1. Moo

2. Identify major breeds of dairy cattle Define dairy terms Identify parts of a dairy cow Distinguish different dairy products

3. Typically black and white or red and white color pattern Large sized Heavy milk producers

4. Red and white in color (amount varies) Medium sized Purebred Ayrshires only produce red offspring Average milk production

5. Solid brown, varying from very light to dark Large sized Light colored band around the muzzle One of the oldest Dairy breeds

6. Color varies (light gray to a dark fawn) Medium sized Produces more pounds of milk per body weight than any other dairy breed.

7. Red and white or any combination of red and white Dual purpose breed Split from the American Shorthorn Assoc. in 1949

8.  Review old vocab- bull, cow, polled, etc.  Heifer - female dairy animal that has not borne a calf  Calf - male of female dairy animal under one year of age  Springer - cow showing signs of pregnancy

11. During judging, udder depth (relative to point of hock) points are awarded from 99 to 50 points

12. Able to produce and hold a lot of milk Teats are placed symmetrically Mammary veins are large Clean and free of disease

14. Inflammation of the udder usually caused from infection Prevention is best! Wash and then disinfect udder with iodine Keep environment clean

16. Best treatment for cows that have a mastitis infection is antibiotics and constant cleaning of udder. Milk is unusable during this time, so heavy losses in the business can happen easily.

17.  butterfat - percent of fat in the milk  milk production - amount in pounds of milk that a cow produces during a lactation period  lactation - span of time that a cow is giving milk

19. http://www.youtube.com/watch?v=d0UfS1bqscM

20. In your notebooks under the vocab section, write down and define these words… Curds Whey Rennet

21. Milk is standardized after arriving at the plant. Milk is processed through centrifugal separators to create a skim portion and a cream portion. The cream portion is added back to the skim portion based on the desired fat content for the product. Water is never added to lower the butterfat. The extra cream from this step is used to make ice cream or butter.

22. Involves extruding (or pushing) milk through tiny tubes Causes fat and liquid particles to break up into tiny pieces Without this, milk would separate with a fatty cream layer on top of the liquid portion of milk

23. Process discovered by Louis Pasteur in the mid 1800s Involves boiling or heating of a liquid to the point where most bacteria are killed Milk can be pasteurized by heating to 163° F for 15 seconds.

24. Ultra high temperature (UHT) pasteurization is used to created boxes of milk that you see on the shelf at the grocery store. In UHT pasteurization, the temperature of the milk is raised to about 285° F for one or two seconds, sterilizing the milk.

25. The varieties of cheese are based on ingredients, processing steps, and characteristics of the finished product. A. Cheese can be made from a combination of fluid milks. Cottage cheese is made from skim milk; Swiss cheese is made from a mixture of whole and skim milk; and cheddar cheese is made from whole milk.

26. B. Cheese is made by removing most of the milk solids from the milk through a process called coagulation or curdling. Curdling is the process that causes the milk to form into curd—the part of milk that coagulates when milk turns sour or is treated with enzymes.

27. 1. First the milk is heated. Then a liquid starter culture is added. The bacteria from the culture will form acids in the milk, causing the milk to sour. 2. Rennet is added to force the milk to thicken. Other enzymes may be used in the process. After the mixture is stirred, the curd forms. The curd is separated from the whey (the watery liquid part of the milk mixture) by heating and draining it.

28. The next step may involve texture of the curd. This step is also called cheddaring; it helps to force out more whey and allows for fermentation to continue until a desired pH level is reached. Dry salt or brine is used next to achieve a desired flavor. For example, the curd of mozzarella is formed into laves and placed into a brine, salt-water solution. Cheese is formed into blocks.

29. F. The ripening or curing of cheese is exposed to a temperature/humidity controlled environment for a specified duration. Different types of cheese require months or years to age. The changes that occur during the curing/aging process depend on the enzymes, bacteria, mold, yeast, or combination of these agents. G. After the cheese has met the desired age, it may be cut, packaged, waxed (if necessary), and put into blocks.

30. You will need (per pair): Sugar Small and large bags Milk, cream, or half & half Vanilla extract or chocolate syrup Ice Salt Spoons

31. Add to the SMALL ziplock bag: 1 teaspoon of sugar 2 oz. of milk, cream, OR Half & Half Dash of vanilla extract OR about 1/2 teaspoon of chocolate syrup. After the ingredients have been added, seal the baggie and squish everything around to mix it up. Put small baggies into large ziplock baggies about half full of ice, and with about 5 oz. of salt, then shake well.