Post on 30-Dec-2015
Dairy Foods 2010
Test Bank
Dairy Foods Test Bank 2009-2013
The milk fat differential used in paying for raw milk is a. the difference between the prices of skim milk and whole milk. b. a value established as a penalty for insufficient fat in a producer’s milk. c. the amount added or subtracted from the pay price per 0.1% of milk fat above or below 3.5%. d. None of these is correct.
• c. the amount added or subtracted from the pay price per 0.1% of milk fat above or below 3.5%.
Dairy Foods Test Bank 2009-2013
In the U.S., increased marketing power is afforded to milk producers when they a. process milk on their own farm. b. sell milk to a single dealer. c. sell only grade A milk. d. sell milk through a dairy cooperative.
• d. sell milk through a dairy cooperative.
Dairy Foods Test Bank 2009-2013
Milk classified according to use under Federal Orders has different a. prices. b. bacteria counts. c. fat tests. d. All of these are correct.
• a. prices.
Dairy Milk Production Test Bank 2009-2013
A major reason for controlling 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. must be used for humans only.
• b. may be found in the milk for many hours after treatment.
Dairy Milk Production Test Bank 2009-2013
Removal of milkstone from dairy equipment surfaces requires a/an _________ type cleaning compound. a. alkaline b. acid c. neutral d. basic e. All of these are correct.
• b. acid
Dairy Milk Production Test Bank 2009-2013
Which of the following is an effective sanitizer for milking equipment? a. penicillin b. pyrethrins c. sodium hypochlorite d. sodium dodecylsulfate
• c. sodium hypochlorite
Dairy Milk Production Test Bank 2009-2013
As produced at the farm, milk from Holstein cows is expected to contain approximately _____ % milkfat and _____ % nonfat milk solids, respectively. a. 2.7 and 8.7 b. 3.7 and 8.7 c. 8.7 and 2.7 d. 8.7 and 3.7
• b. 3.7 and 8.7
Dairy Milk Production Test Bank 2009-2013
A bulk milk hauler detected a sour odor in the raw milk in a farm bulk milk tank. Upon further examination he/she was likely to find a. butter particles floating on the milk. b. a high freezing point of the milk. c. that the milk had been exposed to sanitizer. d. a high titratable acidity.
• d. a high titratable acidity.
Dairy Foods Test Bank 2009-2013
If a serving of ice cream weighing 100 grams contains 10% milk fat, how many grams of cream testing 40% are required to make that serving of ice cream? a. 1 b. 2 c. 2.5 d. 5 e. 10
• c. 2.5
Dairy Foods Test Bank 2009-2013
In a milk market with four classes of milk, Class II milk is that used for a. fluid products. b. cheese. c. butter. d. nonfat dry milk. e. cottage cheese and cream products.
• e. cottage cheese and cream products.
Dairy Foods Test Bank 2009-2013
A milk producer would receive the highest price for milk delivered within a milk marketing order if all of it were to be used to make a. nonfat dry milk and butter. b. Cheddar and mozzarella cheeses. c. ice cream and yogurt. d. fluid milk products. e. butter and anhydrous milk fat.
• d. fluid milk products.
Dairy Foods Test Bank 2009-2013
Who pays directly for the operation of Federal Orders? a. producers of the milk b. the U. S. Department of Agriculture c. retail store owners d. processors of the milk (called handlers) e. consumers of grade A milk
• d. processors of the milk (called handlers)
Dairy Foods Test Bank 2009-2013
Under Federal Orders the processors of milk are called a. "users." b. "sellers." c. "handlers." d. "manufacturers."
• c. "handlers."
Dairy Foods Test Bank 2009-2013
Farms with 2000 or more milking cows now supply about _____ % of the annual production of milk in the U.S. a. 5% b. 10% c. 20% d. 25% e. 30%
• d. 25%
Dairy Milk Production Test Bank 2009-2013
In nature milk is the only source of a. calcium. b. phosphorous. c. protein. d. lactose. e. fatty acids.
• d. lactose.
Dairy Milk Production Test Bank 2009-2013
Pasteurized homogenized milk is not a good source of a. thiamine – vitamin B1. b. riboflavin – vitamin B2. c. ascorbic acid – vitamin C. d. 7-dehydrocholesterol – vitamin D.
