1-100 Flashcards
(100 cards)
1
Q
The milk fat differential used in paying for raw milk is:
A. The price to be added or subtracted per 1/10% of milk fat above or below a set percentage.
B. The value established to penalize milk producers who have too much fat in their milk.
C. A value set to penalize milk producers who have too little fat in their milk
D. The price to be added or subtracted per 50% of milk fat above or below a set percentage.
A
The price to be added or subtracted per 1/10% of milk fat above or below a set percentage
2
Q
The form of mastitis that is hidden from sight is know as \_\_\_\_\_\_\_\_. A. Infectious B. Clinical C. Acute D. Sub-Clinical
A
Sub-Clinical
3
Q
Which of the following will best control contagious mastitis? A. Pre-milking teat dip B. Barrier type test dip C. Antibiotic teat dip D. Germicidal teat dip
A
Germicidal teat drip
4
Q
The Standard Plate Count (SPC) has prescribed incubation time of \_\_\_\_\_ hours at \_\_\_\_\_\_\_ C A. 24 hours at 32 C B. 48 hours at 45 C C. 48 hours at 32 C D. 12 hours at 45 C
A
48 hours at 32 C
5
Q
One type of test for antibiotics, common adulterants of milk, is based upon the principle that the growth of bacteria is \_\_\_\_\_\_\_\_\_\_\_ by them. A. Stimulated B. Enhanced C. Magnified D. Inhibited
A
Inhibited
6
Q
The \_\_\_\_\_\_\_ test is used to detect if milk has been pasteurized properly. A. Lipase B. Coliform C. Magnified D. Phosphatase
A
Phosphatase
7
Q
Milk provides \_\_\_\_\_\_\_ and \_\_\_\_\_\_\_ in approximately the same ration as found in bone. A.Calcium and Magnesium B. Calcium and Phosphorus C. Calcium and Iron D. Phosphorus and Magnesium
A
Calcium and Phosphorus
8
Q
Which of the following is not a cause of coliform mastitis?
A. Cracked or split inflations
B. Milking too soon after claving
C. Using excessive water in washing udders
D. Slightly damp, warm bedding
A
Milking too soon after calving
9
Q
About \_\_\_\_\_ percent of the calcium available in the food supply is provided by milk and milk products. A. 66% B. 76% C. 86% D. 96%
A
76%
10
Q
Which of the following directly influence(s) the total supply of milk? A. Prices paid milk producers B. Manufacturing plants C. Costs of fat production D. Foreign exports
A
Prices paid milk producers
11
Q
The pasteurized Milk Ordinance regulates what? A. Grade A milk B. Manufacturing grade milk C. Grade B milk D.Grade C milk
A
Grade A milk
12
Q
Dairy Farmers can buy and sell dairy futures on what exchange? A. New York Stock Exchange B. National Dairy Exchange C. Coffee, Sugar, Coca Exchange D. Chicago Mercantile Exchange
A
Chicago Mercantile Exchange
13
Q
According to the Food and Nutrition Board of the National Academy of Sciences, all people need at least \_\_\_\_\_\_ milligrams of calcium per day. A. 100 B. 1000 C. 10,000 D. 100,000
A
1000
14
Q
The Cheese price series id based on 63 U.S. cheese plants that make 80-85 percent of the bulk Cheddar. What is the price series called? A. NASS Cheese Price Survey B. NASS Cheddar Cheese Price Survey C. NASS Swiss Cheese Price Survey D. U.S. Cheddar Cheese Price Survey
A
NASS Cheddar Cheese Price Survey
15
Q
What marketing tool would be used in the futures market by someone who owns a commodity such as milk and intends to sell it sometime in the future? A. Basis Contract B. Pooling Contract C. Short Hedge D. Speculating buyer
A
Short Hedge
16
Q
Farm water supplies must be protected from surface contamination. Water is usually tested for \_\_\_\_\_\_ as an indicator of possible sewage contamination. A. Proteolytic bacteria B. Lipolytic bacteria C. Coliform bacteria D. Psychotropic bacteria
A
Coliform Bacteria
17
Q
Specific gravity of milk at 60F is \_\_\_\_\_\_\_. A. 1.022 B. 1.032 C. 1.033 D. 1.042
A
1.032
18
Q
The International Dairy Federations (IDF) mission is to promote _______.
