The milk-borne illness outbreak that occurred in California via the consumption of a fresh, unripened Mexican type cheese was caused by the microorganism __________.

a. Staphylococcus aureus

b. Listeria monocytogenes

c. Streptococcus lactis

d. Salmonella typhimiruim

b.Listeria Monocytogenes

The form of mastitis that is hidden from sight is known as _______

a. Infectious

b. Clinical

c. Acute

d. Sub-clinical

High-temperature short-time pasteurization (HTST) requires that every particle of milk is heated to a minimum temperature of _____ for _____ seconds or its equivalent.

a. 161ºF for 15 seconds

b. 101ºF for 25 seconds

c. 121ºF for 20 seconds

d. 131ºF for 10 seconds

Milk provides _____and_____ in approximately the same ratio as found in bone.

Calcium and phosphorus

Which one of the following is not a cause of mastitis?

• Staphylococcus dysgalactiae
• Staphylococcus aureus
• Streptococcus uberis
• Streptococcus agalactiae

Which of the following is not a cause of coliform mastitis?

A.Cracked or split inflations

B.Milking too soon after calving

C.Excess water used in washing udders

D.Slightly damp, warm bedding

B.Milking too soon after calving

Fluid milk and cream

•  

  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%

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

16. The first compulsory pasteurization law (Chicago) applying to all milk except that from tuberculin tested cows was adopted in __________.

a. 1898

b. 1908

c. 1918

d. 1928

a.       For the over 40 years the National Cheese Exchange had established the national cheeses cash prices. On May 1, 1998 Cheese was traded at the ________ for the first time.

a.       Chicago Mercantile Exchange

b.       New York Stock Exchange

c.       National Dairy Exchange

d.       Coffee, Sugar, Coca Exchange

The pasteurized Milk Ordinance

a. Grade A milk

b. Manufacturing grade milk

c. Grade B milk

d. Grade C milk

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

d. Chicago Mercantile Exchange

According to the Food & 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

Over half of the top 50 U.S. dairy cooperatives belong to a federation that is dairy farmer’s

chief lobbying voice in the nation’s capitol. What is the name of the federation?

a. Dairy Farmers of America Federation

b. National Milk Producers Federation

c. International Dairy Federation

d. International Dairy Foods Association

The cheese price series is based on 63 U.S. cheese plants that make 80 to 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

Cornell University’s research and evaluation concludes that “an additional dollar” invested in

generic milk advertising will result in a return of $______ in dairy producer revenue.

a. 52 cents

b. $2.57

c. $5.27

d. $52.70

Products eligible for the Dairy Export Incentive Program (DEIP).

a. Fluid milk

b. Butter

c. Ice Cream

d. Sour Cream

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

c. Short hedge

d. Speculating buying

Specific gravity of milk at 60ºF is __________.

a. 1.022

b. 1.032

c. 1.033

d. 1.042

The Dairy Herd Improvement Association is a cooperative which provides_______.

a. Data on breeding quota levels

b. Milk testing and record keeping program for dairy cows

c. Minimum prices paid by processors to producers for milk.

d. Assistance to groups of dairy farmers who collectively market their milk

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. Psychotrophic bacteria

The International Dairy Federation (IDF) mission is to promote ______________.

a. Scientific, cultural & economic progress

b. Agricultural, technical & economic progress

c. Technical, scientific & industrial progress

d. Scientific, technical & economic progress

d. Scientific, technical & economic progress

The U.S. Dairy Export Council (USDEC) was created by ___________.

a. USDA

b. Babcock Institute

c. USDA - FAS

d. Dairy Management, Inc.

d. Dairy Management, Inc.

The objectives of the Babcock Institute do not include________________.

a. Strengthening dairy industries of the world.

b. Enhancing international commercial opportunities for the U.S. Dairy Industry.

c. Enhancing scientific opportunities for the European Dairy Industry.

d. Draw on global perspectives to build insight into the strategic planning of the U.S. Dairy

Industry.

