Dairy Foods Milk Production District Dairy Milk Production Test Bank

2015 District Dairy Milk Production Test Bank

1. Which group of flavors of milk cannot be detected by odor? A metallic/oxidized, malty B bitter, salty C high acid, rancid D feed, garlic/onion B Dairy Milk Production Test Bank

Off flavors of milk may be caused in general by A poor health of the cow B chemical changes in the milk C all of these D feeds consumed by the cow C Dairy Milk Production Test Bank

Antibiotics are not permitted in milk because A they cause off flavors B they do not preserve milk C fat rises to the surface D some persons are hypersensitive to certain antibiotics D Dairy Milk Production Test Bank

Failure to use detergent and hot water to clean milking equipment before that equipment is sanitized is likely to cause A loss of a market for the milk B none of these C high bacterial counts D hypochlorite sanitizer to lose its killing capacity E all of these E Dairy Milk Production Test Bank

Molds growing on corn and other feed grains may produce A aflatoxins B fungicides C myxotoxins D bactericides A Dairy Milk Production Test Bank

Stainless steel is the preferred material for use in equipment used by milk producers and processors because A none of these B there is little chance for copper to get into milk C surfaces can be polished to a smooth finish D all of these E surfaces do not corrode easily D Dairy Milk Production Test Bank

The sanitizing solutions used in the dairy industry A kills microorganisms B all of these C are made inactive by dirty surfaces D non of these E must contain a minimal concentration of sanitizer A Dairy Milk Production Test Bank

CMetallic/oxidized flavor of milk is unlikely to occur if milk is A not adulterated with water and antibiotics B protected from exposure to dust and heat C protected from exposure to copper, sun light and fluorescent light D cooled quickly to less than 40oF Dairy Milk Production Test Bank

Compared with smooth and highly elastic rubber parts of milking machines, those that are cracked and blistered are likely to increase the A time required to milk cows B rate of spoilage of the milk C bacteria count of the milk D all of the these D Dairy Milk Production Test Bank

10. Filtering milk on the farm A is necessary to protect the health of milk drinkers B permits passage of some extraneous materials C both removes large particles of insoluble extraneous materials and permits passage of some extraneous materials D is required by the USDA E removes large particles of insoluble extranerous materials C Dairy Milk Production Test Bank

If a cow has mastitis, her milk quite likely will taste A normal but contain pyrethrins B salty and have high numbers of somatic cells C sour and have high bacteria D flat and have a high fat content B Dairy Milk Production Test Bank

Which one of the following is an adulterant of milk and is the subject of testing with every load of milk as it is delivered to any dairy plant in the US? A sediment B water C antibiotics D pesticides E sanitizers C Dairy Milk Production Test Bank

The components of milk responsible for richness and sweetness, in this order, are A minerals and milk sugar B milk fat and lactose C casein and lactic acid D curds and whey B Dairy Milk Production Test Bank

Sour milk contains a high amount of A conjugated linoleic acid B free fatty acids C sulfuric acid D lactic acid D Dairy Milk Production Test Bank

Chemical sanitizers containing _________ are most widely used for sanitizing milking equipment. A saline B chlorine C iodine D flourine E bromine B Dairy Milk Production Test Bank

The California mastitis test is done to A check for mastitis–producing bacteria in bulk milk B determine whether mammary glands are inflamed C confirm that a mastitic infection exists D test for bacteria in the milk from mammary glands that are inflamed B Dairy Milk Production Test Bank

As produced at the farm, milk from Holstein cows is expected to contain approximately _______ % milkfat and ________ % nonfat milk solids, respectively. A 2.7 and 8.7 B 8.7 and 3.7 C 3.7 and 8.7 D 8.7 and 2.7 c Dairy Milk Production Test Bank

The ability of lipase to attack milk fat and produce a rancid off flavor is enhanced by A feeding cows moldy hay B exposing milk to sunlight C poorly cleaned milking equipment D excessive agitation of warm raw milk d Dairy Milk Production Test Bank

A cryoscope is an important tool that tests for ________ in milk. A antibiotics B pesticides C butterfat D added water E somatic cells D Dairy Milk Production Test Bank

A fluid milk product that contains at least 8.25% nonfat milk solids and 2% milk fat is called A milk B lowfat milk C nonfat milk D reduced fat milk D Dairy Milk Production Test Bank

