Team Problem Solving - North Dakota FFAndffa.org/Tests/2010Tests/DairyFood/2010Dairy.docx · Web...

KEY2010 North Dakota FFA Convention

Dairy Foods ContestTEAM PROBLEM SOLVING B PART III

[50 points]SituationStill-Here Dairy from Over-There County produces Grade A milk from a mixed herd averaging 93 lactating milk cows comprised of 66 Holsteins (33 registered) averaging 77 pounds of milk per day, 9 Brown Swiss averaging 66 pounds of milk per day, 7 Jersey (4-H projects) averaging 55 pounds of milk per day, and 11 crossbred cows (Holstein x Jersey or Norwegian Reds) averaging 60 pounds of milk per day. They have a son and daughter who are in high school and college that currently own the Brown Swiss and Jersey cattle and some Holstein heifers. The farm has been dairying for two generations and hopes to continue with the third. For now, their herd management goal is to improve cow longevity and maintain milk components, rather than increase milk yield. However, aging facilities, a wet spring, and power outages have created challenges with Mr. and Mrs. Sore Hands including cow health and transportation issues due to road access for the milk truck. Their processer, Wet-Stone Creamery is working with them to get through these tough times. However, the creamery incentives for quality and production remain unchanged. The family’s goal is to hold production and reduce culling, within the bounds of fiscal sound business decisions during these times of high input costs and low milk prices. Their current component and quality tests are:

$ Milk protein B 3.14%$ Milk fat B 4.02%$ Other solids B 5.75%$ Somatic Cell Count B 226,000

To complete this exercise you will need the following information.Parameters for Determining Milk ValueThe processor uses the following Class III prices to set procurement policy that determines the pay price and any premiums:

1. Protein differential (3.04% base) B 2.204/cwt per 0.1% protein2. Butterfat differential (3.5% base) B 1.164/cwt per 0.1% milk fat3. Other solids (OS) premium (5.65% base) B -0.034/cwt per 0.1% OS4. Somatic cell count base = 350,000 cells per mil.5. To receive any premiums bacteria plate count must average less than 25,000 for the month.

Given the information above, calculate the adjustments made to the price paid per cwt for milk.

Milk Components: (3 points each)

1. Protein (PRO):a) 0.021 (3.14-3.04) x (0.02130.1) = +0.0213b) 0.080c) 0.018d) 0.310

2. Butterfat (BF):a) 0.021b) 0.080 (4.02-3.50) x (0.0153 0.1) = +0.07956c) 0.018d) 0.310

3. Other Solids (OS):a) 0.021b) 0.080c) 0.018 (5.75 – 5.65) x (-0.0018 0.01) = +0.018d) 0.310

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Milk Quality (4 points each)Determine the premium adjustment (if any) based on the following Somatic Cell Count criteria.

CriteriaSomatic Cell

Count(SCC) Base

Adjustment Rate ($/cwt)per 1,000 cells

0 - 350,000 +0.0025350,001 - 450,000 -0.0015450,001 - 750,000 -0.0025750,000 - OVER -0.0035

4. What is the SCC premium adjustment?a) 0.021b) 0.080c) 0.018d) 0.310 (350 – 226 [1,000]) x 0.0025 = +0.05

Milk Quality The control plate was determined clear, so analyze the dairy=s standard plate count (SPC) using the diagram of incubated plates below, determine the number of bacteria/ml. (The lab procedure for the bacteria plates used below is from a 1/1000 ml dilution.)