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 ________.

a. Blend prices

b. Regional prices

c. Mailbox prices

d. BFP prices

If you produce milk in this state, the price you will receive for your milk is a blend of classes,

components, quota, and non-quota values. It is the only state with its own farm milk pricing

system. The state is ____________.

a. Wisconsin

b. Texas

c. New Mexico

d. California

d. California

The greatest amount of regular ice cream produced in the U.S. is in the _________ section.

a. North Atlantic

b. East North Central

c. South Central

d. West

d. West

Regional fluid milk pricing authorities, or compacts, are getting a strong lock in several areas

of the country. The first dairy compact that was formed is called the _______.

a. California dairy compact

b. North-central dairy compact

c. Southwest dairy compact

d. Northeast dairy compact

d. Northeast dairy compact

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

What is the most popular type container used for fluid milk?

a. Glass

b. Paper

c. Plastic

d. Pouch

What is the most popular size container used for fluid milk?

a. Gallon

b. Half Gallon

c. Quart

d. Five quart bulk

The percent of U.S. milk production consumed through schools ___________ the past 8

years.

a. Decreased

b. Increased

c. Leveled off

d. Resulted in no change

_________ percent of all milk produced in the U.S. is sold to dairy processing plants.

a. 97

b. 98

c. 99

d. 100

The utilization of U.S. supply of milk fat in the production of butter over the past 25 years has

___________.

a. Increased

b. Decreased

c. Stayed the same

d. Varied inversely to milk production

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

d. Early spring and late fall

Chemical sanitizers containing __________ are most widely used for sanitizing milking

equipment.

a. Bromine

b. Saline

c. Chlorine

d. Iodine

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

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

Adulterants of milk that are detrimental to man’s health are _____.

a. Proteins

b. Pesticides

c. Water

d. Minerals

Water added to milk is detected by checking the _____.

a. Acid degree value

b. Sediment content

c. Titratable acidity

d. Freezing point

d. Freezing point

Milk with low total solids will produce what off-flavor?

a. Flat

b. Malty

c. Salty

d. Acid

A cryoscopy is an important tool that test for __________ in milk.

a. Butterfat

b. Antibiotics

c. Pesticides

d. Added water

d. Added water

Milk is the only source of __________ in nature.

a. Calcium

b. Phosphorous

c. Lactose

d. Fatty acids

Which of the following is not an important reason for a five day-seven degree shelf life test?

a. Psychrotrophic 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 maximum at which milk will be stored

The ideal cleaning material for removing milk stone from milking equipment surfaces is

_____.

a. Acidic detergent

b. Phosphate

c. Surfactant

d. Chelate

The microbiological standard for Grade A raw milk at the producer farm is _____ bacteria or

less per milliliter of milk.

a. 50,000

b. 100,000

c. 150,000

d. 200,000

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

The ability of lipase in milk to attack milk fat and produce a rancid off flavor is enhanced by

a. excessive agitation of warm raw milk

b. poorly cleaned milking equipment

c. exposing milk to sunlight

d. feed cows moldy hay

Fluid milk contains an average of _____ percent solids.

a. 9

b. 11

c. 13

d. 15

The two most important etlologic agents of mastitis are __________.

a. Streptococcus agaiactiae and Staphylococcus aureaus

b. Streptococcus uberis and Streptococcus dysgapactiae

c. Pseudomonas aeruginosa and coliform bacteria

___________ cause(s) flavors in milk such as acid, high acid, or sour milk.

a. Chemical adulterants

b. Microorganisms

c. Sediment

d. Weeds

Aflatoxins sometimes found in dairy foods are produced by

a. Protozoa

b. Bacteria

c. Mold

d. Yeasts

The Mid-American International Agri-Trade Council assists _______

a. Midwest dairy producers

b. Midcentral dairy producers

c. Midwest food manufactures

d. Midcentral food manufactures

About _______ of the calcium available in the food supply is provided by milk.

a. 65%

b. 50%

c. 75%

d. 95%

Lactobacillus bulgaricus and Streptococcus thermophilus are examples of _________ .

a. Spoilage bacteria

b. Lactic acid producing bacteria

c. Odor producing bacteria

d. Yeasts and molds

What percentage of U.S. households buy fluid milk (on an annual basis)?

a. 98

b. 50

c. 75

d. 85

With the exception of ________, all of the following off flavors of milk are caused by bacteria.

a. Bitter

b. Malty

c. Yeasty

d. Salty

d. Salty

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

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

d. Class I

Milk covered by Federal milk marketing orders is __________.

a. Grade A

b. Grade B

c. Grade C

d. Grade A, B, C

The largest percentage of the U.S. milk supply is utilized in the production of ______.

a. Cream and specialty sales

b. Cheese

c. Frozen dairy desserts

d. Evaporated, condensed and dry products

By definition, a product labeled “milk” must contain not less than _____ percent milk fat.

a. 0.5%

b. 2.0%

c. 3.25%

d. correct choice not listed

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

d. The milk handlers

According to Dick Groves the per capita consumption of cheese for the 20

th century was a

respectable level of ______ pounds.

