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281 Cards in this Set
- Front
- Back
The milk-borne illness outbreak that occurred in California via the consumption of a fresh, unripened Mexican type cheese was caused by the microorganism __________.
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Listeria monocytogenes
|
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The form of mastitis that is hidden from sight is known as _______.
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Sub-clinical
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High-temperature short-time pasteurization (HTST) requires that every particle of milk is heated to a minimum temperature of _____ for _____ seconds or its equivalent.
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161ºF for 15 seconds
|
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Corn that is drought stressed is much more likely to be contaminated with molds, especially Aspergillus flavus and the aflatoxin it produces. The best way to prevent the growth of aflatoxins is to __________.
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Dry the corn down as soon as possible
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Which of the following will best control contagious mastitis?
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Germicidal teat dip
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The Standard Plate Count (SPC) has a prescribed incubation time of _____ hours at _____ ºC.
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48 hours at 32ºC
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One type of test for antibiotics, common adulterants of milk, is based upon the principle that the growth of bacteria is __________ by them.
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Inhibited
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The __________ test is used to detect if milk has been pasteurized properly.
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Phosphatase
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The __________ test may be of value in detecting gross carelessness in the production and handling of milk on the farm.
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Sediment
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Milk provides _____and_____ in approximately the same ratio as found in bone.
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Calcium and phosphorus
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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
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Third
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Cottage cheese is breaking a long cycle of flat sales and enjoying a revived popilatrity not seen since the 1970's because of its versatility and the popilarity of ______
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low-carbohydrate diets
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A cheese maker from Netherlands was named Wo4eld Champion Cheese Maker for his ____ entry which scored 98.48 in the champion judging rounds.
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Aged Gouda
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The dairy product that had the higest percent change in per capita sales with an increase of 13.8% in 2002 was ____.
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flavored milk
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University of Wisconsin- madison dairy foods researchers esitmate that the cheese industry loses ____ annually on defects in cheddar, other american - type and Swiss cheeses
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over $63,000,000
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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 _____.
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Real California Cheese
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Dairy cows need ____ day fry periods for rejuvenation of secretary tissue and restoration of body condition.
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60
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Purple color that results from CMT test is generally more intense in samples from infected quarters, because such samples have a _____pH.
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alkaline
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Removing cows from green grass or silage four hours prior to milking, can minimize or elimitate which flavor defect in milk?
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feed
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Althrough milk from the cow processed, it is not an engineered or fabricated food contains about ____% solids.
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13
|
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Which one of the following is not a cause of mastitis?
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Staphylococcus dysgalactiae
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Which of the following is not a cause of coliform mastitis?
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Milking too soon after calving
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Although cheese has taken an increasing percent of the U.S. Milk supplies in recent years, __________ still use(s) the largest share of the U.S. Milk supply.
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Fluid milk and cream
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About _____ percent of the calcium available in the food supply is provided by milk and milk products.
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76%
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Which of the following directly influence(s) the total supply of milk?
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Prices paid milk producers
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The first compulsory pasteurization law (Chicago) applying to all milk except that from tuberculin tested cows was adopted in __________.
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1908
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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.
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Chicago Mercantile Exchange
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The pasteurized Milk Ordinance regulates what?
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Grade A milk
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Dairy farmers can buy and sell dairy futures on what exchange?
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Chicago Mercantile Exchange
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According to the Food & Nutrition Board of the National Academy of Sciences, all people need at least ________ Milligrams of calcium per day.
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1000
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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?
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National Milk Producers Federation
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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?
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NASS Cheddar cheese price survey
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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.
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$5.27
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Products eligible for the Dairy Export Incentive Program (DEIP).
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Butter
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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?
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Short hedge
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Specific gravity of milk at 60ºF is __________.
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1.032
|
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The Dairy Herd Improvement Association is a cooperative which provides_______.
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Milk testing and record keeping program for dairy cows
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Farm water supplies must be protected from surface contamination. Water is usually tested for ________ as an indicator of possible sewage contamination.
