Use LEFT and RIGHT arrow keys to navigate between flashcards;
Use UP and DOWN arrow keys to flip the card;
H to show hint;
A reads text to speech;
199 Cards in this Set
- Front
- Back
The form of mastitis that is hidden from sight is known as _______
|
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. |
161ºF for 15 seconds
|
|
Which of the following will best control contagious mastitis?
|
Germicidal teat dip
|
|
The __________ test is used to detect if milk has been pasteurized properly.
|
Phosphatase
|
|
The __________ test may be of value in detecting gross carelessness in the production and handling
of milk on the farm. |
Sediment
|
|
Milk provides _____and_____ in approximately the same ratio as found in bone.
|
Calcium and phosphorus
|
|
_________ is the time after processing during which a dairy product normally remains suitable for
human consumption. |
Shelf date
|
|
About _____ percent of the calcium available in the food supply is provided by milk and milk
products. |
76%
|
|
Which of the following directly influence(s) the total supply of milk?
|
Prices paid milk producers
|
|
Specific gravity of milk at 60ºF is __________.
|
1.032
|
|
The Dairy Herd Improvement Association is a cooperative which provides_______.
|
Milk testing and record keeping program for dairy cows
|
|
Farm water supplies must be protected from surface contamination. Water is usually tested for
________ as an indicator of possible sewage contamination |
Coliform bacteria
|
|
The International Dairy Federation (IDF) mission is to promote ______________.
|
Scientific, technical & economic progress
|
|
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 ____________. |
California
|
|
The greatest amount of regular ice cream produced in the U.S. is in the _________ section.
|
West
|
|
What is the most popular type container used for fluid milk?
|
plastic
|
|
What is the most popular size container used for fluid milk?
|
gallon
|
|
The percent of U.S. milk production consumed through schools ___________ the past 8 years
|
Increased
|
|
_________ percent of all milk produced in the U.S. is sold to dairy processing plants
|
98
|
|
Onion and garlic are responsible for the garlic/onion off‐flavor in milk, and are more prevalent in
pasture during __________. |
Early spring and late fall
|
|
Chemical sanitizers containing __________ are most widely used for sanitizing milking equipment
|
Chlorine
|
|
Milk found in cows with a high somatic cell count would result in a decrease in __________.
|
Casein
|
|
Milk is a good supplier of minerals except for _____.
|
Magnesium‐Iron‐Manganese‐Copper
|
|
Water added to milk is detected by checking the _____.
|
Freezing point
|
|
Milk with low total solids will produce what off‐flavor?
|
Flat
|
|
A cryoscopy is an important tool that test for __________ in milk.
|
Added water
|
|
Milk is the only source of __________ in nature.
|
Lactose
|
|
The microbiological standard for Grade A raw milk at the producer farm is _____ bacteria or less per
milliliter of milk. |
100,000
|
|
The somatic cell count standard for Grade A raw milk is _____ or less per milliliter of milk.
|
750,000
|
|
Fluid milk contains an average of _____ percent solids.
|
13
|
|
___________ cause(s) flavors in milk such as acid, high acid, or sour milk
|
Microorganisms
|
|
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
|
|
What percentage of U.S. households buy fluid milk (on an annual basis)?
|
98
|
|
With the exception of ________, all of the following off flavors of milk are caused by bacteria
|
Salty
|
|
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
|
|
In Federal order markets, milk sold for consumption in fluid form is in __________.
|
Class I
|
|
Milk covered by Federal milk marketing orders is __________.
|
Grade A
|
|
The largest percentage of the U.S. milk supply is utilized in the production of ______.
|
Cheese
|
|
By definition, a product labeled “milk” must contain not less than _____ percent milk fat.
|
3.25%
|
|
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
|
|
The milk in what class receives the highest price in the market?
|
Class I
|
|
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
|
|
The four primary taste sensations are _____________________.
|
Bitter, salt, sour, sweet
|
|
Lactose is the principal ________ in milk.
|
Carbohydrate
|
|
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
|
|
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 Babcock test is a rapid, simple and accurate test for:
|
Fat content
|
|
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
|
|
Each Federal Milk Marketing order is administered by a representative of the:
|
Secretary of Agriculture of the U.S.
|
|
It takes approximately _______ lbs. of whole milk to make one pound of whole milk cheddar cheese
|
10
|
|
Federal Milk Marketing Orders are a mechanism for
|
Market stabilization
|
|
For the maximum intake of calcium, one should consume_______.