A. Scientific, cultural & economic progress
B. Agricultural, technical & economic progress
C. Technical, scientific, & industrial progress
D. Scientific, technical, and economic progress
A
Scientific, technical & economic progess
19
Q
USDA reports net prices relieved by dairy farmers for milk, usually the prices are published on a map to show regional differences. The prices are referred to as \_\_\_\_\_\_ A. Blend prices B. Regional prices C. Mailbox prices D. BFP prices
A
Mailbox prices
20
Q
The "set aside" of $0.15 per hundred pounds of milk from a milk producer's check is used in programs that support \_\_\_\_\_\_. A. Promotions & research B. Research & testing C. Teaching & promotion D. Promotion & teaching
A
Promotions & research
21
Q
What is the most popular size container used for fluid milk? A. Gallon B. Half Gallon C. Quart D. Five quart bulk
A
Gallon
22
Q
Onion and garlic are responsible for the garlic/onion off-flavor in milk, and are more prevalent in pasture during \_\_\_\_\_\_. A. Fall B. Spring C. Early and late summer D. Early spring and late fall
A
Early spring and late fall
23
Q
Chemical sanitizers containing \_\_\_\_\_ are most widely used for sanitizing milking equipment. A. Bromine B. Saline C. Chlorine D. Iodine
A
Chlorine
24
Q
Milk found in cows with a high somatic cell count would result in a decrease in \_\_\_\_\_\_\_. A. Butterfat B. Whey protein C. Casein D. Trace minerals
A
Casein
25
Milk is a good supplier of minerals except for ______.
A. Magnesium-Iron-Manganese-Copper
B. Riboflavin-Magnesium-Lactose-Manganese
C. Phosphorus-Copper-Zinc-Calcium
D. Potassium-Boron-Iron-Calcium
Magnesium-Iron-Manganese-Copper
26
```
Adulterants of milk that are detrimental to human health are ______.
A. Proteins
B. Pesticides
C. Water
D. Minerals
```
Pesticides
27
```
Water added to milk is detected by checking the _____.
A. Acid degree value
B. Sediment content
C. Titratable acidity
D. Freezing Point
```
Freezing Point
28
```
Milk with low total solids will produce what off-flavor?
A. Flat
B. Malty
C. Salty
D. Acid
```
Flat
29
```
A cryoscopy is an important tool that test for _______ in milk.
A. Butterfat
B. Antibiotics
C. Pesticides
D. Added Water
```
Added water
30
```
Milk is the only source of ______ in nature.
A. Calcium
B. Phosphorous
C. Lactose
D. Fatty Acids
```
Lactose
31
Which of the following is not an important reason for a five day-seven degree shelf life test?
A. Psychotropic bacteria reproduce at this temperature
B. Meaningful data can be available for control application in a reasonable time
C. It lowers variability among cartons of milk
D. The temperature is at or near the maxiuum at which milk will be stored
It lowers variability among cartons of milk
32
```
The ideal cleaning material for removing milk stone from milking equipment surfaces is ______.
A. Acidic Detergent
B. Phosphate
C. Surfactant
D. Chelate
```
Acidic Detergent
33
```
The somatic cell count standard for Grade A raw milk is ________ or less per milliliter of milk.
A. 500,000
B. 750,000
C. 1,000,000
D. 1,500,000
```
750,000
34
```
The ability of lipase in milk to attack milk fat and produce a rancid off flavor is enhanced by:
A. Excessive agitiation of warm raw milk
B. Poorly cleaned milking equipment
C. Exposing milk to sunlight
D. Feeding cows moldy hay
```
Excessive agitation of warm raw milk
35
```
In ______ when the Capper-Volstead Act was enacted, cooperatives were given the right and power to organize producers of a farm commodity to its fullest extent.
A. 1829
B. 1959
C. 1729
D. 1929
```
1929
36
The two most important etiologic agents of mastitis are _________.
A. Streptococcus agaiactiae and Staphylococcus aureaus
B. Strptococcus uberis and Streptococcus dysgapactae
C. Pseudomanas aeruginosa and coliform bacteria
D. Klebsiella and actinomycetes
Streptococcus agaiactiae and Staphylococcus aureaus
37
```
_____ cause(s) off flavors in milk such as acid, high acid, or sour milk.
A. Chemical Adulterants
B. Microorganisms
C. Sediment
D. Weeds
```
Microorganisms
38
```
Aflatoxins sometimes found in diary feeds are produced by:
A. Protozoa
B. Bacteria
C. Mold
D. Yeasts
```
Mold
39
```
With the exception of _____, all of the following of flavors of milk are caused by bacteria.