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Coliform bacteria
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The International Dairy Federation (IDF) mission is to promote ______________.
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Scientific, technical & economic progress
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The U.S. Dairy Export Council (USDEC) was created by ___________.
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Dairy Management, Inc.
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Milk suppliers more than 70% of which vital component of the American diet?
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calcium
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Under which of the following weather conditions would you expect to observe the greatest decrease in milk yield per cow?
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hot and humid
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The USdA established a rule that establishes specifiv processing requirements for certain, cheeses, butter, and butter oil imported from regions in which______
|
foot-and-mouth disease exists
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In January 2003, dairy and other food industry organizations testified against a proposed free trade agreement with_____
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Australia
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The primary factors influencing per capita cheese demand does not include ______
|
the percentage of the population between 45-60 years of age
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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_______.
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Dairy Export Incentive Program
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Three states from a single region of the nation now produce over one-fourth of the U.S. milk supply. These states are _____.
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California, Oregon, and Washington
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Class II manufactured dairy products are used in soft manufactured products such as _______.
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cream products, cottage cheese, and ice-cream.
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A federal milk marketing order is a regulation issed by the secretary of _____, which places certain requiements on the first buyers or handlers of milk from dairy farmers.
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agriculture.
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Mixture of milk and cream containing not less that 10.5 percent milkfat, nut less than 18 percent milk fat, is the definition of ____.
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half-and-half
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Milk suppliers more than 70% of which vital component of the American diet?
|
calcium
|
|
Under which of the following weather conditions would you expect to observe the greatest decrease in milk yield per cow?
|
hot and humid
|
|
The USdA established a rule that establishes specifiv processing requirements for certain, cheeses, butter, and butter oil imported from regions in which______
|
foot-and-mouth disease exists
|
|
In January 2003, dairy and other food industry organizations testified against a proposed free trade agreement with_____
|
Australia
|
|
The primary factors influencing per capita cheese demand does not include ______
|
the percentage of the population between 45-60 years of age
|
|
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_______.
|
Dairy Export Incentive Program
|
|
Three states from a single region of the nation now produce over one-fourth of the U.S. milk supply. These states are _____.
|
California, Oregon, and Washington
|
|
Class II manufactured dairy products are used in soft manufactured products such as _______.
|
cream products, cottage cheese, and ice-cream.
|
|
A federal milk marketing order is a regulation issed by the secretary of _____, which places certain requiements on the first buyers or handlers of milk from dairy farmers.
|
agriculture.
|
|
Mixture of milk and cream containing not less that 10.5 percent milkfat, nut less than 18 percent milk fat, is the definition of ____.
|
half-and-half
|
|
The objectives of the Babcock Institute do not include________________.
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Enhancing scientific opportunities for the European Dairy Industry.
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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 ________.
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Mailbox prices
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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 ____________.
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California
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The greatest amount of regular ice cream produced in the U.S. is in the _________ section.
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West
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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 _______.
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Northeast dairy compact
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The “set aside” of $0.15 per hundred pounds of milk from a milk producer’s check is used in programs that support ______.
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Promotions & research
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What is the most popular type container used for fluid milk?
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Plastic
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What is the most popular size container used for fluid milk?
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Gallon
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The percent of U.S. milk production consumed through schools ___________ the past 8 years.
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Increased
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_________ percent of all milk produced in the U.S. is sold to dairy processing plants.
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98
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When milk is priced by the solids not fat pricing scheme, the base solids are ____ percent.
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8.75
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The feed additive isoacid gives a ____ pound milk response, with maximum response in early lactation.
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4 to 6
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The protein in a quart of milk is approximately equivalent to that in _____.
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4 ounces of Cheddar or American Cheese
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At the present time, most milk is sold through:
|
supermarkets
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Milk is used most often at :
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breakfast
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An average dairy cow now produces approximately ____ pounds of milk in a 305-day milking period.
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18,000
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Milk producers have formed___to gain bargaining power.