|
Skim Milk
|
|
It requires approximately ________ pounds of skim milk to make one pound of nonfat dry milk.
|
11
|
|
The quantity of milk used to produce 1 pound of buttermilk depends chiefly upon the _______.
|
Milk fat content
|
|
The most prevalent off flavor of fluid milk is ______.
|
Feed
|
|
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. |
Ultra high temperatures
|
|
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. |
Temperature and time
|
|
The major reason milk from cows treated with antibiotics must be withheld from the milk supply is
because _______. |
A large proportion of the human population is sensitive to antibiotics
|
|
When cows have mastitis, the protein content of milk may be higher, but the cheese yield is lower
because of a decrease in _______ protein. |
Casein
|
|
Besides calcium, milk contains _______, a mineral that is found in brain tissue, muscles, teeth and
bones. |
Phosphorous
|
|
As with grade A milk, ______ adopts and enforces regulations to control milk used for the
manufacturing of milk products. |
Each state
|
|
A high acid flavor (sour) in milk is caused by ________.
|
Growth of bacteria in the milk
|
|
Milk protein contains _____ of the essential amino acids and in appreciable amounts
|
100%
|
|
The CMT test results that indicate a somatic cell count of 400,000 to 1,500,000 are _____.
|
Distinct precipitate forms, but no gel
|
|
In order to gain bargaining power, milk producers have formed _____ to manufacture milk products
and market them directly. |
Marketing coops
|
|
To reduce the feed flavor in milk to acceptable levels, cows should be removed from offending feeds
_____ hours before milking. |
2‐4
|
|
Milk used for _____ is Class I Milk
|
Fluid milk products
|
|
A large portion of the population is sensitive to the antibiotic _____.
|
Penicillin
|
|
_____ is the cause of the rancid flavor in milk
|
Extreme agitation of raw milk
|
|
Whole milk contains _____ percent protein
|
3.5‐4.0
|
|
To separate the aqueous and fat in the final stage of the Babcock test, a _____ is used.
|
Centrifuge
|
|
Which of the following is not an objective of milk evaluation?
|
Determining one brand of milk from another
|
|
Milk, including skimmed used in fluid milk products, is Class ___ and receives the highest price.
|
I_
|
|
One gallon of milk weighs _____ pounds.
|
8.6
|
|
Federal milk marketing orders were established in _____.
|
1937
|
|
Which of the following four primary taste sensations is correctly matched with the causal agent?
|
Bitter‐quinine
|
|
Some streptococci that produce lactic acid also produce certain aldehydes, which impart a _____
flavor. |
Malty
|
|
By using a _____ with plastic beads of varying density, nonfat solids in milk can be rapidly estimated
|
Hydrometer
|
|
Milk meeting the highest sanitary requirements is known as Grade _____.
|
A_
|
|
The major cause of mastitis infections are _____ infections
|
Bacterial
|
|
The two main proteins in milk are ____ and ____.
|
Casein, Lactalbumin
|
|
Vitamin _____ was first discovered in milk fat and is important to eyesight.
|
A
|
|
Pasteurization was developed in _____ as a heat treatment to preserve food.
|
1890
|
|
__________ is a milk process that makes milk more easily digested by those with a sensitive digestive
system. |
Homogenization
|
|
__________ amino acids are commonly found in milk proteins, including the essential amino acids
|
19
|
|
Continued low calcium intake may result in ______ in adults
|
Osteoporosis
|
|
Summer milk has been estimated to contain 1.6 times as much vitamin ____ as winter milk.
|
A
|
|
The most common off‐flavor in milk is __________
|
sanitizers
|
|
_____ is the process of killing all microorganisms
|
sterilization
|
|
_____ is the process of killing all microorganisms.
|
sterilization
|
|
S. M. Babcock developed the Babcock Test in _____.
|
1890
|
|
Bangs Disease is another name for _____.
|
brucellosis
|
|
By regulation, milk from cows treated with antibiotics usually must be withheld for ____ hours.
|
48 – 72
|
|
Rules developed by the _____ are designed to protect the health and welfare of consumers.
|
Food and Drug Administration (FDA)
|
|
Milk is sold in units of _____ by the producer to the handler
|
cwt
|
|
Milk producers have formed _____ to gain bargaining power
|
cooperatives
|
|
At the present time, most milk is sold through:
|
supermarkets
|
|
When milk is priced by the solids not fat pricing scheme, the base solids are ________ percent.