A. Bitter
B. Malty
C. Yeasty
D. Salty
```
Salty
40
```
The grade A pasteurized Milk Ordinance (PMO) specifies requirements for the production of Grade A raw milk for pasteurization and is recommended by _______.
A. The Food and Drug Administration
B. The Small Business Administration
C. The U.S. Department of Agriculture
D. The National Committee on Milk
```
The Food and Drug Administration
41
```
In Federal order markets, milk sold for consumption in fluid form is in ______.
A. Class IV
B. Class III
C. Class II
D. Class I
```
Class I
42
```
Milk covered by Federal Milk marketing orders is
A. Grade A
B. Grade B
C. Grade D
D. Grade A, B, C
```
Grade A
43
The largest percentage of the U.S. milk supply is utilized in the production of ______.
A. Cream and Specialty sales
B. Cheese
C. Frozen diary desserts
D. Evaporated, condensed and dry products
Cheese
44
```
Operating cost of federal orders are paid by _____.
A. The State Department of Agriculture
B. The Federal Government
C. The Milk Producers
D. The milk handlers
```
The milk handlers
45
One objective of a federal order is to.
A. Assure all dairy farmers an adequate income
B. Assure consumers an adequate supply of pure, wholesome milk
C. Assure that all dairy plants receive an adequate supply of milk
D. Prevent surpluses of milk in the marketplace
Assure consumers an adequate supply of pure, wholesome milk.
46
Federal Definitions and Standards of Identity specify that Whole Milk contain not less than _____.
A. 3.00 percent milk fat and 8.25 percent solids-not-fat
B. 3.50 percent milk fat and 8.50 percent solids-not-fat
C. 3.50 percent milk fat and 8.00 percent solids-not-fat
D. 3.25 percent milk fat and 8.25 percent solids-not-fat
3.25 percent milk fat and 8.25 percent solids-not-fat
47
```
Cheddar cheeses sold in the U.S., which are not made from pasteurized milk, must be ripened in at least _____ days.
A. 30
B. 60
C. 120
D. 150
```
60
48
The establishment of a Federal milk marketing order is generally initiated by _____.
A. Diary farmers, through their cooperative association
B. Milk handlers in the market
C. Consumers
D. Dairy farmers, milk handlers, and consumers
Dairy farmers, through their cooperative association
49
```
A milk order, including pricing and other provisions, becomes effective only after approval by ______.
A. Consumers
B. Dairy Farmers
C. Milk processors
D. Secretary of Agriculture
```
Dairy Farmers
50
```
Federal milk marketing orders give ______ an active voice in determining minimum milk prices through public hearings.
A. Milk Activists
B. Milk Handlers
C. Milk processors
D. Milk consumers
```
Milk Handlers
51
The rules States adopt to govern the production, processing, packaging and storage of Grade A milk are based on _______.
A. The Code of Federal Regulations
B. The Pasteurized Milk Ordinance and Code
C. USDA Rules and Regulations
D. The Pure Milk Act of 1937
The Pasteurized Milk Ordinance and Code
52
```
Flavors of milk may be caused in general by ________.
A. Water content of the milk
B. Temperature that milk is stored
C. Feeds consumed by the cow
D. Amount of sun light the cow recueves
```
Feed consumed by cow
53
```
The major cause of the salty flavor in milk is ________.
A. The large intake of salt by the cow
B. Associated with sunlight exposure
C. Mastitis
D. Bacteria
```
Mastitis
54
```
______ is a test for rancidity.
A. Acid degree value
B. Cryoscope
C. Disc assay
D. Titratable acidity
```
Acid degree value
55
```
Mastitis in milk ______.
A. Has a direct effect on cheese yeild
B. May cause increased rancidity
C. Decrease calcium content
D. Increased protein content
```
Has a direct effect on cheese yield
56
Which of the following is one of the duties of the bulk milk hauler, who plays a critical role in milk handling?
A. Checking Milk temperature
B. Making sure equipment has been cleaned correctly
C. Examining milk to determine appearance
D. Collecting a representative sample to be used for tests
Making sure equipment has been cleaned correctly
57
```
Milk with and Acid Degree Value (ADV) of 1.0 or above will have detectable _______
A. Rancid
B. Malty
C. Acidic
D. Fruty
```
Rancid
58
```
The four primary taste sensations are ______ .
A. Bitter, metallic, sour, sweet
B. Bitter, salt, sour, sweet
C. Metallic, salt, sour, sweet
D. Burnt, bitter, salt sour
```
Bitter, salt, sour, sweet
59
```
Lactose is the principal _____ in milk.