Removal of milkstone from equipment surfaces requires a/an _____ type cleaning compound. A alkaline B basic C neutral D acid E any listed item D Dairy Milk Production Test Bank

Before attaching the milking machine to the cow one should A allow about 30 seconds for milk letdown B dry the cow thoroughly C wash the cow with a sanitizer D all of these D Dairy Milk Production Test Bank

The minimum concentration for hypochloride sanitizer for use on dairy equipment is approximately ___ parts per million A 50,000 B 500 C 50 D 5000 C Dairy Milk Production Test Bank

Materials that accumulate on filter pads during the sediment test of milk include A somatic cells B bacteria C insoluble extraneous matter D clots of milk from mastitic mammary glands E all listed E Dairy Milk Production Test Bank

Water added to milk is detected by checking the _____. A sediment content B freezing point C acid degree value D titratable acidity B Dairy Milk Production Test Bank

2014 District Dairy Milk Production Test Bank

A fluid milk product that contains at least 8.25% nonfat milk solids and no more than 0.5 grams of fat in a single serving of 8 fluid ounces is called A nonfat milk B lowfat milk C reduced fat milk D milk A Dairy Milk Production Test Bank

A "knock-down" insecticide commonly used to kill flies in dairy barns is A Streptomycin B Malathion C Pyrethrins D ß-carotene D Dairy Milk Production Test Bank

Milk is a major nutritional source of which mineral that, combined with vitamin D and exercise, builds strong bones and teeth? A Nitrogen B Calcium C Phosporous D Iron E Potassium B Dairy Milk Production Test Bank

Milk producers should avoid the use of metals that contain copper or that tend to rust because A these kinds of equipment are quite costly B they stimulate the growth of bacteria C the metals release radioactive particles D these conditions promote oxidation of the milk and bacterial contamination E all of these D Dairy Milk Production Test Bank

When an antibiotic is found in milk the most likely cause is: A Cows ate feed containing it B Milk was not withheld from the bulk tank for a sufficient time after treatment of a cow C The veterinarian prescribed the medication D It was used to preserve the milk B Dairy Milk Production Test Bank

Aflatoxins sometimes found in milk are produced on corn by A yeasts B viruses C protozoa D molds E bacteria D Dairy Milk Production Test Bank

A bulk milk hauler found churned particles on the inside wall of the bulk milk tank. The hauler should check for A high somatic cell counts by doing the CMT B the odor of rancid or lipolyzed fat C mastitic milk D sour milk B Dairy Milk Production Test Bank

Adulteration of milk with water is unlawful and can be detected by testing A for total solids B for a high freezing point C for boiling point D by the Babcock test B Dairy Milk Production Test Bank

Milkstone on dairy equipment is often caused by A the use of hard water for cleaning and rinsing B the use of too much detergent on farms that have soft water C none of these D all of these E the use of only alkaline cleaners on farms having soft water A Dairy Milk Production Test Bank

The fat-soluble vitamins found in milkfat are: ___, ___, ___, and ____. A A, D, E and K B niacin and riboflavin C A, D, B2 and B12 D B2, B3, B6 and B12 A Dairy Milk Production Test Bank

The fat-soluble vitamins found in milkfat are: ___, ___, ___, and ____. A A, D, E and K B niacin and riboflavin C A, D, B2 and B12 D B2, B3, B6 and B12 B Dairy Milk Production Test Bank

The ideal cleaning agent for removing milkstone from equipment surfaces is A chelating agent B acidic detergent C surfactant D phosphate B Dairy Milk Production Test Bank

Which of the following is an effective sanitizer for milking equipment? A sodium dodecylsulfate B pyrethrins C sodium hypochlorite D penicillin C Dairy Milk Production Test Bank

The high acid flavor in milk is caused by A growth of somatic cells B exposure to sunlight C contamination with copper D high storage temperature D Dairy Milk Production Test Bank

The protein precipitated by adding rennet or chymosin to warm milk is _______. A lactoferrin B casein C beta-lactoglobulin D albumin B Dairy Milk Production Test Bank

When cow’s teats are appropriately disinfected after milking, the likely result will be A all of these B lowered bacteria counts of the milk C low somatic cell counts of the milk D lowered risk of positive antibiotic tests A Dairy Milk Production Test Bank

To remove fat from milking equipment use: A acid cleaner in cold water B alkaline cleaner in hot water C alkaline cleaner in cold water D acid cleaner in hot water B Dairy Milk Production Test Bank

