Dairy Foods Milk Production 2009-2013 District Dairy Milk Production Test Bank 2009-2013.

Dairy Milk Production Test Bank 2009-2013

Dairy Foods Milk Production

2009-2013 District


2013 District

•


Antibiotics are prohibited in milk because A. they illegally preserve the milk B. some people are hypersensitive (react adversely) to them C. they can inhibit growth of “good” bacteria used in making cheese D. both B and C

• D. both B and C


A cryoscope is an important tool that tests for ________ in milk. A. butterfat B. antibiotics C. pesticides D. added water E. provitamin “D”

• D. added water


Adulteration of milk with water is unlawful and can be detected by testing A. by the Babcock test C. for boiling point B. for a high freezing point D. for total solids

• B. for a high freezing point


If one wishes to remove water spots or milkstone from equipment use A. quaternary ammonium compound C. iodophor B. chlorinated alkaline detergent D. acid cleaner

• D. acid cleaner


Failure to clean milking equipment before it is sanitized may result in A. detergent flavor in milk C. high somatic cell counts B. high bacteria counts D. foreign flavor

• B. high bacteria counts


Sanitizing solutions A. kill bacteria B. are made more active by protein of milk C. are used to remove soil from surfaces of dairy equipment D. all the above E. none of the above

• A. kill bacteria


Chemical sanitizers containing _________ are most widely used for sanitizing milking equipment. A. bromine B. saline C. iodine D. chlorine E. florine

• D. chlorine


Fluid milk contains an average of ______ percent total solids. A. 9 B. 11 C. 13 D. 15 E. 17

• C. 13


The sugar of milk that souring bacteria change to acid is A. sucrose B. glucose C. galactose D. lactose

• D. lactose


About _____ of the calcium available in our food supply is provided by milk and milk products. A. 5% B. 50% C. 70% D. 95%

• C. 70%


Milk with a high somatic cell count is expected to have a lowered content of _______. A. catalase B. lipase activity C. whey D. casein E. chlorides

• D. casein


Compared with smooth and highly elastic rubber parts of milking machines, ones that are cracked and blistered are likely to increase the A. time required to milk cows B. rate of spoilage of the milk C. bacteria count of the milk D. all of the above

• D. all of the above


Milk producers should avoid the use of metals that contain copper or that tend to rust because A. these conditions promote oxidation of the milk and bacterial contamination B. these kinds of equipment are quite costly C. these metals release radioactive particles D. they stimulate the growth of bacteria

• A. these conditions promote oxidation of the milk and bacterial contamination


Sour milk contains a high amount of A. free fatty acids C. lactic acid B. sulfuric acid D. conjugated linoleic acid

• C. lactic acid


The major result of storing milk cold is the A. stopping of all bacterial growth C. killing of all bacteria B. slowing of bacterial growth D. killing of all microorganisms

• B. slowing of bacterial growth


A bulk milk hauler detected a sour odor in the raw milk in a farm bulk tank. Upon further examination he/she was likely to find A. a high somatic cell count B. water had been added to the milk C. that the milk had been exposed to pesticide D. that the temperature of the milk was high

• D. that the temperature of the milk was high


Which group of flavors of milk cannot be detected by odor? A. bitter, salty C. feed, garlic/onion B. metallic/oxidized, malty D. high acid, rancid

• A. bitter, salty


Expect a feed flavor in milk when A. agitation during cooling is very slow B. agitation during cooling is too vigorous C. milk is not cooled immediately after milking D. cows are milked soon after eating succulent pastures or silage

• D. cows are milked soon after eating succulent pastures or silage


Metallic/oxidized flavor of milk is unlikely to occur if milk is A. protected from exposure to dust and heat B. protected from exposure to copper, sun light and fluorescent light C. cooled quickly to less than 40oF D. not adulterated with water and antibiotics

• B. protected from exposure to copper, sun light and fluorescent light


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 membrane, a protective layer, covers the fat globules B. the major protein, casein, ties up the lipase C. fat globules are too small to attract the enzyme until they are homogenized D. enzyme has to be activated by the heat of pasteurization