A. Fat
B. Protein
C. Carbohydrate
D. Mineral
```
Carbohydrate
60
The most effective and economic means of reducing the exposure of cows to mastitis causing microorganisms is to ______.
A. Isolate animals with clinical mastitis
B. Disinfect or sterilize milking machine inflation's between cows
C. Wear rubber or plastic gloves during milking and disinfect the gloves between cows
D. Use a bactericide for disinfecting the teats after milking
Use a bactericide for disinfecting the teats after milking
61
```
Most farm bulk milk tanks are designed for every-other-day pickup and must cool 25% of the volume of the tank to ____ degrees F within two hours after milking.
A. 25
B. 45
C. 60
D. 70
```
45 degrees
62
```
A consumer found an off-flavor in milk packaging in transparent plastic and exposed to high intensity fluorescent light. The off flavor probably was ______.
A. High Acid
B. Bitter
C. Oxidized
D. Rancid (lipolyzed)
```
Oxidized
63
```
Which group of flavored cannot be detected by odor?
A. Bitter, Salty
B. High Acid, rancid
C. Feed, garlic/onion
D. Metallic/oxidized, malty
```
Bitter, salty
64
```
Milk used to make ice cream would be priced in what Federal Order class?
A. Class I
B. Class II
C. Class III
D. Class IV
```
Class II
65
```
______ is the time after processing during which a dairy product normally remains suitable for human consumption.
A. Code date
B. Product life
C. Package date
D. Shelf Date
```
Shelf date
66
```
The off flavor most likely to be found in milk that has not been cooled properly is:
A. Sour
B. Rancid
C. Oxidized
D. Bitter
```
Sour
67
```
The Babcock test is a rapid, simple and accurate test for:
A. Water in milk
B. Titratable acidity
C. Fat content
D. Nonfat milk solids content
```
Fat content
68
```
To remove fat from milking equipment use:
A. Alkaline cleaner in hot water
B. Alkaline cleaner in cold water
C. Acid cleaner in cold water
D. Acid cleaner in hot water
```
Alkaline cleaner in hot water
69
Quality of grade A milk is:
A. Not controlled by Federal Orders
B. The first consideration in pooling milk
C. A part of the testing by Market Administrators
D. Only checked if there is excess milk
Not controlled by Federal Orders
70
Federal Milk Marketing Orders provide or describe:
A. Sanity standards used for grade A
B. Milk purchased by dealers
C. Milk sold by farmers
D. Payment made to milk producers for milk
Payment made to milk producers for milk
71
```
It takes approximately _______ lbs. of whole milk to make one ponds of whole milk cheddar cheese.
A. 5
B. 10
C. 13
D. 22
```
10
72
Federal Milk Marketing Orders are a mechanism for:
A. The most economical utilization of milk
B. Finding a market for every producer's milk
C. Economical transportation of milk
D. Market stabilization
Market stabilization
73
```
Cow's milk contains ____ percent lactose.
A. Three
B. Four
C. Five
D. Six
```
Five
74
```
For the maximum intake of calcium, one should consume ______.
A. Whole Milk
B. 2% Milk
C. 1% Milk
D. Skim Milk
```
Skim Milk
75
```
While some extra-label drugs can be used by food-producing animals, others cannot. Which of the following is/are an illegal drug(s)?
A. Clenbuterol
B. Penicillin
C. Tetracycline
D. Ivomec
```
Clenbuterol
76
```
The fat in one serving of whole milk (8 ounces) provides _______ calories.
A. 85
B. 90
C. 95
D. 100
```
90
77
```
The most prevalent off flavor of fluid milk is _______.
A. Malty
B. Oxidized
C. Flat
D. Feed
```
Feed
78
```
The microbiological standard for Grade A raw from single procedure is _______ bacteria per millimeter of milk to co-mingling with milk from other producers.
A. 20,000
B. 150,000
C. 100,000
D. 50,000
```
100,000
79
```
Pasteurization is the process of heating every particle of milk and milk products to the minimum required _______ and holding it continuously for the minimum required ______ in equipment that is properly designed and operated.
A. Temperature and length
B. Time and temperature
C. Temperature and time
D. Time and length
```
Temperature and time
80
The major reason milk from cows treated with antibiotics must be withheld from milk supply is because ________.
A. A large proportion of the human population is sensitive to antibiotics
B. Antibiotics increase the somatic cell count of milk
C. Antibiotics cause and off-flavor in milk
D. Antibiotics kill some of the good bacteria found in milk
A large proportion of the human population is sensitive to antibiotics.
