By using a _____ with plastic beads of varying density, nonfat solids in milk can be rapidly estimated.
1.Lactometer
2.Hydrometer
3.Humidoscope
4.Polyscope
Milk contains all the known vitamins and is an especially good source of ___
1.Cyanocobalmin
2.Riboflavin
3.Ascorbic Acid
4.Thiamine
The reason that testing of milk is done in laboratories of the USDA Milk Market Orders is?
1.To assure safety of the supply
2.To provide an accurate accounting for amounts of milk solids sold in the order
3.To make sure food and drug law is followed
4.To provide data for the US Statistical Reporting Service
A _____ cup is a cup with fine wire mesh on top used to detect the presence of abnormal milk.
1.Striated
2.Mesh
3.Streak
4.Strip
A _____ needs to be applied to the teat end in order for a milking machine to remove milk.
1.Massaging action
2.Pulsation
3.Vacuum
4.Pressure
Combination of glucose (C6H12O6) and galactose (C6H12O6) molecules result in:
1.Maltose
2.Galactose
3.Lactose
4.Sucrose
Cows treated with BST typically show an increase of __________ in daily milk production.
1.2%
2.10%
3.20%
4. 30%
Dairy farmers receive what percent of the sale of a half-gallon of milk?
1.46 %
2.15 %
3.26 %
4.96 %
Demand for dairy products is typically the lowest in?
1.Spring
2.Summer
3.Fall
4.Winter
Denature Protein contributes to an improvement in the quality of which of the following products?
1.Cultured milk product
2.Milk
3.Ice cream
4.Cream
Effect of Heat treatment (Temperature above 100℃) on Lactose:
1.Greenish color
2.Bluish color
3.Brownish color
4.Reddish color
Effect of Pasteurization on Vitamins in Milk ___________
1.Great loss
2.Little or no loss
3.Denature
4.Sublime
Enzyme responsible for Lipolysis is ____________
1.Pepsin
2.Pectinase
3.Lipases
4.Rennin
Farm marketing cooperatives have been in existence since the early?
1.1800’s
2.1900’s
3.1700’s
4. 1920’s
Federal Milk Marketing Orders affect prices consumers pay for fresh milk in grocery stores by?
1.Adjusting them according to demand
2.Adjusting them according to supply
3.Leaving them to be determined in the marketplace
4.Setting them only once yearly
Heat treatment on minerals results leads to ___________
1.Clumps formation
2.Bubble formation
3.Foul smell
4.Loss of cheese making characteristics
Mastitis infecting microorganisms almost invariably gain entrance to the mammary gland via the _____
1.Caudal base
2.Blind quarter
3.Streak canal
4.Feed
Milk prices on average are the lowest in?
1.Summer
2.Fall
3.Spring
4.Winter
Milk that is used to make butter is classified as which class in Federal Orders?
1.Class I
2.Class II
3.Class III
4. Class IV
Milk traits, i.e. fat, protein, SNF, and etc), tend to have a heritability of about __________
1.Less than 10%
2.20-30%
3.40-50%
4.More than 50%
Most Heat sensitive vitamin in milk is?
1.Vitamin A
2.Vitamin B
3.Vitamin C
4.Vitamin D
Some streptococci that produce lactic acid also produce certain aldehydes, which impart a _____ flavor.
1.Malty
2.Bitter
3.Salty
4.Metallic
The fat globules in milk when heated to 74℃ show which of the following phenomenon?
1.Frothing
2.Evaporation
3.Cream plug formation
4.Condensation
The Federal Orders of today are based on the Agricultural Agreement Act of?
1.1927
2.1947
3.1937
4.1966
The increased use of bulk cooling and storage equipment has made _____ bacteria the primary organisms in raw milk.
1.Psychrophilic
2.Coliform
3.Staphylococcus
4.Streptococcus
The lactulose content ______ with increased intensity of the heat treatment.
1.Decrease
2.Increase
3.Remains same
4.First increase and then decrease
The only persons regulated by federal orders are _____
1.Farmers
2.Truckers
3.Handlers
4.Retail store owners
The practice that distributes payments for milk among the producers within a specific Federal Milk Marketing Order is called?
1.Pool pricing
2.Classified pricing
3.Support pricing
4.Differential pricing
The purpose of heat treatment on milk is ___________
1.Kill pathogenic microorganism
2.Heat milk
3.Evaporation
4.Taste enhancement
The two main proteins in milk are ____ and ____
1.Lactose, Lactalbumin
2.Casein, Lactalbumin
3.Ascorbic, Thiamin
4.Colgate, Casein
To be labeled made with organic ingredients a dairy product must contain _________ percent or more organic ingredients.
1.100
2.90
3.80
4.70
Vitamin _____ was first discovered in milk fat and is important to eyesight.
1.A
2.B
3.C
4.D
What can heart girth measurements of cows be used to estimate?
1.Age
2.Milk production
3.Calving date
4.Body weight
What is the accepted standard length for a lactation record for dairy cattle?
1.200 days
2.305 days
3.365 days
4.100 days
What is the process of breakdown of fat into glycerol and free fatty acid called?
1.Addition
2.Reduction
3.Oxidation
4.Lipolysis
What is the result of heat treatment on proteins?
1.Denaturation
2.Blanching
3.Spore formation
4.Froth formation
What percent of exported U.S. dairy products are sold without a subsidy?
1.0 %
2.50 %
3.80 %
4. 95 %
What percent of today’s youth consume the recommended amount of dairy products?
1.10%
2.30%
3.50%
4. 75%
What piece of legislation made farmer cooperatives legal?
1.Sherman Act
2.Capper-Volstead Act
3.Farm Bill
4.Barkley Act
Which of the following does not accelerate the rate of oxidation of fat?
1.Presence of iron and copper salts
2.Presence of dissolved oxygen
3.Exposure to light
4.Presence of water
Which of the following does not promote metallic/oxidized off flavor in milk?
1.Hypochlorite sanitizer
2.Sunlight
3.Fluorescent light
4.Copper
Which of the following fat-soluble vitamins are present in milk?
1.A
2.D
3.A & D
4.B
Which of the following four primary taste sensations is correctly matched with the causal agent?
1.Salty-sugar
2.Bitter-quinine
3.Sweet-lactic acid
4.Sour-table salt
Which of the following is not an objective of milk evaluation?
1.Determining the presence of desirable characteristics
2.Determining one brand of milk from another
3.Determining if one sample differs from another
4.Determining the presence and magnitude of undesirable characteristics
Which of the following is/are whey protein?
1.α – lactalbumin
2.β – lactoglobulin
3.κ- lactis
4.α – lactalbumin and β – lactoglobulin
Which of the following mineral is affected by heat treatment in milk?
1.Calcium
2.Potassium
3.Hydroxyphosphate
4.Zinc
Whole milk contains _____ percent protein.
1.1.5-2.5
2.2.5-3.5
3.3.5-4.0
4.4.0-4.5
_____ is the cause of the rancid flavor in milk.
1.Feeding high moisture corn
2.Feeding haylage
3.Storing milk in the sunlight
4.Extreme agitation of raw milk
_______ is the principal contributor to sunlight flavor.
1.Methional
2.Ethane
3.Heptanes
4.Acid
________ is recommended in order to avoid cream plug formation.
1.Cooling
2.Freezing
3. Churning
4.Homogenization