Term
A CMT (California Mastitis Test) appearance with a strong gel formaion that tends to adhere to paddle and forms a distinct central peak would have a leukocyte per ml of:
a- below 200,000
b- 150,000- 500,000
c- 800,000- 5,000,000
d- over 5,000,000 |
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Definition
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Term
The Dairy Production Stabilization Act of 1983 authorized a national producer program for:
a- Dairy product promotion
b- dairy product research
c- nutrition education
d- animal feed cost control
d- a, b, and c |
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Definition
| a- Dairy product promotion |
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Term
The most abundant mineral in milk is:
a- iodine
b- magnesium
c- phosphorus
d- calcium
e- potassium |
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Definition
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Term
Oxidized flavors in milk is generally caused by:
a- high storage temperatures
b- action of lipase
c- mastitis
d- exposure to light |
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Definition
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Term
Milk with a high leukocyte count can cause:
a- reduced shelf life
b- increased rancidity
c- reduced cheese yield
d- all of the above |
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Definition
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Term
Milk is approimately __ % water and __ % solids.
a- 95, 5
b- 75, 25
c- 87, 13
d- 63, 37 |
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Definition
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Term
About __ of the calcium available in the food supply is provided by milk.
a- 66%
b- 50%
c- 76%
d- 96% |
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Definition
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Term
Approximately __ pounds of whole milk are needed to make one pound of butter.
a- 21.8
b- 2.2
c- 10.6
d- 10.0 |
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Definition
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Term
Dairy Facts 2005 reports the state with the largest number of milk cows (1,725,000) as:
a- Wisconsin
b- New York
c- Pennslyvania
d- Virginia
e- California |
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Definition
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Term
Milk production per cow in the 2005 Dairy Facts shows that in 2004, U.S. production was 18,957 pounds per cow, and the leading state in milk per cow was:
a- Arizona
b- Colorado
c- Michigan
d- New Mexico
e- Washington |
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Definition
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Term
Which of the following fatty acids in milk has been associated with health benefits in humans?
a- constructed linoleic acid
b- conjugated linoleic acid
c- butyric acid
d- lactic acid |
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Definition
| b- conjugated linoleic acid |
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Term
Milk that is tasteless and lacking the flavor of normal milk is classified as:
a- high acid
b- rancid
c- oxidized
d- flat/watery |
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Definition
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Term
Milk off-flavor as a result of bacterial growth (commonly stretococcus lactis) and will have a detectable ___ flavor long before it may be classified as sour.
a- acid
b- malty
c- feed
d- rancid |
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Definition
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Term
Grade A raw milk sampled at the producer farm should have a standard bacteria plate count per milliliter of aerobic bacteria that is:
a- less than 10
b- between 10,000 and 100,000
c- not more than 100,000
d- between 100,000 and 1,000,000 |
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Definition
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Term
Public health standards for quality of Grade A raw milk include:
a- flavor and color
b- bacteria count and temperature
c- weight and age
d- all of these
e- none of these |
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Definition
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Term
Which group of flavors can be detected by odor?
a- bitter and salty
b- high acid and rancid
c- feed, garlic/onion
d- metalic/oxidized, malty |
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Definition
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Term
Dairymen use stainless steel equipment because:
a- equipment can be polished to a smooth finish
b- surfaces do not corrode easily
c- there is little chance for copper to get into milk
d- all of these
e- none of these |
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Definition
| b- surfaces do not corrode easily |
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Term
The sugar of milk that souring bacteria change to acid is:
a- lactose
b- sucrose
c- casein
d- riboflavin |
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Definition
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Term
Rancidity or lipolyzed flavor in milk results from:
a- growth of acid producing bacteria
b- contamination of milk with water
c- contamination of milk with antibodies
d- action of natural milk enzyme |
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Definition
| a- growth of acid producing bacteria |
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Term
Somatic cells occur in large numbers in milk when:
a- milk has not been cooled properly
b- milk from mastitic glands in placed in the bulk milk tank
c- the milking machine is dirty
d- milk is held a long time at the dairy plant |
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Definition
| b- milk from mastitic glands in placed in the bulk milk tank |
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Term
Milkstone on dairy equipment is often caused by:
a- the use of hard water for cleaning and rinsing
b- failure to use acid-type cleaners on farms with hard water
c- failure to use adequate detergent on farms that have hard water
d- all of the above |
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Definition
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Term
The California Mastitis Test is done to:
a- see if a cow has an infection
b- check for bacteria in milk
c- determine whether mammary glands are inflamed
d- determine age and weight |
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Definition
| a- see if a cow has an infection |
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Term
___ off-flavor may be present in milk from cows in later stages of lactation or cows infected with mastitis.
a- salty
b- rancid
c- bitter
d- malty |
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Definition
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Term
When performing a CMT test, watch for color changes and gel formation. Milk from a normal quarter does which of the following?
a- forms a gelatinous mass clinging in a strong reaction
b- flows freely
c- forms small clumps in moderate reaction
d- has no patter, simply is a random run test |
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Definition
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Term
What are leukocytes?
