Milk Quality CDE Test Bank 2022-2026

Approximately ______ percent of today's youth consume the recommended amount of dairy products?

A 30

B 50

C 70

D 10

A 30

Milk marketed as low-fat milk has no more than _______ percent milk fat.

A 1

B 3.25

C 2.5

D 2

A 1

Pasteurization is the process of heating every particle of milk and milk product to the minimum required __________ and holding it continuously for the minimum required ___________ in equipment that is properly designed and operated.

A temperature and length

B time and length

C temperature and time

D time and temperature

C temperature and time

Yogurt is manufactured from fresh, whole, low-fat or skim milk that is heated before fermentation. Federal standards require yogurt to have a minimum of ______ percent fat.

A .5

B 2

C 1

D 3.25

D 3.25

The absence of ____________ in milk is not an accident, since they would catalyze oxidation, producing metallic or oxidized flavors.

A iron and copper

B lead and casein

C boron and tin

D zinc and brass

A iron and copper

New food plate guidelines recommended servings of dairy products per day?

A 5

B 3

C 4

D 2

B 3

Demand for dairy products is typically the lowest in the __________.

A summer

B fall

C spring

D winter

A summer

One mechanism used by the USDA to remove surplus dairy products from the supply is the ____________________ which subsidize manufacturers who sell overseas at a loss.

A Dairy Export Incentive Program

B Butter-Powder Formula

C Price Support Program

D Commodity Credit Program

A Dairy Export Incentive Program

The total dollars a dairy has in assets divided by the number of cows determines the __________________.

A debt per cow

B total investment per cow

C owner equity

D debt to asset ratio

B total investment per cow

According to the Food & Nutrition Board of the National Academy of Sciences, all people need at least __________ milligrams of calcium per day.

A 100,000

B 1,000

C 10,000

D 100

B 1,000

The hormone oxytocin is released by the ___________ gland. This release stimulates the mammary gland.

A endocrine

B sweat

C pituitary

D hypothalamus

C pituitary

The ability of lipase to attack milk fat and produce a rancid off-flavor is enhanced by ___________________.

A exposing milk to sunlight

B excessive agitation of warm raw milk

C feeding cows moldy hay

D poorly cleaned milking equipment

B excessive agitation of warm raw milk

Chemical sanitizers containing ____________ are most widely used for sanitizing milking equipment.

A bromine

B saline

C iodine

D chlorine

D chlorine

Rubber parts readily absorb ____________ and need to be cleaned in an alkaline detergent.

A minerals

B milk fat

C carbohydrates

D protein

B milk fat

The practice that distributes milk payments among the producers within a specific Federal Milk Marketing Order is called _______________.

A pool pricing

B support pricing

C differential pricing

D classified pricing

A pool pricing

Summer milk has been estimated to contain 1.6 times as much vitamin ______ as winter milk.

A D

B A

C B

D C

B A

Fluid milk use per person has reached its lowest level since tracking began in 1909. Currently __________ pounds of fluid milk are currently used per person per year.

A 515

B 201

C 312

D 86

B 201

There are _____________________ Federal Milk Marketing Order in the United States.

A more than 30

B 50- one per state

C ten

D 48- number of states within the continental limits

C ten

The microbiological standard for Grade A raw milk from a single producer is ____________ bacteria per millimeter of milk prior to co-mingling with milk from other producers.

A 50,000

B 150,000

C 100,000

D 200,000

C 100,000

Rules developed by the _____________ are designed to protect the health and welfare of consumers.

A Protein and Lactose Organization (PLO)

B Food and Drug Administration (FDA)

C United States Department of Agriculture (USDA)

D Future Farmers of America (FFA)

B Food and Drug Administration (FDA)

The current U.S. per capita consumption of milk is approximately ________ gallons per year.

A 20

B 15

C 28

D 25

A 20

Cooperatives Working Together (CWT) is the ________________ program that aims to strengthen and stabilize milk prices by balancing supply and demand.

A state-funded

B federal-funded

C farmer-funded

D none of these

C farmer-funded

By regulation, milk from cows treated with antibiotics usually must be withheld for __________ hours.

A 48-72

B 72-96

C 48-108

D 30-60

A 48-72

The standard plate count (SPC) is an estimate of the total number of ________________ microorganisms.

A probiotic

B aerobic

C sub clinical

D anaerobic

B aerobic

The largest exported U.S. dairy product by total volume is __________.

A cheese and curd

B condensed milk

C dry whey

D non-fat dry milk

C dry whey

The milk fat differential used in paying for raw milk is _____________________________.