Cracks and blisters of rubber inflations of milking machines A both suggest to the user that the inflations do a poor job of massaging the teats and traps milk solids and bacteria B trap milk solids and bacteria C suggest to the user that the inflations do a poor job of massaging the teats D both cause milk to sour within a few minutes of milking and trap milk solids and bacteria E cause milk to sour within few minutes of milking A Dairy Milk Production Test Bank

Dirty sediment pads from the test of raw milk strongly suggest that A none of these answers B the bacteria count will be high C the fat test will be unusually low D water has been added B Dairy Milk Production Test Bank

The sugar of milk that souring bacteria change to acid is A galactose B sucrose C glucose D lactose D Dairy Milk Production Test Bank

Compared with cows of the Holstein breed and on a per gallon of milk secreted basis, the average Jersey cow produces A less fat and total milk solids B more fat and total milk solids C more fat but less total solids D less fat but more total milk solids B Dairy Milk Production Test Bank

Which of the following flavors, if present in milk, would be there when milk was freshly drawn from the cow A salty and feed B unclean and lacks freshness C high acid and flat D lipolized and oxidized A Dairy Milk Production Test Bank

The concentration of hypochlorite to start with in sanitizing cleaned milking equipment is A 25 ppm B 10 ppm C 1000ppm D 200 ppm D Dairy Milk Production Test Bank

2013 District Dairy Milk Production Test Bank

If one wishes to remove water spots or milkstone from equipment use A. quaternary ammonium compound C. iodophor B. chlorinated alkaline detergent D. acid cleaner D. acid cleaner Dairy Milk Production Test Bank

Failure to clean milking equipment before it is sanitized may result in A. detergent flavor in milk C. high somatic cell counts B. high bacteria counts D. foreign flavor B. high bacteria counts Dairy Milk Production Test Bank

Sanitizing solutions A. kill bacteria B. are made more active by protein of milk C. are used to remove soil from surfaces of dairy equipment D. all the above E. none of the above A. kill bacteria Dairy Milk Production Test Bank

Chemical sanitizers containing _________ are most widely used for sanitizing milking equipment. A. bromine B. saline C. iodine D. chlorine E. florine D. chlorine Dairy Milk Production Test Bank

Fluid milk contains an average of ______ percent total solids. A. 9 B. 11 C. 13 D. 15 E. 17 C. 13 Dairy Milk Production Test Bank

The sugar of milk that souring bacteria change to acid is A. sucrose B. glucose C. galactose D. lactose D. lactose Dairy Milk Production Test Bank

About _____ of the calcium available in our food supply is provided by milk and milk products. A. 5% B. 50% C. 70% D. 95% C. 70% Dairy Milk Production Test Bank

Milk with a high somatic cell count is expected to have a lowered content of _______. A. catalase B. lipase activity C. whey D. casein E. chlorides D. casein Dairy Milk Production Test Bank

The major result of storing milk cold is the A. stopping of all bacterial growth C. killing of all bacteria B. slowing of bacterial growth D. killing of all microorganisms B. slowing of bacterial growth Dairy Milk Production Test Bank

A bulk milk hauler detected a sour odor in the raw milk in a farm bulk tank. Upon further examination he/she was likely to find A. a high somatic cell count B. water had been added to the milk C. that the milk had been exposed to pesticide D. that the temperature of the milk was high D. that the temperature of the milk was high Dairy Milk Production Test Bank

Expect a feed flavor in milk when A. agitation during cooling is very slow B. agitation during cooling is too vigorous C. milk is not cooled immediately after milking D. cows are milked soon after eating succulent pastures or silage D. cows are milked soon after eating succulent pastures or silage Dairy Milk Production Test Bank

Metallic/oxidized flavor of milk is unlikely to occur if milk is A. protected from exposure to dust and heat B. protected from exposure to copper, sun light and fluorescent light C. cooled quickly to less than 40oF D. not adulterated with water and antibiotics B. protected from exposure to copper, sun light and fluorescent light Dairy Milk Production Test Bank

The natural lipase enzyme contained in all raw milk is kept away from milk fat globules, thus preventing development of rancidity because the A. fat globule membrane, a protective layer, covers the fat globules B. the major protein, casein, ties up the lipase C. fat globules are too small to attract the enzyme until they are homogenized D. enzyme has to be activated by the heat of pasteurization A. fat globule membrane, a protective layer, covers the fat globules Dairy Milk Production Test Bank

