2022 MILK PRODUCTION

MULTIPLE CHOICE

1. Milk contains how many essential nutrients?
A. 11
B. 13
C. 7
D. 9
ANS: B

2. According to USDA-AMS Standards, Ice Cream must contain not less than _____________.
A. 10 % Milk solids and 20% milkfat
B. 30% Milk Solids and 20% milkfat
C. 15% milk solids and 10% milkfat
D. 20% milk solids and 10% milkfat
ANS: D

3. The microbiological standard threshold for unpasteurized Grade A milk is  _____________ bacteria or less per milliliter of milk.
A.  20,000
B.  50,000
C.   100,000
D.  750,000
ANS: C

4. 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

5. What is the predominant method of pasteurization used for milk in the U.S.?
A. Ultra-high temperature (UHT)
B. Vat pasteurization
C. Ultra-pasteurized (UP)
D. High-temperature, short-time (HTST)
ANS: D

6. To meet the definition of 100% fat-free, food must contain _____________ and contain no added fat.
A. less than 0.05 g of fat per 100g
B. zero g of fat per 100 g
C. less than 0.5 g of fat per 100g
D. less than 1.0 g of fat per 100g
ANS: C

7. How often should a bulk tank be cleaned and sanitized?
A. Every time it is emptied
B. Every two days
C. Once a week
D. Once a month
ANS: A

8. A2 Milk is produced by cows that naturally produce only type?
A. A2 protein
B. A2 butterfat
C. A2 lactose
D. A2 carbohydrate
ANS: A

9. What is the most used feed ingredient on a farm?
A. Hay
B. Corn Silage
C. Water
D. Mineral mix 
ANS: C

11. Typical farm milk consists of _____________.
A. 87.3 % water, 4.00 fat, 3.2% protein, 5.5% other solids
B. 50.6 % water, 3.7% fat, 4.2% protein, 41.5% other solids
C. 80.6 % water, 6.7% fat, 4.2% protein, 8.5% other solids
D. 84.6 % water, 4.7% fat, 6.2% lactose, 4.5% other solids
ANS: A

12. Similar to human fingerprints, cow _____________ are detailed, nearly unique, difficult to change, and remain the same over the life of an individual, making them ideal long- term markers of identity.
A. hooves
B. eyes
C. tongues
D. noses
ANS: D

13. _____________ is the main nutrient provided by soybean meal in a dairy feed ration.
A. Protein
B. Fat
C. Vitamin D
D. Carbohydrate
ANS: A

14. The high acid flavor in milk is caused by _____________.
A. feeding cows moldy hay
B. excessive agitation of warm raw milk
C. exposing milk to sunlight
D. bacterial growth
ANS: D

15. How long does it take for the cow to reach optimal oxytocin levels, after udder stimulation?
A. more than 4 minutes
B. 4 minutes
C. 1 to 2 minutes
D. 15 seconds
ANS: C

16. 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

17. For removing biofilms from milk equipment, which of the following is expected to be most effective?
A. Hot water
B. Peracetic acid
C. Detergent
D. Sodium Chloride
ANS: B

18. What is the most common cause of high bacteria counts in milk?
A. Dirty milking equipment
B. Environmental contamination
C. Milkers not wearing gloves
D. Milking cows with high SCC
ANS: A

19. While cow numbers in the nation’s dairy herd held steady in 2021, the dairy farm numbers did not follow the same course. Dairy farm numbers fell to under the threshold for the first time since America’s pioneer days.
A.  10,000
B.  15,000
C.   25,000
D.  30,000
ANS: D
 
20. The specific gravity of milk is 1.032 at 60 degrees F. Knowing the specific gravity of a milk sample and testing the freezing point of milk with a cryoscope is used to determine _____________.
A. microbacteria count of milk
B. adulteration of milk with water
C. titratable acidity of milk
D. somatic cell count
ANS: B

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

22. What is the protein in milk that entraps milk fat within the curd matrix during the manufacture of cheese?
A. casein
B. calcium
C. crude protein
D. whey protein
ANS: A

23. The off-flavor in milk generally caused by exposure to sunlight or fluorescent light is _____________.
A. Salty
B. Rancid
C. Oxidized
D. Malty
ANS: C

24. Which portion of milking procedure is recommended because it flushes potential mastitis-causing 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
 
25. One gallon of milk weighs approximately _____________ pounds.
A. 8.6
B.  6.8
C.  10.1
D. 6.5
ANS: A

26. The key to boosting milk protein lies largely in getting the correct amino acids to which part of the cow’s digestive tract.
A. Reticulum
B. Omasum
C. Abomasum
D. Rumen
ANS: C

27. In ice cream, the term that refers to  the volume of air relative to  the initial volume of ice  cream mix is  _____________.
A. Airiness
B. Viscosity
C. Fluffiness
D. Overrun
ANS: D

28. Certain types of bacteria form what kind of cell structure that are resistant to heat and sanitizers?
A. Mycotoxin
B. Nuceli
C. Ribosomes
D. Endospores
ANS: D
 
29. In the past 50 years, milk production per cow in the United States has increased from 9,751 to _____________ pounds.
A.  13,666
B. 23,777
C.  41,888
D.  50,479
ANS: B