__25__ colonies

__26__ colonies

__25,500____ average colonies

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5. What is the Standard Plate Count (SPC)?a) 2.8 x 103

b) 2.4 x 104

c) 2.6 x 10 4 ((25+26)2=25.5) x1000=25,500; in scientific notation 2.55x 104

d) 2.4 x 103

Standard Plate Count (SPC) Premium Rate $/cwt

0 - 5,000 +.205,001 - 10,000 +.10

10,001 - 25,000 (base) 0.00 (base)25,001 - 50,000 -.1050,001 - OVER -.20

6. What is the bacteria premium or discount using the above table?a) +0.20b) +0.10c) +0.00d) - 0.10 (25,500 = [25,001 to 50,000 SPC range] = $-0.10 adjustmente) -0.20

Milk Volume (4 points each)This processor offers the following volume premium to help maintain a constant supply to market. Use the following table to answer Questions 7 and 8.

Grade A Volume Premium ProgramRate/cwt ($0.00)

Rate/cwt ($0.00)

60,001 - 90,000 .03 600,001 - 630,000 .57

90,001 - 120,000 .06 630,001 - 660,000 .60

120,001 - 150,000 .09 660,001 - 690,000 .63

150,001 - 180,000 .12 690,001 - 720,000 .66

180,001 - 210,000 .15 720,001 - 750,000 .69

210,001 - 240,000 .18 750,001 - 780,000 .72

240,001 - 270,000 .21 780,001 - 810,000 .75

270,001 - 300,000 .24 810,001 - 840,000 .78

300,001 - 330,000 .27 840,001 - 870,000 .81

330,001 - 360,000 .30 870,001 - 900,000 .84

360,001 - 390,000 .33 900,001 - 930,000 .87

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390,001 - 420,000 .36 930,001 - 960,000 .90

420,001 - 450,000 .39 960,001 - 990,000 .93

450,001 - 480,000 .42 990,001 - 1,020,000 .96

480,001 - 510,000 .45 1,020,001 - 1,050,000 .99

510,001 - 540,000 .48 1,050,001 - 1,080,000 1.02

540,000 - 570,000 .51 1,080,001 - 1,110,000 1.05

570,001 - 600,000 .54 1,110,001 - OVER 1.08

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7. What is the estimated monthly volume of milk produced? (Hint: calculate average days per month for the year)

a) 3,094 cwtb) 2 ,043 cwt ((66x77) + (9x66) + (7x55) + (11x60) x30.4d/mo) ⁄ 100 = 2,043c) 1,980 cwtd) 12,323 cwt

8. What is the price adjustment for attaining the monthly milk volumes?a) 0.15 204,318 = 180,001 to 210,000 range of productionb) 0.18c) 0.21d) 0.12

Milk Value (6 points each)The following are used to price Grade-A milk by the state=s Milk Marketing Board for this month.(Two point for each blank in questions 10, 22 blanks).

Class I $16.14 @ 3.5% BF testClass II $14.46 @ 3.5% BF testClass III $12.78 @ 3.5% BF testClass IV $12.92 @ 3.5% BF test

The processor’s utilization of milk sold is:Class I 13.0%Class II 2.0%Class III 83.2%Class IV 1.8%

Determine the potential adjusted Class prices for this farm=s production for the past month. Class I 13.0% X 204,430 lbs = 26,576.0 lbs x $16.14 /cwt = $4,289.36Class II 2.0% X 204,430 lbs = 4,088.6 lbs x $14.46 /cwt = $591.21Class III 79.3% X 204,430 lbs = 170,086.1 lbs x $12.78 /cwt = $21,737.00Class IV 2.3% X 204,430 lbs = 3,679.7 lbs x $12.92 /cwt = $475.42

Proceeds: 100.0% 1,232,970 Total pounds soldTotal

= $27,093.00Proceeds: Blend Price (per lb): $0.13253

Blend Price (per cwt): $13.253

9. What is the calculated blend price per cwt of all milk shipped?a. $12.98b. $13.10c. $13.25 (blend price calculated above, 100 lbs/cwt)d. $13.60

10. From the blend price calculated in #9, what is the estimated farm gate price for this patron’s milk with incentives for this month? (Hint: Farm gate = premium minus discounts)

a. 12.98b. 13.10c. 13.25 Premium lost - bacteria plate count exceeded 25,000 for the monthd. 13.73 13.25 + (0.0213+0.0796+0.018+0.3100+ (-0.1000) +0.1500)

Total points: 49 plus 1 bonus for teamwork = 50 points

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2010 North Dakota FFA ConventionDairy Foods Contest

Problem Solving – PART II (Individual)Problem Solving, Merchandizing, Nutritional Value, and Trouble Shooting

Use the GradeMaster Form 23040 and put your name and chapter on the form.

