Dairy Foods 221-

Front 1

201. _______ indicates the percentage of milk used in each class.

Back 1

d. Blend

Front 2

202. Which is a true statement concerning federal milk marketing orders?

Back 2

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

Front 3

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

Back 3

a. pituitary

Front 4

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

Back 4

c. milkfat

Front 5

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

Back 5

d. increased bacterial count

Front 6

206. Badly dented or damaged milker unit parts are caused by

Back 6

c. careless handling

Front 7

207. _____ is the process of killing all microorganisms.

Back 7

c. sterilization

Front 8

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

Back 8

d. 1890

Front 9

209. Bangs Disease is another name for _____.

Back 9

d. brucellosis

Front 10

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

Back 10

d. Penicillin G

Front 11

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

Back 11

a. 48 – 72

Front 12

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

Back 12

d. Food and Drug Administration (FDA)

Front 13

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

Back 13

d. aerobic

Front 14

214. The predominant bacteria of milk that produce lactic acid, which is responsible for the sour taste of milk are the:

Back 14

a. streptococci

Front 15

215. The enzyme, ____, is almost completely inactivated at the proper times and temperatures approved for pasteurization

Back 15

b. alkaline phosphatase

Front 16

216. The sediment test is performed by filtering one ____ of milk through a white sediment disc and observing the residue.

Back 16

c. pint

Front 17

217. The traditional method of pricing milk has used a milk fat differential of one tenth of one percent from a milkfat base of ______ percent.

Back 17

c. 3.5

Front 18

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

Back 18

c. cwt

Front 19

219. The United States government purchases surplus ____ from the commercial market under the dairy price support program.

Back 19

b. cheese, nonfat dry milk, butter

Front 20

220. Milk producers have formed _____ to gain bargaining power.

Back 20

b. cooperatives

Front 21

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

Back 21

c. 18,000

Front 22

222. Milk is used most often at:

Back 22

a. breakfast

Front 23

223. At the present time, most milk is sold through:

Back 23

b. supermarkets

Front 24

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

Back 24

d. 4 ounces of Cheddar or American cheese

Front 25

225. The feed additive isoacid gives a ______ pound milk response, with
maximum response in early lactation.

Back 25

b. 4 to 6

Front 26

226. When milk is priced by the solids not fat pricing scheme, the base solids
are ________ percent.

Back 26

a. 8.75

Front 27

227. Mixture of milk and cream containing not less than 10.5 percent milkfat, but les than 18 percent milk fat, is the definition of

Back 27

half-and-half

Front 28

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.

Back 28

Agriculture

Front 29

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

Back 29

cream products, cottage cheese, and ice cream

Front 30

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

Back 30

California, Oregon, and Washington

Front 31

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

Back 31

Real California Cheese

Front 32

University of Wisconsin – Madison dairy foods researchers estimate that the cheese industry loses _________ annually on defects in cheddar, other American – type and Swiss cheeses.

Back 32

over $63,000,000

Front 33

The dairy product that had the highest percent change in per capita sales with an increase of 13.8% in 2002 was

Back 33

flavored milk

Front 34

A cheese maker from Netherlands was named World Champion Cheese Maker for his _______ entry which scored 98.48 in the championship judging rounds.

Back 34

Aged Gouda

Front 35

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

Back 35

low-carbohydrates diets

Front 36

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.

Back 36

third