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cooperatives
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The United States government purchases surplus ___ from the commercial market under the dairy price support program.
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cheese, nonfat dry milk, butter
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milk is sold in units of ____ by the producer to the handler.
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cwt
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the traditional method of pricing milk has used a milk fat differential of one tentth of one percent from a milkfat base of ___ percent.
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3.5
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The utilization of U.S. supply of milk fat in the production of butter over the past 25 years has ___________.
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Decreased
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Onion and garlic are responsible for the garlic/onion off-flavor in milk, and are more prevalent in pasture during __________.
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Early spring and late fall
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Chemical sanitizers containing __________ are most widely used for sanitizing milking equipment.
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Chlorine
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Milk found in cows with a high somatic cell count would result in a decrease in __________.
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Casein
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Milk is a good supplier of minerals except for _____.
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Magnesium-Iron-Manganese-Copper
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Adulterants of milk that are detrimental to man’s health are _____.
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Pesticides
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Water added to milk is detected by checking the _____.
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Freezing point
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Milk with low total solids will produce what off-flavor?
|
Flat
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A cryoscopy is an important tool that test for __________ in milk.
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Added water
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Milk is the only source of __________ in nature.
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Lactose
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When milk is priced by the solids not fat pricing scheme, the base solids are ____ percent.
|
8.75
|
|
The feed additive isoacid gives a ____ pound milk response, with maximum response in early lactation.
|
4 to 6
|
|
The protein in a quart of milk is approximately equivalent to that in _____.
|
4 ounces of Cheddar or American Cheese
|
|
At the present time, most milk is sold through:
|
supermarkets
|
|
Milk is used most often at :
|
breakfast
|
|
An average dairy cow now produces approximately ____ pounds of milk in a 305-day milking period.
|
18,000
|
|
Milk producers have formed___to gain bargaining power.
|
cooperatives
|
|
The United States government purchases surplus ___ from the commercial market under the dairy price support program.
|
cheese, nonfat dry milk, butter
|
|
milk is sold in units of ____ by the producer to the handler.
|
cwt
|
|
the traditional method of pricing milk has used a milk fat differential of one tentth of one percent from a milkfat base of ___ percent.
|
3.5
|
|
Which of the following is not an important reason for a five day-seven degree shelf life test?
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It lowers variability among cartons of milk
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|
The ideal cleaning material for removing milk stone from milking equipment surfaces is _____.
|
Acidic detergent
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The microbiological standard for Grade A raw milk at the producer farm is _____ bacteria or less per milliliter of milk.
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100,000
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The somatic cell count standard for Grade A raw milk is _____ or less per milliliter of milk.
|
750,000
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The ability of lipase in milk to attack milk fat and produce a rancid off flavor is enhanced by
|
excessive agitation of warm raw milk
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Fluid milk contains an average of _____ percent solids.
|
13
|
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The two most important etlologic agents of mastitis are __________.
|
Streptococcus agaiactiae and Staphylococcus aureaus
|
|
___________ cause(s) flavors in milk such as acid, high acid, or sour milk.
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Microorganisms
|
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Aflatoxins sometimes found in dairy foods are produced by
|
Mold
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The Mid-American International Agri-Trade Council assists _______
|
Midwest food manufactures
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The traditional method of pricing milk has used a milk fat differential of one tenth of one percent from a milkfat base of ____ percent.
|
3.5
|
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The sediment test is performed by filtering one ___ of milk through a white sediment disc and observing the residue.
|
pint
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|
the enzyme, _____, is almost completely inactivated at the proper times and temperatures approved for pasteurization.
|
alkaline phosphatase
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|
the predominant bacteria of milk that produce lactic acid, which is responsible for the sour taste of milk are the:
|
streptococci
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The standart plate count (SPC) estimates the total numbers of ___ microorganisms.
