2008 District Test Dairy Foods Milk Production 25 questions

d 1. Adulterants that may get into milk and are important to man’s health include A. radionuclides. B. pesticides. C. antibiotics. D. all of the choices are correct. E. both radionuclides and antibiotics

a 2. An antibiotic found in milk is there most likely because A. milk was not withheld from the bulk tank long enough after treatment of a cow. B. it was used to preserve the milk. C. cows ate feed containing it. D. the veterinarian prescribed the medication.

d 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 750,000/ml. C. bacterial counts well below 100,000/ml. D. all of the choices are correct. E. both no offending flavors and odors and bacterial counts well below 100,000/ml.

d A "knock-down" insecticide commonly used to kill flies in dairy barns is A. streptomycin. B. malathion. C. ß-carotene. D. pyrethrins

a The cryoscopic freezing point test is used with milk to determine A. adulteration with water. B. titratable acidity. C. fat content. D. nonfat milk solids content.

a The ideal cleaning agent for removing milkstone from equipment surfaces is A. acidic detergent. B. chelating agent. C. phosphate. D. surfactant

a To remove fat and protein from milking equipment, use A. alkaline cleaner in hot water. B. alkaline cleaner in cold water. C. acid cleaner in cold water. D. acid cleaner in hot water.

a Solutions of hypochlorite sanitizer used on dairy equipment A. kill bacteria, yeasts, and molds. B. are active only when used in hot water. C. react with milkfat to remove it from surfaces. D. all of the choices are correct. E. none of the choices is correct.

c Failure to sanitize milking equipment immediately before use may result in a A. foreign flavor. B. high somatic cell count. C. high bacteria count. D. high freezing point.

b As produced at the farm, milk from Holstein cows is expected to contain approximately ___% milkfat and ___ % nonfat milk solids, respectively. A. 2.7, 8.7 B. 3.7, 8.7 C. 8.7, 2.7 D. 8.7, 3.7

b The components of milk responsible for richness and sweetness, in this order, are A. minerals and milk sugar. B. milkfat and lactose. C. casein and lactic acid. D. curds and whey.

d Milk is a significant source of in the human diet. A. iron B. chromium C. manganese D. calcium

d ______ accounts for approximately 80 percent of the total proteins in milk. A. Tryptophan B. Albumin C. Globulin D. Casein

a 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 the choices are correct.

d Stainless steel is the preferred material for use in equipment used by milk producers and processors because A. surfaces can be polished to a smooth finish. B. surfaces do not corrode easily. C. there is little chance for copper to get into milk. D. all of the choices are correct. E. none of the choices is correct.

d A bulk milk hauler detects a sour odor in the raw milk in a farm bulk tank. Further examination is likely to reveal 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.

b Which of the following would be considered a normal and acceptable bacteria count of Grade A raw milk? (Note: mL is the symbol for milliliter) A. less than 100/mL B. a few thousand/mL C. 100,000 to 200,000/mL D. a few million/mL

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

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

e The decision of a milk hauler to accept or reject milk at the producing farm A. must always be confirmed by tests for milkfat. B. depends on knowledge of milk quality. C. is as important to consumers as to milk producers. D. both must always be confirmed by tests for milkfat and depends on knowledge of milk quality. E. both depends on knowledge of milk quality and is as important to consumers as to milk producers.

e Onion and garlic plants responsible for the garlic/onion off flavor in milk are most prevalent in pasture during A. El Nino seasons. B. fall. C. spring. D. early and late summer. E. early spring and late fall.

b 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 and sunlight. C. cooled quickly to less than 40 degrees F. D. not adulterated with water and antibiotics.

a Rancidity or lipolyzed flavor in milk results from A. breakdown (hydrolysis) of milkfat by the natural milk enzyme called lipase. B. excessive growth of acid-producing bacteria. C. contamination of milk with water. D. contamination of milk with antibiotics.

a The ability of lipase in milk to attack milkfat and produce a rancid off flavor is enhanced by A. excessive agitation of warm raw milk. B. poorly cleaned milking equipment. C. exposing milk to sunlight. D. feed cows moldy hay

a The California mastitis test is done to A. estimate quantities of white blood cells and other body cells in milk. B. check for water in milk. C. detect Staphylococcus aureus bacteria. D. determine whether there is any blood in the milk.

