Dairy Foods Exam

2014 District

A fluid milk product that contains at least 8.25% nonfat milk solids and no more than 0.5 grams of fat in asingle serving of 8 fluid ounces is calledA nonfat milkB lowfat milkC reduced fat milkD milk

• A

The sanitizing solutions used in the dairy industryA none of theseB kill microorganismsC all of theseD are made inactive by dirty surfacesE must contain a minimal concentration of sanitizer

• C

A "knock-down" insecticide commonly used to kill flies in dairy barns isA StreptomycinB MalathionC PyrethrinsD ß-carotene

• D

Milk is a major nutritional source of which mineral that, combined with vitamin D and exercise, buildsstrong bones and teeth?A NitrogenB CalciumC PhosporousD IronE Potassium

• B

Milk producers should avoid the use of metals that contain copper or that tend to rust becauseA these kinds of equipment are quite costlyB they stimulate the growth of bacteriaC the metals release radioactive particlesD these conditions promote oxidation of the milk and bacterial contaminationE all of these

• D

When an antibiotic is found in milk the most likely cause is:A Cows ate feed containing itB Milk was not withheld from the bulk tank for a sufficient time after treatment of a cowC The veterinarian prescribed the medicationD It was used to preserve the milk

• B

Aflatoxins sometimes found in milk are produced on corn byA yeastsB virusesC protozoaD moldsE bacteria

• D

A bulk milk hauler found churned particles on the inside wall of the bulk milk tank. The hauler shouldcheck forA high somatic cell counts by doing the CMTB the odor of rancid or lipolyzed fatC mastitic milkD sour milk

• B

Adulteration of milk with water is unlawful and can be detected by testingA for total solidsB for a high freezing pointC for boiling pointD by the Babcock test

• B

Metallic/oxidized flavor of milk is unlikely to occur if milk isA protected from exposure to copper and ultraviolet lightB protected from exposure to dirty surfaces of equipmentC cooled quickly to less than 60oFD not adulterated with cleaning or sanitizing agents

• A

Milkstone on dairy equipment is often caused byA the use of hard water for cleaning and rinsingB the use of too much detergent on farms that have soft waterC none of theseD all of theseE the use of only alkaline cleaners on farms having soft water

• A

The fat-soluble vitamins found in milkfat are: ___, ___, ___, and ____.A A, D, E and KB niacin and riboflavinC A, D, B2 and B12D B2, B3, B6 and B12

• A

The fat-soluble vitamins found in milkfat are: ___, ___, ___, and ____.A A, D, E and KB niacin and riboflavinC A, D, B2 and B12D B2, B3, B6 and B12

• B

The ideal cleaning agent for removing milkstone from equipment surfaces isA chelating agentB acidic detergentC surfactantD phosphate

• B

Which of the following is an effective sanitizer for milking equipment?A sodium dodecylsulfateB pyrethrinsC sodium hypochloriteD penicillin

• C

The high acid flavor in milk is caused byA growth of somatic cellsB exposure to sunlightC contamination with copperD high storage temperature

• D

The protein precipitated by adding rennet or chymosin to warm milk is _______.A lactoferrinB caseinC beta-lactoglobulinD albumin

• B

When cow’s teats are appropriately disinfected after milking, the likely result will beA all of theseB lowered bacteria counts of the milkC low somatic cell counts of the milkD lowered risk of positive antibiotic tests

• A

To remove fat from milking equipment use:A acid cleaner in cold waterB alkaline cleaner in hot waterC alkaline cleaner in cold waterD acid cleaner in hot water

• B

Cracks and blisters of rubber inflations of milking machinesA both suggest to the user that the inflations do a poor job of massaging the teats and traps milk solids and bacteriaB trap milk solids and bacteriaC suggest to the user that the inflations do a poor job of massaging the teatsD both cause milk to sour within a few minutes of milking and trap milk solids and bacteriaE cause milk to sour within few minutes of milking

• A

Dirty sediment pads from the test of raw milk strongly suggest thatA none of these answersB the bacteria count will be highC the fat test will be unusually lowD water has been added

• B

The sugar of milk that souring bacteria change to acid isA galactoseB sucroseC glucoseD lactose

• D

Compared with cows of the Holstein breed and on a per gallon of milk secreted basis, the average Jerseycow producesA less fat and total milk solidsB more fat and total milk solidsC more fat but less total solidsD less fat but more total milk solids

• B

Which of the following flavors, if present in milk, would be there when milk was freshly drawn from thecowA salty and feedB unclean and lacks freshnessC high acid and flatD lipolized and oxidized

• A

The concentration of hypochlorite to start with in sanitizing cleaned milking equipment isA 25 ppmB 10 ppmC 1000ppmD 200 ppm

• D

Class III milk is used to makeA milk products concentrated by ultrafiltrationB butterC cheeses, including those in the semi-soft formD dry milk products, including dry whey

