Multiple Choice
Identify the
choice that best completes the statement or answers the question.
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1.
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A CMT test appearance with a strong gel formation that tends to adhere to paddle
and forms a distinct central peak would have a somatic cell count of _________ per milliliter.
a. | Below 200,000 | c. | 800,000-5,000,000 | b. | 150,000-500,000 | d. | Over
5,000,000 |
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2.
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The abundant material in milk that is essential for done development is
a. | Iodine | b. | Magnesium | c. | Phosphorus | d. | Calcium |
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3.
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Oxidized flavor in milk is generally caused by
a. | Growth of bacterial | b. | Enzymatic breakdown of milk
fat | c. | Pumping of milk | d. | Exposure to sunlight or fluorescent
light |
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4.
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Milk with a high somatic cell count can cause
a. | Reduced shelf life | c. | Reduced cheese yield | b. | Increased rancidity | d. | All of these are
correct |
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5.
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To make one pound of cheese, you will need approximately _________ pounds of
whole milk.
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6.
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Which of the following fatty acids found in milk have been associated with
health benefits in humans?
a. | Oleic acid | c. | Butyric Acid | b. | Conjugated Linoleic Acid | d. | Lactic Acid |
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7.
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Grade A raw milk sampled at te producer should have a Standard Plate count per
milliliter of aerobic bacteria that is
a. | Less than 1,000 | c. | Not more than 100,000 | b. | Between 10,000 and
100,000 | d. | Between 100,000 and
1,000,000 |
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8.
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Public health standards for safety of Grade A raw milk include
a. | Flavor | c. | Protein content | e. | None of these | b. | Bacteria
count | d. | All of these
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9.
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Stainless steel equipment is used to produce and process milk because
a. | Surfaces can be polished to a smooth finish | b. | Surfaces do not
corrode easily | c. | There is a little chance of chopper to get into the milk | d. | All of these are
correct |
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10.
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Rancidity or lipolyzed flavor in milk results from
a. | Growth of acid producing bacteria | b. | Release of amino acids from
casein | c. | Contamination of milk with antibiotics | d. | Action of natural enzyme of milk that splits
fatty acids from milk fat |
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11.
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Somatic cells occur in large numbers in milk when
a. | Cows consumer too much protein | b. | Milk from mastitis glands is placed in the bulk
milk tank | c. | Milking machines are badly soiled | d. | Milk is held a long time at the dairy
plant |
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12.
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Milk stone on dairy equipment is often caused by
a. | The use of hard water for cleaning and rinsing | b. | Failure to use
acid-type cleaners on farms that have hard water | c. | Failure to use adequate detergent on farms that
have hard water | d. | All of these are correct |
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13.
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The California Mastitis Test detects ________ in raw milk.
a. | Bacteria | c. | Somatic celles | b. | Foreign matters | d. | Red blood cells |
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14.
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When performing a CMT test, watch for color changes and gel formation. Milk from
a normal quarter does which of the following?
a. | Forms a gelatinous mass clinging together in a strong reaction | b. | Flows freely without
change on viscosity | c. | Forms small clumps in a moderate
reaction | d. | Turns a deep purple |
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15.
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When a large number of mammary glands yield a weak positive reaction to the
California Mastitis Test, what percentage of them will likely be shedding mastitis causing
bacteria?
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16.
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The off-flavor that is seldom found except in pasteurized milk that has been
stored too long is
a. | Foreign | c. | High acid | e. | Fat/watery | b. | Unclean | d. | Feed |
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17.
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When the purple color becomes intense in the CMT, includes __________ pH in the
mammary glad.
a. | Basic or alkaline | c. | Acidic | b. | Neutral | d. | Not related to
change |
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18.
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Which of the following are required for milk from a dairy farm to be certified
organic?
a. | Cows may not have been treated with antibiotics | b. | Insecticides may not
have been used | c. | The farm must have been audited by a third party | d. | All of these are
correct |
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19.
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Besides the most commen human diseases caused by pathogens in raw milk, E-coli,
Salmonella and Listeria, whch of the following diseases may be trnsmitted to humans through
consumption of raw milk?
a. | Tuberculosis | b. | Q-Fever | c. | Pneumonia | d. | Only A and
B |
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20.
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Drug residues in milk are due to producers treating cattle
a. | In an extra-label manner | b. | In a manner as the label
directs | c. | In accordance to the FDA=s regulations | d. | All of these are
correct |
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21.
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Which of the following aspects of the Coorperatives Working Together programs
are correct?
a. | Funded by voluntary contribution of 10 cents per cwt. | b. | Supports periodic
herd retirement programs | c. | Supports export of dairy
products | d. | All of these are correct |
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22.
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An infection caused by Mycobacterium paratuberculosis is more commonly known
as
a. | Acidosis | c. | Ketosis | b. | Johnes’s Disease | d. | Milk Fever |
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23.
