2011 ffa milk qual and products
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2011 Ffa Milk Qual and ProductsTRANSCRIPT
2011 Virginia FFA Dairy Foods Career Development Event Class 7 -‐ Written Test
Page 1 of 5
Instructions: This test consists of 50 multiple-‐choice questions. Each question is worth two points. Mark your answer on the back of your answer sheet in the section labeled “Written Test.” Production Questions
1. Performance (growth or milk production) will be reduced the quickest through a lack of what nutrient as compared to other nutrients?
A) Energy B) Minerals C) Protein D) Vitamins E) Water
2. What is the largest cost associated with milk production?
A) Feed B) Interest C) Labor D) Supplies E) None of the above
3. What is the period of time when a cow is in milk called?
A) Eructation B) Gestation C) Lactation D) Palpation E) None of the above
4. What hormone causes milk let-‐down?
A) Adrenaline B) Epinephrine C) Estrogen D) Oxytocin E) Progesterone
5. What is the most common type of milking parlor in use today?
A) Herringbone B) Parabone C) Parallel D) Rotary E) Side-‐opening
6. What part of the milking system causes alternate vacuum pressure between the teat cup shell and liner?
A) Agitator B) Pulsator C) Vacuum gauge D) Vacuum pump E) Vacuum regulator
7. What material is used to make bulk tanks used for on-‐farm milk storage?
A) Copper B) Iron C) Plastic D) Rubber E) Stainless steel
8. What device allows the controlled, cyclic admission of air during cleaning and sanitizing to produce slug flow conditions?
A) Agitator B) Air injector C) Pulsator D) Vacuum regulator E) None of the above
9. What is the recommended temperature of water for washing the bulk tank, lines, and other equipment?
A) 145 °F B) 160°F C) 175°F D) 200°F E) 212°F
10. What is the greatest cost associated with mastitis?
A) Discarded milk B) Drugs C) Labor D) Reduced milk production E) Veterinary services
2011 Virginia FFA Dairy Foods Career Development Event Class 7 -‐ Written Test
Page 2 of 5
11. Which of the following solutions may not be used as a teat dip?
A) Bronopol B) Chlorine C) Formaldehyde D) Iodine E) Quaternary ammonia
12. What is the legal limit for bacteria counts in raw milk in the U.S.?
A) 10,000 cfu/ml B) 50,000 cfu/ml C) 100,000 cfu/ml D) 400,000 cfu/ml E) 750,000 cfu/ml
13. Why should producers treat every quarter of every cow with a dry cow antibiotic treatment at drying off?
A) Antibiotics remain longer B) Higher concentration of antibiotics in dry cow
antibiotic treatment than lactating products C) No discarding of saleable milk D) Prevents new infections E) All of the above
14. How much milk was produced in the U.S. during 2009?
A) 189 thousand pounds B) 189 million pounds C) 189 billion pounds D) 189 trillion pounds
15. What state produces the most milk per person?
A) California B) Idaho C) New York D) Virginia E) Wisconsin
16. What hormone is critical in the initiation and maintenance of lactation?
A) Cortisol B) Estrogen C) Oxytocin D) Progesterone E) Prolactin
17. What is the name of the contractile tissue that forces milk out of the alveoli?
A) Keratin B) Lateral suspensory ligament C) Myoepithelium D) Sphincter muscle E) Teat cistern
18. What is milk remaining in the mammary gland following completion of milking called?
A) Colostrum B) Foremilk C) Raw milk D) Residual milk E) Ropy milk
19. What type of mastitis has no detectable change in the udder itself and no observable abnormalities of the milk?
A) Acute B) Chronic C) Clinical D) Subclinical
20. Which of the following is an example of a contagious mastitis-‐causing pathogen?
A) E. coli B) Klebsiella C) Staph. aureus D) Strep. dysgalactiae E) Strep. uberis
21. Which of the following is a source of environmental bacteria in dairy herds?
A) Bedding B) Soil C) Water D) All of the above E) None of the above
22. When is the most effective time to treat mastitis infections?
A) At drying off B) At freshening C) 60 days after calving D) 60 days before drying off E) Whenever clinical signs are observed
2011 Virginia FFA Dairy Foods Career Development Event Class 7 -‐ Written Test
Page 3 of 5
23. Milk production would be expected to increase by how much if switching from milking twice a day to three times a day?
A) 2-‐4% B) 5-‐7% C) 8-‐15% D) 20-‐24% E) 27-‐30%
24. Recommended milking procedures call for the milking unit to be attached within how long after the start of stimulation?
