Multiple Choice Identify the choice that
best completes the statement or answers the question.
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1.
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State with the most milk per
cow in 2009 was:
a. | California | b. | Wisconsin | c. | Arizona | d. | Michigan |
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2.
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In 2009 which state had the
most milk cows in production?
a. | New
York | b. | Wisconsin | c. | Idaho | d. | California |
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3.
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A cold sample of milk below ___
degrees F, chills in your mouth, making it difficult to distinguish certain
flavors.
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4.
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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 |
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5.
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A CMT description of weak
positive indicates ____% of the quarters are infected.
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6.
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Don’t use the CMT before
the ___ day after calving.
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7.
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Which country has higher milk
production per cow than United States?
a. | India | b. | Japan | c. | Mexico | d. | Canada |
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8.
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Country with the most cow
numbers is ________.
a. | Brazil | b. | China | c. | Japan | d. | India |
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9.
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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 |
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10.
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Milk not properly cooled will
cause ___ off flavor.
a. | flat | b. | malty | c. | salty | d. | bitter |
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11.
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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 |
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12.
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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 |
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13.
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This uncommon flavor is
described as tasteless, lacking and difficult to determine.
a. | feed | b. | flat | c. | onion | d. | high acid |
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14.
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______ 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 |
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15.
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_____ 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 |
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16.
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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 |
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17.
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This obnoxious flavor is
recognized by the distinctive taste and odor suggested by its name.
a. | feed | b. | bitter | c. | high acid | d. | onion |
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18.
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Milk left in the sun or
artificial light in glass or plastic container develop a ____ flavor.
a. | rancid | b. | oxidized | c. | bitter | d. | malty |
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19.
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During the past year, average
number of head per farm operation of dairy cows increased to _____ cows.
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20.
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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 |
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21.
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Daily consumption of milk
groups for adults is _____
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22.
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One gallon of whole milk weighs
_______ pounds.
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23.
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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 |
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24.
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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 |
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25.
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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 |
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26.
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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 |
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27.
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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 |
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28.
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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 |
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29.
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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 |
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30.
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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 |
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31.
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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 |
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32.
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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) |
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33.
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Milk classified by use under
Federal Orders has different ___.
a. | prices | c. | fat tests | b. | bacteria | d. | all of the answers are correct |
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34.
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The Federal Orders of today are
based on the Agricultural marketing Agreement Act of ____.
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35.
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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 |
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36.
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In Federal Orders markets, milk
sold for consumption in fluid form is ___.
a. | Class I | b. | Class II | c. | Class III | d. | Class IV |
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37.
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Federal Milk Marketing Orders
reformed, component pricing was introduced in ___.
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38.
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Nearly 75 percent of
supermarket sales of fluid white milk was sold in ____ size containers.
a. | gallon | b. | half gallon | c. | quart | d. | pint |
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39.
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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 |
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40.
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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 |
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41.
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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
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42.
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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 |
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43.
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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# |
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44.
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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)
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45.
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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?
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46.
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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.
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47.
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Using your dairy plants 2,000#
of 2% lowfat milk, how many pounds of 16% light cream can you process using 40% heavy
cream?
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48.
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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 |
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49.
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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 |
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50.
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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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