81
```
When cows have mastitis, the protein content of milk may be higher, but the cheese yield is lower because of a decrease in ______ protein.
A. Lysine
B. Casein
C. Tryptophan
D. Whey
```
Casein
82
```
Bacteria that survive specific heat treatment are said to be _______.
A. Psychotropic
B. Coliform
C. Psychrophilic
D. Thermoduric
```
Thermoduric
83
```
________ is exposure of hot milk or milk product to reduce pressure to affect the removal of volatile substances, especially those that enter milk from feed.
A. Vaporization
B. Infusion heater
C. Vacuuminization
D. Vac Pac process
```
Vacuumization
84
```
A high acid flavor (sour) in milk is caused by _______.
A. Growth of bacteria in the milk
B. Exposure of cows to acid rain
C. Drinking hard water
D. Absorption of acid from corn silage
```
Growth of bacteria in the milk
85
```
The enzyme ______ is almost completely inactivated during pasteurization.
A. Lactose
B. Acid glycerol
C. Alkaline phosphatese
D. Free fatty acid
```
Alkaline phosphatase
86
```
A pooling method, where by, handlers with higher than average utilization pay into and handlers with lower than average utilization receives payment form is called ______.
A. Base excess pricing
B. Louisville take out and pay back
C. Individual handler pools
D. Producer settlement fund
```
Producer settlement fund
87
```
The absence of _____ and ______ is not an accident, because they would catalyze oxidation, their producing metallic or oxidized flavors.
A. Lead-casein
B. Boron-tin
C. Iron-copper
D. Zinc-brass
```
Iron-copper
88
The CMT test results that indicate a somatic cell count of 400,000 to 1,500,000 are ______.
A. Mixture thickens with slight gelation
B. Viscous gel forms, mass adheres to paddle
C. Distinct precipitate forms, but no gell
D. Slight precipitate forms and tends to disappear
Distinct precipitate forms, but no gel
89
Which of the following is NOT a part of the establishment of a federal marketing order?
A. A public hearing is held for the producers-handling and the public
B. Must be approved by 2/3 of the producers supplying 3/4 of the milk
C. Cooperative associations of milk producers petition the U.S. Secretary of Agriculture
D. A producer cooperative may vote all its members who deliver milk during a certain period.
Must be approved by 2/3 of the producers supplying 3/4 of the milk.
90
```
To reduce the feed flavor in milk to acceptable levels, cows should be removed from offending feeds ______ hours before milking.
A. 1-2
B. 2-4
C. 4-6
D. 6-8
```
2-4
91
```
The only persons regulated by federal orders are ______.
A. Farmers
B. Truckers
C. Handlers
D. Retail store owners
```
Handlers
92
```
The increased use of bulk cooling and storage equipment has made_____ bacteria it be primary organisms in raw milk.
A. Psychrophilic
B. Coliform
C. Staphulococcus
D. Streptococcus
```
Psychrophilic
93
```
______ is the cause of the rancid flavor in milk.
A. Feeding high moisture corn
B. Feedling haylage
C. Storing milk in the sunlight
D. Extreme agitation of raw milk
```
Extreme agitation of raw milk
94
```
Which of the following does not promote metallic/oxidized off flavor in milk?
A. Hypochlorite sanitizer
B. Sunlight
C. Florescent light
D. Copper
```
Hypochlorite sanitizer
95
```
Whole milk contains _____ percent protein.
A. 1.5-2.5
B. 2.5-3.5
C. 3.5-4.0
D. 4.0-4.5
```
3.5-4.0
96
Which of the following is not an object of milk evaluation?
A. Determining the presence of desirable characteristics
B. Determining one brand of milk from another
C. Determining whether one sample differs from another
D. Determining presence and magnitude of undesireable characteristics
Determining one brand of milk from another
97
```
Mastitis infecting microorganisms almost invariably gain entrance to the mammary gland via the ______.
A. Caudal base
B. Blind quarter
C. Streak canal
D. Feed
```
Streak canal
98
```
A ______ cup is a cup with wire mesh on top used to detect the presence of abnormal milk.
A. Striated
B. Mesh
C. Streak
D. Strip
```
Strip
99
```
A ______ needs to be applied to the teat and in order for a milking machine to remove milk.
A. Massaging action
B. Pulsation
C. Vacuum
D. Pressure
```
Vacuum
100
```
Which of the following four primary taste sensations is correctly matched with the casual agent?
A. Salty-sugar
B. Bitter-quinine
C. Sweet-lactic acid
D. Sour-table salt
```
Bitter - quinine