Trouble ShootingYour dairy farm client was notified by the processing plant the milk they shipped this morning was found positive for drug residue using the Charm II test and therefore had to be discarded. The owner/operator of the farm tests every load of milk before shipping using the same Delvotest-p, the same test kit he had been using for the last 15 months. His test indicated the milk to be negative for any drug residues.To determine what happened the two of you review his daily records and find the following information:

Four days ago, 5 cows with mastitis were treated intra-mammary with Pirsue (which has a 36 hour milk withdrawal time.)

Last evening one cow exhibited a bad case of E-coli mastitis and was treated intra-mammary with the drug Naxcel (an injectable only drug with no milk withdrawal time.)

That same day another cow was dried off and treated with Quartermaster (a drug used on non-lactating cows with a 96 hour post-calving milk withdrawal time.)

And, on the day of pick-up, a fresh cow was added to the milking string, after being treated twice 6 days ago with Tomorrow, (a drug for non-lactating cows with a 72 hour post-calving milk withdrawal time.)

62 cows were milked yesterday and 61 went into the tank today.

The following information about the drug residue sensitivity tests for antibiotics used in this problem are taken from the “Milk and Dairy Beef Residue Prevention Protocol”.

Antibiotics Used on the Farm Tomorrow Quartermaster Naxcel PirsueDrug Residue Test (cephapirin) (penicillin G.) (ceftiofur) (Pirlimycin)Charm II 4ppb 5ppb 11ppb 100ppbSnap 4ppb 5ppb 10ppb >100ppbDelvotest-p 8ppb 5ppb 50ppb 80ppbCharm Farm 20ppb 5ppb 25ppb 100ppb

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Using the information on the previous page answer the following questions and solve why the dairy shipped contaminated milk. (Each question is worth 5 points.)

1. The main reason the cheese plant is very concerned about drug residues in their milk supply is because:a. Residues can give an off flavor to the cheeseb. Residues can effect the composition of the cheesec. The plant will have to dump the milk and still pay the farmerd. The plant will have to pay a penaltye. Residues in milk can cause serious allergic reactions in some people

2. The drug that caused the residue in the milk was: a. Pirsueb. Naxcelc. Quartermasterd. Tomorrow.e. Penicillin

3. The reason the milk was contaminated resulted from: a. Too many cows being treated with Pirsue at one time.b. A cow was milked to soon after being illegally treated with Naxcel. c. The fresh cow was put back into the milking herd too soon for the drug to clear.d. One cow was dry treated and not removed from the milking herd.e. None of the above.

4. The owner did not identify the drug residue when he tested the milk in his tank because:a. His test kit was different from the one used by the plant.b. His test was not as sensitive to the drug at fault as the one used by the plant.c. He did not sample the right milk.d. He most likely forgot to add the milk to the sample test.e. All of the above.

5. To prevent having a problem with drug residues in the future, he:a. Discuss his drug treatment program with his Veterinarian.b. Set up a good record keeping system.c. Do a better job of marking the drug treated cows.d. Read and follow the directions on the drug label.e. All of the above.

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Merchandizing and MarketsBased on the data in Table 2, answer the questions that follow. (Each question is worth 5 points.)