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aerobic
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Rules developed by the ___ are designed to protect the health and welfare of consumers.
|
Food and Drug Administration (FDA)
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|
By regulation, milk from cows treated with antibiotics usually must be withheld for ___ hours.
|
48 - 72
|
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the antibiotic ___ gives sensitive reaction to a large proportion of the public.
|
penicillin g
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|
bangs disease is another name for ____.
|
brucellosis
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S.M. Babcock developed the Babcock Test in _____.
|
1890
|
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About _______ of the calcium available in the food supply is provided by milk.
|
75%
|
|
Lactobacillus bulgaricus and Streptococcus thermophilus are examples of _________ .
|
Lactic acid producing bacteria
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|
What percentage of U.S. households buy fluid milk (on an annual basis)?
|
98
|
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With the exception of ________, all of the following off flavors of milk are caused by bacteria.
|
Salty
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The Grade A Pasteurized Milk Ordinance (PMO) specifies requirements for the production of Grade A raw milk for pasteurization and is recommended by _________.
|
The Food and Drug Administration
|
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In Federal order markets, milk sold for consumption in fluid form is in __________.
|
Class I
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Milk covered by Federal milk marketing orders is __________.
|
Grade A
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The largest percentage of the U.S. milk supply is utilized in the production of ______.
|
Cheese
|
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By definition, a product labeled “milk” must contain not less than _____ percent milk fat.
|
3.25%
|
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Operating cost of Federal orders are paid by ______.
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The milk handlers
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____ is the process of killing all microorganisms.
|
sterilization
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Badly dented or damaged unit parts are caused by ______
|
careless handling
|
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The main objection of dirt and milkstone on parts is ____.
|
increased bacterial count
|
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Rubber parts readily absorb ____ and need to be cleaned in an alkaline detergent.
|
milkfat
|
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The hormone oxytocin is released by the ____ gland. This act stimulates the mammary gland.
|
pituitary
|
|
Which is a true statement concerning federal milk marketing orders?
|
Public hearings are held so that all interested parties may present their views.
|
|
____ indicates the precentage of milk used in each class.
|
blend
|
|
a ____ is anyone who handles grade "A" milk from dairy farmers for distribution to the marketing area.
|
handler
|
|
to defray the cost of federal orders, handlers are assessed ___ per hundred weight of milk received.
|
2-5 cents
|
|
under federal orders, dairy farmers reveice their milk checks...
|
once to twice monthly
|
|
According to Dick Groves the per capita consumption of cheese for the 20th century was a respectable level of ______ pounds.
|
29.8
|
|
One objective of a federal order is to _______________________________________.
|
Assure consumers an adequate supply of pure, wholesome milk
|
|
Federal Definitions and Standards of Identity specify that Whole Milk contain not less than _____.
|
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.
|
60
|
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Dairy product exports are expected to _______, according to the U.S. Dairy Council (USDEC).
|
Grow
|
|
The establishment of a Federal milk marketing order is generally initiated by ________.
|
Dairy farmers, through their cooperative association
|
|
A milk order, including pricing and other provisions, becomes effective only after approval by _____.
|
Dairy farmers
|
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Federal milk marketing orders give _______ an active voice in determining minimum milk prices through public hearings.
|
Milk handlers
|
|
The milk in what class receives the highest price in the market?
|
Class I
|
|
The cost of operating Federal orders is paid by ________.
|
Assessing milk handlers in the order
|
|
the ___ or uniform price is determined by the proportion of the total delivery used in products of theses classes.
|
blend
|
|
Which of the following is untrue concerning the federal milk marketing orders?
|
sanitary restrictions on production are imposed on producers
|
|
a milk gland that is destroyed because of mastitis is called ____
|
an atrophied cell
|
|
cows with ___ have a higher incidence of mastitis beause physical injury is more likely.
|
pendulous udders
|
|
Quarters infected with mastitis tend to shed more ___ defending with blood cells.
|
leukocytes
|
|
THe milk becomes the property of the buyer once...