a. 25

b. 30

c. 27.8

d. 29.8

d. 29.8

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

b. Assure consumers an adequate supply of pure, wholesome milk

Federal Definitions and Standards of Identity specify that Whole Milk contain not less than

_____.

a. 3.00 percent milkfat and 8.25 percent solids-not-fat

b. 3.50 percent milkfat and 8.50 percent solids-not-fat

c. 3.50 percent milkfat and 8.00 percent solids-not-fat

d. 3.25 percent milkfat and 8.25 percent solids-not-fat

d. 3.25 percent milkfat and 8.25 percent solids-not-fat

Cheddar cheeses sold in the United States, which are not made from pasteurized milk, must

be ripened at least _________ days.

a. 30

b. 60

c. 120

d. 150

Dairy product exports are expected to _______, according to the U.S. Dairy Council

(USDEC).

a. Shrink

b. Grow

c. Moderate

d. Stagnate

The establishment of a Federal milk marketing order is generally initiated by ________.

a. Dairy farmers, through their cooperative association

b. Milk handlers in the market

c. Consumers

d. Dairy farmers, milk handlers and consumers

 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

 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

79. The milk in what class receives the highest price in the market?

a. Class I

b. Class II

c. Class III

d. Class IV

80. The cost of operating Federal orders is paid by ________.

a. Assessing milk producers in the order

b. Assessing milk handlers in the order

c. Assessing both producers and handlers in the order

d. The U.S. Department of Agriculture

b. Assessing milk handlers in the order

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

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 receives

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

___________ is a test for rancidity.

a. Acid degree value

b. Cryoscope

c. Disc assay

d. Titratable acidity

Mastitis in milk ____________.

a. Has a direct effect on cheese yield

b. May cause increased rancidity

c. Decreases calcium content

d. Increases protein content

Which of the following is not 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

Milk with an Acid Degree Value (ADV) of 1.0 or above will have a detectable ______ flavor.

a. Rancid

b. Malty

c. Acidic

d. Fruity

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

Lactose is the principal ________ in milk.

a. Fat

b. Protein

c. Carbohydrate

d. Mineral

The most effective and economical 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

d. Use a bactericide for disinfecting the teats after milking

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.

a. 25

b. 45

c. 60

d. 70

The two most important diseases of cattle transmissible to man through milk are _______.

a. Tuberculosis and brucellosis

b. Brucellosis and scarlet fever

c. Scarlet fever and Q fever

d. Tuberculosis and anthrax

A consumer found an off-flavor in milk packaged 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)

Which group of flavors cannot be detected by odor?

a. Bitter, salty

b. High acid, rancid

c. Feed, garlic/onion

d. Metallic/oxidized, malty

The components of milk responsible for richness and sweetness, in this order are:

a. Minerals and lactose

b. Milk fat and milk sugar

c. Casein and lactalbumin

d. Nonfat solids and lactic acid

Which of the following is a name used for bacteria that grow in milk at 40-50 deg. F?

a. Coliforms

b. Psychrotrophs

c. Thermophiles

d. Mesophiles

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. Check for mastitis-producing bacteria in the bulk milk

d. Check for mastitis-producing bacteria in the bulk milk

_________ 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

d. Shelf date

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

The only mastitis pathogen using the mammary gland as its primary habitat is ______

a. Lactis

b. Cremoris

c. Agalactiae

d. Thermophilus

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

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

The two dairy product categories that require the highest amount of raw milk from the U.S.

supply are:

a. ice cream and fluid milk products

b. Fluid milk products and cheese

c. Butter and non fat dry milk

d. Cheese and ice cream products

A system of fairly distributing payment among producers in a Federal Milk Market is called:

a. Pooling

b. Take-off, pay-back

c. Base-excess pricing

d. Seasonal incentive

Milk marketing cooperatives:

a. Are not permitted by Federal Orders

b. Provide marketing power for dairy farmers

c. Control Federal Orders

d. Operate only outside Federal Orders

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

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. A 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 percent 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

Federal Milk Marketing Orders provide or describe:

a. Sanitary standards used for grade A

b. Milk purchased by dealers

c. Milk sold by farmers

d. Payment made to milk producers for milk

d. Payment made to milk producers for milk

Grade A milk priced under Federal Orders is classified according to:

a. How consumers use it

b. The products made from it by milk processors

c. The type of container used to package it

d. How much water is added in processing

Each Federal Milk Marketing order is administered by a representative of the:

a. Secretary of Agriculture of the U.S.

b. Secretary of commerce of the U.S.