According to these recent dairy statistics, answer the following True/False Questions? Using A as true and B as False6. T/F - All regions lost dairy farms , only the West gained cows7. T/F - Midwest lost herds, but herds became substantially larger8. T/F - Northeast lost the lowest percentage of herds, herds got larger9. T/F - Southeast lost the greatest amount of cows and herds10. T/F – West had the greatest expansion in cow numbers and herd size

File: document.docx

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2010 North Dakota FFA ConventionDairy Foods Contest

TEAM PROBLEM SOLVING B PART III[50 points]

SituationStill-Here Dairy from Over-There County produces Grade A milk from a mixed herd averaging 93 lactating milk cows comprised of 66 Holsteins (33 registered) averaging 77 pounds of milk per day, 9 Brown Swiss averaging 66 pounds of milk per day, 7 Jersey (4-H projects) averaging 55 pounds of milk per day, and 11 crossbred cows (Holstein x Jersey or Norwegian Reds) averaging 60 pounds of milk per day. They have a son and daughter who are in high school and college that currently own the Brown Swiss and Jersey cattle and some Holstein heifers. The farm has been dairying for two generations and hopes to continue with the third. For now, their herd management goal is to improve cow longevity and maintain milk components, rather than increase milk yield. However, aging facilities, a wet spring, and power outages have created challenges with Mr. and Mrs. Sore Hands including cow health and transportation issues due to road access for the milk truck. Their processer, Wet-Stone Creamery is working with them to get through these tough times. However, the creamery incentives for quality and production remain unchanged. The family’s goal is to hold production and reduce culling, within the bounds of fiscal sound business decisions during these times of high input costs and low milk prices. Their current component and quality tests are:




Given the information above, calculate the adjustments made to the price paid per cwt for milk. Milk Components: (3 points each)

1. Protein (PRO):a) 0.021b) 0.080c) 0.018d) 0.310

2. Butterfat (BF):a) 0.021b) 0.080c) 0.018d) 0.310

3. Other Solids (OS):a) 0.021b) 0.080c) 0.018d) 0.310


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Count(SCC) Base


0 - 350,000 +0.0025350,001 - 450,000 -0.0015450,001 - 750,000 -0.0025750,000 - OVER -0.0035

4. What is the SCC premium adjustment?a) 0.021b) 0.080c) 0.018d) 0.310


____ colonies

____ colonies

______ average colonies

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b) 2.4 x 104

c) 2.6 x 104

d) 2.4 x 103


0 - 5,000 +.20

5,001 - 10,000 +.10

10,001 - 25,000 (base) 0.00 (base)

25,001 - 50,000 -.10

50,001 - OVER -.20

6. What is the bacteria premium or discount using the above table?a) +0.20b) +0.10c) +0.00d) -0.10e) -0.20


Grade A Volume Premium ProgramRate/cwt ($0.00) Rate/cwt ($0.00)

60,001 - 90,000 .03 600,001 - 630,000 .57

90,001 - 120,000 .06 630,001 - 660,000 .60

120,001 - 150,000 .09 660,001 - 690,000 .63

150,001 - 180,000 .12 690,001 - 720,000 .66

180,001 - 210,000 .15 720,001 - 750,000 .69

210,001 - 240,000 .18 750,001 - 780,000 .72

240,001 - 270,000 .21 780,001 - 810,000 .75

270,001 - 300,000 .24 810,001 - 840,000 .78

300,001 - 330,000 .27 840,001 - 870,000 .81

330,001 - 360,000 .30 870,001 - 900,000 .84

360,001 - 390,000 .33 900,001 - 930,000 .87

390,001 - 420,000 .36 930,001 - 960,000 .90

420,001 - 450,000 .39 960,001 - 990,000 .93

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450,001 - 480,000 .42 990,001 - 1,020,000 .96

480,001 - 510,000 .45 1,020,001 - 1,050,000 .99

510,001 - 540,000 .48 1,050,001 - 1,080,000 1.02

540,000 - 570,000 .51 1,080,001 - 1,110,000 1.05

570,001 - 600,000 .54 1,110,001 - OVER 1.08


a) 3,094 cwtb) 2,043 cwtc) 1,980 cwtd) 12,323 cwt

8. What is the price adjustment for attaining the monthly milk volumes?a) 0.15b) 0.18c) 0.21d) 0.12



The processor’s utilization of milk is:Class I 13.0%Class II 2.0%Class III 83.2%Class IV 1.8%