A primary cause of milkstone on equipment in dairies is A. failure to use adequate detergent in dairies that have hard water B. the use of acid cleaners in dairies having hard water C. the use of soft water for cleaning and rinsing D. all of the above E. none of the above A. failure to use adequate detergent in dairies that have hard water Dairy Milk Production Test Bank

Off flavors of milk may be caused in general by A. chemical changes in the milk C. feeds consumed by the cow B. poor health of the cow D. all of the above D. all of the above Dairy Milk Production Test Bank

The release of fatty acids into milk that causes the lipolyzed flavor is often associated with A. churned particles floating on milk B. improper cooling with strong agitation C. long milk pipelines D. all of these D. all of these Dairy Milk Production Test Bank

2012 District Dairy Milk Production Test Bank

Adulterants that may get into milk and are important to human health are _____. A. radionuclides B. pesticides C. antibiotics D. Both A and C E. All three listed above E. All three listed above Dairy Milk Production Test Bank

A milk product that contains at least 8.25% nonfat milk solids and 3.25% milk fat and has been heated to at least 161o F for at least 15 sec. is called A. reduced fat milk C. lowfat milk B. pasteurized milk D. skim milk B. pasteurized milk Dairy Milk Production Test Bank

Milk producers and processors must avoid use of metals that contain copper to handle milk because copper A. increases the rate of churning of milk fat B. inhibits growth of cheese starter bacteria C. is a catalyst that speeds oxidation of milk fat D. makes milk taste salty C. is a catalyst that speeds oxidation of milk fat Dairy Milk Production Test Bank

A bulk milk hauler found churned particles on the inside wall of the bulk milk tank. The hauler should check for A. the odor of rancid or lipolyzed fat B. sour milk C. high somatic cell counts by doing the CMT D. mastitic milk A. the odor of rancid or lipolyzed fat Dairy Milk Production Test Bank

Which of the following pairs of off flavors, if present in milk, would develop only after the milk was drawn from the cow? A. high acid and flat C. salty and unclean B. lipolized and oxidized D. feed and lacks freshness B. lipolized and oxidized Dairy Milk Production Test Bank

The California mastitis test is done at cowside to A. estimate quantities of white blood cells and other body cells in milk B. check for water in milk C. detect pathogenic bacteria in “quarter samples” D. estimate the concentration of undesirable protein A. estimate quantities of white blood cells and other body cells in milk Dairy Milk Production Test Bank

The off flavor that develops when milk in a glass or translucent plastic container is left in sunlight for a short time or is exposed for a longer time to fluorescent light in a store cabinet is: ________. A. rancid B. oxidized C. cooked D. flat E. bitter B. oxidized Dairy Milk Production Test Bank

2011 District Dairy Milk Production Test Bank

Milk in farm bulk tanks shall be cooled to _____ or lower within ____ hours after milking A) 40oF_1 hr B) 40oF_2hr C) 50 oF_1hr D) 50oF_2hr B) 40oF_2hr Dairy Milk Production Test Bank

A standard plate count limit of 100,000 per milliliter is applied to A) grade A raw milk being picked up at the producing farm B) grade A pasteurized milk C) manufacturing grade raw milk D) grade A raw milk being delivered to the processing plant A) grade A raw milk being picked up at the producing farm Dairy Milk Production Test Bank

The grade A pasteurized milk ordinance (PMO) is A) a federal law applicable to all producers and processors of milk B) a regulation of the Federal Milk Marketing Administration C) a state regulation that is published and used in a few states D) a set of FDA-recommended regulations that has been adopted by the states to promote uniformity in application of regulations throughout the United States D) a set of FDA-recommended regulations that has been adopted by the states to promote uniformity in application of regulations throughout the United States Dairy Milk Production Test Bank

The reason for doing a count of somatic cells in raw milk is to determine whether it contains A) too many red blood cells C) too many bacteria B) antibiotics D) mastitic secretion D) mastitic secretion Dairy Milk Production Test Bank

Adding water to milk raises milk's A) acidity B) freezing point C) bacteria count D) CMT Score B) freezing point Dairy Milk Production Test Bank

The major benefit of storing milk cold is A) all bacterial growth ceases C) all bacteria die B) bacterial growth slows D) strong feed flavors evaporate B) bacterial growth slows Dairy Milk Production Test Bank

