Dairy Foods

Front 1

bacteria is added to pasteurized cream to produce sour cream this bacteria produces an acid characteristic of sour cream indicate the acid

Back 1

lactic acid

Front 2

the physiologic function of protein is

Back 2

supporting growth and maintenance of body cells

Front 3

in cultured milk, such as buttermilk and yogurt, part of the lactose has been converted to

Back 3

lactic acid

Front 4

one of the most significant factors controlling the properties of cheese is

Back 4

moisture

Front 5

the natural sugar in milk is

Back 5

lactose

Front 6

pasteurization in a process that

Back 6

raises the temp. of milk for a specified time to destroy the bacteria

Front 7

homogenization is a process that

Back 7

breaks milk fat particles into small globules

Front 8

teenagers should drink____ of milk a day

Back 8

4 cups

Front 9

cheese are made from

Back 9

whole milk
skim milk
mik enriched with cream

Front 10

cheese is a good source of

Back 10

protein
calcium
riboflavin

Front 11

most milk are fortified with vitamin D. Vitamin D is important in the diet because

Back 11

it aids in the absorption of calcium

Front 12

calcium is a vital and necessary mineral in the diet. indicate the physiological function of calcium

Back 12

promotes and maintains growth of teeth and bones

Front 13

an important part of cheese production is

Back 13

curd formation
treatment of the curd
curing or ripening

Front 14

light cream or coffee cream contains not less than ____% milk fat

Back 14

10

Front 15

flavorings added to milk

Back 15

none of the above

Front 16

the nutrients found in ice cream are

Back 16

protein
calcium
riboflavin

Front 17

a cup of milk contains the same amount of calcium as _____ of ice cream

Back 17

1 3/4 cup

Front 18

cottage cheese is made from

Back 18

skim milk

Front 19

storing mik @ 40*F will

Back 19

help maintan its freshness and flavor for 10-20 days

Front 20

stabilizers are added to ice cream to

Back 20

to prevent formation of large coarse ice crystals in the ice cream

Front 21

osteoporosis is

Back 21

a bone thinning disease

Front 22

the physiologic function of riboflavin is

Back 22

promotes growth

Front 23

osteoporosis is the result of

Back 23

poor calcium intake over many years

Front 24

one cup of milk contains ____ calcium

Back 24

300mg

Front 25

the california mastitis test is

Back 25

a rapid cow side test to determine somatic cell counts within the udder

Front 26

the CMT reagent reacts with the white blood cells in the milk and gives you a score of two which would mean

Back 26

2,700,000 white blood cell count indicating a high infection in the udder

Front 27

in order for a dairy farmer to qaulify for regulated milk marketing systemm that person's milk production environment must also qualify as

Back 27

grade "A" farm

Front 28

if a popular new flavor of milk was introduced, which class would benefit the most

Back 28

Class A

Front 29

to assure an equitable and orderly milk marketing system for both the dairy farmer and the milk processor the federal government created which of the following

Back 29

the federal milk market orders

Front 30

the marketing system mentioned in question 28 is administered by the

Back 30

U.S. department of Ag

Front 31

milk's final value is based on

Back 31

how it has been used to make dairy products

Front 32

to protect the quality of at the farm, the dairyman is legally required to hold the milk at what temp.

Back 32

45*F

Front 33

to assure a safe and quality milk it may not be held on the farm for more than

Back 33

48 hrs.

Front 34

the oxidized off flavor sometimes found in a milk supply is usually associated with

Back 34

exposure of the milk to light

Front 35

the rancid off flavor of the milk occurs when

Back 35

it has received excessive agitation above 50*F

Front 36

which of the following milk off flavors should be detected by smelling

Back 36

onion

Front 37

which of the following milk off flavors can only be detected by tasting

Back 37

high acid

Front 38

to prevent the rancid off flavor the dairyperson should

Back 38

eliminate air leaks in the milking equipment

Front 39

to prevent the barny off flavor the dairy person should

Back 39

ventilate the barn adequately
maintain clean and properly clip cows
keep barn enviroment clean

Front 40

to prevent high acid milk from occuring the dairy person should

Back 40

make sure the dairy milking equipment is clean and sanitized

Front 41

the bitter off flavor is associated with what cause

Back 41

cows eating weeds

Front 42

when treating a lactating cow for a case of msititis what is the maximum antibiotic withdrawl time permintted before the cow may enter the milk herd

Back 42

96 hrs.

Front 43

the primary reasonn for properly cooling milk is to prevent

Back 43

bacteria growth the malty flavor rancidity development

Front 44

good milk flavor is important because

Back 44

it is a measure of quality to the consumer
it affects acceptability to the consumer
it has a pleasing and refreshing task when cold
it can affect all dairy products flavor characteristics

Front 45

treat medications sanitizers, barn and crop sprays contribute to what off flavor defect

Back 45

forign

Front 46

to use of the sediment pad helps to identify what quality problem area

Back 46

poorly cleaned and clipped teats and udders

Front 47

mastitis is

Back 47

a diseas and infection of the udder

Front 48

milkstone sometimes found on the milking equipment is cause by

Back 48

dried up water droplets from a hard mineral water supply

Front 49

the malty off flavor while rare to occur usually is cause by

Back 49

equipment which is contaminated by malty flavor forming bacteria

Front 50

leucocytes white blood cells are counted as part of the quality standards for grade A milk. of what value is this determintation?

Back 50

to determine the level of abnormal milk being produced by unhealthy cow at the farm

Front 51

which of the following conditions contribrutes to the occurence of mastitis in the dairy herd

Back 51

heat
ponded water
bedding
milking equipment

Front 52

what is the main reason for antibiotics getting into the grade A milk supply

Back 52

the person giving the antibiotic to the cow

Front 53

the highest bacteria cell count allowed for grade A milk at the farm may not exceed ____ per ml.

Back 53

100,000

Front 54

the salty off flavor is associated with what cause

Back 54

mastitis

Front 55

somatic cell counts associated with grade A raw milk can not be higher than

Back 55

750,000

Front 56

when is an oil suspened antibiotic given to the dairy cow

Back 56

when the cow enters the end of its laction period.