Determine the potential adjusted Class prices for this farm=s production for the past month. Class I X lbs = lbs x /cwt =Class II X lbs = lbs x /cwt =Class III X lbs = lbs x /cwt =Class IV X lbs = lbs x /cwt =Proceeds: Total pounds sold Total=

Proceeds: Blend Price (per lb): $ Blend Price (per cwt): $

9. What is the calculated blend price per cwt of all milk shipped?a. $12.98b. $13.10c. $13.25d. $13.60

10. From the blend price calculated in #9, what is the estimated farm gate price for this patron’s milk

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with incentives for this month? (Hint: Farm gate = premium minus discounts)a. 12.98b. 13.10c. 13.25d. 13.73

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KEY2010 North Dakota FFA Convention

Dairy Foods ContestTEAM PROBLEM SOLVING B PART III

[50 points]SituationStill-Here Dairy from Over-There County produces Grade A milk from a mixed herd averaging 93 lactating milk cows comprised of 66 Holsteins (33 registered) averaging 77 pounds of milk per day, 9 Brown Swiss averaging 66 pounds of milk per day, 7 Jersey (4-H projects) averaging 55 pounds of milk per day, and 11 crossbred cows (Holstein x Jersey or Norwegian Reds) averaging 60 pounds of milk per day. They have a son and daughter who are in high school and college that currently own the Brown Swiss and Jersey cattle and some Holstein heifers. The farm has been dairying for two generations and hopes to continue with the third. For now, their herd management goal is to improve cow longevity and maintain milk components, rather than increase milk yield. However, aging facilities, a wet spring, and power outages have created challenges with Mr. and Mrs. Sore Hands including cow health and transportation issues due to road access for the milk truck. Their processer, Wet-Stone Creamery is working with them to get through these tough times. However, the creamery incentives for quality and production remain unchanged. The family’s goal is to hold production and reduce culling, within the bounds of fiscal sound business decisions during these times of high input costs and low milk prices. Their current component and quality tests are:




Given the information above, calculate the adjustments made to the price paid per cwt for milk.

Milk Components: (3 points each)

1. Protein (PRO):a) 0.021 (3.14-3.04) x (0.02130.1) = +0.0213b) 0.080c) 0.018d) 0.310

2. Butterfat (BF):a) 0.021b) 0.080 (4.02-3.50) x (0.0153 0.1) = +0.07956c) 0.018d) 0.310

3. Other Solids (OS):a) 0.021b) 0.080c) 0.018 (5.75 – 5.65) x (-0.0018 0.01) = +0.018d) 0.310

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Count(SCC) Base


0 - 350,000 +0.0025350,001 - 450,000 -0.0015450,001 - 750,000 -0.0025750,000 - OVER -0.0035

4. What is the SCC premium adjustment?a) 0.021b) 0.080c) 0.018d) 0.310 (350 – 226 [1,000]) x 0.0025 = +0.05


__25__ colonies

__26__ colonies

__25,500____ average colonies

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b) 2.4 x 104

c) 2.6 x 10 4 ((25+26)2=25.5) x1000=25,500; in scientific notation 2.55x 104

d) 2.4 x 103


0 - 5,000 +.205,001 - 10,000 +.10

10,001 - 25,000 (base) 0.00 (base)25,001 - 50,000 -.1050,001 - OVER -.20

6. What is the bacteria premium or discount using the above table?a) +0.20b) +0.10c) +0.00d) - 0.10 (25,500 = [25,001 to 50,000 SPC range] = $-0.10 adjustmente) -0.20


Grade A Volume Premium ProgramRate/cwt ($0.00)

Rate/cwt ($0.00)