A the price to be added or subtracted per .1 percent of milk fat above or below a set percentage

B a value set to penalize milk producers who have too little fat in their milk

C a value established to penalize milk producers who have too much fat in their milk

D the price to be added or subtracted per .5 percent of milk fat above or below a set percentage

A the price to be added or subtracted per .1 percent of milk fat above or below a set percentage

To properly sanitize milk lines and equipment, water must be circulated in place (CIP) at a minimum temperature of ________ for least 5 minutes.

A 87 degrees C (190 degrees F)

B 65 degrees C (160 degrees F)

C 77 degrees C (170 degrees F)

D 55 degrees C (140 degrees F)

C 77 degrees C (170 degrees F)

The largest percentage of the United States milk supply is utilized in the production of ______________.

A cheese

B cream and specialty products

C evaporated, condensed and dried milk products

D frozen dairy desserts

A cheese

The traditional method of pricing milk uses a milk fat differential of .1 percent from a base of ______ percent milk fat.

A 3.50

B 3.0

C 3.25

D 3.75

A 3.50

A California Mastitis Test (CMT) test requires a sample of ______ cc's of milk.

A 2

B 4

C .5

D 6

A 2

Since 1984, when President Ronald Reagan proclaimed a National Ice Cream Month, it has been celebrated annually in _____________.

A September

B July

C August

D June

B July

A mixture of milk and cream containing minimum of 10.5 percent fat and a maximum of 18 percent fat is ______________.

A half-and-half cream

B light whipping cream

C light cream

D heavy cream

A half-and-half cream

The state which is usually the leader in milk production per cow per year is ____________.

A New Mexico

B Idaho

C Wisconsin

D California

A New Mexico

The ____________ legislation made farm cooperatives legal.

A Buckley Act

B Barkley Act

C Sherman Act

D Capper-Volstead Act

D Capper-Volstead Act

In ________ the Capper-Volstead Act gave cooperatives the right and power to organize producers of a farm commodity.

A 1829

B 1929

C 1959

D 1729

B 1929

The average per capita consumption per year of _____________ is about 32 pounds.

A butter

B cheese

C ice cream

D fluid milk products

B cheese

An example of an unripen variety of cheese is _______________.

A cream

B bleu

C parmesan

D brie

A cream

The highest price for milk is paid in the _______ region of the United States

A northwest

B southwest

C southeast

D northeast

C southeast

Protein and amino acids go hand in hand since __________________________.

A proteins are the building blocks of amino acids

B amino acids are the building blocks of protein

C proteins link to amino acids in bone formation

D amino acids and proteins need to be found in a 2:1 ratio in all diets

B amino acids are the building blocks of protein

A milking machine applies a ____________ to the end of the teat to remove milk.

A massaging action

B vibration

C increased pressure

D vacuum

D vacuum

The ________________ is a test for rancidity.

A disc assay

B titratable acidity

C cryoscope

D acid degree value

D acid degree value

Federal Milk Marketing Orders are a mechanism for _______________________.

A economical transportation of milk

B market stabilization

C finding a market for every producer's milk

D economical utilization of milk

B market stabilization

Data from the International Dairy Federation shows __________ to have the highest capita consumption of butter and milk.

A United States

B Brazil

C New Zealand

D Australia

D Australia

A form of mastitis that is hidden from sight is known as _____________ mastitis.

A sub-clinical

B infectious

C acute

D clinical

A sub-clinical

The Standard of Identity for ice cream requires that it contain a minimum of ______ percent milk fat.

A 12

B 10

C 14

D 16

B 10

A CMT test result that indicates a somatic cell count of 400,000 to 1,500,000 will produce a _______________________.

A viscous gel which adheres to paddle.

B slight precipitate which tends to disappear

C mixture which thickens with slight gelation

D distinct precipitate, but no gel

D distinct precipitate, but no gel

A consumer found an off-flavor in milk packaged in transparent plastic jugs exposed to high intensity fluorescent light. The off-flavor probably was ____________.

A rancid

B oxidized

C malty

D high acid

B oxidized

The _____________ is a voluntary program to help score your farm's animal welfare practices against the industry recommendations. It is operating as a partnership of the National Milk Producers Federation and Dairy Management, Inc.

A Animal Welfare Act (AWA)

B Agriculture Animal and Plant Health Inspection Service (APHIS)

C National F.A.R.M. program (Farmers Assuring Responsible Management)

D National Dairy Check Off program

C National F.A.R.M. program (Farmers Assuring Responsible Management)

Federal Milk Order hearings can be lengthy because any ________________ can testify and anyone may cross-examine the witness.

A federal lawyer

B cooperative manger

C interested party

D federal employee

C interested party

Vitamin ______ was first discovered in milk fat and is important for maintaining eyesight .