2008 District Test Dairy Foods Milk Marketing 25 questions

c Under federal order pricing, milk not used for fluid purposes, called “Surplus Milk,” A. is produced under manufacturing grade standards only. B. is not considered in establishing federal orders. C. brings to the producer a lower price than milk sold for drinking purposes. D. all the choices are correct. E. none of the choices is correct.

d To support prices of milk, the federal government purchases_____,_____,____ and to reduce the milk supply. A. milk, butter, and ice cream B. milk, ice cream, and dry milk C. ice cream, dry milk, and cheese D. cheese, nonfat dry milk, and butter

d To distribute monies fairly among producers supplying milk to a market, federal orders provide for A. milk cooperatives. B. supply-demand equalization. C. a board of commissioners. D. a producer settlement fund.

c There are only two classes of milk in a certain market. Class I sells for $14.00 and Class II sells for $ If a handler uses all of his/her milk in fluid Grade A products, he pays what price for the milk? A. $13.00 B. $12.00 C. $14.00 D. too little

b What is the practice called that equally distributes payments for milk among the producers in a given federal milk marketing order? A. classified pricing B. pooling C. support pricing D. differential pricing E. distributive payments

d The number of federal milk marketing orders in the United States is A. equal to the number of states. B. equal to the number of states within the continental limits. C. more than 30. D. determined in hearings involving all interested parties.

a With regard to milk consumption in the U.S. during the past few years, consumers have A. purchased increasing amounts of low-fat products. B.. purchased increasing amounts of high-fat products. C. continued to purchase about the same amounts of high-fat and low-fat products. D. decreased their consumption of fluid products by more than 50%.

b The two dairy product categories that require the highest amount of raw milk from the U.S. supply are A. ice cream and fluid milk products. B. fluid milk products and cheese. C. butter and nonfat dry milk. D. cheese and ice cream products.

a Regarding prices consumers pay for milk, federal milk marketing orders are intended to A. allow them to be determined by supply and demand in the marketplace. B. adjust them according to demand. C. adjust them according to supply. D. set them fairly using formulas that apply to retail store companies

e The amount of milk produced in the U.S. by dairy farmers is directly influenced by A. prices they receive for milk. B. prices they pay for feed. C. their costs of production other than feed. D. the quality of services rendered by suppliers. E. all of the choices are correct.

c The milk fat differential used in paying for raw milk is A. a value set to penalize milk producers who have too little fat in their milk. B. a value set to penalize milk producers who have too much fat in their milk. C. the value to be added or subtracted per 0.1% of milk fat above or below 3.5%. D. all of the choices are correct. E. none of the choices is correct.

a Milk controlled under federal milk marketing orders must qualify as meeting which requirement(s)? A. Grade A Pasteurized Milk Ordinance B. Class I utilization C. Only freedom from water and adulterating chemicals D. Those pertaining to all grades of milk and classes of utilization E. All of the choices are correct

c The major reason for establishing minimal farm milk prices is to insure or provide A. that all dairymen have a market for all of the milk they produce. B. that all processors (handlers) have adequate milk for producing butter and cheese. C. an adequate supply of pure and wholesome milk for the consumer. D. uniformity in control of the production of milk.

d Milk marketing cooperatives often offer incentives to dairy farmers for producing milk having which of the following special characteristics? A. low bacteria count B. low somatic cell count C. low fat content D. all of the choices is correct E. both low bacteria count and low somatic cell count

d Milk marketing cooperatives A. are permitted to operate within federal orders. B. provide marketing power for dairy farmers. C. have no direct control over federal orders. D. all of the choices are correct. E. are permitted to operate within federal orders and have no direct control over federal orders.

d Federal orders are written to provide or describe A. sanitary standards for manufacturing grade milk. B. to whom milk is sold by dealers. C. from whom milk is purchased by dealers. D. payment to milk producers for milk.

d Payment for milk in Classes I, II, III, and IV is based on A. the relative safety of each class. B. the milk’s quality. C. the cost of production. D. the end use. E. all of the choices are correct.

c The USDA is paid operating costs for administration and testing in federal orders by A. each producer according to amount of milk sold. B. store owners according to amount of fluid milk sold. C. handlers according to the amount of raw milk purchased. D. the public by taxes added to each milk purchase. E. none of the choices is correct.

d Classification of milk sold into a federal order market is based on A. the breed of cow producing it. B. how much fat it contains. C. sanitary conditions on each farm. D. the product(s) in which the raw milk is used.

c Although they monitor tests for fat, Federal Milk Market Administrators do not check on A. the amount of milk sold. B. how milk is used. C. bacteria counts of milk. D. Grade A milk shipped into a market from non-qualified producers.

d The overall administrator of federal milk marketing orders is the A. President of the U. S. B. U. S. Senate. C. U. S. Congress. D. U. S. Secretary of Agriculture. E. U. S. Secretary of Commerce.

e Federal milk marketing orders do not control A. to whom milk is sold. B. from whom milk is purchased. C. Grade A standards. D. the retail price of milk. E. all of the choices are correct.

c A federal milk marketing order must be voted in by A. state legislatures. B. the U. S. Senate. C. milk producers. D. milk processors. E. consumers within the order territory

a In four of the 10 federal orders, milk price is based on (1) the sum of the values of butterfat and skim milk. In the remaining six orders, milk price is based on (2) the sum of the values of butterfat, protein, “other solids,” and a producer price differential. Which of the following describes the major use of the milk priced according to formula (1)? A. high utilization as Class I or fluid sales B. high utilization as Class II or soft manufactured products C. high utilization as Class III or cheeses D. high utilization as Class IV or butter and dry milk products

d Which one of the following websites would you explore to learn more about federal milk marketing orders? A. orders/dairy B. C. D.