Milk Quality and Products FFA CDE Exam 2022

Which variety of cheese is distinguished by the presence of mold in the cheese?

A. Brie B. Cheddar C. Swiss D. Blue

D

Which variety of cheese is distinguished by the presence of mold on the cheese?

A. Brie B. Cheddar C. Swiss D. Parmesan

A

What is the off flavor in milk resulting from the lipolysis of milk lipids?

A. Cooked B. Oxidized C. Rancid D. Salty

C

Which breed of dairy cattle has the highest average milk production?

A. Brown Swiss B. Jersey C. Holstein D. Ayrshire

C

Which breed of dairy cattle has the highest average milk fat percentage

A. Brown Swiss B. Jersey C. Holstein D.Ayrshire

B

What is the primary carbohydrate found in milk that is involved in the manufacture of cheese?

A. Casein B. Lactalbumin C. Lactose D. Calcium

C

Which protein acts a regulating enzyme catalyzing the production of lactose within the mammary gland?

A. Casein B. a-lactalbumin C. Lactoferrin D. B-lactoglobulin

B

Which classification of mastitis will not show visible signs of infection?

A. Clinical B. Acute C. Subclinical D. Chronic

C

What temperature must a farm bulk tank, or cooling plate, have the capacity to cool milk down to within two hours of the end of a milking?

A. ≥ 50°F B. ≈40°C C. ≤45°F D. ≤50°K

C

Which of these solids components in milk is the least abundant?

A. Milk fat B. Protein C. Water D. Mineral ash

D

Which of the solids components in milk is the most abundant?

A. Milk fat B. Protein C. Rancid D. Salty

A

Which of these components in milk is the most abundant?

A. Milk fat B. Protein C. Mineral Ash D. Lactose

D

What is the name of the process of stabilizing the milk fat in the milk serum so that the last drink from the container is jut like the first?

A. Pasteurization B. Separation C. Homogenization D. Packaging

C

Which action is most likely to cause development of an oxidized flavor in milk?

A. Feeding both silage and hay B. Feeding a total mixed ration containing soybean meal

C. Exposing the milk to excessive light

D. Over agitating raw milk during cooking and storage

C

What mastitis classification is given to persistent infection which may last for many months

A. Clinical B. Subclinical C. Acute D. Chronic

D

Approximately how many pounds of milk are required to produce a pound of cheese?

A. 11 B. 14 C. 10 D. 21

C

Sour milk is caused by bacterial growth converting milk sugar into

A. Ketones B. Lactic Acid C. Aldehydes D. Citrates

B

What is the maximum bacteria count allowed for a tanker load of Grade "A" milk, obtained from a single producer as the second load of milk picked up during a day?

A. ≥20,000 CFU/ml B. ≤100,000 CFU/ml C. ≤10,000 CFU/ml D. ≤300,000 CFU/ml

D

Approximately half of the mineral stone accumulation on dairy equipment comes from milk solids. What is the other source?

A. Water B. Caustic C. Sanitizer D. Heating

A

What percent of the total proteins in milk are represented by the serum proteins?

A. 64% B. 15% C. 22% D. 78%

C

The Kjeldahl test is used to determine:

A. Milk fat. B. Protein C. Minerals D. Solids-not-fat

B

The Babcock test is used to determine:

A. Milk fat B. Protein C. Minerals D. Solids-not-fat

A

When milk is pasteurized by the High Temperature Short Time (HTST) method, each particle of milk must be heated to \___.

A. 143°F for 15 minutes B. 143°F for 30 minutes C. 161°F for 15 seconds D. 175°F for 25 seconds

C

When ice cream mix is pasteurized by the High Temperature Short Time (HTST) method each particle of mix must be heated to

A. 133°F for 15 minutes B. 143°F for 30 minutes C. 161°F for 15 seconds D. 175°F for 25 seconds

D

What is the maximum quantity of somatic cells per milliliter allowed in Grade 'A' milk?

A. ≥400,000 B. ≈250,000 C. ≤1,500,000 D. ≤750,000

D

The specific gravity of milk is 1.032 at 60°F. Which of the following may be determined by knowing the specific gravity of a milk sample?

A. Freezing point B. Water addition C. Bacteria count D. Somatic cell count

B

What material is most frequently used in the manufacture of milk handling equipment due to its durability and sanitary characteristics?

A. Glass B. Copper C. Cast Aluminum D. Stainless Steel

D

Which milk defect is characterized by the presence of the residual sanitizing compounds in the product?

A. Oxidized B. Foreign C. Rancid D. Unclean

B

Which of the following is the most widely used chemical sanitizing agent?

A. Steam B. Acid Anionic cleaners C. Iodine Compounds D. Chlorine Compounds

D

Salty flavor in milk can be attributed to two things:

A. Too much salt in the ration and impaired kidney function of the cow

B. Excessive feeding of minerals and dry roughage

C. Cows with mastitis and milk produced late in the cow's lactation period

C

The milk hauler picking up milk from a farm has the responsibility to decide if the milk is acceptable

A. True B. False

A

The legal minimum milk-solids-not-fat content is 8.50%, richer milk may be diluted to that percent with water.

A. True B. False

B

Hot and cold running water must be provided in the milk rom of a Grade "A' dairy.

A. True B. False

A

Hot and cold running water should be provided in the milk rom of a Grade "A' dairy.

A. True B. False

B

Pasteurization of milk alters the bioavailability of the protein fractions in the milk

A. True B. False

A

Pasteurization of milk does not reduce the protein and calcium content of the milk

A. True B. False

A

Milk must be filtered to remove bacteria and other impurities which may be present.

A. True B. False

B

Milk may be filtered to remove bacteria and other impurities which may be present

A. True B. False

A

Milk from cows treated with antibiotics must be returned to the bulk tank after 72 hours

A. True B. False

B

Milk from cows treated with antibiotics may be returned to the bulk tank after 84 hours.

A. True B. False

A

The largest share of fluid milk product sales is now in which size container?

A. Half-pint B. Quart C. Gallon D. Half-gallon

C

Milk controlled under federal orders must qualify as

A. Grade A B. Class 1 C. Free of adulterating chemicals D. All Grades

A

What are the federal minimum legal levels for milk fat and milk solids-not-fat in milk marketed as 'whole milk'?

A. 3.5% and 8.25% B. 3.25% and 12.0% C. 3.5% and 12.0% D. 3.25% and 8.25%

D

What are the federal minimum legal levels for milk fat and total milk solids in milk marketed as 'whole milk'?

A. 3.5% and 8.25% B. 3.25% and 11.5% C. 3.5% and 12.0% D. 3.25% and 8.25%

B

Which variety of cheese represents in the largest production volume, annually, in the U.S.?

A. Swiss B. Cheddar C. Mozzarella D. Processed American

C

Approximately what percentage, on a skim-solids milk equivalent basis, of all milk produced in the U.S. is utilized in fluid milk products

A. 14% B. 32% C. 45% D. 21%

D

What is the leading cause of poor retail shelf life in ultra-pasteurized milk products?

A. Thermoduric bacteria B. Psychrotrophic bacteria C. Storage at ≥40°F D. Both B and C

A

What is the leading cause of poor retail shelf life in pasteurized milk products?

A. Thermoduric bacteria B. Psychrotrophic bacteria C. Storage at ≥40°F D. Both B and C

D