A) 20 seconds B) 30 seconds C) 45 seconds D) 1 minute E) 2 minutes
25. Which condition will cause a decrease in fat test?
A) Extremely hot weather B) Finely chopped feeds C) Illness D) Low fiber content in ration E) All of the above
Marketing Questions
26. What is the primary protein found in milk?
A) Alpha-‐lactalbumen B) Casein C) Immunoglobulin A D) Immunoglobulin G E) Lactose
27. Which of the following is an advantage of high quality milk from a processor’s point of view?
A) Improved flavor B) Long shelf life C) Increased cheese yield D) Reduced hauling and handling costs due to low
quality milk not having to be diverted to an alternative use
E) All of the above
28. The top 50 cooperatives accounted for approximately what percent of the milk produced in the U.S. in 2009?
A) 40% B) 50% C) 60% D) 70% E) 80%
29. National Ice Cream Month is celebrated during what month?
A) April B) May C) June D) July E) August
30. Beverage milks belong to what milk class?
A) Class I B) Class II C) Class III D) Class IV
31. How many tablespoons are in a pound of butter?
A) 4 B) 8 C) 16 D) 24 E) 32
32. The Milk Income Loss Contract (MILC) program is based on the milk price in what U.S. city?
A) Boston, MA B) Kansas City, MO C) Madison, WI D) New York, NY E) Washington, DC
33. The Cooperatives Working Together (CWT) program is operated within the structure of what organization?
A) Holstein Association USA, Inc. B) National Conference on Interstate Milk
Shipments C) National Mastitis Council D) National Milk Producers Federation E) United States Department of Agriculture
2011 Virginia FFA Dairy Foods Career Development Event Class 7 -‐ Written Test
Page 4 of 5
34. What is the highest grade of butter sold in the U.S.?
A) U.S. Class I B) U.S. Class IV C) U.S. Grade A D) U.S. Grade AA E) U.S. Grade AAA
35. What vitamin is added to milk at the time of processing to prevent rickets?
A) Vitamin A B) Vitamin C C) Vitamin D D) Vitamin E E) Vitamin K
36. Why are antibiotics not allowed in milk for human consumption?
A) Some people are allergic to antibiotics. B) Milk that contains antibiotic residues is not
suitable for cheese making. C) Bacteria may become resistant to antibiotics. D) Antibiotics are not a natural part of milk. E) All of the above
37. What milk process assures that milk and dairy products will be uniform in protein and fat content?
A) Clarification B) Fortification C) Homogenization D) Standardization E) Ultrapasteurization
38. Why is titanium dioxide often added to fat free milk?
A) To fortify the milk with Vitamin A B) To increase protein content C) To increase shelf life D) To kill bacteria E) To whiten the milk
39. Lipase, an enzyme that breaks down butterfat, can lead to what off-‐flavor in milk?
A) Bitter B) Fruity C) Oxidized D) Rancid E) Sour
40. What is the minimum fat content of butter?
A) 4% B) 18% C) 24% D) 48% E) 80%
41. Federal standards require ice cream to contain a minimum of what percent milk fat?
A) 3.25% B) 4.8% C) 10% D) 16% E) 20%
42. What document establishes the standards for Grade A milk?
A) Agricultural Marketing Agreement Act B) Federal Milk Marketing Orders C) Milk Income Loss Contract D) Pasteurized Milk Ordinance E) None of the above
43. What fast food chain uses the most milk in the U.S.?
A) Burger King B) Dairy Queen C) Hardee’s D) Wendy’s E) None of the above
44. What is the largest milk producing cooperative in the U.S. based on member milk volume?
A) California Dairies, Inc. B) Dairy Farmers of America C) Dairylea Cooperative, Inc. D) Land O’Lakes, Inc. E) Northwest Dairy Association
45. How much per hundredweight of milk sold do dairy farmers pay for promotion and research through the dairy checkoff?
A) 10 cents B) 15 cents C) 25 cents D) 50 cents E) 1 dollar
2011 Virginia FFA Dairy Foods Career Development Event Class 7 -‐ Written Test
Page 5 of 5
46. Which of the following is a requirement for organic dairy production?
A) No hormones to promote growth B) No antibiotics C) 100% organic feed D) No mammalian or poultry by-‐products in feed E) All of the above
47. How many Federal Milk Marketing Orders are there in the U.S.?
A) 6 B) 10 C) 12 D) 22 E) 31
48. What are the two most popular varieties of cheese in the U.S.?
A) American and Cheddar B) American and Swiss C) Cheddar and Mozzarella D) Cheddar and Provolone E) None of the above
49. How many calories are found in one cup of whole milk?
A) 80 B) 100 C) 120 D) 150 E) 180
50. How many tests do milk plants use to determine the quality of raw milk?
A) 2 B) 3 C) 4 D) 5 E) More than 5
2011 Virginia FFA Dairy Foods Career Development Event Class 7 -‐ Written Test
Page 1 of 5
Instructions: This test consists of 50 multiple-‐choice questions. Each question is worth two points. Mark your answer on the back of your answer sheet in the section labeled “Written Test.” Production Questions
1. Performance (growth or milk production) will be reduced the quickest through a lack of what nutrient as compared to other nutrients?