Milkstone on dairy equipment is often caused by A) the use of hard water for cleaning and rinsing B) the use of only alkaline cleaners on farms having hard water C) failure to use sufficient detergent on farms that have hard water D) all of the above E) none of the above D) all of the above Dairy Milk Production Test Bank

The most frequently found and highly undesirable off flavor in pasteurized milk is A) high acid B) flat C) oxidized D) rancid E) garlic/onion C) oxidized Dairy Milk Production Test Bank

Which of the following two factors are involved in production of oxidized flavor in milk A) copper contamination and exposure to fluorescent light B) copper contamination and high somatic cell count C) bacterial contamination and exposure to sunlight D) contamination with both bacteria and dissolved copper A) copper contamination and exposure to fluorescent light Dairy Milk Production Test Bank

Severe agitation of milk during production is undesirable because it A) frees the enzyme that releases bitter components of milk proteins B) breaks the protective fat globule membrane allowing lipase to attack the fat C) introduces air that stimulates bacterial growth causing souring D) keeps the sediment suspended in the milk so it dissolves rapidly E) all of the above B) breaks the protective fat globule membrane allowing lipase to attack the fat Dairy Milk Production Test Bank

Who should be most responsible for prevention of off flavors in raw milk? A) the producer of the milk B) the dairy sanitarian C) the buyer of the milk D) the dairy field representative E) all have equal responsibility A) the producer of the milk Dairy Milk Production Test Bank

The mixture of milk and reagent in the California mastitis test becomes gel-like when milk contains A) too much fat B) too much protein C) too many bacteria D) too many somatic cells E) a combination of these D) too many somatic cells Dairy Milk Production Test Bank

Cracks and blisters in the rubber inflations of milking machines A) reduce cleaning and sanitizing effects B) trap milk solids and bacteria C) indicate reduced elasticity and effectiveness in massaging the teats D) all of these E) both B) and C) D) all of these Dairy Milk Production Test Bank

Public health regulations for grade A raw milk include standards for A. somatic cell count B. temperature C. bacteria count D. all of the above E. both B & C D. all of the above Dairy Milk Production Test Bank

The dairy field representative of a milk buying cooperative can feel satisfied of a job well done when milk from one of his/her producer’s farms consistently has A. no offending flavors and odors B. somatic cell counts well below the 750,000/mL limit C. bacterial counts well below the 100,000/mL limit D. all of these E. both A and C D. all of these Dairy Milk Production Test Bank

Brucellosis (also known as Bang’s disease in cattle and undulant fever in humans) is A. the cause of milk fever in the female bovine B. another term for a type of mastitis C. transmissible through raw milk to humans D. of no concern to public health officials E. identical to listeriosis C. transmissible through raw milk to humans Dairy Milk Production Test Bank

2010 Dairy Milk Production Test Bank

A major reason for controlling the use of antibiotics with lactating dairy cows is that antibiotics a. are toxic to cows. b. may be found in the milk for many hours after treatment. c. are ineffective when they contact milk. d. must be used for humans only. b. may be found in the milk for many hours after treatment. Dairy Milk Production Test Bank

Before attaching the milking machine to the cow one should a. wash the cow with a sanitizer. b. dry the cow thoroughly. c. allow about 30 seconds for milk letdown. d. All of these are correct. d. All of these are correct. Dairy Milk Production Test Bank

In nature milk is the only source of a. calcium. b. phosphorous. c. protein. d. lactose. e. fatty acids. d. lactose. Dairy Milk Production Test Bank

Pasteurized homogenized milk is not a good source of a. thiamine – vitamin B1. b. riboflavin – vitamin B2. c. ascorbic acid – vitamin C. d. 7-dehydrocholesterol – vitamin D. c. ascorbic acid – vitamin C. Dairy Milk Production Test Bank

Cracked and blistered rubber parts of milking machines are likely to cause a. high bacteria counts of milk. b. high freezing points of milk. c. flat flavor of milk. d. All of these are correct. a. high bacteria counts of milk. Dairy Milk Production Test Bank

An off flavor of raw milk most often found in the spring of the year is a. flat. b. foreign. c. bitter. d. garlic/onion. d. garlic/onion. Dairy Milk Production Test Bank