c. Secretary of Treasury of the U.S.

d. Secretary of the U.S. Food and Drug Administration

It takes approximately _______ lbs. of whole milk to make one pound of whole milk cheddar

cheese.

a. 5

b. 10

c. 13

d. 22

Over the past 20 years the difference between the prices farmers receive for milk and the

prices consumers pay for dairy products has:

a. Decreased slightly

b. Remained practically constant

c. Increased slightly

d. More than doubled

d. More than doubled

The tilt in the USDA price support for manufactured milk products was recently adjusted to

provide:

a. A higher price for butter and a lower price for nonfat dry milk

b. A higher price for non fat dry milk and a lower price for butter

c. An increase of 20% in the cheese price

d. A decrease of 20% in the cheese price

Which of the following is considered a controversial pricing arrangement?

a. Component prices

b. Milk futures

c. Seasonal incentives

d. Dairy Compacts

d. Dairy Compacts

Which of the following have dairy farmers, through their cooperatives opposed?

a. Imports of milk protein concentrates and casein

b. Exports of milk protein concentrates and casein

c. Donations of surplus dairy products to needy persons in Africa

d. Donations of surplus dairy products to needy person in the U.S.

The current supply & demand situation has which of the products from milk in short supply?

a. Cream and milk fat

b. Pasteurized milk

c. Cheese

d. Nonfat dry milk

The pricing of milk in the United States involves a wide variety of pricing regulations based on

public policy decisions, including:

a. Federal Milk Marketing Order

b. Milk handlers in the market

c. Cottage cheese and cream products

d. The U.S. Department of Agriculture

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

d. Market stabilization

Cow’s milk contains _____ percent lactose.

a. three

b. four

c. five

d. six

For the maximum intake of calcium, one should consume_______.

a. Whole Milk

b. 2% Milk

c. 1% Milk

d. Skim Milk

d. Skim Milk

Nearly 43% of all milk produced in the U.S. is made into Class I products while 36% is made

into Class III. Which product is made from Class III milk?

a. Ice cream

b. Yogurt

c. Fluid milk

d. Cheese

d. Cheese

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

The process of concentrating milk currently being used on the farm is called _________

a. Condensing

b. Ultra-filtration

c. Reconstitution

d. Pasteurizing

_______ milk is gaining in popularity because of the historically unfavorable price ratio of

milk fat to vegetable fat.

a. 1 %

b. Filled

c. Skim

d. Whole

It requires approximately ________ pounds of skim milk to make one pound of nonfat dry

milk.

a. 22

b. 13

c. 11

d. 6

The quantity of milk used to produce 1 pound of buttermilk depends chiefly upon the

_______.

a. Protein content

b. Solids-non-fat content

c. Bacteriology content

d. Milk fat content

d. Milk fat content

Net profit after taxes divided by annual net sales is called ___________.

a. Profit margin

b. Return on equity

c. Return in assets

d. Carry over profits

The fat in one serving of whole milk is (8 ounces) provides _______ calories.

a. 85

b. 90

c. 95

d. 100

The most prevalent off flavor of fluid milk is ______.

a. Malty

b. Oxidized

c. Flat

d. Feed

d. Feed

The microbiological standard for Grade A raw from single procedure is _________ bacteria

per millimeter of milk prior to co-mingling with milk from other producers.

a. 200,000

b. 150,000

c. 100,000

d. 50,000

The application of heat to milk for the purpose of preservation, with the extra benefit of the

protection of public health, continues to develop. Innovative methods are now available for

processing milk at ______ with only fractions of a second holding times.

a. Aseptic processing

b. Ultra high temperatures

c. Sterilization

d. High temperature short time

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

A major Salmonellas outbreak in Chicago spawned increased emphasis on milk processing

sanitation, FDA inspections and downtime equipment inspections to evaluate and eliminate

possible ______ cross connections.

a. Raw to homogenized

b. Raw to sanitized

c. Sanitized to homogenized

d. Raw to pasteurized

Bulk milk cooling and storage and the increased use of milking systems on farms has

resulted in ________ bacteria being the primary organisms in raw milk.

a. Thermophilic

b. Mesophilic

c. Coliform

d. Psychrotropic

d. Psychrotropic

The major reason milk from cows treated with antibiotics must be withheld from the 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 an off-flavor in milk

d. Antibiotics kill some of the good bacteria found in milk

Each month, the USDA calculates the Basic Formula Price (BFP) which often ranges from

$11.00 to $13.00 per hundredweight. The BFP establishes the basic price for _______.