A) Energy B) Minerals C) Protein D) Vitamins E) Water
2. What is the largest cost associated with milk production?
A) Feed B) Interest C) Labor D) Supplies E) None of the above
3. What is the period of time when a cow is in milk called?
A) Eructation B) Gestation C) Lactation D) Palpation E) None of the above
4. What hormone causes milk let-‐down?
A) Adrenaline B) Epinephrine C) Estrogen D) Oxytocin E) Progesterone
5. What is the most common type of milking parlor in use today?
A) Herringbone B) Parabone C) Parallel D) Rotary E) Side-‐opening
6. What part of the milking system causes alternate vacuum pressure between the teat cup shell and liner?
A) Agitator B) Pulsator C) Vacuum gauge D) Vacuum pump E) Vacuum regulator
7. What material is used to make bulk tanks used for on-‐farm milk storage?
A) Copper B) Iron C) Plastic D) Rubber E) Stainless steel
8. What device allows the controlled, cyclic admission of air during cleaning and sanitizing to produce slug flow conditions?
A) Agitator B) Air injector C) Pulsator D) Vacuum regulator E) None of the above
9. What is the recommended temperature of water for washing the bulk tank, lines, and other equipment?
A) 145 °F B) 160°F C) 175°F D) 200°F E) 212°F
10. What is the greatest cost associated with mastitis?
A) Discarded milk B) Drugs C) Labor D) Reduced milk production E) Veterinary services
2011 Virginia FFA Dairy Foods Career Development Event Class 7 -‐ Written Test
Page 2 of 5
11. Which of the following solutions may not be used as a teat dip?
A) Bronopol B) Chlorine C) Formaldehyde D) Iodine E) Quaternary ammonia
12. What is the legal limit for bacteria counts in raw milk in the U.S.?
A) 10,000 cfu/ml B) 50,000 cfu/ml C) 100,000 cfu/ml D) 400,000 cfu/ml E) 750,000 cfu/ml
13. Why should producers treat every quarter of every cow with a dry cow antibiotic treatment at drying off?
A) Antibiotics remain longer B) Higher concentration of antibiotics in dry cow
antibiotic treatment than lactating products C) No discarding of saleable milk D) Prevents new infections E) All of the above
14. How much milk was produced in the U.S. during 2009?
A) 189 thousand pounds B) 189 million pounds C) 189 billion pounds D) 189 trillion pounds
15. What state produces the most milk per person?
A) California B) Idaho C) New York D) Virginia E) Wisconsin
16. What hormone is critical in the initiation and maintenance of lactation?
A) Cortisol B) Estrogen C) Oxytocin D) Progesterone E) Prolactin
17. What is the name of the contractile tissue that forces milk out of the alveoli?
A) Keratin B) Lateral suspensory ligament C) Myoepithelium D) Sphincter muscle E) Teat cistern
18. What is milk remaining in the mammary gland following completion of milking called?
A) Colostrum B) Foremilk C) Raw milk D) Residual milk E) Ropy milk
19. What type of mastitis has no detectable change in the udder itself and no observable abnormalities of the milk?
A) Acute B) Chronic C) Clinical D) Subclinical
20. Which of the following is an example of a contagious mastitis-‐causing pathogen?
A) E. coli B) Klebsiella C) Staph. aureus D) Strep. dysgalactiae E) Strep. uberis
21. Which of the following is a source of environmental bacteria in dairy herds?
A) Bedding B) Soil C) Water D) All of the above E) None of the above
22. When is the most effective time to treat mastitis infections?
A) At drying off B) At freshening C) 60 days after calving D) 60 days before drying off E) Whenever clinical signs are observed
2011 Virginia FFA Dairy Foods Career Development Event Class 7 -‐ Written Test
Page 3 of 5
23. Milk production would be expected to increase by how much if switching from milking twice a day to three times a day?
A) 2-‐4% B) 5-‐7% C) 8-‐15% D) 20-‐24% E) 27-‐30%
24. Recommended milking procedures call for the milking unit to be attached within how long after the start of stimulation?
