MILK PRODUCTION

MULTIPLE CHOICE

1. What piece of legislation made farmer cooperatives legal?
A. Farm Bill
B. Sherman Act
C. Cooperative Incentive Act
D. Capper-Volstead Act
ANS: D

2. ____________ is an inability to break down naturally-occurring milk sugar. Approximately 120 million Americans have this inability, with many million more throughout the world.
A. Lactose intolerance
B. Diabetes
C. Hyperglycemia
D. Hypoglycemia
ANS: A

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

4. Which of the following is not a teat dip approved for use on farms?
A. Chlorhexidine
B. Chlorine dioxide
C. Formaldehyde
D. Peroxide
ANS: C

5. Which pasteurization method makes milk shelf stable for six months to a year?
A. Aseptic Processing and Packaging
B. Vat pasteurization
C. Ultra-pasteurized (UP)
D. High-temperature, short-time (HTST)
ANS: A

6. To meet the definition of whole milk, milk must contain ___________ milkfat by weight and contain 8-grams of fat in a standard 8-ounce serving.
A. less than 0.05%
B. less than 8.0 % milk solids not fat
C. less than 2%
D. at least 3.25%
ANS: D

7. How many states in the US have dairy farms?
A. 50
B. 48
C. 35
D. 25
ANS: A

8. __________ continues to be the top seller in the Lactose-free category.
A. Almond milk
B. Silk milk
C. Rice milk
D. Milk
ANS: D

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

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

11. 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
 
12. The flush season for milk production is usually during the _____________.
A. fall
B. winter
C. spring
D. summer
ANS: C

13. Fluid milk processors face a unique supply-demand situation not shared by most other food products. Cows continually produce milk, and their production varies by day, week, and season due to weather and other factors. To balance the excess of raw milk, the portion of this reserve not needed for fluid milk processing products is cleared in the manufacturing of other dairy products. __________ makes up the largest portion of milk allocated for manufacturing purposes.
A. Ice cream
B. Cheese
C. Non-fat-dry milk
D. Yogurt
ANS: B

14. The milk let down response may be inhibited if cows suffer acute stress up to how long before milking?
A. 1 hour
B. 15 minutes
C. 30 minutes
D. 5 minutes
ANS: C

15. The principal protein in milk is _________________.
A. crude protein
B. whey protein
C. casein
D. lactose
ANS: C

16. The ________________ concentration in the bulk milk tank helps the producers monitor the efficacy of their feeding programs.
A. antibiotic
B. somatic cell (SCC)
C. bacteria
D. milk urea nitrogen (MUN)
ANS: D

17. A CMT test indicating a slight precipitate which tends to disappear with paddle movement is scored a ‘2’ represents approximately _____________.
A. 50,000-100,000 cells/ml
B. 200,000-300,000 cells/ml
C. 500,000-600,000 cells/ml
D. 750,000-1,000,000 cells/ml
ANS: B
 
18. 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

19. A dairy cooperative business is owned, operated, and controlled by the _____________ who benefit from its services. Members finance the cooperative and share in profits it earns in proportion to the volume of milk they market through the cooperative.
A. dairy brokers
B. dairy farmers
C. dairy consultants
D. dairy traders
ANS: B