60,001 - 90,000 .03 600,001 - 630,000 .57

90,001 - 120,000 .06 630,001 - 660,000 .60

120,001 - 150,000 .09 660,001 - 690,000 .63

150,001 - 180,000 .12 690,001 - 720,000 .66

180,001 - 210,000 .15 720,001 - 750,000 .69

210,001 - 240,000 .18 750,001 - 780,000 .72

240,001 - 270,000 .21 780,001 - 810,000 .75

270,001 - 300,000 .24 810,001 - 840,000 .78

300,001 - 330,000 .27 840,001 - 870,000 .81

330,001 - 360,000 .30 870,001 - 900,000 .84

360,001 - 390,000 .33 900,001 - 930,000 .87

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390,001 - 420,000 .36 930,001 - 960,000 .90

420,001 - 450,000 .39 960,001 - 990,000 .93

450,001 - 480,000 .42 990,001 - 1,020,000 .96

480,001 - 510,000 .45 1,020,001 - 1,050,000 .99

510,001 - 540,000 .48 1,050,001 - 1,080,000 1.02

540,000 - 570,000 .51 1,080,001 - 1,110,000 1.05

570,001 - 600,000 .54 1,110,001 - OVER 1.08

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a) 3,094 cwtb) 2 ,043 cwt ((66x77) + (9x66) + (7x55) + (11x60) x30.4d/mo) ⁄ 100 = 2,043c) 1,980 cwtd) 12,323 cwt

8. What is the price adjustment for attaining the monthly milk volumes?a) 0.15 204,318 = 180,001 to 210,000 range of productionb) 0.18c) 0.21d) 0.12



The processor’s utilization of milk sold is:Class I 13.0%Class II 2.0%Class III 83.2%Class IV 1.8%

Determine the potential adjusted Class prices for this farm=s production for the past month. Class I 13.0% X 204,430 lbs = 26,576.0 lbs x $16.14 /cwt = $4,289.36Class II 2.0% X 204,430 lbs = 4,088.6 lbs x $14.46 /cwt = $591.21Class III 79.3% X 204,430 lbs = 170,086.1 lbs x $12.78 /cwt = $21,737.00Class IV 2.3% X 204,430 lbs = 3,679.7 lbs x $12.92 /cwt = $475.42

Proceeds: 100.0% 1,232,970 Total pounds soldTotal

= $27,093.00Proceeds: Blend Price (per lb): $0.13253

Blend Price (per cwt): $13.253

9. What is the calculated blend price per cwt of all milk shipped?a. $12.98b. $13.10c. $13.25 (blend price calculated above, 100 lbs/cwt)d. $13.60

10. From the blend price calculated in #9, what is the estimated farm gate price for this patron’s milk with incentives for this month? (Hint: Farm gate = premium minus discounts)

a. 12.98b. 13.10c. 13.25 Premium lost - bacteria plate count exceeded 25,000 for the monthd. 13.73 13.25 + (0.0213+0.0796+0.018+0.3100+ (-0.1000) +0.1500)

Total points: 49 plus 1 bonus for teamwork = 50 points

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NORTH DAKOTA STATE FFA CONTESTMILK QUALITY AND DAIRY FOODS CONTEST

WRITTEN TEST2010

MILK PRODUCTION: USING A NUMBER 2 LEAD PENCIL, MARK THE CORRESPONDING NUMBER ON THE ANSWER SHEET. DO NOT WRITE ON THIS TEST

1. Challenge or lead feeding in dairy cows is:a. Leading your cows to the feed bunkb. Feeding a lot of grain during the dry periodc. Increasing grain allotment as long as milk production increasesd. Feeding more grain during the end of lactation

2. MILC is:a. Milk Income Loss Contract b. Milk Insurance Loss Contractc. Mastitis Index Loss Calculation d. Mastitis Insurance Loss Contract

3. The actual name of the disease commonly referred to as Johne’s Disease is”a. Mastitis b. Tuberculosis c. Ketosis d. Paratuberculosis

