
Open
Browser
Browser