• A. fat globule membrane, a protective layer, covers the fat globules


21. A fluid milk product that contains at least 8.25% nonfat milk solids and 2% milk fat is called A. milk B. lowfat milk C. nonfat milk D. reduced fat milk

• D. reduced fat milk


The protein precipitated by acidifying skim milk to a pH value near 4.6 is _______. A. beta-lactoglobulin B. albumin C. whey D. inulin

E. casein

• E. casein


A primary cause of milkstone on equipment in dairies is A. failure to use adequate detergent in dairies that have hard water B. the use of acid cleaners in dairies having hard water C. the use of soft water for cleaning and rinsing D. all of the above E. none of the above

• A. failure to use adequate detergent in dairies that have hard water


Off flavors of milk may be caused in general by A. chemical changes in the milk C. feeds consumed by the cow B. poor health of the cow D. all of the above



The release of fatty acids into milk that causes the lipolyzed flavor is often associated with A. churned particles floating on milk B. improper cooling with strong agitation C. long milk pipelines D. all of these

• D. all of these


2012 District

•


Antibiotics are not permitted in milk becauseA. they artificially lower bacteria countsB. off flavors are producedC. fat becomes rancidD. some persons are hypersensitive to certain antibiotics

• D. some persons are hypersensitive to certain antibiotics


Adulterants that may get into milk and are important to human health are _____.A. radionuclides B. pesticides C. antibioticsD. Both A and C E. All three listed above

• E. All three listed above


Molds growing on corn and other feed grains may produceA. fungicides C. aflatoxinsB. myxotoxins D. bactericides

• C. aflatoxins


Milkstone on dairy equipment is often caused byA. the use of hard water for cleaning and rinsingB. the use of only alkaline cleaners on farms having soft waterC. the use of too much detergent on farms that have soft waterD. all of the above

• A. the use of hard water for cleaning and rinsing


Sanitizing solutionsA. kill microorganismsB. are made more active by protein of milkC. are used to remove soil from surfaces of dairy equipmentD. all the aboveE. none of the above

• A. kill microorganisms


A milk product that contains at least 8.25% nonfat milk solids and 3.25% milk fat and has been heated to at least 161o F for at least 15 sec. is calledA. reduced fat milk C. lowfat milkB . pasteurized milk D. skim milk

• B . pasteurized milk


Compared with cows of the Holstein breed and on a per gallon of milk secreted basis, the average Jersey cow producesA. more fat and total milk solids C. less fat and less total milk solidsB. more fat but less total solids D. less fat but more total milk solids

• A. more fat and total milk solids


The components of milk responsible for richness and sweetness, in this order, areA. minerals and milk sugar C. casein and lactic acidB. milk fat and lactose D. curds and whey

• B. milk fat and lactose


Milk is a major nutritional source of what mineral?A. phosphorous C. iron E. calciumB. potassium D. nitrogen

• E. calcium


The protein precipitated by adding rennet or chymosin to warm milk is _______.A. beta-lactoglobulin B. albumin C. casein D. lactoferrin

• C. casein


Stainless steel is the preferred material for use in equipment used by milk producers and processors becauseA. surfaces can be polished to a smooth finishB. surfaces do not corrode easilyC. there is little chance for copper to get into milkD. all of the aboveE. none of the first three answers



Stainless steel is the preferred material for use in equipment used by milk producers and processors becauseA. surfaces can be polished to a smooth finishB. surfaces do not corrode easilyC. there is little chance for copper to get into milkD. all of the aboveE. none of the first three answers



Milk producers and processors must avoid use of metals that contain copper to handle milk because copperA. increases the rate of churning of milk fatB. inhibits growth of cheese starter bacteriaC. is a catalyst that speeds oxidation of milk fatD. makes milk taste salty

• C. is a catalyst that speeds oxidation of milk fat


A bulk milk hauler found churned particles on the inside wall of the bulk milk tank. The hauler should check forA. the odor of rancid or lipolyzed fatB. sour milkC. high somatic cell counts by doing the CMTD. mastitic milk