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The ______ region had the highest cheese production in 2006.
a. | Atlantic | c. | West | b. | Central | d. | None of these |
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24.
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While the legal limit for somatioc cells in raw milk is 750,000/ml, the average
in 2006 had declined below _______/ml
a. | 600,000 | b. | 500,000 | c. | 400,000 | d. | 300,000 |
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25.
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The standard of identity for ice cream requires that it contain a minimum of
_____ % milk fat
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26.
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According to the Food and Nutrition Board of the national academy of Sciences,
all people need at least ______ milligrams of calcium per day.
a. | 10 | b. | 100 | c. | 1,000 | d. | 1,000,000 |
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27.
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_______ milk is made by removing about 60% of milk=s water. It contains not less
than 6.5% milk fat and not less than 23% by weight of total milk solids.
a. | Cultured | c. | Evaporated | b. | Nonfat day | d. | Sweetened
condensed |
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28.
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The market prices used in the Federal Milk Mark Order program to establish class
prices of milk are those of
a. | Butter, nonfat dry milk and chedder cheese | b. | Cottage cheese and
ice cream | c. | Fresh milk and cream | d. | All varieties of
cheese |
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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. | All milk in the
market regardless of grade | d. | Both manufacturing grade and Grade A milk in
all markets |
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30.
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Mixture of milk and ice cream containing not less than 10.5 percent milkfat, but
less than 18 percent milkfat, is definition of
a. | Light whipping cream | c. | Half-and half | b. | Light cream | d. | Heavy cream |
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31.
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Most recent data shows the most fluid milk was sold in what type of
container?
a. | Paper | c. | Glass | b. | Plastic | d. | Metal (tin)
cans |
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32.
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The national program known as Cooperatives Working Together (CWT) increases
amounts of milk products exported from the United States by
a. | Assuring that safety standards are met | b. | Providing quality control to
manufactures | c. | Providing exports bonuses to sellers | d. | Clearing shipments of products during
inspections by receiving countries |
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33.
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The National Milk Producers Federation sponsors a program that is funded by
dairy producers to reduce milk supply and increase demand for dairy products. This program is called
a. | Milk Income Loss Contract | c. | Cooperatives Working
Together | b. | Federal Support Price | d. | Unified Marketing Plan |
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34.
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Based on ice cream consumption figures, the second most popular flavor is
a. | Strawberry | c. | Vanilla | b. | Cookies n’ cream | d. | Chocolate |
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35.
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What percent of exported U.S. dairy products are sold without a subsidy?
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36.
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Demand for dairy products is typically the lowest in
a. | Spring | b. | Summer | c. | Fall | d. | Winter |
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37.
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What percent of today’s youth consume the recommended amount of dairy
products?
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38.
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Milk that is used to make butter is classified as which class in Federal
Orders?
a. | Class I | b. | Class II | c. | Class III | d. | Class
IV |
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39.
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Milk prices on average are the lowest in
a. | Summer | b. | Fall | c. | Winter | d. | Spring |
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40.
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Which element is the basic building block of protein?
a. | Nitrogen | b. | Phosphorus | c. | Potassium | d. | Zinc |
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41.
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In 2006, the two leading varieties of cheese produced in the US were
a. | Italian and Cheddar | c. | Cheddar and Mozzarella | b. | Italian and
American | d. | American and
Provolone |
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42.
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Milk is what percent water?
a. | 42 percent | b. | 58 percent | c. | 63 percent | d. | 87
percent |
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43.
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Milk used to make ice cream would be priced in what Federal Orded Class?
a. | Class I | b. | Class II | c. | Class III | d. | Class
IV |
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44.
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What is the major cost item on most dairies?
a. | Feed | c. | Milking supplies | b. | Labor | d. | A.I. breeding
supplies |
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45.
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A cow’s milk fat test that is lower than her protein test may be a sign of
what?
a. | Acidosis | c. | Displaced abomasums | b. | Fatty liver | d. | Mastitis |
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46.
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Which of these is a good nutritional strategy to maintain milk production in hot
weather?
a. | Feed more grain | c. | Add more fat | b. | Increase protein
concentrate | d. | All of these
are correct |
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47.
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Milk over what somatic cell count cannot be legally shipped?
a. | 200,000 | b. | 400,000 | c. | 750,000 | d. | 1,000,000 |
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48.
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What piece of legislation made farmer cooperatives legal?
a. | Sherman Act | c. | Farm Bill | b. | Capper-Volstead Act | d. | Barkley Act |
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49.
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To be labeled Amade with organic ingredients, and a dairy product must contain
________% or more organic ingredients.
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50.
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According to NASS in 2006, what percent of dairy herds consist of less than 29
cows?
a. | 3 percent | b. | 12 percent | c. | 18 percent | d. | 28
percent |
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