a. Butter

b. Nonfat Dry Milk

c. Raw Fluid Milk

d. Cheese

______ % of the milk eligible for fluid use is covered by Federal Milk Marketing Orders.

a. 80%

b. 70%

c. 60%

d. 50%

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

Besides calcium, milk contains _______, a mineral that is found in brain tissue, muscles,

teeth and bones.

a. Phosphorous

b. Iron

c. Chlorine

d. Zinc

The insufficient removal of milk from the milk collection system is called _____.

a. Flooding

b. Milk lock

c. Patent

d. Oxidized

As with grade A milk, ______ adopts and enforces regulations to control milk used for the

manufacturing of milk products.

a. The federal government

b. Each state

c. The large dairy cooperatives

d. Each milk marketing orders area

Bacteria that survive specific heat treatment are said to be _____.

a. Psychrotrophic

b. Coliform

c. Psychrophilic

d. Thermoduric

d. Thermoduric

________ 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. Vacuumization

d. Vac pac process

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

The enzyme _______ is almost completely inactivated at the proper times and temperatures

approved for pasteurization.

a. Lactose

b. Acid glycerol

c. Alkaline phosphatase

d. Free fatty acids

The absence of _____ and _____ is not an accident, because they would catalyze oxidation,

there producing metallic or oxidized flavors.

a. Lead-casein

b. Boron-tin

c. Iron-copper

d. Zinc-brass

Milk protein contains _____ of the essential amino acids and in appreciable amounts.

a. 25%

b. 50%

c. 75%

d. 100%

d. 100%

The CMT test results that indicate a somatic cell count of 400000 to 1500000 are _____.

a. Mixture thickens with slight gelation

b. Viscous gel forms, mass adheres to paddle

c. Distinct precipitate forms, but no gel

d. Slight precipitate forms and tends to disappear

In order to gain bargaining power, milk producers have formed _____ to manufacture milk

products and market them directly.

a. Manufacturing coops

b. Supply coops

c. Marketing coops

d. Consumer coops

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-handlers and the public

b. The order 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 producers cooperative may vote all its members who deliver milk during a certain

period.

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

Milk stone accumulation on dairy equipment comes from _____ per cent minerals from water

and _____ per cent milk solids.

a. 75-25

b. 80-20

c. 50-50

Approximately two-thirds of the milk utilized in manufactured dairy products is _____.

a. Butter-ice cream

b. Butter-cheese

c. Yogurt-cottage cheese

d. Cheese-sour cream

The only persons regulated by federal orders are _____.

a. Farmers

b. Truckers

c. Handlers

d. Retail store owners

The increased use of bulk cooling and storage equipment has made _____ bacteria the

primary organisms in raw milk.

a. Psychrophilic and psychotrophic

b. Coliform

c. Staphylococcus

d. Streptococcus

A device fitted with a screened lid that helps detect visible abnormalities in milk prior to

attaching the milking machine is called a _____.

a. Spit cup

b. CMT white paddle

c. Strip cup

d. Black cup

Milk used for _____ is Class I Milk.

a. Cottage cheese

b. Ice milk

c. Provolone cheese

d. Fluid milk products

d. Fluid milk products

A large portion of the population is sensitive to the antibiotic _____.

a. Streptomycin

b. Penicillin

c. Terimyacin

d. Ampicillin

_____ is the cause of the rancid flavor in milk.

a. Feeding high moisture corn

b. Feeding haylage

c. Storing milk in the sunlight

d. Extreme agitation of raw milk

d. Extreme agitation of raw milk

Which of the following does not promote metallic/oxidized off flavor in milk?

a. Hypochlorite sanitizer

b. Sunlight

c. Fluorescent light

d. Copper

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

A popular screening test for bulk blended milk that detects abnormal milk is the _____.

a. Canada mastitis test

b. Wisconsin mastitis test

c. Catalose test

d. Minnesota test

Which of the following is not a reason for milk delivery shifting from home delivery to grocery

store distribution?

a. Substitution of chocolate skim milk for whole milk

b. Lower supermarket prices

c. Sales to superstores by industry

d. Paper and plastic containers

To separate the aqueous and fat in the final stage of the Babcock test, a _____ is used.

a. Hot water bath

b. Centrifuge

c. Sulfuric acid bath

d. Colloidal component

Which of the following is not an objective 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 undesirable characteristics

Milk, including skimmed used in fluid milk products, is Class ___ and receives the highest

price.

a. I_

b. II

c. III

d. IV

Mastitis infecting microorganisms almost invariably gain entrance to the mammary gland via

the _____.

