Studied by 33 people
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What Dairy Breed is this?
Ayrshire
What Dairy Breed is this?
Brown Swiss
What Dairy Breed is this?
Guernsey
What Dairy Breed is this?
Holstein
What Dairy Breed is this?
Jersey
What Dairy Breed is this?
Milking Shorthorn
What Dairy Cow part is 11?
Tailhead
What Dairy Cow part is 5?
Hock
What Dairy Cow part is 33?
Milk Wells
What Dairy Cow Part is 29?
Elbow
What Dairy Cow part is 21?
Poll
What Dairy Cow part is 34?
Fore Udder Attachment
What Dairy Cow part is 4?
Switch
What Dairy Cow part is 36?
Teats
What Dairy Cow part is 6?
Rear Udder Attachment
What Dairy Cow part is 2?
Fetlock
What Dairy Cow part is 35?
Udder
What Dairy Cow part is 32?
Knee
What kind of milking parlor is this?
Rotary (Carousel) Parlor
What kind of milking parlor is this?
Herringbone Parlor
What kind of milking parlor is this?
Tandem Parlor
What kind of milking parlor is this?
Parallel (Side-By-Side) Parlor
Temperature milk is chilled to after being removed from the cow and after pasteurization
38 Fahrenheit
Maximum number of minutes before milk can be chilled after leaving the cows body
30 minutes
What temperature does milk need to be raised to for “High-Temperature Short Time” pasteurization?
At least 161° F for 15 seconds
How many gallons of milk the average dairy cow can produce in a day?
6-7 gallons
How many times is a cow milked in a day?
2-4 times
Grade A Milk
Used for drinking or products such as ice cream or yogurt that have a high liquid content
Grade B Milk
Used for processed milk items like cheese, butter, evaporated or powdered milk where the liquid content of the product is reduced
Class 1 Milk
Milk used for beverages
Class 2 Milk
Milk used for soft products
Class 3 Milk
Milk used in the manufacture of cream cheese, other spreadable cheeses, and hard cheeses
Class 4 Milk
Milk used to produce butter, any milk product in dry form and evaporated or sweetened condensed
What temperature does milk need to be raised to for “Low-Temperature Long Time” pasteurization?
145° F for 30 minutes
What temperature does milk need to be raised and then chilled to for “Ultra High” pasteurization?
280 Fahrenheit for just 2 seconds and then rapidly chilled back to 39F
How cold must milk be chilled within 30 minutes of collection?
Below 40*F
Note
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