|
it is loaded into the transport truch on the farm
|
|
the most common off-flavor in milk is _____
|
sanitizers
|
|
Summer milk has been estimated to contain 1.6 times as muich vitamin ___ as winter milk
|
A
|
|
Continued low calcium intake may result in ____ in adults
|
osteoporosis
|
|
____ is usually the most abundant of the major solid components of milk.
|
lactose
|
|
The rules States adopt to govern the production, processing, packaging and storage of Grade A milk are based on ________.
|
The Pasteurized Milk Ordinance and Code
|
|
Flavors of milk may be caused in general by _______________.
|
Feeds consumed by the cow
|
|
The major cause of the salty flavor in milk is ___________.
|
Mastitis
|
|
___________ is a test for rancidity.
|
Acid degree value
|
|
Mastitis in milk ____________.
|
Has a direct effect on cheese yield
|
|
Which of the following is not one of the duties of the bulk milk hauler, who plays a critical role in milk handling?
|
Making sure equipment has been cleaned correctly
|
|
Milk with an Acid Degree Value (ADV) of 1.0 or above will have a detectable ______ flavor.
|
Rancid
|
|
The four primary taste sensations are _____________________.
|
Bitter, salt, sour, sweet
|
|
Lactose is the principal ________ in milk.
|
Carbohydrate
|
|
The most effective and economical means of reducing the exposure of cows to mastitis causing microorganisms is to _________.
|
Use a bactericide for disinfecting the teats after milking
|
|
____ amino acids are commonly found in milk proteins, including the essential amino acids.
|
19
|
|
____ is a milk process that makes milk more easily digested by those with a sensitive digestive system.
|
homogenization
|
|
pasteurization was developed in ___ as a heat treatment to preserve food.
|
1890
|
|
milk is a good source of all water soluble vitamins except for _____.
|
ascorbic acid
|
|
milk contains all the known vitamins and is an especially good source of _____
|
riboflavin
|
|
vitamin A was first discovered in milk fat and is important to eyesight.
|
A
|
|
the two main proteins in milk are ___ and ____.
|
casein, lactalbumin
|
|
in the care and management of dairy cows, milking takes ___ percent of the labor.
|
55
|
|
The major cause of mastitis infections are ____ infections.
|
bacterial
|
|
milk meeting the highest sanitary requirements is known as grade ___
|
A
|
|
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.
|
45
|
|
The two most important diseases of cattle transmissible to man through milk are _______.
|
Tuberculosis and brucellosis
|
|
A consumer found an off-flavor in milk packaged in transparent plastic and exposed to high intensity fluorescent light. The off-flavor probably was
|
Oxidized
|
|
Which group of flavors cannot be detected by odor?
|
Bitter, salty
|
|
The components of milk responsible for richness and sweetness, in this order are
|
Milk fat and milk sugar
|
|
Which of the following is a name used for bacteria that grow in milk at 40-50 deg. F
|
Psychrotrophs
|
|
The California mastitis test is done to:
|
Determine whether mammary glands are inflamed
|
|
_________ is the time after processing during which a dairy product normally remains suitable for human consumption.
|
Shelf date
|
|
The off flavor most likely to be found in milk that has not been cooled properly is:
|
Sour
|
|
The only mastitis pathogen using the mammary gland as its primary habitat is ______.
|
Agalactiae
|
|
The two main proteins in milk are ____ and ____.
|
casein, lactalbumin
|
|
in the care and management of dairy cows, milking takes ____ percent of the labor.
|
55
|
|
the major cause of mastitis infections are ___ infections
|
bacterial
|
|
milk meeting the higest sanitary requirements is known as grade ____
|
A
|
|
By using a ____ with plastic beads of varying density, nonfat solids in milk can be rapidly estimated.
|
hydrometer
|
|
some streptococci that produce lactic acid also produce certain aldehydes, which impart a ____ flavor.
|
malty
|
|
which of the following four primary taste sensations is correctly matched with the causal agent?
|
bitter - quinine
|
|
federal milk marketing oders were established in ____
|
1937
|
|
One gallon of milk weighs ___ pounds.
