Transcript Dairy Foods Exam - Mid

Dairy Foods Exam
2014 District
A fluid milk product that contains at least 8.25% nonfat milk solids and no more than 0.5 grams of fat in a
single serving of 8 fluid ounces is called
A nonfat milk
B lowfat milk
C reduced fat milk
D milk
• A
The sanitizing solutions used in the dairy industry
A none of these
B kill microorganisms
C all of these
D are made inactive by dirty surfaces
E must contain a minimal concentration of sanitizer
• C
A "knock-down" insecticide commonly used to kill flies in dairy barns is
A Streptomycin
B Malathion
C Pyrethrins
D ß-carotene
• D
Milk is a major nutritional source of which mineral that, combined with vitamin D and exercise, builds
strong bones and teeth?
A Nitrogen
B Calcium
C Phosporous
D Iron
E Potassium
• B
Milk producers should avoid the use of metals that contain copper or that tend to rust because
A these kinds of equipment are quite costly
B they stimulate the growth of bacteria
C the metals release radioactive particles
D these conditions promote oxidation of the milk and bacterial contamination
E all of these
• D
When an antibiotic is found in milk the most likely cause is:
A Cows ate feed containing it
B Milk was not withheld from the bulk tank for a sufficient time after treatment of a cow
C The veterinarian prescribed the medication
D It was used to preserve the milk
• B
Aflatoxins sometimes found in milk are produced on corn by
A yeasts
B viruses
C protozoa
D molds
E bacteria
• D
A bulk milk hauler found churned particles on the inside wall of the bulk milk tank. The hauler should
check for
A high somatic cell counts by doing the CMT
B the odor of rancid or lipolyzed fat
C mastitic milk
D sour milk
• B
Adulteration of milk with water is unlawful and can be detected by testing
A for total solids
B for a high freezing point
C for boiling point
D by the Babcock test
• B
Metallic/oxidized flavor of milk is unlikely to occur if milk is
A protected from exposure to copper and ultraviolet light
B protected from exposure to dirty surfaces of equipment
C cooled quickly to less than 60oF
D not adulterated with cleaning or sanitizing agents
• A
Milkstone on dairy equipment is often caused by
A the use of hard water for cleaning and rinsing
B the use of too much detergent on farms that have soft water
C none of these
D all of these
E the use of only alkaline cleaners on farms having soft water
• A
The fat-soluble vitamins found in milkfat are: ___, ___, ___, and ____.
A A, D, E and K
B niacin and riboflavin
C A, D, B2 and B12
D B2, B3, B6 and B12
• A
The fat-soluble vitamins found in milkfat are: ___, ___, ___, and ____.
A A, D, E and K
B niacin and riboflavin
C A, D, B2 and B12
D B2, B3, B6 and B12
• B
The ideal cleaning agent for removing milkstone from equipment surfaces is
A chelating agent
B acidic detergent
C surfactant
D phosphate
• B
Which of the following is an effective sanitizer for milking equipment?
A sodium dodecylsulfate
B pyrethrins
C sodium hypochlorite
D penicillin
• C
The high acid flavor in milk is caused by
A growth of somatic cells
B exposure to sunlight
C contamination with copper
D high storage temperature
• D
The protein precipitated by adding rennet or chymosin to warm milk is _______.
A lactoferrin
B casein
C beta-lactoglobulin
D albumin
• B
When cow’s teats are appropriately disinfected after milking, the likely result will be
A all of these
B lowered bacteria counts of the milk
C low somatic cell counts of the milk
D lowered risk of positive antibiotic tests
• A
To remove fat from milking equipment use:
A acid cleaner in cold water
B alkaline cleaner in hot water
C alkaline cleaner in cold water
D acid cleaner in hot water
• B
Cracks and blisters of rubber inflations of milking machines
A both suggest to the user that the inflations do a poor job of massaging the teats and traps milk solids and
bacteria
B trap milk solids and bacteria
C suggest to the user that the inflations do a poor job of massaging the teats
D both cause milk to sour within a few minutes of milking and trap milk solids and bacteria
E cause milk to sour within few minutes of milking
• A
Dirty sediment pads from the test of raw milk strongly suggest that
A none of these answers
B the bacteria count will be high
C the fat test will be unusually low
D water has been added
• B
The sugar of milk that souring bacteria change to acid is
A galactose
B sucrose
C glucose
D lactose
• D
Compared with cows of the Holstein breed and on a per gallon of milk secreted basis, the average Jersey
cow produces
A less fat and total milk solids
B more fat and total milk solids
C more fat but less total solids
D less fat but more total milk solids
• B
Which of the following flavors, if present in milk, would be there when milk was freshly drawn from the
cow
A salty and feed
B unclean and lacks freshness
C high acid and flat
D lipolized and oxidized
• A
The concentration of hypochlorite to start with in sanitizing cleaned milking equipment is
A 25 ppm
B 10 ppm
C 1000ppm
D 200 ppm
• D
Class III milk is used to make
A milk products concentrated by ultrafiltration
B butter
C cheeses, including those in the semi-soft form
D dry milk products, including dry whey
• C
Milk marketing cooperatives
A usually process surplus milk
B deal only with Class I milk
C market all milk produced on all farms in their area
D are responsible for setting Class I prices
• A
One purpose of Federal Orders is to
A assure dairymen of a market for their milk
B prevent epidemics of disease from unwholesome milk
C assure consumers of an adequate supply of pure and wholesome milk
D limit prices consumers must pay for milk
• C
The two dairy product categories requiring the highest amount of raw milk from the U.S. supply are
A cheese and ice cream products
B fluid milk products and cheese
C butter and nonfat dry milk
D ice cream and fluid milk products
• B
Assume that all of the milk delivered within a milk marketing order was used 50% in Class I and 50% in
Class II. If utilization by handler B was 80% as Class I and 20% as Class II, what would be the
responsibility of handler B toward the producer settlement fund?