A A

B C

C B

D D

A A

It requires ______ pounds of milk to produce one pound of butter.

A 22

B 11

C 33

D 3

The highest production month for ice cream is ________________.

A August

B March

C June

D September

C June

Milk with low total solids will produce a(n) ____________ off-flavor.

A flat

B acid

C salty

D malty

A flat

According to HACCP, a receiving station is where _________________.

A trucks receive milk

B cows enter the parlor to be milked

C supplies are received

D raw milk is received, handled, stored, etc

For the best utilization of nutrients, reduced risk of runoff and reduced odors, the _________ manure management practice is favored.

A surface application

B flood application

C broadcast

D injection

D injection

Body condition scoring is one way to measure cow health. The ideal score for a milking cow is _______.

A 3

B 1

C 4

D 5

A 3

Adulterants of milk that are detrimental to human health are _____________.

A pesticides

B water

C minerals

D proteins

A pesticides

Milk provides _________ and __________ in approximately the same ratio as found in bone.

A calcium and magnesium

B calcium and phosphorus

C phosphorus and magnesium

D calcium and iron

B calcium and phosphorus

Curd is the _____________________ cheese making process.

A region in the Middle East known for their

B material found in the stomach of young calves, necessary for the

C custard-like substance formed at the top of the container during the

D liquid portion at the bottom on the container, that is hard to dispose of, after the

C custard-like substance formed at the top of the container during the

Dry milk must have less than ______ percent moisture by weight.

A 25

B 10

C 15

D 5

D 5

Under Federal Orders, dairy farmers receive their milk checks ______________.

A daily

B once or twice monthly

C bi-monthly

D weekly

B once or twice monthly

To be labeled "made with organic ingredients" a dairy product must contain a minimum of _________ percent organic ingredients.

A 90

B 100

C 70

D 80

C 70

Whole milk contains ________ percent protein.

A 2.0-2.99

B 3.0-3.99

C 4.0-4.99

D 1.0-1.99

B 3.0-3.99

The off-flavor most likely to be found in milk that has not been cooled properly is _____________.

A oxidized

B sour

C bitter

D rancid

B sour

Over half of the top 50 U.S. dairy cooperatives belong to a federation that is dairy farmers' chief lobbying voice in the nation's capital. The name of this federation is the ___________________.

A Dairy Farmers of America Federation

B International Dairy Federation

C International Dairy Foods Association

D National Milk Producers Federation

A Dairy Farmers of America Federation

Potassium can significantly reduce the absorption of ______________ found in dairy rations.

A copper

B phosphorus

C calcium

D magnesium

D magnesium

Nonfat yogurt must have a maximum of ______ percent fat prior to the addition of bulky flavors.

A 1

B 3.25

C 2

D .5

D .5

While milk fat tests are monitored by Federal Milk Market administrators, they do not check _____________.

A the bacteria counts of milk

B for Grade A milk shipped into a market from non-qualified producers

C the amount of milk sold

D how the milk is used

A the bacteria counts of milk

Infectious mastitis microorganisms almost invariably gain entrance to the mammary gland via a __________________.

A streak canal

B blind quarter

C suspensory ligament

D caudal base

A streak canal

USDA test milk in their laboratories for Federal Milk Market Orders to _______________.

A make sure food and drug laws are followed

B assure safety of the supply

C provide data for the US Statistical Reporting Service

D provide accurate accounting of milk solids sold

D provide accurate accounting of milk solids sold

When performing a California Mastitis Test (CMT) test milk from a normal quarter _______________.

A forms small clumps in a moderate reaction

B flows freely without change in viscosity

C turns a deep purple color

D forms a gelatinous mass clinging together in a strong reaction

B flows freely without change in viscosity

A magnet is typically used in the ____________ stomach to trap metal objects that cause hardware disease.

A rumen

B reticulum

C omasum

D abomasum

B reticulum

The Federal Milk Orders of today are based on the Agricultural Agreement Act of __________.

A 1947

B 1937

C 1957

D 1927

B 1937

Federal Milk Marketing Orders give __________________ an active voice in determining minimum milk prices through public hearings.

A milk activists

B milk consumers

C milk handlers

D milk processors

C milk handlers

The establishment of a federal Milk Marketing Order is generally initiated by _____________________.

A dairy farmers, milk handlers and consumers A milk handlers in the market B dairy farmers, through their cooperative association *C United States Department of Agriculture

It takes approximately_______ pounds of skim milk to make a pound of dry curd cottage cheese.

A 7.3

B 8.6

C 7.8

D 4.3

A 7.3

Off-flavors in milk such as acid, high acid, or sour milk are caused by _______________.