A) 20 seconds B) 30 seconds C) 45 seconds D) 1 minute E) 2 minutes
25. Which condition will cause a decrease in fat test?
A) Extremely hot weather B) Finely chopped feeds C) Illness D) Low fiber content in ration E) All of the above
Marketing Questions
26. What is the primary protein found in milk?
A) Alpha-‐lactalbumen B) Casein C) Immunoglobulin A D) Immunoglobulin G E) Lactose
27. Which of the following is an advantage of high quality milk from a processor’s point of view?
A) Improved flavor B) Long shelf life C) Increased cheese yield D) Reduced hauling and handling costs due to low
quality milk not having to be diverted to an alternative use
E) All of the above
28. The top 50 cooperatives accounted for approximately what percent of the milk produced in the U.S. in 2009?
A) 40% B) 50% C) 60% D) 70% E) 80%
29. National Ice Cream Month is celebrated during what month?
A) April B) May C) June D) July E) August
30. Beverage milks belong to what milk class?
A) Class I B) Class II C) Class III D) Class IV
31. How many tablespoons are in a pound of butter?
A) 4 B) 8 C) 16 D) 24 E) 32
32. The Milk Income Loss Contract (MILC) program is based on the milk price in what U.S. city?
A) Boston, MA B) Kansas City, MO C) Madison, WI D) New York, NY E) Washington, DC
33. The Cooperatives Working Together (CWT) program is operated within the structure of what organization?
A) Holstein Association USA, Inc. B) National Conference on Interstate Milk
Shipments C) National Mastitis Council D) National Milk Producers Federation E) United States Department of Agriculture
2011 Virginia FFA Dairy Foods Career Development Event Class 7 -‐ Written Test
Page 4 of 5
34. What is the highest grade of butter sold in the U.S.?
A) U.S. Class I B) U.S. Class IV C) U.S. Grade A D) U.S. Grade AA E) U.S. Grade AAA
35. What vitamin is added to milk at the time of processing to prevent rickets?
A) Vitamin A B) Vitamin C C) Vitamin D D) Vitamin E E) Vitamin K
36. Why are antibiotics not allowed in milk for human consumption?
A) Some people are allergic to antibiotics. B) Milk that contains antibiotic residues is not
suitable for cheese making. C) Bacteria may become resistant to antibiotics. D) Antibiotics are not a natural part of milk. E) All of the above
37. What milk process assures that milk and dairy products will be uniform in protein and fat content?
A) Clarification B) Fortification C) Homogenization D) Standardization E) Ultrapasteurization
38. Why is titanium dioxide often added to fat free milk?
A) To fortify the milk with Vitamin A B) To increase protein content C) To increase shelf life D) To kill bacteria E) To whiten the milk
39. Lipase, an enzyme that breaks down butterfat, can lead to what off-‐flavor in milk?
A) Bitter B) Fruity C) Oxidized D) Rancid E) Sour
40. What is the minimum fat content of butter?
A) 4% B) 18% C) 24% D) 48% E) 80%
41. Federal standards require ice cream to contain a minimum of what percent milk fat?
A) 3.25% B) 4.8% C) 10% D) 16% E) 20%
42. What document establishes the standards for Grade A milk?
A) Agricultural Marketing Agreement Act B) Federal Milk Marketing Orders C) Milk Income Loss Contract D) Pasteurized Milk Ordinance E) None of the above
43. What fast food chain uses the most milk in the U.S.?
A) Burger King B) Dairy Queen C) Hardee’s D) Wendy’s E) None of the above
44. What is the largest milk producing cooperative in the U.S. based on member milk volume?
A) California Dairies, Inc. B) Dairy Farmers of America C) Dairylea Cooperative, Inc. D) Land O’Lakes, Inc. E) Northwest Dairy Association
45. How much per hundredweight of milk sold do dairy farmers pay for promotion and research through the dairy checkoff?
A) 10 cents B) 15 cents C) 25 cents D) 50 cents E) 1 dollar
2011 Virginia FFA Dairy Foods Career Development Event Class 7 -‐ Written Test
Page 5 of 5
46. Which of the following is a requirement for organic dairy production?
A) No hormones to promote growth B) No antibiotics C) 100% organic feed D) No mammalian or poultry by-‐products in feed E) All of the above
47. How many Federal Milk Marketing Orders are there in the U.S.?
A) 6 B) 10 C) 12 D) 22 E) 31
48. What are the two most popular varieties of cheese in the U.S.?
A) American and Cheddar B) American and Swiss C) Cheddar and Mozzarella D) Cheddar and Provolone E) None of the above