|
8.75
|
|
Class II manufactured dairy products are used in soft manufactured products such as
|
cream products, cottage cheese, and ice cream
|
|
Under which of the following weather conditions would you expect to observe the greatest decrease in milk yield per cow?
|
hot and humid
|
|
Although milk from the cow is processed, it is not an engineered or fabricated food and contains
about ________ % solids. |
13
|
|
Removing cows from green grass or silage four hours prior to milking, can minimize or eliminate which flavor defect in milk?
|
feed
|
|
Purple color that results from CMT test is generally more intense in samples from infected quarters,
because such samples have a __________pH. |
alkaline
|
|
Dairy cows need _________ day dry periods for rejuvenation of secretary tissue and restoration of body condition.
|
60
|
|
The annual average milk production per cow is nearly _________________?
|
8800 quarts
|
|
Mandatory animal drug residue testing was established in _______.
|
1993
|
|
Federal milk marketing orders reformed; component pricing introduced in _______.
|
2000
|
|
Contains not less than 18 percent milkfat, but less than 30 percent
|
Light Cream
|
|
Contains not less than 30 percent milkfat, but less than 36 percent milkfat
|
Light Whipping Cream
|
|
Contains not less than 36 percent milkfat.
|
Heavy Cream
|
|
By federal law, ice cream must contain at least ____ percent milkfat, before the addition of bulky ingredients, and must weigh at least ____ pounds to the gallon.
|
10, 4.5
|
|
To make one pound of butter, it requires approximately _____ pounds of whole milk.
|
21.8
|
|
To make one pound of whole milk cheese, it requires approximately _____ pounds of whole milk
|
9.8
|
|
The U.S. farm milk production volume hit an all time high in 2008 with _______ pounds.
|
189.9 billion
|
|
The two western states that led the nation in per cow production in 2008 were:
|
Arizona and Washington
|
|
The only size category to see an increase in 2008 dairy herd size was from farms with ______ milk cows?
|
500 or more
|
|
The Top 5 milk states in milk production include all except:
|
Minnesota
|
|
The biggest decline in 2008 dairy herd size was from farms with ______ milk cows?
|
200 ‐ 499
|
|
How many dairy cows are in the US?
|
9 million
|
|
California averaged ______ pounds of milk per dairy cow in 2008.
|
22,344
|
|
Nearly ____ of the total US milk supply was used to make cheese in 2008.
|
41%
|
|
Nearly ____ of the total US milk supply was used for fluid milk in 2008.
|
15%
|
|
Nearly ____ of the total US milk supply went into the production of frozen deserts in 2008
|
8%
|
|
About _____ billion gallons of ice cream was produced in the United States in 2008.
|
1.55
|
|
__________ led the United States in output of frozen desserts in 2008.
|
California
|
|
California produced over _____ million gallons of frozen dairy desserts in 2008.
|
157
|
|
The United States reached a record high of cheese production in 2008 with ______ billion
pounds |
9.9
|
|
Leading state in cheese production is _____________.
|
Wisconsin
|
|
Leading state in milk production is _____________.
|
California
|
|
The number one American cheese produced in the U.S. is ____________.
|
Cheddar
|
|
The number one Italian‐style cheese produced in the U.S. is ____________.
|
Mozzarella
|
|
There are over ____ varieties of cheese sold in the U.S.
|
300
|
|
Americans consume an average of ____ pounds of cheese each year (2008).
|
32.5
|
|
Americans consume an average of nearly ____ pounds of fluid milk products each year (2008).
|
180
|
|
Americans drink over _____ gallons of fluid milk each year (2008).
|
20
|
|
Americans consume an average of ____ pounds of reduced and lowfat milk each year (2008).
|
85
|
|
More than _____ of American households purchase ice cream each year (2008).
|
90%
|
|
Ice cream makes up ____ of the total volume of the frozen dessert market.
|
87%
|
|
The 2008 Milk‐Feed Price Ratio (value of milk in relation to the cost of dairy feed; the higher the
ration, the higher the value of milk is to the cost of feed) was ______. |
2.01
|
|
The cheese type with the highest % change from ’07 to ’08 in supermarket sales was ________.
|
Italian (26.4%)
|
|
The cheese type with the lowest % change from ’07 to ’08 in supermarket sales was ________.
|
Limburger (‐25.6%)
|
|
The number one cheese used in foodservice is ____________.
|
Mozzarella
|
|
What country consumed per capita the most fluid milk (2008)?