• A. the odor of rancid or lipolyzed fat


Which of the following pairs of off flavors, if present in milk, would develop only after the milk wasdrawn from the cow?A. high acid and flat C. salty and uncleanB. lipolized and oxidized D. feed and lacks freshness

• B. lipolized and oxidized


The California mastitis test is done at cowside toA. estimate quantities of white blood cells and other body cells in milkB. check for water in milkC. detect pathogenic bacteria in “quarter samples”D. estimate the concentration of undesirable protein

• A. estimate quantities of white blood cells and other body cells in milk


The off flavor that develops when milk in a glass or translucent plastic container is left in sunlight for a short time or is exposed for a longer time to fluorescent light in a store cabinet is: ________.A. rancid B. oxidized C. cooked D. flat E. bitter

• B. oxidized


2011 District

•


Milk in farm bulk tanks shall be cooled to _____ or lower within ____ hours after

milking A) 40oF_1 hr B) 40oF_2hr C) 50 oF_1hr D) 50oF_2hr

• B) 40oF_2hr


A standard plate count limit of 100,000 per milliliter is applied to A) grade A raw milk being picked up at the producing farm B) grade A pasteurized milk C) manufacturing grade raw milk D) grade A raw milk being delivered to the processing plant

• A) grade A raw milk being picked up at the producing farm


The grade A pasteurized milk ordinance (PMO) is A) a federal law applicable to all producers and processors of milk B) a regulation of the Federal Milk Marketing Administration C) a state regulation that is published and used in a few states D) a set of FDA-recommended regulations that has been adopted by the states to promote uniformity in application of regulations throughout the United States

• D) a set of FDA-recommended regulations that has been adopted by the states to promote uniformity in application of regulations throughout the United States


The minimum concentration for hypochloride sanitizer for use on dairy equipment is ___ parts per million A) 50 B) 100 C) 500 D) 1,000

• A) 50


The reason for doing a count of somatic cells in raw milk is to determine whether it contains A) too many red blood cells C) too many bacteria B) antibiotics D) mastitic secretion

• D) mastitic secretion


Adding water to milk raises milk's A) acidity B) freezing point C) bacteria count D) CMT Score

• B) freezing point


The major benefit of storing milk cold is A) all bacterial growth ceases C) all bacteria die B) bacterial growth slows D) strong feed flavors evaporate

• B) bacterial growth slows


Milkstone on dairy equipment is often caused by A) the use of hard water for cleaning and rinsing B) the use of only alkaline cleaners on farms having hard water C) failure to use sufficient detergent on farms that have hard water D) all of the above E) none of the above

• D) all of the above


The most frequently found and highly undesirable off flavor in pasteurized milk is A) high acid B) flat C) oxidized D) rancid E) garlic/onion

• C) oxidized


Which of the following off flavors of milk is most likely caused by action of an enzyme that the biological system of the cow places in raw milk? A) lipolytic rancidity B) high acid C) oxidized D) malty E) feed

• A) lipolytic rancidity


Which of the following two factors are involved in production of oxidized flavor in milk

A) copper contamination and exposure to fluorescent light B) copper contamination and high somatic cell count C) bacterial contamination and exposure to sunlight D) contamination with both bacteria and dissolved copper

• A) copper contamination and exposure to fluorescent light


Severe agitation of milk during production is undesirable because it A) frees the enzyme that releases bitter components of milk proteins B) breaks the protective fat globule membrane allowing lipase to attack the fat C) introduces air that stimulates bacterial growth causing souring D) keeps the sediment suspended in the milk so it dissolves rapidly E) all of the above

• B) breaks the protective fat globule membrane allowing lipase to attack the fat


Who should be most responsible for prevention of off flavors in raw milk? A) the producer of the milk B) the dairy sanitarian

C) the buyer of the milk D) the dairy field representative E) all have equal responsibility

• A) the producer of the milk


The mixture of milk and reagent in the California mastitis test becomes gel-like when milk contains A) too much fat B) too much protein C) too many bacteria D) too many somatic cells E) a combination of these

• D) too many somatic cells


Cracks and blisters in the rubber inflations of milking machines A) reduce cleaning and sanitizing effects B) trap milk solids and bacteria C) indicate reduced elasticity and effectiveness in massaging the teats D) all of these E) both B) and C)