|
8.6
|
|
A ___ needs to be applied to the teat end in order for a milking machine to remove milk.
|
vacuum
|
|
The Babcock test is a rapid, simple and accurate test for:
|
Fat content
|
|
To remove fat from milking equipment use:
|
Alkaline cleaner in hot water
|
|
The two dairy product categories that require the highest amount of raw milk from the U.S. supply are:
|
Fluid milk products and cheese
|
|
A system of fairly distributing payment among producers in a Federal Milk Market is called:
|
Pooling
|
|
Milk marketing cooperatives:
|
Provide marketing power for dairy farmers
|
|
Quality of grade A milk is:
|
Not controlled by Federal Orders
|
|
The milk fat differential used in paying for raw milk is:
|
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:
|
Payment made to milk producers for milk
|
|
Grade A milk priced under Federal Orders is classified according to:
|
The products made from it by milk processors
|
|
Each Federal Milk Marketing order is administered by a representative of the:
|
Secretary of Agriculture of the U.S.
|
|
____ and ____ are the two main proteins in milk
|
lactalbumin - casein
|
|
which of the following statements concerning the daily consumption of a quart of cow's milk in untrue?
|
milk supplies one half the calcium
|
|
a ___ cup is a cup with fine wire mesh on top used to detect the presence of abnormal milk.
|
strip
|
|
mastitis infecting microorganisms almost invariably gain entrance to the mammary gland via the ____.
|
streak canal
|
|
milk, including skimmed used in fluid milk products, is class ___ and receives the highest price.
|
I
|
|
which of the following is not an objective of milk evaluation?
|
determining one brand of milk from another
|
|
The separate the aqueous and fat in the final stage of the babcock test, a ___ is used.
|
centrifuge
|
|
which of the following is not a reason for milk delivery shifting from home delivery to grocery store distribution?
|
substitution of chocolate skim milk for whole milk
|
|
a popular screening test for bulk blended milk that detects abnormal milk is the _____
|
wisconsin mastitis test
|
|
Whole milk contains ___ percent protein.
|
3.5-4.0
|
|
It takes approximately _______ lbs. of whole milk to make one pound of whole milk cheddar cheese.
|
10
|
|
Over the past 20 years the difference between the prices farmers receive for milk and the prices consumers pay for dairy products has:
|
More than doubled
|
|
The tilt in the USDA price support for manufactured milk products was recently adjusted to provide:
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A higher price for non fat dry milk and a lower price for butter
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Which of the following is considered a controversial pricing arrangement?
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Dairy Compacts
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Which of the following have dairy farmers, through their cooperatives opposed?
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Imports of milk protein concentrates and casein
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The current supply & demand situation has which of the products from milk in short supply?
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Cream and milk fat
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The pricing of milk in the United States involves a wide variety of pricing regulations based on public policy decisions, including:
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Federal Milk Marketing Order
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Federal Milk Marketing Orders are a mechanism for:
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Market stabilization
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Cow’s milk contains _____ percent lactose.
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five
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For the maximum intake of calcium, one should consume_______.
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Skim Milk
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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?
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Cheese
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While some extra-label drugs can be used by food-producing animals, others cannot. Which of the following is/are an illegal drug(s)?
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Clenbuterol
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The process of concentrating milk currently being used on the farm is called _________.
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Ultra-filtration
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_______ milk is gaining in popularity because of the historically unfavorable price ratio of milk fat to vegetable fat.
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Filled
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It requires approximately ________ pounds of skim milk to make one pound of nonfat dry milk.
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11
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The quantity of milk used to produce 1 pound of buttermilk depends chiefly upon the _______.
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Milk fat content
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Net profit after taxes divided by annual net sales is called ___________.
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Profit margin
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The fat in one serving of whole milk is (8 ounces) provides _______ calories.
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90
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The most prevalent off flavor of fluid milk is ______.
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Feed
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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.
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100,000
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Which of the following does not promote metallic/oxidized off flavor in milk?
