prevention make sure milking equipment is operating properly try to have cows remain standing for a...
TRANSCRIPT
Prevention
• Make sure milking equipment is operating properly
• Try to have cows remain standing for a time period after milking
• Use separate cloths or towels for each cow to clean the teats
• Immediately after milking, dip each teat with a teat dip solution
Milking CowsMilking Cows
MastitisMastitis
The antibiotic residue in milk is zero
Human allergies to antibiotics
Effects on processing properties
Reproductive CycleReproductive Cycle
----------------------------------------------------------------Calving Calving
Not Pregnant
283 d82 d
Pregnant
Lactation Lactation CycleCycle
-----------------------------------------------------------------
Calving 305 day lactation 60 d “Dry”
Calving
Milklb/day
Days Postpartum
Lactation Curve
60
120
90
30 60 90 305 Dry
Sequence of Events
Body Condition Scoring - Scale 1 -- 5Body Condition Scoring - Scale 1 -- 5
Body ConditionBody Conditionscore = 1score = 1
Body Condition Scoring - Scale 1 -- 5Body Condition Scoring - Scale 1 -- 5
Body ConditionBody Conditionscore = 2score = 2
Body Condition Scoring - Scale 1 -- 5Body Condition Scoring - Scale 1 -- 5
Body ConditionBody Conditionscore = 3score = 3
Body Condition Scoring - Scale 1 -- 5Body Condition Scoring - Scale 1 -- 5
Body ConditionBody Conditionscore = 4score = 4
Body Condition Scoring - Scale 1 -- 5Body Condition Scoring - Scale 1 -- 5
Body ConditionBody Conditionscore = 5score = 5
Milk
• Definition– “Milk is the lacteal secretion, practically free
from colostrum, obtained by the complete milking of one or more healthy cows, containing not less than 3.25% of milkfat and not less than 8.25% of milk-solids-not-fat”
Milk Composition
• 87.3% water
• 3.7% milkfat
• 3.4% protein
• 4.9% lactose
• 0.7% ash
Milk FactoidsMilk Factoids
• ~ 12 % of the American household’s total food expenditure is for dairy products
• Milk and milk products provide 10 % of total calories in the U.S. food supply
Milk Consumption and Usage1992 1996
Fluid products 58.5 59.3
(Million Pounds)
Manufactured Products 92.2 91.5
Butter 30.48 26.19
American Cheese 29.26 32.55 Other Cheeses 20.19 21.39
Ice Cream 14.19 15.25
Milk FatMilk Fat
• Most variable component of milk• 97-98% triglycerides (short- and long-chain
fatty acids with different degrees of saturation)
• Fat droplets, encased in part by proteins, form the cream of milk
• Synthesis of fatty acids– Non-ruminants- glucose precursor– Ruminants – volatile fatty acids
Milk Protein• Major groups
– caseins (82%) – 4 types; precipitate from skim milk at pH 4.6– whey proteins (18%) - alpha-lactalbumin and beta-lactoglobulin– Other proteins (minor amount)
• Enzymes• Transport of nutrients• Disease resistance (antibodies, etc.)• Growth factors
• Growth and development of neonate– Appropriate amino acid profile– Growth factors
Milk LactoseMilk Lactose
• Unique to the mammary gland• Major carbohydrate in milk• Disaccharide composed of glucose and
galactose• Attracts water movement into mammary
secretory cells
Minerals
• Milk minerals provide necessary components for skeletal development of the young
• Calcium and phosphorus are main milk minerals and are necessary for bone formation
From farm to market
• Cooperatives– Michigan Milk Producers Association
• 3 billion lbs/year, 11th in U.S
• Owned by producers; 100% of net margin returned to producers at end of year
• Market the farmers’ milk to bottlers, processors & other manufacturing
Where is Michigan milk used?
• Butterball Farms• Entenmann’s• Elias Brothers• Great Lakes Caramel• Nestle• Hunt-Wesson
• Butter patties• Pastries• Ice cream• Caramel Apples• Frozen dinners• Snack pudding
Milk pricing example
• Component pricing– Butterfat: $1.67/lb x 3.5 lb = $5.85– Protein: $1.68/lb x 3.16 lb = $5.31– Fluid carrier: $.28/cwt x 93.34 = $.26– Price differential = $1.32
• Blend price $12.74
• Over-order Premium $13.15
Grades of milk I
• Refer to quality of milk
• Grade A– 1) Temperature: cooled to 45 °F (7 °C) or less
within 2 h after milking, provided that the blend temperature after the first and subsequent milkings does not exceed 50 °F (10 °C)
Grades of milk II
• 2) Bacteria:– a. Less than 100,000 CFU/ml of milk– b. Less than 300,000 CFU/ml as commingled
milk prior to pasteurization
• 3) Antibiotics
• 4) Somatic cell counts (SCC) not to exceed 750,000 per ml
Grades of milk III
• Grade B– bacteria 1,000,000 CFU/ml– SCC 1,500,000/ml
Precautions for the producer
• Herd health– Disease– Antibiotics
• Added water
• Sanitation program
Processing Terminology
Homogenization
• Reduction of fat globules from 3 - 20 µm diameter to <2 µm
• Prevents cream from rising to the top
Processing Terminology: Pasteurization
By law, all fluid milk sold for human consumption must be pasteurized
• Purposes
– primary: destroy pathogens
– secondary: destroy spoilage organisms
• Pasteurizing occurs at
– 145 ° F for 30 min
– 161 ° F for 15 s
– 191 ° F for 1 s
– 212 °F for .01 s
Fluid Milk ProductsFluid Milk Products
• Whole Milk: >3.25% milkfat, >8.25% milk SNF (solids not fat)
• Lowfat Milk – ½ -- 1 ¼% milkfat, >8.25% milk SNF
• Skim Milk - <1/2% milkfat, >8.25% milk SNF
• Half-and-Half• >10.5% but <18% milkfat
Ice cream and frozen desserts
• Composition– ice cream
– >10% milkfat; >20% total milk solids– must contain >1.6 lb total solids/gallon
– Reduced fat ice cream– 25% reduction in fat content
– Lowfat ice cream– 3 g fat per serving (1/2 cup)
– Nonfat ice cream– 1/2 g milkfat per serving (1/2 cup)
Other products
• Cottage cheese• Cheeses• Whey powder• Butter• Powder
• Long shelf life, reconstituted to use in bakery products and other foods
• Major export product
Fermented dairy foods
• Yogurt– Produced by adding a bacteria (lactobacillus) to milk
– Bacterial action produces lactic acid
– The lactic acid will then make the milk curdle yogurt
• Buttermilk
• Sour cream
Milk Required to make:Milk Required to make:One pound of: Requires:
Butter 21.2 lbs of whole milk
Whole milk cheese 10.1 lbs of whole milk
Ice cream ( 1 gallon ) 12.0 - 15.0 lbs whole milk
Cottage cheese 6.25 lbs of skim milk