1. Dairy Foods Milk Production 2009-2013 District Dairy Milk Production Test Bank 2009-2013

2. 2013 District Dairy Milk Production Test Bank 2009-2013

3. Antibiotics are prohibited in milk because A. they illegally preserve the milk B. some people are hypersensitive (react adversely) to them C. they can inhibit growth of “good” bacteria used in making cheese D. both B and C D. both B and C Dairy Milk Production Test Bank 2009-2013

4. A cryoscope is an important tool that tests for ________ in milk. A. butterfat B. antibiotics C. pesticides D. added water E. provitamin “D” D. added water Dairy Milk Production Test Bank 2009-2013

5. Adulteration of milk with water is unlawful and can be detected by testing A. by the Babcock test C. for boiling point B. for a high freezing point D. for total solids B. for a high freezing point Dairy Milk Production Test Bank 2009-2013

6. 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 2009-2013

7. 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 2009-2013

8. 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 2009-2013

9. 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 2009-2013

10. 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 2009-2013

11. 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 2009-2013

12. 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 2009-2013

13. 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 2009-2013

14. Compared with smooth and highly elastic rubber parts of milking machines, ones 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 above D. all of the above Dairy Milk Production Test Bank 2009-2013

15. Milk producers should avoid the use of metals that contain copper or that tend to rust because A. these conditions promote oxidation of the milk and bacterial contamination B. these kinds of equipment are quite costly C. these metals release radioactive particles D. they stimulate the growth of bacteria A. these conditions promote oxidation of the milk and bacterial contamination Dairy Milk Production Test Bank 2009-2013

16. Sour milk contains a high amount of A. free fatty acids C. lactic acid B. sulfuric acid D. conjugated linoleic acid Dairy Milk Production Test Bank 2009-2013 C. lactic acid

17. 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 2009-2013

18. 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 2009-2013

19. Which group of flavors of milk cannot be detected by odor? A. bitter, salty C. feed, garlic/onion B. metallic/oxidized, malty D. high acid, rancid A. bitter, salty Dairy Milk Production Test Bank 2009-2013

20. 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 2009-2013

21. 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 2009-2013

22. 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 2009-2013

23. 21. 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. reduced fat milk Dairy Milk Production Test Bank 2009-2013

24. The protein precipitated by acidifying skim milk to a pH value near 4.6 is _______. A. beta-lactoglobulin B. albumin C. whey D. inulin E. casein E. casein Dairy Milk Production Test Bank 2009-2013

25. 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 2009-2013

26. 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 2009-2013

27. 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 2009-2013

28. 2012 District Dairy Milk Production Test Bank 2009-2013

29. Antibiotics are not permitted in milk because A. they artificially lower bacteria counts B. off flavors are produced C. fat becomes rancid D. some persons are hypersensitive to certain antibiotics D. some persons are hypersensitive to certain antibiotics Dairy Milk Production Test Bank 2009-2013

30. 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 2009-2013

31. Molds growing on corn and other feed grains may produce A. fungicides C. aflatoxins B. myxotoxins D. bactericides C. aflatoxins Dairy Milk Production Test Bank 2009-2013

32. 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 soft water C. the use of too much detergent on farms that have soft water D. all of the above A. the use of hard water for cleaning and rinsing Dairy Milk Production Test Bank 2009-2013

33. Sanitizing solutions A. kill microorganisms 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 microorganisms Dairy Milk Production Test Bank 2009-2013

34. 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 2009-2013

35. Compared with cows of the Holstein breed and on a per gallon of milk secreted basis, the average Jersey cow produces A. more fat and total milk solids C. less fat and less total milk solids B. more fat but less total solids D. less fat but more total milk solids A. more fat and total milk solids Dairy Milk Production Test Bank 2009-2013

36. The components of milk responsible for richness and sweetness, in this order, are A. minerals and milk sugar C. casein and lactic acid B. milk fat and lactose D. curds and whey B. milk fat and lactose Dairy Milk Production Test Bank 2009-2013

37. Milk is a major nutritional source of what mineral? A. phosphorous C. iron E. calcium B. potassium D. nitrogen E. calcium Dairy Milk Production Test Bank 2009-2013

38. The protein precipitated by adding rennet or chymosin to warm milk is _______. A. beta-lactoglobulin B. albumin C. casein D. lactoferrin C. casein Dairy Milk Production Test Bank 2009-2013

39. 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 above E. none of the first three answers D. all of the above Dairy Milk Production Test Bank 2009-2013

40. 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 above E. none of the first three answers D. all of the above Dairy Milk Production Test Bank 2009-2013