a. Caudal base

b. Blind quarter

c. Streak canal

d. Feed

A _____ cup is a cup with fine wire mesh on top used to detect the presence of abnormal

milk.

a. Striated

b. Mesh

c. Streak

d. Strip

d. Strip

Which of the following statements concerning the daily consumption of a quart of cow's milk

is untrue?

a. Milk supplies all the fat

b. Milk supplies one half the calcium

c. Milk supplies one half the protein

d. Milk supplies all the riboflavin

_____ and _____ are the two main proteins in milk.

a. Lactalbumin-casein

b. Lactalbumin-lactose

c. Thiamine-ascorbic

d. Casein-dentine

A _____ needs to be applied to the teat end in order for a milking machine to remove milk.

a. Massaging action

b. Pulsation

c. Vacuum

d. Pressure

One gallon of milk weighs _____ pounds.

a. 8.8

b. 8.2

c. 8.4

d. 8.6

d. 8.6

Federal milk marketing orders were established in _____.

a. 1917

b. 1927

c. 1937

d. 1947

Which of the following four primary taste sensations is correctly matched with the causal

agent?

a. Salty-sugar

b. Bitter-quinine

c. Sweet-lactic acid

d. Sour-table salt

Some streptococci that produce lactic acid also produce certain aldehydes, which impart a

_____ flavor.

a. Malty

b. Bitter

c. Salty

d. Metallic

By using a _____ with plastic beads of varying density, nonfat solids in milk can be rapidly

estimated.

a. Lactometer

b. Hydrometer

c. Humidoscope

d. Polyscope

Milk meeting the highest sanitary requirements is known as Grade _____.

a. A_

b. AA

c. AAA

d. AAAA

The major cause of mastitis infections are _____ infections

a. Actinomycosis

b. Virus

c. Coliform

d. Bacterial

d. Bacterial

In the care and management of dairy cows, milking takes _____ percent of the labor.

a. 35

b. 45

c. 55

d. 65

The two main proteins in milk are ____ and ____.

a. Lactose, Lactalbumin

b. Casein, Lactalbumin

c. Ascorbic, Thiamin

d. Colgate, Casein

Vitamin _____ was first discovered in milk fat and is important to eyesight.

a. A

b. B

c. C

d. D

Milk contains all the known vitamins and is an especially good source of ___

a. A

b. Riboflavin

c. Ascorbic Acid

d. D

Milk is a good source of all water soluble vitamins except for _____.

a. A

b. Riboflavin

c. Ascorbic acid

d. D

Pasteurization was developed in _____ as a heat treatment to preserve food.

a. 1890

b. 1920

c. 1930

d. 1946

__________ is a milk process that makes milk more easily digested by those with a sensitive

digestive system.

a. Ionization

b. Evaporation

c. Pasteurization

d. Homogenization

__________ amino acids are commonly found in milk proteins, including the essential amino

acids.

a. 7

b. 12

c. 14

d. 19

d. 19

__________ is usually the most abundant of the major solid components of milk.

a. Protein

b. Lactose

c. Fat

d. Minerals

Continued low calcium intake may result in ______ in adults.

a. Cavities

b. Nerve irritability

c. Loss of genetic height potential

d. Osteoporosis

Summer milk has been estimated to contain 1.6 times as much vitamin ____ as winter milk.

a. A

b. B

c. C

d. D

The most common off-flavor in milk is __________

a. sanitizers

b. paint

c. antibiotics

d. rinse water

The milk becomes the property of the buyer once….

a. The transport truck reaches the plant

b. It is loaded into the transport truck on the farm

c. The transport truck leaves the farm

d. It is unloaded into the processor’s bulk tanks

Quarters infected with mastitis tend to shed more _____ defending white blood cells.

a. Leukocytes

b. Bovis

c. Sediment

d. Virulent Organisms

Cows with _____ have a higher incidence of mastitis because physical injury is more likely.

a. sickled hocks

b. horns

c. lower foot angles

d. pendulous udders

A milk gland that is destroyed because of mastitis is called _____.

a. severe clinical mastitis

b. permanent duct obstruction

c. an atrophied cell

d. PMN Leukocytes

Which of the following is untrue concerning the federal milk marketing orders?

a. They are legal instruments

b. It is a uniform system of classified pricing

c. Producers are not guaranteed a market

d. Sanitary restrictions on production are imposed on producers.