A weeds

B chemical adulterants

C sediment residues

D microorganisms

D microorganisms

Quality of Grade A milk is ________________________.

A the first consideration in pooling milk

B a part of the testing by Market Administrators

C not controlled by Federal Orders

D only checked when there is excess milk

C not controlled by Federal Orders

When it comes to fertilizing fields, "secondary nutrients" are ___________________.

A calcium, nitrogen, and water

B calcium, sulfur, and magnesium

C nitrogen, phosphorus, potassium

D potassium, phosphorus, and zinc

B calcium, sulfur, and magnesium

Milk contains all the known vitamins and is an especially good source of _______________.

A riboflavin

B thiamine

C cyanocobalmin

D ascorbic acid

A riboflavin

Milk is the only source of _______________ in nature.

A fatty acids

B lactose

C calcium

D phosphorous

B lactose

HACCP inspects each dairy farm a minimum of _____________________.

A every 6 months

B once each month

C every 2 years

D once a year

A every 6 months

The four primary taste sensations are _______________.

A metallic, salt, sour, sweet

B burnt, bitter, salt, sour

C bitter, salt, sour, sweet

D bitter, metallic, sour, sweet

C bitter, salt, sour, sweet

Approximately ______ percent of the total frozen dessert market is ice cream (both hard and soft).

A 66

B 86

C 92

D 33

B 86

The secretory tissue within the mammary gland is a grapelike structure called:

A annular ring

B clitoris

C glanus cistern

D alveoli

D alveoli

In regards to commodities, hedging is the ________________________.

A the act of buying and selling stocks

B the act of buying and selling commodities

C the act of protecting yourself against negative price changes

D buying of goods on the belief their value will increase

C the act of protecting yourself against negative price changes

The actual milk check received by dairy farmers is called the _____________.

A Federal Order price A milk-feed ratio price B cooperative bonus premium price C mailbox price

About ______ percent of the calcium available in the food supply is provided by milk and milk products.

A 86

B 66

C 96

D 76

D 76

A high acid (sour) flavor in milk is caused by ___________________________.

A exposure of cows to acid rain

B cows drinking hard water

C cows absorbing acid from corn silage

D growth of bacteria in the milk

D growth of bacteria in the milk

. The pasteurized milk ordinance regulates ________________ milk.

A Grade A

B Grade C

C Grade D

D Grade B

A Grade A

An acceptable time/temperature combination for pasteurization of milk is _____________.

A 145 degrees F for 15 seconds

B 191 degrees F for 1 second

C 201 degrees F for 1 second

D 161 degrees F for 10 seconds

B 191 degrees F for 1 second

The natural lipase enzyme contained in all raw milk is kept away from milk fat globules, thus preventing development of rancidity because the_____________________________.

A fat globule is surrounded by a protective membrane

B fat globules are too small to attract the enzyme until they are homogenized

C major protein, casein, ties up the lipase

D enzyme has to be activated by the heat of pasteurization

A fat globule is surrounded by a protective membrane

Cold storage of milk results in ________________.

A killing of all microorganisms

B stoppage of all bacterial growth

C killing of all bacteria

D slowing of bacterial growth

D slowing of bacterial growth

The _________________ concentration in the bulk milk tank helps the producers monitor the efficacy of their feeding programs.

A antibiotic

B bacteria

C milk urea nitrogen (MUN)

D somatic cell

C milk urea nitrogen (MUN)

If the dairy ingredients have a fat content of 10 percent or more, the specified pasteurization temperature shall be increased by____? F.

A 3

B 2

C 5

D 1

C 5

An example of an extra hard cheese is __________.

A ricotta

B muenster

C brie

D parmesan

D parmesan

To make Mozzarella cheese the pasteurized milk is curded at ________ ?F.

A 45

B 88

C 190

D 145

B 88

Osteoporosis may be reduced by consuming adequate quantities of milk and/or milk products. Osteoporosis is the _____________________.

A deterioration of the soft tissue in the retina, leading to blurry vision and poor eye sight

B development of a hard calloused layer of skin on the sole of the foot

C loss of bone mass due to decrease in the bone matrix and minerals

D inflammation of the skin cells causing hair loss and scaling of the skin

C loss of bone mass due to decrease in the bone matrix and minerals

The "set aside" of $0.15 per hundred pounds of milk from a milk producer's check is used for programs that support _______.

A research and testing

B promotion and testing

C teaching and research

D promotion and research

D promotion and research

The country that is usually the largest purchaser of U.S. dairy products is _________.

A Japan

B China

C Mexico

D Canada

C Mexico