|
Australia
|
|
The average farm milk cwt price in 2008 was ______.
|
18.40
|
|
Continuous centrifugal cream separator invented by ______ in 1878.
|
Dr. Gustav De Laval
|
|
Certified milk originated by __________ in 1892.
|
Dr. Henry L. Coit
|
|
What are the two most popular TYPE of cheeses produced in the US?
|
American and Italian
|
|
In 2008 the U.S.’s top three trading partners for cheese were
|
Mexico, South Korea, Canada
|
|
Most of the 2008 US milk supply was utilized by what product?
|
Cheese
|
|
What was the average dairy cow herd size in 2008?
|
139
|
|
Which country has the greatest amount of cows outside of the U.S.?
|
India
|
|
What dairy product is the result from the addition of lactic acid‐producing bacteria to
pasteurized cream? |
Sour Cream
|
|
What dairy product is the result of removing water from pasteurized skim milk?
|
Nonfat Dry Milk
|
|
What dairy product is the result of adding a creaming mixture (dressing) to dry curd
cottage? |
Cottage Cheese
|
|
What does IDFA stand for?
|
International Dairy Foods Association
|
|
What was the most widely consumed ice cream flavor last year?
|
Vanilla
|
|
In terms of total dairy export dollar sales, _______ was the largest in 2008 with $1.38 billion in value.
|
Whey
|
|
The U.S. dairy industry recorded its best year ever for exports in 2008 with $_______ in value.
|
3.75 Billion
|
|
Milk is _____ water and _____ solids
|
87%, 13%
|
|
As it comes from the cow, the solids portion of milk contains approx ____ fat and ____
solids‐non‐fat. |
3.7%, 9%
|
|
The largest increase (7.8%) in per capita sales from ’07 to ‘08 was _________.
|
Buttermilk
|
|
The largest decrease (‐7.7%) in per capita sales from ’07 to ‘08 was _________.
|
Cottage Cheese
|
|
A gallon of whole milk weighs ______ pounds.
|
8.60
|
|
Cows arrived in America in the year of _______?
|
1611
|
|
Milk contains which of the following nutrients?
|
All of the Above
|
|
How many servings of milk group foods should an adult consume daily?
|
3
|
|
How many servings of milk group foods should children (1‐8 yrs) consume daily?
|
2
|
|
What outlet sold the most cheese last year?
|
Food service
|
|
The top 3 leading ice cream production states are __________?
|
California, Indiana, and Texas
|
|
California has ____ million milk cows (2008).
|
1.8
|
|
Supermarket data shows ___________ milk is the largest fluid milk category sold each year (2008).
|
Reduced-Fat
|
|
Supermarket data (2008) shows the gallon container size of milk represents nearly __% of all
container sizes sold. |
75%
|
|
Supermarket data (2008) shows the ______ container size of flavored milk is the highest container
size sold. |
Half-Gallon
|
|
The second most popular flavor of ice cream consumed is _________________.
|
Chocolate
|
|
The largest (2008) total export volume (862.4 million pounds) product was ____________.
|
Nonfat Dry Milk
|
|
The two largest purchasers of US dairy products in 2008 were __________________.
|
Mexico & Canada
|
|
The United States cheese exports represents over ___% of the world’s cheese exports.
|
10%
|
|
In 2008, Mexico and Canada were #1 and #2 in U.S. ice cream exports. Who was #3?
|
The Bahamas
|
|
Which country (2008) had the highest milk production per cow at 20,437lbs/cow?
|
Japan
|
|
The largest import (2008) in terms of dollar value is __________?
|
Cheese & Curd
|
|
The number of operations with milk cows in the U.S. is ______________ (2008).
|
67,000
|
|
This dairy product is known as “nature’s most nearly perfect food”.
|
Milk
|
|
The advancements in _____________ opened up dairy product availability to everyone.
|
All of the Above
|
|
The following improvement areas have resulted in improved methods of selection, breeding, and
feeding of dairy cows. |
Research & Experimentation
|
|
100 pounds can be converted to ______.
|
1 cwt
|
|
20 cwt can be converted to _______.
|
A ton or 2,000 pounds
|
|
The order of sales (most to least) in supermarket fluid white milk container sales is ________ (2008)
|
Reduced fat, whole, fat‐free, and lowfat
|
|
The trade balance for U.S. dairy products increased from $176 million in 2007 to over $___ million in
2008. |
700
|