The _____ or uniform price is determined by the proportion of the total delivery used in

products of these classes.

a. classified

b. average

c. parity

d. blend

Under federal orders, dairy farmers receive their milk checks…

a. once or twice monthly

b. weekly

c. bi-monthly

d. directly from the FSA office

To defray the cost of federal orders, handlers are assessed ____ per hundredweight of milk

received.

a. 1-3 cents

b. 2-5 cents

c. 3-4 cents

d. 15 cents

A _____ is anyone who handles Grade “A” milk from dairy farmers for distribution to the

marketing area.

a. trucker

b. handler

c. farmer

d. bottler

_______ indicates the percentage of milk used in each class.

a. Pool

b. Super pool

c. Utilization

d. Blend

d. Blend

Which is a true statement concerning federal milk marketing orders?

a. Public hearings are held so that all interested parties may present their views.

b. They remove the need for cooperatives.

c. They are designed to weaken the bargaining power of single large dairy farmers.

d. They assure the corrected weighting, testing and sanitary conditions of milk.

The hormone oxytocin is released by the ____ gland. This act stimulates the mammary

gland.

a. pituitary

b. sweat

c. endocrine

d. vascular

Rubber parts readily absorb ____ and need to be cleaned in an alkaline detergent.

a. protein

b. carbohydrates

c. milkfat

d. minerals

The main objection of dirt and milkstone on parts is _____.

a. vacuum fluctuations

b. poor milker function

c. poor looks

d. increased bacterial count

d. increased bacterial count

Badly dented or damaged milker unit parts are caused by

a. strong chemicals

b. improper design

c. careless handling

d. solvents

_____ is the process of killing all microorganisms.

a. pre-cleaning

b. contamination

c. sterilization

d. sanitation

S. M. Babcock developed the Babcock Test in _____.

a. 1960

b. 1941

c. 1917

d. 1890

d. 1890

Bangs Disease is another name for _____.

a. Q-fever

b. undulant fever

c. tuberculosis

d. brucellosis

d. brucellosis

The antibiotic _____ gives sensitive reaction to a large proportion of the public.

a. Terimyacin

b. Ampicillin

c. Streptomycin

d. Penicillin G

d. Penicillin G

By regulation, milk from cows treated with antibiotics usually must be withheld for ____ hours.

a. 48 – 72

b. 30 – 60

c. 48 – 108

d. 72 – 96

Rules developed by the _____ are designed to protect the health and welfare of consumers.

a. United States Department of Agriculture (USDA)

b. Protein and Lactose Organization (PLO)

c. Future Farmers of America (FFA)

d. Food and Drug Administration (FDA)

d. Food and Drug Administration (FDA)

The standard plate count (SPC) estimates the total numbers of ____ microorganisms.

a. mild

b. yeast

c. anaerobic

d. aerobic

d. aerobic

The predominant bacteria of milk that produce lactic acid, which is responsible for the sour

taste of milk are the:

a. streptococci

b. psychrophilic

c. coliform

d. streptococcus

The enzyme, ____, is almost completely inactivated at the proper times and temperatures

approved for pasteurization

a. lactose

b. alkaline phosphatase

c. acid glycerol

d. free fatty acids

The sediment test is performed by filtering one ____ of milk through a white sediment disc

and observing the residue.

a. gallon

b. quart

c. pint

d. cup

The traditional method of pricing milk has used a milk fat differential of one tenth of one

percent from a milkfat base of ______ percent.

a. 3.0

b. 3.2

c. 3.5

d. 3.7

Milk is sold in units of _____ by the producer to the handler.

a. pounds

b. gallons

c. cwt

d. ton (s)

The United States government purchases surplus ____ from the commercial market under

the dairy price support program.

a. fluid milk products, butter, cheese

b. cheese, nonfat dry milk, butter

c. butter, evaporated milk, ice cream

d. ice milk, yogurt, cottage cheese

Milk producers have formed _____ to gain bargaining power.

a. direct marketing systems

b. cooperatives

c. marketing clubs

d. cost of production organizations

An average dairy cow now produces approximately ___ pounds of milk in a 305-day milking

period.

a. 14,000

b. 16,000

c. 18,000

d. 21,000

Milk is used most often at:

a. breakfast

b. lunch

c. dinner

d. snack time

At the present time, most milk is sold through:

a. restaurants

b. supermarkets

c. convenience stores

d. school lunchrooms

The protein in a quart of milk is approximately equivalent to that in ________.

a. 16 ounces of meat or fish

b. b. 6 large eggs

c. 20 slices of bread

d. 4 ounces of Cheddar or American cheese

d. 4 ounces of Cheddar or American cheese

The feed additive isoacid gives a ______ pound milk response, with

maximum response in early lactation.

