2018 Milk Production

MULTIPLE CHOICE

1. 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 antibiotic
ANS: D

2. Adulteration of milk with water is unlawful and can be detected by testing for
A. titratable acidity 
B. total milk solids 
C. a high freezing point
D. somatic cells
ANS: C

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

4. The microbiological standard for unpasteurized Grade A milk is _______ bacteria or less per
milliliter of milk
A. 50,000 
B. 75,000 
C. 100,000
D. 750,000
ANS: C

5. The principal protein in milk is ________.
A. whey protein 
B. casein 
C. crude protein
D. lactoglobulin
ANS: B

6. Compared to a Holstein cow, on a per gallon of milk basis, the average Jersey cow produces
A. more fat and total milk solids 
B. more fat but less total solids 
C. less fat and total milk solids
D. less fat but more total milk
ANS: A

8. The activity/inactivity of the enzyme _____ is the basis for confirming the adequacy of
pasteurization of milk
A. phosphatase 
B. lipase 
C. peroxidase 
D. catalase
ANS: A

9. Aflatoxins sometimes found in milk are produced on corn by
A. bacteria 
B. viruses
C. molds
D. yeast
ANS: C

10. Poor quality forage will cause ________________ in milk to decrease significantly.
A. somatic cells 
B. bacteria counts
C. casein percentage 
D. fat percentage
ANS: D

11. To what temperature must a farm bulk tank, or cooling plate, have the capacity to chill milk
within two hours of the end of milking?
A. ≥50℉ 
B. ≤45℉ 
C. ≈40℃
D. ≤42°𝑲
ANS: B

12. The California Mastitis Test (CMT) test detects ____________________ in raw milk.
A. bacteria 
B. red blood cells 
C. somatic cells 
D. antibiotics
ANS: C

13. The off-flavor in milk generally caused by exposure to sunlight or fluorescent light is____.
A. rancid 
B. oxidized 
C. acid 
D. malty
ANS: B

15. Post dipping a cow’s teats helps control ______________________.
A. contagious pathogens 
B. milk flow 
C. hair growth 
D. antibiotics
ANS: A

16. What milk quality test measures organisms that grow at low temperatures, called psychrotrophic organisms, which often cause premature milk spoilage?
A. Standard Plate Count 
B. Coliform Count
C. Preliminary Incubation Count
D. Lab Pasteurization Count
ANS: C

17. By volume, milk consists of approximately _________ percent water.
A. 3.7 
B. 50 
C. 87
D. 92
ANS: C

18. What is the greatest milk production cost on most dairies?
A. feed 
B. labor 
C. milking supplies 
D. A.I. breeding supplies
ANS: A

19. What hormone is naturally released by the cow to stimulate milk letdown?
A. oxytocin 
B. progesterone 
C. estrogen 
D. adrenaline
ANS: A

20. The ability of lipase to attack milk fat and produce a rancid 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
ANS: B

21. The document used by the U. S. dairy industry that contains the rules for producing today’s fresh
pasteurized milk supply is
A. The Code of Federal Regulations
B. Standard Methods for the Examination of Dairy Products
C. The Grade A Pasteurized Milk Ordinance (PMO)
D. The Codes Alimentarius of the World Health Organization
ANS: C

22. The two most important diseases of cattle transmissible to man through milk are
A. scarlet fever and Q fever
B. tuberculosis and anthrax
C. brucellosis and scarlet fever
D. tuberculosis and brucellosis
ANS: D

23. The major result of storing milk cold is the
A. stopping of all bacterial growth
B. slowing of bacterial growth
C. killing of all bacteria
D. killing of all microorganisms
ANS: B

24. For most dairies in the U. S. the value of milk is primarily based upon the pounds of milk components (milkfat and protein). Milkfat depression can be caused by feed with ___________ in a cow’s diet.
A. too much unsaturated fats
B. not enough unsaturated fats
C. too much fiber
D. too much fatty acids
ANS: A

25. One gallon of milk weighs approximately ___________ pounds.
A. 5.5 
B. 7.8 
C. 8.6
D. 10.1
ANS: C

26. Milk is a major nutritional source of which mineral that combined with vitamin D and exercise builds strong bones and teeth?
A. calcium 
B. iron 
C. phosphorous 
D. potassium
ANS: A

27. Which portion of milking procedure is recommended because it flushes potential mastitiscausing bacteria from the end of the teat canal, allows you to observe early signs of clinical mastitis and helps promote milk letdown?
A. predipping 
B. forestripping 
C. postdipping 
D. drying
ANS: B

28. Bulk tanks that are used to store raw milk should have what mechanical component to assure thorough mixing of the milk to prevent fat separation?
A. thermometer
B. agitator
C. air vent
D. automated control box
ANS: B

29. Cracked and blistered rubber parts of milking machine are likely to cause
A. high bacteria counts of milk
B. oxidation of milk
C. rancid flavor in milk
D. high freezing points of milk
ANS: A