A bulk milk hauler detected a sour odor in the raw milk in a farm bulk milk tank. Upon further examination he/she was likely to find a. butter particles floating on the milk. b. a high freezing point of the milk. c. that the milk had been exposed to sanitizer. d. a high titratable acidity. d. a high titratable acidity. Dairy Milk Production Test Bank

The ability of milk’s natural lipase to attack milk fat and produce a rancid/lipolyzed off flavor is enhanced by a. feeding cows moldy hay. b. excessive agitation of warm raw milk. c. exposing milk to sunlight. d. poorly cleaned milking equipment. b. excessive agitation of warm raw milk. Dairy Milk Production Test Bank

2009 Dairy Milk Production Test Bank

Antibiotics are not permitted in milk because A. they do not preserve milk. B. they cause off flavors. C. fat rises to the surface. D. some persons are hypersensitive to certain antibiotics. D. some persons are hypersensitive to certain antibiotics. Dairy Milk Production Test Bank

Adulteration of milk with water, salt, or sugar is unlawful and can be detected by testing A. with the acidity test. B. for an abnormal freezing point. C. for nonfat solids. D. for a rancid flavor. B. for an abnormal freezing point. Dairy Milk Production Test Bank

Milkstone on dairy equipment is often caused by A. the use of hard water for cleaning. B. failure to use acid-type cleaners on farms that have hard water. C. failure to use an adequate amount of detergent to soften hard water used in cleaning. D. all of the above. E. none of the above. D. all of the above. Dairy Milk Production Test Bank

The main reason for cooling milk quickly after removing it from cows is A. milk tastes best when really cold. B. to prevent the fat from rising as cream. C. to minimize the rate of growth of bacteria that are inevitable in raw milk. D. to completely stop all growth of bacteria C. to minimize the rate of growth of bacteria that are inevitable in raw milk. Dairy Milk Production Test Bank

Lactose is the principal __________ in milk. A. carbohydrate B. fat C. protein D. mineral A. carbohydrate Dairy Milk Production Test Bank

The major protein of milk is A. casein. B. lactalbumin. C. lactoglobulin. D. blood serum albumin. A. casein. Dairy Milk Production Test Bank

Rubber parts of milking machines should be smooth, free of splits and holes, and highly elastic in order to A. be easily cleaned. B. protect from losses of vacuum. C. stay in place on metal or rigid plastic parts. D. all of these. E. both A and B. D. all of these. Dairy Milk Production Test Bank

"Badly dented or damaged" milking equipment A. may be used only to produce manufacturing grade milk. B. works just as well as new equipment. C. has dirty rubber parts. D. is difficult to clean. D. is difficult to clean. Dairy Milk Production Test Bank

Leaky air hoses or inflations of milking machines are undesirable because A. noises they create cause cows to “hold up” their milk. B. milk may leak onto the floor. C. they may cause vacuum to fluctuate. D. the milk inspector may find them. C. they may cause vacuum to fluctuate. Dairy Milk Production Test Bank

Normal milk should have a pH and titratable acidity of A. 6.7 and 0.15%. B. 5.0 and 1.5%. C. 5.0 and 0.16%. D. 6.7 and 1.5%. A. 6.7 and 0.15%. Dairy Milk Production Test Bank

Which of the following flavors if present in milk would NOT have been detectable as the milk was drawn freshly from the cow? A. high acid and feed B. rancid and oxidized C. salty and feed D. salty and unclean B. rancid and oxidized Dairy Milk Production Test Bank

The garlic/onion off flavor is associated with the cow’s consumption of A. pasture growth in cool weather. B. mature pastures. C. alfalfa haylage. D. weedy fescue hay. A. pasture growth in cool weather. Dairy Milk Production Test Bank

Milk that is low in milkfat is likely to have a __________ flavor. A. salty B. bitter C. unclean D. flat/watery D. flat/watery Dairy Milk Production Test Bank

Rancidity or lipolyzed flavor in milk results from A. growth of acid producing bacteria. B. contamination of milk with water. C. contamination of milk with antibiotics. D. action of a natural milk enzyme on fat. D. action of a natural milk enzyme on fat. Dairy Milk Production Test Bank

The milk/reagent mixture in the California mastitis test becomes gel-like when milk contains A. millions of bacteria/mL. B. millions of somatic cells/mL. C. more than 4% protein. D. high amounts of fat. B. millions of somatic cells/mL. Dairy Milk Production Test Bank