A Neither pay nor receive
B To be reimbursed from it
C Pay into it
• C
In regard to prices paid by consumers for milk, federal milk marketing orders are intended to
A leave them to be determined in the marketplace
B adjust them according to demand
C set them fairly
D adjust them according to both supply and demand
E adjust them according to supply
• A
The total pounds of milk produced per year in the United States currently approximates
A 100 billion
B 196 billion
C 196 million
D 100 million
• B
The top three states in milk production in the United States in 2011 descending order were
A Wisconsin, New York, and New Mexico
B Wisconsin, California, and New Mexico
C Missouri, Wisconsin, and California
D California, Wisconsin, and Missouri
E California, Wisconsin, and Idaho
• E
There are four classes of milk under Federal Orders and they provide for
A payment for milk according to its end use
B payment for milk according to its cost of production
C classification according to the relative safety of each class
D payment for milk according to its quality
• A
Support prices influence milk prices
A by setting minimum prices paid for cheese, butter, and dry milk
B by directly setting prices for Class I milk
C because states contract with the U.S.D.A.
D only when consumers eat all the butter produced
• A
Assuming the total pounds of milk produced annually on farm A is 1,100,000 and that the average content
of milk fat is 3.7%, how many pounds of milk fat would be produced in one year?
A none of these
B 37,000
C 4,070
D 407,000
• A
The amount of milk produced in the U.S. by dairy farmers is directly influenced by
A the quality of services rendered by suppliers
B prices they receive for milk
C their costs of production other than feed
D prices they pay for feed
E all of these
• E
The milk fat differential used in paying for raw milk is
A the value to be added or subtracted per 0.1% of milk fat above or below 3.5%
B a value used to penalize milk producers who have too much fat in their milk
C a value deducted when there is too little fat in the milk
D the difference in value between nonfat milk and lowfat milk
• A
Under Federal Order, pricing milk not used for fluid purposes called “Surplus milk,”
A brings to the producer a lower price than milk sold for drinking purposes
B is produced under manufacturing grade standards only
C none of these
D is not considered in establishing Federal Orders
E all of these
• A
Who pays directly for the operation of Federal Orders?
A Consumers of Grade A milk
B Retail store owners
C The U.S. Department of Agriculture
D Processors of the milk (called handlers)
E Producers of the milk
• D
A milk marketing order can be voted out by
A the cooperative's dividend
B milk producers
C milk processors
D state legislatures
• B
Quality of grade A milk is
A only checked if there is excess milk
B the first consideration in pooling milk
C not controlled by Federal Orders
D a part of the testing by Market Administrators
• C
Milk controlled under federal orders must qualify as
A Grade A
B All grades and classes
C Class I
D Manufacturing grade
• A
Federal Milk Marketing Orders describe
A to whom the milk is to be sold by producers
B how payment is to be made to milk producers for milk
C Grade A sanitary standards
D from whom the milk is to be purchased by processors
• B
The practice that fairly distributes payments for milk among the producers in a given Federal Milk
Marketing Order is called
A Pooling
B Support pricing
C Classified pricing
D Differential pricing
E Distributive payments
• A
The amount of price that dairy marketing cooperatives secure for their producers in negotiations with milk
processors (dealers) is called
A the super pool premium
B Class II differential
C the cooperative’s dividend
D Class I price
E a quality incentive
• A
The number of Federal milk marketing orders in the United States is
A more than 30
B 10
C equal to the number of states
D equal to the number of states within the continental limits
• B
Considering that nonfat dry milk contains about 4% moisture, the amount of skim milk of normal
composition (8.7% nonfat solids) required to make 100 pounds of the product would be
A8
B 10
C 11
D9
E 12
• C
Assume only two classes of milk are produced in a certain market order that has multiple handlers. Class I
and II prices are $24.00/cwt and $22.00/cwt, respectively. If handler Jones uses all milk received in fluid
grade A products, what price is paid for that milk by handler Jones to his/her producers?
A $24.00
B the uniform price in that order
C $23.00
D $22.00
• B
Assuming no loss of fat in the process, approximately ____ pounds of milk testing 4% fat are needed to
make one pound of butter containing 80% fat.
A 100
B 40
C 20
D 10
E2
• C