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hypochlorite sanitizer
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____ is the cause of the rancid flavor in milk.
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extreme agitation of raw milk.
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A large portion of the population is senstive to the antibiotic___.
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penicillin
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milk used for ___ is class I milk.
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fluid milk products
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A device fitted with a screened lid that helps detect visible abnormalities in milk prior to the attaching the milking machine is class a ____.
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strip cup
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the increased use of bulk cooling and storage equipment has made ____ bacteria the primary organisms in raw milk.
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Psychorophilic and psychotrophic
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the only persons regulated by federal orders are _____.
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handlers
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approximately two-thirds of the milk utilized in manufactured dairy products is ___.
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butter-cheese
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Milk stone accumulation on dairy equipment comes from ___ per cent minerals from water and ___ per cent milk solids.
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50-50
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The reduce the feed flavor in milk to acceptable levels, cows should be removed from offending feeds ___ hours before milking.
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2-4
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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.
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Ultra high temperatures
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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.
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Temperature and time
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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.
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Raw to sanitized
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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.
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Psychrotropic
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The major reason milk from cows treated with antibiotics must be withheld from the milk supply is because _______.
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A large proportion of the human population is sensitive to antibiotics
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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 _______.
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Raw Fluid Milk
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______ % of the milk eligible for fluid use is covered by Federal Milk Marketing Orders.
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80%
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When cows have mastitis, the protein content of milk may be higher, but the cheese yield is lower because of a decrease in _______ protein.
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Casein
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Besides calcium, milk contains _______, a mineral that is found in brain tissue, muscles, teeth and bones.
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Phosphorous
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The insufficient removal of milk from the milk collection system is called _____.
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Milk lock
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Which of the following is not a part of the establishment of a federal marketing order?
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the order must be approved by 2/3 of the producers supplying 3/4 of the milk.
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in order to gain bargaining power, milk producers have formed ___ to manufacture milk products and market them firectly.
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marketing coops
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the CMT test results that indicate a somatic cell count of 400000 to 1500000 are _____
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distinct precipitate forms, but not gel
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milk protein contains ___ of the essential amino acids and in appreciable amounts.
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100%
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the absence of ___ and ___ is not an accident, because they would catalyze oxidation, there producing metallic or oxidized flavors.
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iron-copper
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a pooling method where by handlers with higher than average utilization pay into and handlers with lower than average utilization receive payment from is called ______.
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producer settlement fund (equalization fund)
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The enzyme ____ is almost completely inactivated at the proper times and temperatures approved for pasteurization.
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alkaline phosphatase
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a high acid flavor (sour) in milk is caused by ____
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growth of bacteria in milk
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_____ 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.
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vacuumization
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bacteria that survive specific heat treatment are said to be ____.
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thermoduric
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Which of the following is not a part of the establishment of a federal marketing order?
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the order must be approved by 2/3 of the producers supplying 3/4 of the milk.
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in order to gain bargaining power, milk producers have formed ___ to manufacture milk products and market them firectly.
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marketing coops
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the CMT test results that indicate a somatic cell count of 400000 to 1500000 are _____
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distinct precipitate forms, but not gel
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milk protein contains ___ of the essential amino acids and in appreciable amounts.
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100%
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the absence of ___ and ___ is not an accident, because they would catalyze oxidation, there producing metallic or oxidized flavors.
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iron-copper
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a pooling method where by handlers with higher than average utilization pay into and handlers with lower than average utilization receive payment from is called ______.
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producer settlement fund (equalization fund)
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The enzyme ____ is almost completely inactivated at the proper times and temperatures approved for pasteurization.
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alkaline phosphatase
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a high acid flavor (sour) in milk is caused by ____
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growth of bacteria in milk
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_____ 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.
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vacuumization
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bacteria that survive specific heat treatment are said to be ____.
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thermoduric
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as with grade A milk, ____ adopts and enforces regulations to control milk used for the manufacturing of milk products.
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each state
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