49. How many calories are found in one cup of whole milk?
A) 80 B) 100 C) 120 D) 150 E) 180
50. How many tests do milk plants use to determine the quality of raw milk?
A) 2 B) 3 C) 4 D) 5 E) More than 5
2011 Virginia FFA Dairy Foods Career Development Team Event
General instructions: This exercise consists of 25 multiple-choice questions. Each question is worth 2 points. Mark your answer on the back of the Scantron in the section labeled “Part II” for team member 1 only. Table 1. Total Milk Production (millions of pounds)
West Midwest Northeast Southeast State 2005 2010 State 2005 2010 State 2005 2010 State 2005 2010
AK 13.5 7.1 IL 1,958 1,917 CT 384 356 AL 224 159 AZ 3,742 4,149 IN 3,166 3,434 DE 131 90 AR 298 164 CA 37,564 40,385 IA 4,025 4,337 ME 595 587 FL 2,273 2,127 CO 2,348 2,816 MI 6,750 8,327 MD 1,135 1,001 GA 1,398 1,395 HI 70 25.3 MN 8,195 9,102 MA 290 244 KY 1,367 1,157 ID 10,161 12,779 MO 1,875 1,445 NH 302 298 LA 434 235 KS 2,276 2,499 OH 4,743 5,270 NJ 192 140 MS 382 223 MT 372 289 WI 22,866 26,035 NY 12,078 12,713 NC 1,012 862 NE 1,077 1,168 PA 10,503 10,734 SC 288 286 NV 542 620 RI 18.7 19.5 TN 1,102 850 NM 6,951 7,881 VT 2,641 2,522 VA 1,784 1,719 ND 468 384 WV 194 157 OK 1,236 959 OR 2,284 2,399 SD 1,437 1,884 TX 6,442 8,828 UT 1,661 1,819 WA 5,608 5,901 WY 73 120
Total 84,325 94,912 Total 53,578 59,867 Total 28,463 28,862 Total 10,562 9,177 Answer questions 1-3 using the data in Table 1. 1. Which state had the largest percent increase in milk production from 2005 to 2010? A. Idaho B. South Dakota C. Texas D. Wyoming 2. What percent of the total U.S. milk production came from the Southeast Region during 2010? A. 4.76% B. 5.19% C. 5.97% D. 15.09% 3. Total milk production in the Southeast Region decreased by what percent from 2005 to 2010? A. 1.40% B. 13.11% C. 13.85% D. 15.09%
2011 Virginia FFA Dairy Foods Career Development Team Event
Table 2. Average Milk Production Per Cow West Midwest Northeast Southeast
State 2005 2010 State 2005 2010 State 2005 2010 State 2005 2010 AK 12,273 11,833 IL 18,827 19,170 CT 19,200 19,263 AL 14,000 14,455 AZ 22,679 23,441 IN 20,295 20,320 DE 17,662 16,981 AR 13,545 12,833 CA 21,404 23,025 IA 20,641 20,751 ME 18,030 18,344 FL 16,591 18,658 CO 22,577 23,664 MI 21,635 23,260 MD 15,986 18,537 GA 17,259 17,885 HI 12,889 13,316 MN 18,091 19,336 MA 17,059 17,429 KY 12,896 14,833 ID 22,332 22,658 MO 16,026 14,596 NH 18,875 19,867 LA 12,400 11,750 KS 20,505 21,000 OH 17,567 19,446 NJ 16,000 17,500 MS 15,280 13,118 MT 19,579 20,643 WI 18,500 20,630 NY 18,639 20,807 NC 18,741 19,591 NE 17,950 19,797 PA 18,722 19,841 SC 16,000 17,875 NV 21,680 22,143 RI 17,000 17,727 TN 15,743 16,346 NM 21,192 24,551 VT 18,469 18,544 VA 16,990 18,095 ND 14,182 18,286 WV 14,923 15,700 OK 16,480 17,125 OR 18,876 20,331 SD 17,741 20,478 TX 20,131 21,375 UT 18,875 21,400 WA 23,270 23,510 WY 14,878 20,067
Region 21,121 22,601 Region 18,846 20,377 Region 18,453 19,954 Region 15,788 17,089 Answer questions 4-7 using the data in Table 2. 4. There are six states that showed a decrease in average production per cow from 2005 to 2010. Which of these states showed the largest decrease in pounds of milk? A. Arkansas B. Delaware C. Mississippi D. Missouri 5. What was the percent increase in average production per cow from 2005 to 2010 for the Southeast Region? A. 4.28% B. 7.61% C. 8.24 % D. 13.01% 6. What region showed the greatest increase in average production per cow from 2005 to 2010? A. West B. Midwest C. Northeast D. Southeast 7. If Virginia’s average milk production per cow continues at the same rate it did from 2005 to 2010, what would the expected average milk production per cow be for 2015? A. 16,918 B. 18,028 C. 19,200 D. 19,272
2011 Virginia FFA Dairy Foods Career Development Team Event
Questions 8-13 involve calculations of price of milk of the four classes provided by Federal Milk Marketing Orders. The information needed is presented independently in each part of the problem. Round ALL answers to the nearest 0.01. You will use formulas applied in federal milk marketing orders. 8. What is the price of butterfat?