a. 2 to 4

b. 4 to 6

c. 6 to 8

d. 8 to 10

When milk is priced by the solids not fat pricing scheme, the base solids

are ________ percent.

a. 8.75

b. 9.75

c. 7.75

d. 6.75

Mixture of milk and cream containing not less than 10.5 percent milkfat, but les than 18

percent milk fat, is the definition of

a. light whipping cream

b. light cream

c. half-and-half

d. heavy cream

A Federal Milk Marketing order is a regulation issued by the Secretary of __________, which

places certain requirements on the first buyers or handlers of milk from dairy farmers.

a. Health

b. Food & Drug Administration

c. Commerce

d. Agriculture

d. Agriculture

Class II manufactured dairy products are used in soft manufactured products such as

a. butter and cheddar cheese

b. cream products, cottage cheese, and ice cream

c. fluid whole milk, fluid low fat and skim milk, and flavored milk

d. half-and-half

Three states from a single region of the nation now produce over one-fourth of the U.S. milk

supply. These states are

a. New York, Pennsylvania, Maryland

b. Wisconsin, Iowa and Illinois

c. Texas, New Mexico and Oklahoma

d. California, Oregon, and Washington

d. California, Oregon, and Washington

One of the mechanisms used by the USDA to remove surplus dairy products from the supply is

to subsidize manufacturers who sell overseas at a loss. This is called the

a. Price Support Program

b. Butter-Powder Formula

c. Dairy Export Incentive Program

d. Commodity Credit Program

The primary factors influencing per capita cheese demand does not include

a. per capita disposable income

b. the percentage of the population between 45-60 years of age

c. the percentage of the population that is Asian/other

d. retail cheese price and per capita expenditures on food away from home

In January 2003, dairy and other food industry organizations testified against a proposed free

trade agreement with

a. South America

b. Europe

c. Asia

d. Australia

d. Australia

The USDA established a rule that establishes specific processing requirements for certain

cheeses, butter, and butter oil imported from regions in which

a. monkey pox exists

b. small pox

c. anthrax exists

d. foot-and-mouth disease exists

d. foot-and-mouth disease exists

Under which of the following weather conditions would you expect to observe the greatest

decrease in milk yield per cow?

a. cold and dry

b. hot and humid

c. cool and humid

d. warm and dry

Milk supplies more than 70% of which vital component of the American diet?

a. calcium

b. vitamin C

d. lactic acid

e. iron

Although milk from the cow is processed, it is not an engineered or fabricated food and

contains about ________ % solids.

a. 3.5

b. 13

c. 76

d. 87

Removing cows from green grass or silage four hours prior to milking, can minimize or eliminate

which flavor defect in milk?

a. flat

b. feed

c. bitter

d. high acid

Purple color that results from CMT test is generally more intense in samples from infected

quarters, because such samples have a __________pH.

a. alkaline

b. acid

c. neutral

d. no correct answer listed

Dairy cows need _________ day dry periods for rejuvenation of secretary tissue and

restoration of body condition.

a. 30

b. 60

c. 90

d. 120

In December 2003, the California Milk Advisory Board (CMAB) began airing its “Happy Cows”

television ad campaign nationwide in an effort to build recognition for

a. their new governor’s dairy farm

b. America’s dairy farms

c. Real California Cheese

d. the state of California

University of Wisconsin – Madison dairy foods researchers estimate that the cheese industry

loses _________ annually on defects in cheddar, other American – type and Swiss cheeses.

a. $1,000,000

b. over $63,000,000

c. $5,000,000

d. $100,000 - $250,000

The dairy product that had the highest percent change in per capita sales with an increase of

13.8% in 2002 was

a. yogurt

b. flavored milk

c. sour cream

d. eggnog

A cheese maker from Netherlands was named World Champion Cheese Maker for his _______

entry which scored 98.48 in the championship judging rounds.

a. Provolone

b. Aged Gouda

c. Muenster

d. Swiss

Cottage cheese is breaking a long cycle of flat sales and enjoying a revived popularity not seen

since the 1970’s because of its versatility and the popularity of

a. Slim Fast

b. Jenny Craig

c. low-carbohydrates diets

d. Slim Spa

Due to high leukocyte counts, farmers should not use the CMT before the ________ day after

calving or test milk from cows that are being dried off.

a. first

b. second

c. third

d. fourth

LETS STUDY HARD,

TASTE WELL,

AND SPIT LIKE LADYS