Mq&p 41-80

Front 1

Approximately __________ percent of today's youth consume the recommended amount of dairy products

Back 1

30

Front 2

The absence of _________ in milk is not an accident, since they would catalyze oxidation, producing metallic or oxidized flavors

Back 2

Iron and copper

Front 3

When a producer's milk tests positive for a Beta Lactam drug, the authorities do not __________

Back 3

Forego permit suspension provided the milk is not sold as Grade A milk

Front 4

Cold storage of milk results in __________

Back 4

Slowing of bacteria growth

Front 5

Cream is a liquid milk product separated from the fluid milk that must contain a minimum of ___________ percent fat

Back 5

18

Front 6

About _________ percent of the calcium available in the food supply is provided by milk and milk products

Back 6

76

Front 7

For the maximum intake of calcium, one should consume __________ milk

Back 7

Skim

Front 8

Mozzarella can have up to ______ percent moisture content and a maximum fat content of 45 percent

Back 8

60

Front 9

Federal definitions and standards of identity specify that whole milk contain not less than ______ percent milk fat and _______ percent solids-non-fat

Back 9

3.25, 8.25

Front 10

The titratable acidity of milk that has been cooled properly usually ranges from ______ percent

Back 10

.13 to .17

Front 11

The Grade A Pasteurized Milk Ordinance (PMO) specifies requirements for the production of Grade A raw milk for pasteurization and is recommended by the _______

Back 11

FDA

Front 12

The establishment of a federal Milk Marketing Order is generally initiated by __________

Back 12

Dairy farmers, through their cooperative association

Front 13

Federal Milk Marketing Orders give ______ an active voice in determining minimum milk prices through public hearings

Back 13

Milk handlers

Front 14

Under Federal Orders, dairy farmers receive their milk checks _______

Back 14

Once or twice monthly

Front 15

One mechanism used by the USDA to remove surplus dairy products from the supply is the _______ which subsidize manufacturers who sell overseas at a loss

Back 15

Dairy Export Incentive Program

Front 16

The Federal Milk Orders of today are based on the Agricultural Agreement Act of _______

Back 16

1937

Front 17

A cow's stomach has four compartments. The ________ stomach compartment had the primary function of absorbing water and other substances from the digested contents ?

Back 17

Omasum

Front 18

Although milk from the cow is processed, it is not an engineered or fabricated food and contains about ________ percent solids

Back 18

13

Front 19

The ________ test is used to detect if Milk has been pasteurized properly

Back 19

Phosphatase

Front 20

The practice that distributes milk payments among the producers within a specific Federal Milk Marketing Order is called ________

Back 20

Pool pricing

Front 21

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

Back 21

Rancid

Front 22

Today, an average dairy cow produces approximately ______ quarts of milk per cow annually

Back 22

8800

Front 23

Milk sold through commercial outlets is certified to be from herds free of __________

Back 23

Tuberculosis (TB)

Front 24

Wisconsin usually accounts for nearly _______ percent of the total cheese production in the U. S.

Back 24

26

Front 25

Milk with low total solids will produce a(n) _________ off-flavor

Back 25

Flat

Front 26

The national average milk production per cow is approximately _________ pounds per year

Back 26

21700

Front 27

Farm marketing cooperatives have been in existence since the early ________

Back 27

1800's

Front 28

To identify specific bacteria in a Standard Plate Count, a Preliminary Incubation Count is performed in which the sample is incubated for _________

Back 28

18 hours for 55 degrees F

Front 29

The fluid milk product accounting for the largest fluid milk sales is __________ milk

Back 29

Reduced/low-fat

Front 30

The California Mastitis Test (CMT) should be read within ________ seconds after mixing

Back 30

20

Front 31

The largest percentage of the United States milk supply is utilized in the production of __________

Back 31

Cheese

Front 32

The __________ is the length of time after processing during which a dairy product normally remains suitable for human consumption

Back 32

Shelf date

Front 33

Nonfat yogurt must have a maximum of ______ percent fat prior to the addition of bulky flavors

Back 33

.5

Front 34

The hormone oxytocin is released by the _______ gland. This release stimulates the mammary gland.

Back 34

Pituitary

Front 35

When cows have mastitis, the protein content of the milk may be higher, but the cheese yield is lower because of a decrease in the ____________

Back 35

Casein

Front 36

Low sodium cheddar cheese contains no more than _________ milligrams of sodium per pound of finished cheese

Back 36

96

Front 37

Cottage cheese from the grocery shelf must contain no less than ________ percent fat

Back 37

4

Front 38

A process that makes milk more easily digest by those with sensitive digestive systems is _________

Back 38

Homogenization

Front 39

The actual cost of producing dairy products that is used in the Class III and IV pricing formula is called the _____________

Back 39

make allowance

Front 40

When performing a California Mastitis Test (CMT) Test milk from a normal quarter ___________

Back 40

flows freely without change is viscosity