Use the following information to make the calculation: NASS average price for Grade AA butter $2.15/lb Make allowance $0.17/lb Yield factor 1.21
Formula:
/ = − × A. $1.98 B. $2.40 C. $2.44 D. $2.81 9. What is the value of other solids?
Use the following information to make your calculation: Dry whey price $0.52/lb Make allowance $0.1991/lb Yield factor 1.03
Formula:
ℎ / = ℎ − × A. $0.31 B. $0.33 C. $0.53 D. $0.74 10. What is the Class III skim milk price from a producer whose milk tested 3.1% protein and 5.9% solids?
Assume the following prices: Protein $2.3133/lb Other solids $0.3026/lb
Formula:
/= % × / + (% ℎ × ℎ / )
A. $7.17 B. $8.96 C. $11.62 D. $17.85 11. What is the price per cwt of Class III whole milk?
Use the following data to make your calculation: Protein content 3.1% Protein value $2.31/lb Butterfat content 3.5% Butterfat value $2.25/lb Other solids content 5.9% Other solids value $0.30/lb
Formula:
/= % × / + % × /+ (% ℎ × ℎ / )
A. $1.68 B. $15.04 C. $16.81 D. 17.36
2011 Virginia FFA Dairy Foods Career Development Team Event
12. What is the nonfat milk solids price?
Use the following information to make your calculation: Average NASS price of nonfat dry milk $1.612/lb Make allowance $0.1678/lb Yield factor 0.99
Formula:
/ = − × A. $1.43 B. $1.60 C. $1.76 D. $2.60 13. Assuming the following utilization percentages and prices for the four classes of milk in the market during the pay period, first calculate the individual value of the four classes. What is the overall value per hundredweight (cwt) of milk from this producer?
Class Utilization (%) Price/cwt ($) Value ($) I 60 22.50 II 20 20.60 III 10 16.50 IV 10 20.30 All milk price/cwt
A. $13.50 B. $17.62 C. $19.98 D. $21.30 14. If you had 2 servings of whole milk, how many calories would you have consumed? A. 150 B. 180 C. 240 D. 300 15. How many ounces are in a serving of chocolate milk? A. 4 B. 8 C. 16 D. 24 16. Your farm has been cited for having high bacteria counts in your milk. Where would you begin looking to identify the source of the problem? A. Freestall barn B. Milking equipment C. Pasture D. Water troughs 17. You are considering starting an on-farm ice cream plant to process your own milk. You are milking 1,000 cows that are averaging 81 pounds of milk per cow per day. How many gallons of ice cream would you expect to produce on a daily basis? A. 1,910 B. 2,531 C. 3,375 D. 6,750 18. Which of the following dairy products requires the most whole milk for production? A. 5 pounds of butter B. 10 pounds of cheese C. 10 gallons of chocolate milk D. 8 gallons of ice cream 19. The average dairy cow enrolled in a DHI testing plan in Virginia produces 22,236 pounds of milk per year. What is the equivalent number of gallons that the average cow produces annually? (Round to the nearest whole number.) A. 1,912 B. 2,586 C. 9,883 D. 191,230
2011 Virginia FFA Dairy Foods Career Development Team Event
20. Bacteria exhibit exponential growth when left at room temperature meaning that they can double in number every hour. If your milk sample contains 100 CFU/ml at 12:00 PM and is left at room temperature, how many CFU/ml would be expected at 6:00 PM? A. 3,200 B. 6,400 C. 10,000 D. 12,800 21. How many pounds of fluid milk, testing 3.5% milk, has 70 pounds of fat? A. 200 B. 245 C. 2,000 D. 2,450 22. If 2,000 pounds of 4.0% milk, 3,000 pounds of 3.7% milk, and 5,000 pounds of 3.5% milk are mixed, what would the fat percent of the mixture be? A. 0.04% B. 3.57% C. 3.66% D. 10.70% 23. How many pounds of skim milk (0% fat) must be added to 2,500 pounds of 28% cream to reduce the fat test to 12.0%? A. 1,250 B. 1,886 C. 3,333 D. 4,000 24. You are catering a dairy banquet and need to provide 512 4-oz servings of milk for the milk toast. How many gallons of milk do you need to purchase for the event? A. 8 B. 10 C. 16 D. 238 25. The average retail price for whole milk in selected U.S. cities during April 2011 was $3.46 per gallon. What would the price be per hundredweight? A. $0.40 B. $2.48 C. $24.80 D. $40.23
