Term
| The Milk fat differential used in paying for raw milk is: |
|
Definition
| The price to be added or subtracted per 1?10% of milk fat above or below a set percentage |
|
|
Term
| The form of mastitis that is hidden from sight is know as__________ |
|
Definition
|
|
Term
| Which of the following will best control contagious mastitis? |
|
Definition
|
|
Term
| The Standard Plate Count (SPC) has a perscribed incubation time of___ hours at___C |
|
Definition
|
|
Term
| One type of test for antibiotics, common adulterants of milk, is based upon the principle that the growth of bacteria is_______ by them. |
|
Definition
|
|
Term
| The_________ test is used to detect if milk has been pasturized properly. |
|
Definition
|
|
Term
| Milk provides________ and _______ in approximately the same ratio as found in bone. |
|
Definition
|
|
Term
| Which of the following is not a cause of coliform mastitis? |
|
Definition
| Milking too soon after calving |
|
|
Term
| About__________ percent fo the calcium available in the food supply is provided by milk and milk products. |
|
Definition
|
|
Term
| Which of the following directly influence(s) the total supply of milk? |
|
Definition
| Prices paid milk producers |
|
|
Term
| The pasteurized Milk Ordinance regulates what? |
|
Definition
|
|
Term
| Dairy farmers can buy and sell dairy futures on what exchange? |
|
Definition
| Chicago Mercantile Exchange |
|
|
Term
| According to the Food & Nutrition Board of the National Academy of Sciences, all people need at least______ milligrams of calcium per day. |
|
Definition
|
|
Term
| The cheese price series is based on 63 U.S. cheese plants that make 80-85 percent of the bulk Cheddar. What is the price series called? |
|
Definition
| NASS Cheddar Cheese Price Survey |
|
|
Term
| What marketing tool would be used in the futures market be someone who owns a commodity such as milk and intends to sell it sometime in the future? |
|
Definition
|
|
Term
| Farm water supplies must be protected from surface contamination. Water is usually tested for ______ as an indicator of possible sewage contamination. |
|
Definition
|
|
Term
| Specific gravity of milk at 60F is________. |
|
Definition
|
|
Term
| The international Dairy Federation (IDF) mission is to promote__________. |
|
Definition
| Scientific, Technical & Economic progress |
|
|
Term
| USDA reports net prices received by dairy farmers for milk, usually the prices are published on a map to show regional differences, the prices are referred to as_________. |
|
Definition
|
|
Term
| The "set aside" of $0.15 per hundred pounds of milk from a milk producer's check is used in programs that support________. |
|
Definition
|
|
Term
| What is the most popular size container used for fluid milk? |
|
Definition
|
|
Term
| Onion and garlic are responsible for the garlic/onion off-flavor in milk, and are more prevalent in pasture during_____. |
|
Definition
| Early spring and late fall |
|
|
Term
| Chemical sanitizers containing_________are most widely used for sanitizing milking equipment. |
|
Definition
|
|
Term
| Milk found in cows with a high somatic cell count would result in a decrease in___________. |
|
Definition
|
|
Term
| Milk is a good supplier of minerals except for________. |
|
Definition
| Magnesium-Iron-Manganese-Copper |
|
|
Term
| Adulterants of milk that are detrimental to human health are_______. |
|
Definition
|
|
Term
| Water added to milk is detectable by checking the__________. |
|
Definition
|
|
Term
| Milk with low total solids will produce what off-flavor? |
|
Definition
|
|
Term
| A cryoscopy is an important tool that test for_________in milk. |
|
Definition
|
|
Term
| Milk is the only source of_______ in nature. |
|
Definition
|
|
Term
| Which of the following is NOT an important reason for a five day-seven degree shelf life test? |
|
Definition
| It lowers variability among cartons of milk |
|
|
Term
| The ideal cleaning material for removing milk stone from milking equipment surfaces is_____. |
|
Definition
|
|
Term
| The Somatic cell count standard for Grade A raw milk is____ or less per milliliter of milk. |
|
Definition
|
|
Term
| The ability of lipase in milk to attack milk fat and produce a rancid off flavor is enhanced by: |
|
Definition
| Excessive agitation of warm raw milk |
