Scientific Farm Animal Production

Biology

Quiz 5 :

Milk and Milk Products

Quiz 5 :

Milk and Milk Products

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Describe the contribution of various livestock to the global milk supply.
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Various sources of global milk supply are: cows- 1,379 billion lbs., buffalo- 215 billion lbs., goats- 39 billion lbs., sheep- 22 billion lbs., camel- 6 billion lbs.
With a total of 1,661 billion lbs. of milk supply worldwide. As mentioned in the above data the maximum percentage of milk around 83% alone is coming from the cows and rest from other animals.

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List the various primary products and by-products generated by the dairy industry and describe the total production volume of the basic dairy product classes in the United States.
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Various primary products and by-products of dairy industry are as follows: -
Products : Milk, spreadable, cream, cheese, cultured milk, frozen desserts
By - Products : Whey, protein enriched non-whey.
Production volume of various milk products in U.S. in billion lb are:
Fluid and cream- 57.1
Cheese- 10.6
Yogurt- 4.3
Butter- 1.8
Ice cream- 0.8
Nonfat dry milk- 1.5

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Describe dairy processing and the steps involved to create evaporated, condensed, dry, and fermented products.
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Dairy Processing : Raw milk undergoes processing at dairy industries for preservation and further utilization n making other dairy products.
1. Evaporated milk : Requires pre heating of milk to stabilize proteins and removing about 60% of the water from it. Milk fat should be at 7.5% while SNF be at 25%. Evaporated skimmed milk on the other hand should have 20% SNF with not more than 0.5% milk fat.
2. Condensed milk : concentrated milk having 7.5% milk fat and SNF at 25.5%, water is removed as in evaporated milk but further treatment is not done on condensed milk to prevent its spoilage.
3. Dry milk : Contains milk with less than 5% of water content to increase its shelf life.
4. Fermented dairy products : Biologically cultured milk products such as
buttermilk, yogurt, and other cultured milk products come under this category where proper conditions for inoculation, sanitation, incubation and acidification are maintained.

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Describe the nutritional contributions of the dairy industry to the human diet.
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Compare the United States to other leading milk-producing regions.
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Describe the trends in milk production and cow inventory in the United States.
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Discuss the consumption trends of milk and dairy products and describe milk marketing in the United States.
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Compare the amount of milk required to produce a unit of various processed dairy goods.
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Describe the composition of milk and identify the key carbohydrates, proteins, minerals, and vitamins.
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Compare the characteristics of various forms of crème and butter.
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List the various approaches to assuring the wholesomeness and safety of milk.
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Describe the regional concentration of milk and processed dairy production in the United States.
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