2011 Virginia FFA Dairy Foods Career Development Team Event
General instructions: This exercise consists of 25 multiple-choice questions. Each question is worth 2 points. Mark your answer on the back of the Scantron in the section labeled “Part II” for team member 1 only. Table 1. Total Milk Production (millions of pounds)
West Midwest Northeast Southeast State 2005 2010 State 2005 2010 State 2005 2010 State 2005 2010
AK 13.5 7.1 IL 1,958 1,917 CT 384 356 AL 224 159 AZ 3,742 4,149 IN 3,166 3,434 DE 131 90 AR 298 164 CA 37,564 40,385 IA 4,025 4,337 ME 595 587 FL 2,273 2,127 CO 2,348 2,816 MI 6,750 8,327 MD 1,135 1,001 GA 1,398 1,395 HI 70 25.3 MN 8,195 9,102 MA 290 244 KY 1,367 1,157 ID 10,161 12,779 MO 1,875 1,445 NH 302 298 LA 434 235 KS 2,276 2,499 OH 4,743 5,270 NJ 192 140 MS 382 223 MT 372 289 WI 22,866 26,035 NY 12,078 12,713 NC 1,012 862 NE 1,077 1,168 PA 10,503 10,734 SC 288 286 NV 542 620 RI 18.7 19.5 TN 1,102 850 NM 6,951 7,881 VT 2,641 2,522 VA 1,784 1,719 ND 468 384 WV 194 157 OK 1,236 959 OR 2,284 2,399 SD 1,437 1,884 TX 6,442 8,828 UT 1,661 1,819 WA 5,608 5,901 WY 73 120
Total 84,325 94,912 Total 53,578 59,867 Total 28,463 28,862 Total 10,562 9,177 Answer questions 1-3 using the data in Table 1. 1. Which state had the largest percent increase in milk production from 2005 to 2010? A. Idaho B. South Dakota C. Texas D. Wyoming 2. What percent of the total U.S. milk production came from the Southeast Region during 2010? A. 4.76% B. 5.19% C. 5.97% D. 15.09% 3. Total milk production in the Southeast Region decreased by what percent from 2005 to 2010? A. 1.40% B. 13.11% C. 13.85% D. 15.09%
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Table 2. Average Milk Production Per Cow West Midwest Northeast Southeast
State 2005 2010 State 2005 2010 State 2005 2010 State 2005 2010 AK 12,273 11,833 IL 18,827 19,170 CT 19,200 19,263 AL 14,000 14,455 AZ 22,679 23,441 IN 20,295 20,320 DE 17,662 16,981 AR 13,545 12,833 CA 21,404 23,025 IA 20,641 20,751 ME 18,030 18,344 FL 16,591 18,658 CO 22,577 23,664 MI 21,635 23,260 MD 15,986 18,537 GA 17,259 17,885 HI 12,889 13,316 MN 18,091 19,336 MA 17,059 17,429 KY 12,896 14,833 ID 22,332 22,658 MO 16,026 14,596 NH 18,875 19,867 LA 12,400 11,750 KS 20,505 21,000 OH 17,567 19,446 NJ 16,000 17,500 MS 15,280 13,118 MT 19,579 20,643 WI 18,500 20,630 NY 18,639 20,807 NC 18,741 19,591 NE 17,950 19,797 PA 18,722 19,841 SC 16,000 17,875 NV 21,680 22,143 RI 17,000 17,727 TN 15,743 16,346 NM 21,192 24,551 VT 18,469 18,544 VA 16,990 18,095 ND 14,182 18,286 WV 14,923 15,700 OK 16,480 17,125 OR 18,876 20,331 SD 17,741 20,478 TX 20,131 21,375 UT 18,875 21,400 WA 23,270 23,510 WY 14,878 20,067
Region 21,121 22,601 Region 18,846 20,377 Region 18,453 19,954 Region 15,788 17,089 Answer questions 4-7 using the data in Table 2. 4. There are six states that showed a decrease in average production per cow from 2005 to 2010. Which of these states showed the largest decrease in pounds of milk? A. Arkansas B. Delaware C. Mississippi D. Missouri 5. What was the percent increase in average production per cow from 2005 to 2010 for the Southeast Region? A. 4.28% B. 7.61% C. 8.24 % D. 13.01% 6. What region showed the greatest increase in average production per cow from 2005 to 2010? A. West B. Midwest C. Northeast D. Southeast 7. If Virginia’s average milk production per cow continues at the same rate it did from 2005 to 2010, what would the expected average milk production per cow be for 2015? A. 16,918 B. 18,028 C. 19,200 D. 19,272
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Questions 8-13 involve calculations of price of milk of the four classes provided by Federal Milk Marketing Orders. The information needed is presented independently in each part of the problem. Round ALL answers to the nearest 0.01. You will use formulas applied in federal milk marketing orders. 8. What is the price of butterfat?