• c. ascorbic acid – vitamin C.
Dairy Milk Production Test Bank 2009-2013
The ability of milk’s natural lipase to attack milk fat and produce a rancid/lipolyzed 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.
• b . excessive agitation of warm raw milk.
Dairy Milk Production Test Bank 2009-2013
Metallic/oxidized flavor of milk is unlikely to occur if milk is a. protected from exposure to dust and heat. b. protected from exposure to copper, sunlight, and fluorescent light. c. cooled quickly to less than 40°F. d. not adulterated with water and antibiotics.
• b. protected from exposure to copper, sunlight, and fluorescent light.
Dairy Foods Test Bank 2009-2013
Milk controlled under Federal Orders must meet the sanitary standards that will qualify it as a. grade A. b. Class I. c. manufacturing grade. d. all grades and classes.
• a. grade A.
Dairy Foods Test Bank 2009-2013
According to the Cheese Reporter, the price paid for 40-lb blocks of Cheddar cheese on the Chicago Mercantile Exchange, comparing the same dates in February of 2007 to that of 2008, a. decreased by about 5%. b. decreased from about $1.90 to about $1.30 per pound. c. increased by more than 10%. d. remained constant virtually unchanged.
• b. decreased from about $1.90 to about $1.30 per pound.
Dairy Milk Production Test Bank 2009-2013
Before attaching the milking machine to the cow one should a. wash the cow with a sanitizer. b. dry the cow thoroughly. c. allow about 30 seconds for milk letdown. d. All of these are correct.
• d. All of these are correct.
Dairy Milk Production Test Bank 2009-2013
If a cow has mastitis, her milk quite likely will taste a. normal but contains pyrethrins. b. flat and has a low fat content. c. sour and has high numbers of bacteria. d. salty and has high numbers of somatic cells.
• d. salty and has high numbers of somatic cells.
Dairy Foods Test Bank 2009-2013
Surplus milk (that is not used for drinking purposes) a. is produced under grade A standards. b. is considered in establishing Federal Orders. c. commands a lower price than milk sold in the fresh fluid form. d. All of these are correct. e. None of these is correct.
• d. All of these are correct.
Dairy Foods Test Bank 2009-2013
Federal Milk Marketing Orders describe a. how payment is to be made to milk producers for milk. b. from whom milk is to be purchased by processors. c. to whom milk is to be sold by producers. d. the specific rules of grade A sanitary standards.
• a. how payment is to be made to milk producers for milk.
Dairy Foods Test Bank 2009-2013
The total pounds of milk produced in the United States currently approximates a. 19 million. b. 185 million. c. 19 billion. d. 185 billion.
• d. 185 billion.
Dairy Milk Production Test Bank 2009-2013
Cracked and blistered rubber parts of milking machines are likely to cause a. high bacteria counts of milk. b. high freezing points of milk. c. flat flavor of milk. d. All of these are correct.
• a. high bacteria counts of milk.
Dairy Foods Test Bank 2009-2013
Payment for milk in Classes I, II, III, and IV is based on a. the relative safety of each class. b. differences in quality. c. the cost of production to suit each class. d. the end use of the milk. e. All of these are correct.
• d. the end use of the milk.
Dairy Foods Test Bank 2009-2013
In regard to prices paid for milk by consumers, Federal Milk Marketing Orders are intended to a. set them fairly. b. adjust them according to demand. c. adjust them according to supply. d. leave them to be determined in the marketplace.
• d. leave them to be determined in the marketplace.
Dairy Milk Production Test Bank 2009-2013
An off flavor of raw milk most often found in the spring of the year is a. flat. b. foreign. c. bitter. d. garlic/onion.
• d. garlic/onion.
Dairy Foods Test Bank 2009-2013
Support prices used in milk marketing influence milk prices a. by setting minimum prices paid for cheese, butter and dry milk. b. by directly setting prices for Class I milk. c. because States contract with the U.S.D.A. d. only when consumers eat all the butter produced.
• a. by setting minimum prices paid for cheese, butter and dry milk.