|
|
Term
| In____ when the Capper-Volstead Act was enacted, cooperatives were given the right power to organize producers of a farm commodity to its fullest extent. |
|
Definition
|
|
Term
| The two most important etiologic agents of mastitis are_____. |
|
Definition
| Streptococcus agaiactiae and Staphylococcus aureaus (Sa and Sa) |
|
|
Term
| _______cause(s) off flavors in milk such as acid, high acid, or sour milk. |
|
Definition
|
|
Term
| Aflatoxins sometimes found in dairy feeds are produced by: |
|
Definition
|
|
Term
| With the exception of _________, all of the following off flavors of milk are caused by bacteria. |
|
Definition
|
|
Term
| The Grade A Pasteurized Milk Ordinance (PMO) specifies requirements for the production of Grade A raw milk for pasteurization and is recommended by_______. |
|
Definition
| The Food and Drug Administration (FDA) |
|
|
Term
| In Federal order markets, milk sold for consumption in fluid form is in__________. |
|
Definition
|
|
Term
| Milk covered by federal milk marketing orders is______. |
|
Definition
|
|
Term
| The largest percentage of teh U.S. milk supply is utilized in the production of____. |
|
Definition
|
|
Term
| Operating costs of Federal orders are paid by_____. |
|
Definition
|
|
Term
| One objective of a federal order is to ________. |
|
Definition
| Assure consumers an adequate supply of pure, wholesome milk |
|
|
Term
| Federal Definitions and Standards of Identity specify that Whole Milk contain not less than_________. |
|
Definition
| 3.25 percent milk fat and 8.25 percent solids-not-fat |
|
|
Term
| Cheddar Cheeses sold in the United States, which are not made from pasteurized milk, must be ripened at least _______ days. |
|
Definition
|
|
Term
| The establishment of a Federal milk marketing order is generally initiated by ______. |
|
Definition
| Dairy Farmers, through their cooperative association |
|
|
Term
| A milk order, including pricing and other provisions, becomes effective only after approval by _______. |
|
Definition
|
|
Term
| Federal milk marketing orders give _______ an active voice in determining minimum milk prices through public hearings. |
|
Definition
|
|
Term
| The rules States adopt to govern the production, processing, packaging and storage of Grade A milk are based on _______. |
|
Definition
| The Pasteurized Milk Ordinance and Code |
|
|
Term
| Flavors of milk may be caused in general by __________ |
|
Definition
| Feeds consumed by the cow |
|
|
Term
| The major cause of the salty flavor in milk is __________. |
|
Definition
|
|
Term
| _______is a test for rancidity. |
|
Definition
|
|
Term
|
Definition
| Has a direct effect on cheese yield |
|
|
Term
| Which of the following is not one of the duties of the bulk milk hauler, who plays a critical role in milk handling? |
|
Definition
| Making sure equipment has been cleaned correctly |
|
|
Term
| Milk with an Acid Degree Value (ADV) of 1.0 or above will have a detectable _____ flavor. |
|
Definition
|
|
Term
| The four primary taste sensations are ______. |
|
Definition
| Bitter, Salt, Sour, Sweet |
|
|
Term
| Lactose is the principal_____ in milk. |
|
Definition
|
|
Term
| The most effective and economical means of reducing the exposure of cows to mastitis causing microorganisms is to __________. |
|
Definition
| Use a bactericide for disinfecting the teats after milking |
|
|
Term
| Most farm bulk milk tanks are designed for every-other-day (EOD) pickup and must cool 25 percent of the volume of the tank to _____ degrees F within two hours after milking. |
|
Definition
|
|
Term
| A consumer found an off-flavor in milk packaged in transparent plastic and exposed to high intensity fluorescent light. The off-flavor probably was |
|
Definition
|
|
Term
| Which group of flavors cannot be detected by odor? |
|
Definition
|
|
Term
| Milk used to make ice cream would be priced in what Federal Order class? |
|
Definition
| MIA MIA MIA MIA MIA MIA MIA |
|
|
Term
| _____is the time after processing during which a dairy product normally remains suitable for human consumption. |
|
Definition
|
|
Term
| The off flavor most likely to be found in milk that has not been cooled properly is __________. |
|
Definition
|
|
Term
| The Babcock test is a rapid, simple and accurate test for _______. |
|
Definition
|
|