Use the following information to make the calculation: NASS average price for Grade AA butter $2.15/lb Make allowance $0.17/lb Yield factor 1.21
Formula:
/ = − × A. $1.98 B. $2.40 C. $2.44 D. $2.81 9. What is the value of other solids?
Use the following information to make your calculation: Dry whey price $0.52/lb Make allowance $0.1991/lb Yield factor 1.03
Formula:
ℎ / = ℎ − × A. $0.31 B. $0.33 C. $0.53 D. $0.74 10. What is the Class III skim milk price from a producer whose milk tested 3.1% protein and 5.9% solids?
Assume the following prices: Protein $2.3133/lb Other solids $0.3026/lb
Formula:
/= % × / + (% ℎ × ℎ / )
A. $7.17 B. $8.96 C. $11.62 D. $17.85 11. What is the price per cwt of Class III whole milk?
Use the following data to make your calculation: Protein content 3.1% Protein value $2.31/lb Butterfat content 3.5% Butterfat value $2.25/lb Other solids content 5.9% Other solids value $0.30/lb
Formula:
/= % × / + % × /+ (% ℎ × ℎ / )
A. $1.68 B. $15.04 C. $16.81 D. 17.36
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12. What is the nonfat milk solids price?
Use the following information to make your calculation: Average NASS price of nonfat dry milk $1.612/lb Make allowance $0.1678/lb Yield factor 0.99
Formula:
/ = − × A. $1.43 B. $1.60 C. $1.76 D. $2.60 13. Assuming the following utilization percentages and prices for the four classes of milk in the market during the pay period, first calculate the individual value of the four classes. What is the overall value per hundredweight (cwt) of milk from this producer?
Class Utilization (%) Price/cwt ($) Value ($) I 60 22.50 II 20 20.60 III 10 16.50 IV 10 20.30 All milk price/cwt
A. $13.50 B. $17.62 C. $19.98 D. $21.30 14. If you had 2 servings of whole milk, how many calories would you have consumed? A. 150 B. 180 C. 240 D. 300 15. How many ounces are in a serving of chocolate milk? A. 4 B. 8 C. 16 D. 24 16. Your farm has been cited for having high bacteria counts in your milk. Where would you begin looking to identify the source of the problem? A. Freestall barn B. Milking equipment C. Pasture D. Water troughs 17. You are considering starting an on-farm ice cream plant to process your own milk. You are milking 1,000 cows that are averaging 81 pounds of milk per cow per day. How many gallons of ice cream would you expect to produce on a daily basis? A. 1,910 B. 2,531 C. 3,375 D. 6,750 18. Which of the following dairy products requires the most whole milk for production? A. 5 pounds of butter B. 10 pounds of cheese C. 10 gallons of chocolate milk D. 8 gallons of ice cream 19. The average dairy cow enrolled in a DHI testing plan in Virginia produces 22,236 pounds of milk per year. What is the equivalent number of gallons that the average cow produces annually? (Round to the nearest whole number.) A. 1,912 B. 2,586 C. 9,883 D. 191,230
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20. Bacteria exhibit exponential growth when left at room temperature meaning that they can double in number every hour. If your milk sample contains 100 CFU/ml at 12:00 PM and is left at room temperature, how many CFU/ml would be expected at 6:00 PM? A. 3,200 B. 6,400 C. 10,000 D. 12,800 21. How many pounds of fluid milk, testing 3.5% milk, has 70 pounds of fat? A. 200 B. 245 C. 2,000 D. 2,450 22. If 2,000 pounds of 4.0% milk, 3,000 pounds of 3.7% milk, and 5,000 pounds of 3.5% milk are mixed, what would the fat percent of the mixture be? A. 0.04% B. 3.57% C. 3.66% D. 10.70% 23. How many pounds of skim milk (0% fat) must be added to 2,500 pounds of 28% cream to reduce the fat test to 12.0%? A. 1,250 B. 1,886 C. 3,333 D. 4,000 24. You are catering a dairy banquet and need to provide 512 4-oz servings of milk for the milk toast. How many gallons of milk do you need to purchase for the event? A. 8 B. 10 C. 16 D. 238 25. The average retail price for whole milk in selected U.S. cities during April 2011 was $3.46 per gallon. What would the price be per hundredweight? A. $0.40 B. $2.48 C. $24.80 D. $40.23