4. By common definition, a milk replacer for dairy calves is:a. A high energy, high protein, low fiber grain mix.b. High milk byproduct feed, sold as a powder and reconstituted with water.c. A medicated feed additive, mixed with grains and fed to calves instead of milk.d. All of the above

5. Dairy rations for lactating cows should be calculated based on:a. Body size b. Pounds of milk production c. Stage of lactation d.All of the above

6. Milk is approximately what percent water?a. 50 b. 87 c. 75 d. 95

7. The part of the mammary gland where milk is produced is called:a. capillary b. teat cistern c. chine d. alveolus

8. When injecting a drug into an animal, the wrong size needle size or drug amount per site can result in:a. illegal drug residues b. reduced drug effectivenessc. tissue damage d. All of the above

9. _________________is the condition when a person cannot metabolize (break down) milk sugar.a. Milk Fever b. Lactose intolerance c. Milk sugar poisoning d. None of the above

10. A dairy cow producing 80 lb of milk per day requires about how many pounds of water daily?a. 20 b. 80 c. 160 d. 320

11. Feeding corn gluten feed to dairy cows is difficult because:a. compared to corn, it has a lower NE lactationb. there are potential feed intake fluctuationsc. there is a depression in feed efficiency with high level CGF rationsd. all of the above

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12. The greatest damage to the udder due to mechanical milking results from:a. too low of a vacuum b. removing the machine prematurelyc. leaving the machine on to long d. wrong pulsating ration

13. The traditionally recommended length of the dry period for dairy cows is:a. 45 to 60 days. b. 61-75 days c. 25 to 30 days d. 180 to 200 days

14. The two simple sugars that make up lactose are glucose and ________:a. Leucine b. Sucrose c. Arginine d. Galatose

15. Which of the following is the name for milk that is remaining in the udder following the completion of milking?

a. Residual milk b. Skim milk c. Fore milk d. Calf milk

16. __________________ is added to milk to prevent Rickets:a. Vitamin A b. Iodine c. Salt d. Vitamin D

17. A bypass protein is a protein that is digested in:a. the large intestine b. rumen c. liver d. the small intestine

18. Dairy heifers reared as replacement stock should gain approximately _____ pounds per day from birth to freshening.a. .5 – 1.0 b. 1.0 – 1.5 c. 1.5 – 2.0 d. 2.0 – 2.5

19. The Dairy Herd Improvement Association (DHIA) provides:a. payment for lost production b. premiums for high quality milkc. milk testing and record keeping d. none of the above

20. The most effective measures to prevent new mastitis infections are:a. teat dipping b. dry cow antibiotic treatmentc. a and b d. none of the above

21. If a 1400 pound cow is eating an amount of feed dry matter equivalent to 4% of its body weight, how many pounds of feed dry matter is the cow eating?a. 28 pounds b. 40 pounds c. 56 pounds d. 18 pounds

22. The peak in milk production usually occurs ___ weeks after calving.a. 2-3 b. 4-6 c. 7-8 d. 9-10

23. Feeding the high-producing milk cow ration to your heifers, instead of a specially formulated heifer ration will usually produce heifers that:

a. are muscular b. produce a lot of milk c. are fat d. have diarrhea

24. _____________ is the general name for the class of bacteria that causes mastitis in dairy cattle.a. lactobacillus b. lactococcusc. Ecoli d. staphylococcus

25. National Ice Cream Month is:a. January b. Octoberc. May d. July

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MILK MARKETING

26. The ________________ program financially compensates dairy producers when domestic milk prices fall below a specified level.a. FSA b. PPDc. MILC d. MILK

27. A food that contain less that __________ grams of fat per serving is considered a low fat food.a. 10 b. 40c. 1 d. 3

28. What is the justification of government involvement in the marketing of milk:a. provide farmers price and income supportb. reduce price and income variabilityc. improve market power of farmersd. all of the above