• C

Milk marketing cooperativesA usually process surplus milkB deal only with Class I milkC market all milk produced on all farms in their areaD are responsible for setting Class I prices

• A

One purpose of Federal Orders is toA assure dairymen of a market for their milkB prevent epidemics of disease from unwholesome milkC assure consumers of an adequate supply of pure and wholesome milkD limit prices consumers must pay for milk

• C

The two dairy product categories requiring the highest amount of raw milk from the U.S. supply areA cheese and ice cream productsB fluid milk products and cheeseC butter and nonfat dry milkD ice cream and fluid milk products

• B

Assume that all of the milk delivered within a milk marketing order was used 50% in Class I and 50% inClass II. If utilization by handler B was 80% as Class I and 20% as Class II, what would be theresponsibility of handler B toward the producer settlement fund?A Neither pay nor receiveB To be reimbursed from itC Pay into it

• C

In regard to prices paid by consumers for milk, federal milk marketing orders are intended toA leave them to be determined in the marketplaceB adjust them according to demandC set them fairlyD adjust them according to both supply and demandE adjust them according to supply

• A

The total pounds of milk produced per year in the United States currently approximatesA 100 billionB 196 billionC 196 millionD 100 million

• B

The top three states in milk production in the United States in 2011 descending order wereA Wisconsin, New York, and New MexicoB Wisconsin, California, and New MexicoC Missouri, Wisconsin, and CaliforniaD California, Wisconsin, and MissouriE California, Wisconsin, and Idaho

• E

There are four classes of milk under Federal Orders and they provide forA payment for milk according to its end useB payment for milk according to its cost of productionC classification according to the relative safety of each classD payment for milk according to its quality

• A

Support prices influence milk pricesA by setting minimum prices paid for cheese, butter, and dry milkB by directly setting prices for Class I milkC because states contract with the U.S.D.A.D only when consumers eat all the butter produced

• A

Assuming the total pounds of milk produced annually on farm A is 1,100,000 and that the average contentof milk fat is 3.7%, how many pounds of milk fat would be produced in one year?A none of theseB 37,000C 4,070D 407,000

• A

The amount of milk produced in the U.S. by dairy farmers is directly influenced byA the quality of services rendered by suppliersB prices they receive for milkC their costs of production other than feedD prices they pay for feedE all of these

• E

The milk fat differential used in paying for raw milk isA the value to be added or subtracted per 0.1% of milk fat above or below 3.5%B a value used to penalize milk producers who have too much fat in their milkC a value deducted when there is too little fat in the milkD the difference in value between nonfat milk and lowfat milk

• A

Under Federal Order, pricing milk not used for fluid purposes called “Surplus milk,”A brings to the producer a lower price than milk sold for drinking purposesB is produced under manufacturing grade standards onlyC none of theseD is not considered in establishing Federal OrdersE all of these

• A

Who pays directly for the operation of Federal Orders?A Consumers of Grade A milkB Retail store ownersC The U.S. Department of AgricultureD Processors of the milk (called handlers)E Producers of the milk

• D

A milk marketing order can be voted out byA the cooperative's dividendB milk producersC milk processorsD state legislatures

• B

Quality of grade A milk isA only checked if there is excess milkB the first consideration in pooling milkC not controlled by Federal OrdersD a part of the testing by Market Administrators

• C

Milk controlled under federal orders must qualify asA Grade AB All grades and classesC Class ID Manufacturing grade

• A

Federal Milk Marketing Orders describeA to whom the milk is to be sold by producersB how payment is to be made to milk producers for milkC Grade A sanitary standardsD from whom the milk is to be purchased by processors

• B

The practice that fairly distributes payments for milk among the producers in a given Federal MilkMarketing Order is calledA PoolingB Support pricingC Classified pricingD Differential pricingE Distributive payments

• A

The amount of price that dairy marketing cooperatives secure for their producers in negotiations with milkprocessors (dealers) is calledA the super pool premiumB Class II differentialC the cooperative’s dividendD Class I priceE a quality incentive

• A

The number of Federal milk marketing orders in the United States isA more than 30B 10C equal to the number of statesD equal to the number of states within the continental limits

• B

Considering that nonfat dry milk contains about 4% moisture, the amount of skim milk of normalcomposition (8.7% nonfat solids) required to make 100 pounds of the product would beA 8B 10C 11D 9E 12

• C

Assume only two classes of milk are produced in a certain market order that has multiple handlers. Class Iand II prices are $24.00/cwt and $22.00/cwt, respectively. If handler Jones uses all milk received in fluidgrade A products, what price is paid for that milk by handler Jones to his/her producers?A $24.00B the uniform price in that orderC $23.00D $22.00

• B

Assuming no loss of fat in the process, approximately ____ pounds of milk testing 4% fat are needed tomake one pound of butter containing 80% fat.A 100B 40C 20D 10E 2

• C