Milk Production 2021

MULTIPLE CHOICE

1. What is the maximum bacteria count per milliliter of milk allowed for pasteurized Grade “A” milk?
A. 20,000
B. 50,000
C. 100,000
D. 400,000
ANS: A

2. The general recommendation for Holstein calves weighing about 90 pounds is to feed _______ quarts of colostrum within four hours of birth.
A. 1
B. 4
C. 6
D. 8
ANS: B

3. The microbiological standard 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. Which state had the most dairy farms in 2020?
A.  California
B. Wisconsin
C.   New York
D.   Minnesota
ANS: B

5. Which of the following occurs during the HTST pasteurization process?
A. The amount of protein is decreased 
B. Thermoduric spore-forming microorganisms are eliminated 
C. Pathogenic microorganisms are killed 
D. All the milk is heated to at least 170°F
ANS: C

6. Cracked and blistered rubber parts of milking machines 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

7. How long after birth should fermented feed first be introduced into a calf’s diet? 
A. 10 days
B. 1 month
C. 6 weeks
D. 4 months
ANS: D

8. What is the term used to describe amino acids that must come from the food humans eat because they cannot be made by the body?
A. whey protein 
B. casein
C. essential 
D. non-essential
ANS: C

9. Who appoints members of the Fluid Milk Processor Promotion Board?
A. US Secretary of Agriculture
B.   Food and Drug Administration (FDA)
C.   Chair of the DMI Board
D.   Chair of National Milk Producers Federation
ANS: A

11. 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 Alimentations of the World Health Organization
ANS: C

12. Cows produce a lot of saliva while chewing, which contains a ________ compound that helps to reduce the acidity levels in the rumen.
A. magnesium oxide
B. sodium bentonite
C. bicarbonate
D. calcium carbonate
ANS: C

13. ___________ is the hormone naturally released by the cow to stimulate milk letdown.
A. Oxytocin
B. Progesterone
C. Estrogen
D. adrenaline
ANS: A

14. The ability of lipase to attack milkfat 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

15. Bacteria silage inoculants should be frozen or refrigerated below what temperature when storing?
A. 10 ℉
B. 30 ℉
C. 40 ℉
D. 50 ℉
ANS: C

16. Which breed of dairy cattle typically has the highest percentage of A1 (versus A2) genes for the beta-casein protein?
A. Jersey
B. Normande
C. Guernsey
D. Holstein
ANS: D

17. At what temperature should the water be maintained at the beginning of the alkaline detergent wash cycle while cleaning milking equipment?
A. At least 100° F
B. 100° to 115° F
C. At least 120° F
D. 160° to 170° F
ANS: D

18. 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

19. 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

20. The two most common tests used for determination of unpasteurized milk quality are _______ and __________.
A. standard plate count and color 
B. somatic cell count and standard plate count
C. flavor and titratable acidity
D. somatic cell count and odor
ANS: B

21. What product has grown in popularity as a bedding material because it is recycled from manufacturing and construction waste, making it an affordable product that has good moisture absorption, low bacteria growth, and soil benefits?
A.  Chloride
B.  Magnesium
C.  Lime
D.  Gypsum
ANS: D

22. 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

23. Salty flavor in milk can be attributed to which two things?
A. Too much salt in the ration and impaired kidney function of the cow
B. Excessive feeding of minerals and dry roughage
C. Cows with mastitis and milk produced late in a cow’s lactation period
D. Salt based sanitizers or alkaline water for drinking
ANS: C

24. On an annual basis, what percentage of the total U.S. dairy herd is culled each year?
A. 10%
B. 20% 
C. 30%
D. 40%
ANS: C

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

26. After the first touch of the udder the milking unit should be attached within __________ seconds for optimal milking time.
A. 10 to 25 second
B. 30 to 50 seconds
C. 60 to 90 seconds 
D. 120 to 160 seconds
ANS: C

27. Frequently caused by over milking, what is the name of the condition in cows when cells in the inner lining of the teat end begin to overgrow?
A. Hyperkeratosis
B. Carcinoma
C. Teat Canker
D. Hairy Warts
ANS: A

28. Even when there are no clinical signs, a cow’s milk production begins to decline when its somatic cell count is greater than how many cells/ml?
A. 100,000 cells/ml 
B. 200,000 cells/ml 
C. 400,000 cells/ml
D. 750,000 cells/ml
ANS: B

29. The term used to describe a lag of at least 30 seconds between the milking unit attachment and the incline phase of milk flow is___________________.
A. delayed milk ejection
B. milk let-down
C. milk flow dynamics
D. vacuum delay
ANS: A

30. The map that describes a species’ DNA sequence that geneticists use to evaluate and share genomic information is called____________________.
A. reference genome 
B. whole sequence genome
C. single nucleotide polymorphism
D. recessive gene
ANS: A