Flashcards on Dairying: Production, Economics, and Processing
Dairying: Production, Economics, and Processing Guide for Students
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Dairy farming
24 cards
Card 1
Question: What are the three main ways milk is treated to make it safe for consumption?
Answer: Pasteurisation, sterilisation and UHT treatment.
Card 2
Question: How does pasteurisation treat milk and how long does pasteurised milk last?
Answer: Milk is heated to 42°C for 15 seconds then cooled; it lasts about 2–3 days.
Card 3
Question: How does sterilisation differ from UHT treatment in temperature/time and shelf life?
Answer: Sterilisation uses a longer time at a lower temperature and milk lasts about a week; UHT heats milk very quickly at a higher temperature and gives a v
Card 4
Question: Why is milk considered a healthy food?
Answer: Milk is rich in proteins, vitamins and minerals—especially an important source of calcium.
Card 5
Question: What types of milk based on fat content are commonly found in supermarkets?
Answer: Whole milk (about 3.5% fat), semi-skimmed and skimmed milk.
Card 6
Question: Name some dairy products mentioned and state that the text explains how they are produced.
Answer: Yoghurts, cheese, butter and milk powder — the text describes their methods of production.
Card 7
Question: How does a cow's age affect milk production?
Answer: A cow reaches mature yield during the fourth lactation; production typically starts to decline between ages 8 and 12.
Card 8
Question: What are the main costs in milk production listed in the text?
Answer: Feedstuffs, veterinary bills, electricity, water, labour and small items like artificial insemination and other minor expenses.
Card 9
Question: Which cost items are highlighted as major and what proportion is labour given?
Answer: Feed (major item) and other costs; labour is noted as about 1/5 of costs.
Card 10
Question: What three factory (profitability) factors determine dairy farm profit?
Answer: 1) Yield per cow (uzitkovost), 2) Receipts (ersby), 3) Costs per litre (na'klady na l.).