29. Federal Milk Marketing Orders are regulated by: a. the Secretary of Agriculture. b. MILC review committeec. the President d. Hoards Dairyman Board of Directors

30. Which is not a class of cheese?

a. soft b. mediumc. very soft d. hard

31. The milk from cows being treated with antibiotics should be withheld from the supply because:a. antibiotics curdle the milkb. people are sensitive to antibioticsc. antibiotics create high bacteria countsd. antibiotics prevent proper cooling

32. Most bulk milk coolers are designed for every other day (EOD) pickup and must cool ___________ of the volume of the bulk tank to 50 degrees within one hour and to 40 degrees within the second hour after milking.a. 15% b. 25%c. 35% d. 50%

33. Which of these milk solids components contributes the least amount in a gallon of whole milk?a. Calcium b. proteinc. Fat d. lactose

34. Cheese manufacturers realize greater yield from their milk when protein content is high and _______.a. Carbohydrate content is lowb. Carbohydrate content is highc. Somatic cell counts are low

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d. Somatic cell counts are high

35. A producer gets paid per _____________________ of milk?a. 10 pounds b. 100 pounds c. 1 pounds d. 5 pounds

36. _____________ is the process of dividing milk into skim milk and cream.a. pasteurization b. standardization c. fortification d. separation

37. Churning is the process that turns cream into butter?a. separating b. standardization c. churning d. whipping

38. Which state is NOT one of the five leading states in natural cheese production?a. California b. Wisconsin c. New York d. Ohio

39. Mathematical equations that use economic data to establish a minimum regulated price are:a. Futures contract b. Hedge c. Price formula d. Milk contract

40. The PPD (Producer Price Differential) is the value of milk above and beyond the ______________________ value:a. Class I b. Class II c. Class III d. none of the above

41. A __________flavor occurs when there are large numbers of bacteria present in milk.a. oxidized b. sour c. sweet d. rancid

42. The detection of added water in milk is easily determined by conducting the ___________________ test.a. acidity b. phosphatase c. freezing point d. ADV

43. The organization in North Dakota that is working to increase the number of dairy operations is:a. ND Dairy Products Inc. b. ND Dairy Coalitionc. Midwest Milk Producers d. ND Dairy Farmers

44. The number of dairy farms in North Dakota decreased by what percentage from 1980 to 2001?a. 20% b. 33% c. 45% d. 54%

45. Dairy herds with somatic cell counts are more likely to produce a ___________ favor of milk.a. cooked b. rancid c. feed d. garlic/onion

46. The ____________ test is commonly used to detect post pasteurization contamination of milk.a. coliform b. psychrotrophic c. phosphatase d. freezing

point

47. Who regulates dairy farms in North Dakota?a. ND Department of Ag b. ND Department of Healthc. Environmental Protection Agency d. All of the above

48. The average annual milk production per dairy cow in the U.S. is ___________________ pounds.a. 3000 b. 6000 c. 9000 d. 12000

49. One futures contract of Class III milk is how many pounds? of 26

a. 300,000 b. 200,000 c. 100,000 d. 50,000 50. The ____________ is a test that measures bacterial content of raw milk to monitor milk quality.

a. standard plate count b. phosphatase c. scc d. grass tetany

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ANSWER KEY

1. c.

2. a.

3. d.

4. b.

5. d.

6. b.

7. d.

8. d.

9. b.

10. d.

11. d.

12. c.

13. a

14. d.

15. a.

16. d

17. d.

18. c.

19. c.

20. c

21. c.

22. b.

23. c.

24. d.

25. d .

26. c.

27. d.

28. d.

29. a.

30. b.

31. b.

32. b.

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33. a.

34. c.

35. b.

36. d.

37. c.

38. d.

39. c.

40. c.

41. b.

42. c.

43. b.

44. d.

45. b.

46. a.

47. d.

48. d.

49. b.

50. a.

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