Name: 
 

2010 Ohio State Dairy Products Test



Multiple Choice
Identify the choice that best completes the statement or answers the question.
 

 1. 

State with the most milk per cow in 2009 was:
a.
California
b.
Wisconsin
c.
Arizona
d.
Michigan
 

 2. 

In 2009 which state had the most milk cows in production?
a.
New York
b.
Wisconsin
c.
Idaho
d.
California
 

 3. 

A cold sample of milk below ___ degrees F, chills in your mouth, making it difficult to distinguish certain flavors.
a.
60
b.
55
c.
50
d.
45
 

 4. 

Leukocyte count/ ml of ____ has distinct gel formation ..
a.
150,000 - 500,000
c.
800,000 - 5,000,000
b.
400,000 - 1,500,000
d.
over 5,000,000
 

 5. 

A CMT description of weak positive indicates ____% of the quarters are infected.
a.
25
b.
50
c.
75
d.
100
 

 6. 

Don’t use the CMT before the ___ day after calving.
a.
3rd
b.
4th
c.
5th
d.
6th
 

 7. 

Which country has higher milk production per cow than United States?
a.
India
b.
Japan
c.
Mexico
d.
Canada
 

 8. 

Country with the most cow numbers is ________.
a.
Brazil
b.
China
c.
Japan
d.
India
 

 9. 

Off flavor caused by cows eating green grass, silage, turnips, and alfalfa hay 15 - 30 minutes prior to milking.
a.
feed
b.
malty
c.
garlic
d.
flat
 

 10. 

Milk not properly cooled will cause ___ off flavor.
a.
flat
b.
malty
c.
salty
d.
bitter
 

 11. 

The ___ off flavor may be caused by strong feeds or weeds or cows in late stages of lactation.
a.
malty
b.
flat
c.
bitter
d.
rancid
 

 12. 

Extreme agitation of raw milk in the presence of air, causing foaming will result in ____ type flavor.
a.
salty
b.
oxidized
c.
rancid
d.
malty
 

 13. 

This uncommon flavor is described as tasteless, lacking and difficult to determine.
a.
feed
b.
flat
c.
onion
d.
high acid
 

 14. 

______ flavor is rough and puckery on the mouth and tongue and is caused by milk coming in contact with exposed copper or rusty cans or lids.
a.
salty
b.
rancid
c.
feed
d.
metallic
 

 15. 

_____ has developed as a result of bacterial growth (generally Streptococcus lactis) long before it is classified sour.
a.
bitter
b.
feed
c.
high acid
d.
malty
 

 16. 

Milk flavor that cannot be detected by odor and often characteristic of milk from cows infected with mastitis.
a.
salty
b.
bitter
c.
rancid
d.
flat
 

 17. 

This obnoxious flavor is recognized by the distinctive taste and odor suggested by its name.
a.
feed
b.
bitter
c.
high acid
d.
onion
 

 18. 

Milk left in the sun or artificial light in glass or plastic container develop a ____ flavor.
a.
rancid
b.
oxidized
c.
bitter
d.
malty
 

 19. 

During the past year, average number of head per farm operation of dairy cows increased to _____ cows.
a.
122
b.
131
c.
139
d.
151
 

 20. 

Herds licensed to sell milk in the past year _____ from the previous year.
a.
increased
c.
stayed the same
b.
decreased
d.
no data available from USDA
 

 21. 

Daily consumption of milk groups for adults is _____
a.
3
b.
4
c.
5
d.
6
 

 22. 

One gallon of whole milk weighs _______ pounds.
a.
8.63
b.
8.62
c.
8.6
d.
8.55
 

 23. 

In 2008 the leading cream and specialty dairy product sold was ____ with 3.599,000 pounds.
a.
cottage cheese
c.
sour cream
b.
yogurt
d.
fluid cream
 

 24. 

Milk product that consists of milk and cream containing not less than 10.5% milkfat but less than 18% milkfat.
a.
half-and-half
c.
nonfat dry milk
b.
heavy cream
d.
condensed milk
 

 25. 

Milk product that contains not less than 4 percent milkfat and not more than 80 percent moisture.
a.
sour cream
c.
cultured milk
b.
yogurt
d.
cottage cheese
 

 26. 

Product that is made by removing about 60 percent of milk’s water, contains not less than 6.5 percent milkfat, and not less than 16.5 percent milk solids-not-fat.
a.
sour cream
c.
condensed milk
b.
evaporated milk
d.
gelato
 

 27. 

Product that contains a minimum of 10 percent milkfat, at least 1.4 percent egg yolk solids and also called French ice cream.
a.
gelato
c.
frozen custard
b.
sherbet
d.
sorbet
 

 28. 

This product is characterized by an intense flavor and contains sweeteners, milk, cream, egg yolks, and flavoring.
a.
gelato
b.
sorbet
c.
sherbet
d.
yogurt
 

 29. 

Milk covered by Federal orders is often known as ______ or milk eligible for fluid use.
a.
Grade A
b.
Manufacturing grade
c.
Grade C
d.
all milk in the market regardless of grade
 

 30. 