41. 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 2009-2013

42. 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 2009-2013

43. 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 2009-2013

44. 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 2009-2013

45. 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 2009-2013

46. 2011 District Dairy Milk Production Test Bank 2009-2013

47. 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 2009-2013

48. 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 2009-2013

49. 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 2009-2013

50. The minimum concentration for hypochloride sanitizer for use on dairy equipment is ___ parts per million A) 50 B) 100 C) 500 D) 1,000 A) 50 Dairy Milk Production Test Bank 2009-2013

51. 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 2009-2013

52. 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 2009-2013

53. 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 2009-2013

54. 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 2009-2013

55. 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 2009-2013

56. Which of the following off flavors of milk is most likely caused by action of an enzyme that the biological system of the cow places in raw milk? A) lipolytic rancidity B) high acid C) oxidized D) malty E) feed A) lipolytic rancidity Dairy Milk Production Test Bank 2009-2013

57. 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 2009-2013

58. 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 2009-2013

59. 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 2009-2013

60. 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 2009-2013

61. 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 2009-2013

62. 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 2009-2013

63. 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 2009-2013

64. 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 2009-2013

65. 2010 Dairy Milk Production Test Bank 2009-2013

66. 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 2009-2013

67. Removal of milkstone from dairy equipment surfaces requires a/an _________ type cleaning compound. a. alkaline b. acid c. neutral d. basic e. All of these are correct. b. acid Dairy Milk Production Test Bank 2009-2013

68. Which of the following is an effective sanitizer for milking equipment? a. penicillin b. pyrethrins c. sodium hypochlorite d. sodium dodecylsulfate c. sodium hypochlorite Dairy Milk Production Test Bank 2009-2013

69. 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 2009-2013

70. 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. 3.7 and 8.7 c. 8.7 and 2.7 d. 8.7 and 3.7 b. 3.7 and 8.7 Dairy Milk Production Test Bank 2009-2013

71. 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 2009-2013

72. 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 2009-2013

73. 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 2009-2013

74. 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 2009-2013

75. 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 2009-2013

76. If a cow has mastitis, her milk quite likely will taste a. normal but contains pyrethrins. b. flat and has a low fat content. c. sour and has high numbers of bacteria. d. salty and has high numbers of somatic cells. d. salty and has high numbers of somatic cells. Dairy Milk Production Test Bank 2009-2013

77. 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, sunlight, and fluorescent light. c. cooled quickly to less than 40°F. d. not adulterated with water and antibiotics. b. protected from exposure to copper, sunlight, and fluorescent light. Dairy Milk Production Test Bank 2009-2013

78. 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 2009-2013

79. 2009 Dairy Milk Production Test Bank 2009-2013

80. 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 2009-2013

81. Molds growing on corn and other feed grains may produce A. fungicides. B. myxotoxins. C. aflatoxins. D. bactericides. C. aflatoxins. Dairy Milk Production Test Bank 2009-2013

82. 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 2009-2013

83. 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 2009-2013

84. The sanitizing solutions used in the dairy industry A. kill microorganisms. B. are made inactive by dirty surfaces. C. must contain a minimal concentration of sanitizer. D. all the above. E. none of the above. A. kill microorganisms. Dairy Milk Production Test Bank 2009-2013

85. 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 2009-2013

86. 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. milk. B. lowfat milk. C. nonfat milk. D. reduced fat milk. C. nonfat milk. Dairy Milk Production Test Bank 2009-2013

87. Compared with cows of the Holstein breed and on a per gallon of milk secreted basis, the average Jersey cow produces A. more fat and total milk solids. B. more fat but less total milk solids. C. less fat and total milk solids. D. less fat but more total milk solids. A. more fat and total milk solids. Dairy Milk Production Test Bank 2009-2013

88. Lactose is the principal __________ in milk. A. carbohydrate B. fat C. protein D. mineral A. carbohydrate Dairy Milk Production Test Bank 2009-2013

89. Milk is a major nutritional source of __________ that combined with vitamin D and exercise builds strong bones and teeth. A. phosphorous B. iron C. calcium D. potassium E. nitrogen C. calcium Dairy Milk Production Test Bank 2009-2013

90. The major protein of milk is A. casein. B. lactalbumin. C. lactoglobulin. D. blood serum albumin. A. casein. Dairy Milk Production Test Bank 2009-2013

91. 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 2009-2013

92. "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 2009-2013

93. 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 2009-2013

94. The high acid flavor in milk is caused by A. growth of somatic cells. B. high storage temperature. C. exposure to sunlight. D. contamination with copper. B. high storage temperature. Dairy Milk Production Test Bank 2009-2013

95. 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 2009-2013

96. 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 2009-2013

97. 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 2009-2013

98. 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 2009-2013

99. 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 2009-2013

100. 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 2009-2013