a- epithelial cells
b- red blood cells
c- white blood cells
d- liver cells |
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Definition
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Term
___ are diseases and infections transmitted between vertebrate animals and human beings.
a- environmental diseases
b- genetic diseases
c- metabolic diseases
d- zoonotic diseases |
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Definition
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Term
In what year was bovine somatotropin (bST) approved for use in dairy cattle?
a- 1914
b- 1953
c- 1994
d- 2001 |
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Definition
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Term
Which macromineral is required by dairy cattle in the largest quantity?
a- calcium
b- phosphorus
c- potassium
d- sodium |
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Definition
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Term
Which metabolic disease is also known as hypocalcemia?
a- circling disease
b- ketosis
c- laminitis
d- milk fever |
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Definition
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Term
Milk that is quite pungent in advanced and is recognized by its "papery" or carboard sensation initially and a tallowy odor in more advanced stages is
a- malty
b- foreign
c- salty
d- feed
e- oxidized |
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Definition
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Term
A flavor that resembles the flavor of stale fat and has a soapy tast and a goaty, unclean odor as a result of breaking down of fats in milk is
a- salty
b- garlic/onion
c- feed
d- rancid |
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Definition
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Term
A flavor seldom found except in pasteruized milk that has been stored too long or stored at a slightly high refrigerator temperature is
a- foreign
b- high acid
c- feed
d- flat/watery |
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Definition
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Term
New Zeland produces ___ % of the world's milk
a- 2
b- 18
c- 33
d- 54 |
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Definition
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Term
About __% of the calcium available in the food supply is provided by milk and milk products
1- 13
b- 56
c- 73
d- 80
e- 87 |
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Definition
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Term
| As it comes from a cow, the solids portion of milk contains approximately 3.7% fat and ___ percent solids-not-fat a- 3 b- 6 c- 9 d- 12 e- 15 |
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Definition
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Term
Predip is an effective way to improve milk quality. how long must the dip be left on the teat to be effective?
a- 10 seconds
b- 30 seconds
c- 1 minutes
d- 5 minutes |
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Definition
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Term
How soon after thawing a semen straw should a cow be bred?
a- 45 minutes
b- 15 minutes
c- 20-30 minutes
d- 1 hour |
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Definition
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Term
Hay often heats when it is baled and sotred. When the core reaches what temperature should one become concerned?
a- 100*
b- 120*
c- 150*
d- 300* |
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Definition
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Term
Photoperiod or supplemental lighting has ben shown to improve milk production. To be most effective, how long should cows be in dark?
a- 6 to 8 hours
b- 12 hours
c- 16 hours
d- 20 hours |
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Definition
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Term
After the discovery of BSE in the U.S., what kind of cows were banned from entering the food chain?
a- cows over 30 months of age
b- nonambulatory (downer) cows
c- dry cows
d- pregnant cows |
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Definition
| b- nonambulatory (downer) cows |
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Term
How long should calf hutches be left empty between calve to prevent disease spread?
a- 2-3 days
b- 10-14 days
c- 3-4 weeks
d- 5 weeks |
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Definition
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Term
The two states which account formore than 22% of all regular ice cream produced in the nation are
a- Indiana and Texas
b- Texas and California
c- California and Indiana
d- Indiana and Minnesota |
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Definition
| c- California and Indiana |
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Term
In general, U.S. farm operations with milk cows have grown. Continuing a long-term tredn, the average herd size of U.S. farm operations with milk cows increased to ___ head of dairy cows per farm.
a- 95
b- 105
c- 110
d- 120 |
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Definition
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Term
The biggest decline in the number of dairy farms in the U.S. came in the category of those farms with ____ head of milk cows per farm.
a- 110
b- less than 100
c- at least 200
d- more than 300 |
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Definition
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Term
In 2005, what was the deadline for the EPA's Quality Consent Agreement for dairy farmers?
a- may 1
b- june 1
c- july 1
d- august 1 |
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Definition
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Term
To make one pound of butter, it requires approximately ___ pounds of whole milk.
a- 15.7
b- 19
c- 21.8
d- 22.5 |
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Definition
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Term
To make one pound of whole milk powder, it requires ____ pounds of whole milk.
a- 4.7
b- 5.5
c- 6.7
d- 7.4 |
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Definition
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Term
As in past years, the number of milk cows in the U.S. fell, by ___ head in 2003.
a- 45,000
b- 51,000
c- 55,000
d- 60,000 |
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Definition
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Term
| As in past year, the number of milk cows in the U.S. fell in 2003. However, the industry once again increased the nation average milk per cow by ____ pounds, a new national record, which offsets the loss of cow numbers. a- 16,657 b- 17,858 c- 18,749 d- 19,434 |
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Definition
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Term
Nearly ____% of the milk produced in 2003 was used to make either cheese, fluid milk, cream and related products.
a- 70
b- 60
c- 80
d- 50 |
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Definition
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Term
In total, about ___% of the total U.S. milk supply was used to produce fulid milk products in 2003.
a- 28.4
b- 32.2
c- 33.5
d- 29.4 |
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Definition
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