2019 Milk Quality and Products - Production

MULTIPLE CHOICE 

1. A major reason for limiting 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. cost more than dairymen can afford
ANS: B

2. A baby dairy animal is called a calf, weighting approximately pounds at birth.
A. 20 to 40
B. 80 to 100
C. 150 to 160
D. 200
ANS: B

3. 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

4. A young female calf is called a heifer. An adult female that has a calf is called a cow. A heifer will give birth to a calf when she is approximately old.
A. 9 months
B. 12 months
C. 24 months
D. 36 months
ANS: C

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

6. 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

7. Dairy cows begin to produce milk after giving birth to a calf. This milk production continues for approximately a 10 month period. This 10 month period is called the cow’s _______________ period.
A. lactation
B. gestation
C. dry
D. calving
ANS: A

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

9. ___________________ is an organization that meets biennially in odd-numbered years. The main purpose of the Conference is to deliberate proposals submitted by various individuals from state or local regulatory agencies, FDA, USDA, producers, processors, consumers, etc., who have an interest in ensuring that the dairy products we consume are safe.
A. National Conference on Interstate Milk Shipments (NCIMS)
B. Food and Drug Administration (FDA)
C. AOAC
D. United States Dairy Export Council (USDEC)
ANS: A

11. When pasteurizing milk, the minimum that raw milk must be heated to for 15 seconds is
A. 111°F
B. 121°F
C. 161°F
D. 171°F
ANS: C

12. The key to boosting milk protein lies largely in getting the correct amino acids to which part of the cow’s digestive tract?
A. rumen
B. small intestine
C. omasum
D. reticulum
ANS: B

13. The CMT test detects __________ in raw milk.
A. bacteria
B. red blood cells
C. somatic cells
D. antibiotics
ANS: C

14. 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. What were the top three milk producing states during 2018?
A. South Dakota, Texas, and New York
B. California, Wisconsin, and Idaho
C. Wisconsin, New York, and New Mexico
D. California, New York, and Texas
ANS: B

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

17. Failure to sanitize milking equipment immediately before use may result in a
A. foreign flavor
B. high somatic cell count
C. high bacteria count
D. high freezing point
ANS: C

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

19. To remove fat from milking equipment use___________________.
A. alkaline cleaner in hot water
B. alkaline cleaner in cold water
C. acid cleaner in cold water
D. acid cleaner in hot water
ANS: A

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

21. The U.S. dairy industry is increasingly complex, with dynamic trends in consumer preferences, farm production, product manufacturing and government regulations. The U.S. dairy industry is considered to be a_______ a year industry.
A. $628 billion
B. $125 billion
C. $500 million
D. $100 million
ANS: A

22. 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

23. __________ is the time after processing during which a dairy product normally remains suitable for human consumption.
A. Packaged date
B. Shelf life
C. Product code
D. Product life
ANS: B

24. 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
D. The Codex Alimentarius of the World Health Organization
ANS: C

25. The major cause of salty flavor in milk is ____________.
A. the large intake of salt by the cow
B. mastitis
C. exposure to sunlight
D. bacteria
ANS: B

26. 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

27. Marketing cooperatives often offer incentives to dairy farmers for producing milk having which of the following special characteristics?
A. low volume milk production per cow
B. low protein content
C. high somatic cell count
D. low bacteria count
ANS: D

28. When feeding distillers grains in dairy feed rations, there are concerns regarding the supply of protein building blocks. What are the building blocks of protein?
A. DNA
B. carbohydrates
C. nitrogen
D. amino acids
ANS: D

29. 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