Milk used to make ice cream would be priced in what Federal Order class?
a.
Class I
b.
Class II
c.
Class III
d.
Class IV
 

 31. 

In regard to retail prices paid for milk by consumers, Federal Milk Marketing Orders are intended to:
a.
leave them to be determined in the marketplace
b.
adjust them according to demand
c.
adjust them according to supply
d.
set them fairly
 

 32. 

Who pays directly for the operation of Federal Milk Marketing Orders?
a.
producers of the milk
b.
U.S. Department of Agriculture
c.
retail stores
d.
processors of the milk (milk handlers)
 

 33. 

Milk classified by use under Federal Orders has different ___.
a.
prices
c.
fat tests
b.
bacteria
d.
all of the answers are correct
 

 34. 

The Federal Orders of today are based on the Agricultural marketing Agreement Act of ____.
a.
1927
b.
1937
c.
1966
d.
1993
 

 35. 

The practice that fairly distributes payments for milk among the producers in a given Federal Milk Marketing Order is called _____.
a.
classified pricing
c.
support pricing
b.
pooling
d.
differential pricing
 

 36. 

In Federal Orders markets, milk sold for consumption in fluid form is ___.
a.
Class I
b.
Class II
c.
Class III
d.
Class IV
 

 37. 

Federal Milk Marketing Orders reformed, component pricing was introduced in ___.
a.
1933
b.
1937
c.
1964
d.
2000
 

 38. 

Nearly 75 percent of supermarket sales of fluid white milk was sold in ____ size containers.
a.
gallon
b.
half gallon
c.
quart
d.
pint
 

 39. 

During the past year the leading supermarket sales of fluid white milk by fat level was ___ with nearly 37 percent of the sales market.
a.
whole milk
c.
reduced fat milk
b.
fat- free milk
d.
low fat milk
 

 40. 

The leading ice cream flavor consumed this past year was ___ flavor with nearly 29 percent of the market.
a.
strawberry
c.
chocolate
b.
vanilla
d.
butter and cream
 

 41. 

One ton of whole milk will make how many pounds of butter?

one gallon of whole milk=8.63; one ton =2,000#; 21.8# whole milk make one # butter
a.
10
b.
78
c.
91
d.
788
 

 42. 

How many pounds of whole milk cheese can you make from two tons of whole milk?

One ton =2,000#; 9.8# whole milk make one pound of whole milk cheese; whole milk weighs 8.6# per gallon
a.
204
b.
408
c.
19,200
d.
39,200
 

 43. 

Your dairy plant has five tons of whole milk and plan to make whole milk powder. How many pounds of whole milk powder can you process?

one ton =2,000#; 7.4# whole milk = one # of whole milk powder; one gallon whole milk= 8.6#
a.
157#
b.
270#
c.
1351#
d.
11,621#
 

 44. 

Your plant plans to make 8 ounce containers of cottage cheese for a special project. With the one half ton of skim milk available for the project, how many 8 ounce tubs of cottage cheese can you process?

7.3# of skim milk will make one pound of cottage cheese (dry curd basis); one ton = 2,000#; one pint= 16 ounces ( one pound)
a.
116
b.
125
c.
136
d.
273
 

 45. 

The local milk plant desires to make three tons of 30% light whipping cream using 1% lowfat milk and 38% heavy cream. How many pounds of 38% heavy cream will be used in the order?
a.
1297
b.
4462
c.
1621
d.
4703
 

 46. 

If your local coop is paying 12 cents differential bonus for each 1/10th% for milk with butterfat levels over 3.5% butterfat, figure your bonus per 100# (cwt). Your herd is currently testing 4.3% butterfat for the month therefore, your bonus would be ____ cents.
a.
36
b.
42
c.
48
d.
96
 

 47. 

Using your dairy plants 2,000# of 2% lowfat milk, how many pounds of 16% light cream can you process using 40% heavy cream?
a.
2428
b.
3165
c.
3428
d.
3833
 

 48. 

Figure the blend price for ABC Coop if Class I milk pays $20.00/cwt and is utilized 60%; Class II milk pays $16.00/cwt and is utilized 30%; and Class III milk pays $12.00/cwt and is utilized 10% in the blend. (cwt=100#)
a.
$12.00
b.
$15.00
c.
$16.50
d.
$18.00
 

 49. 

You recently shipped 900,000# of milk during the past month to your local dairy coop and received $16.60/cwt (100#). How much is your gross check for the month?
a.
$14,940
b.
$90.00
c.
$149,400
d.
$184.44
 

 50. 

The gross blend price with all butterfat and protein differential bonus amounts added to the milk pricing formula was $13.60/cwt (100#) last June. If your cooperative deducted 30 cents/cwt(100#) for shipping and 10 cents/cwt(100#) for marketing what would be the net blend price paid/cwt (100#) for milk?
a.
$135.00
b.
$13.30
c.
$13.20
d.
$13.10
 



 
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