• D) all of these


Public health regulations for grade A raw milk include standards for A. somatic cell count B. temperature C. bacteria count D. all of the above E. both B & C



The dairy field representative of a milk buying cooperative can feel satisfied of a job well done when milk from one of his/her producer’s farms consistently has A. no offending flavors and odors B. somatic cell counts well below the 750,000/mL limit C. bacterial counts well below the 100,000/mL limit D. all of these E. both A and C

• D. all of these


Brucellosis (also known as Bang’s disease in cattle and undulant fever in humans) is A. the cause of milk fever in the female bovine B. another term for a type of mastitis C. transmissible through raw milk to humans D. of no concern to public health officials E. identical to listeriosis

• C. transmissible through raw milk to humans


2010

•


A major reason for controlling the use of antibiotics with lactating dairy cows is that antibiotics a. are toxic to cows. b. may be found in the milk for many hours after treatment. c. are ineffective when they contact milk. d. must be used for humans only.

• b. may be found in the milk for many hours after treatment.


Removal of milkstone from dairy equipment surfaces requires a/an _________ type cleaning compound. a. alkaline b. acid c. neutral d. basic e. All of these are correct.

• b. acid


Which of the following is an effective sanitizer for milking equipment? a. penicillin b. pyrethrins c. sodium hypochlorite d. sodium dodecylsulfate

• c. sodium hypochlorite


Before attaching the milking machine to the cow one should a. wash the cow with a sanitizer. b. dry the cow thoroughly. c. allow about 30 seconds for milk letdown. d. All of these are correct.

• d. All of these are correct.


As produced at the farm, milk from Holstein cows is expected to contain approximately _____ % milkfat and _____ % nonfat milk solids, respectively. a. 2.7 and 8.7 b. 3.7 and 8.7 c. 8.7 and 2.7 d. 8.7 and 3.7

• b. 3.7 and 8.7


In nature milk is the only source of a. calcium. b. phosphorous. c. protein. d. lactose. e. fatty acids.

• d. lactose.


Pasteurized homogenized milk is not a good source of a. thiamine – vitamin B1. b. riboflavin – vitamin B2. c. ascorbic acid – vitamin C. d. 7-dehydrocholesterol – vitamin D.

• c. ascorbic acid – vitamin C.


Cracked and blistered rubber parts of milking machines are likely to cause a. high bacteria counts of milk. b. high freezing points of milk. c. flat flavor of milk. d. All of these are correct.

• a. high bacteria counts of milk.


An off flavor of raw milk most often found in the spring of the year is a. flat. b. foreign. c. bitter. d. garlic/onion.

• d. garlic/onion.


A bulk milk hauler detected a sour odor in the raw milk in a farm bulk milk tank. Upon further examination he/she was likely to find a. butter particles floating on the milk. b. a high freezing point of the milk. c. that the milk had been exposed to sanitizer. d. a high titratable acidity.

• d. a high titratable acidity.


If a cow has mastitis, her milk quite likely will taste a. normal but contains pyrethrins. b. flat and has a low fat content. c. sour and has high numbers of bacteria. d. salty and has high numbers of somatic cells.

• d. salty and has high numbers of somatic cells.


Metallic/oxidized flavor of milk is unlikely to occur if milk is a. protected from exposure to dust and heat. b. protected from exposure to copper, sunlight, and fluorescent light. c. cooled quickly to less than 40°F. d. not adulterated with water and antibiotics.

• b. protected from exposure to copper, sunlight, and fluorescent light.


The ability of milk’s natural lipase to attack milk fat and produce a rancid/lipolyzed off flavor is enhanced by a. feeding cows moldy hay. b. excessive agitation of warm raw milk. c. exposing milk to sunlight. d. poorly cleaned milking equipment.

• b . excessive agitation of warm raw milk.


2009

•


Antibiotics are not permitted in milk because A. they do not preserve milk. B. they cause off flavors. C. fat rises to the surface. D. some persons are hypersensitive to certain antibiotics.

• D. some persons are hypersensitive to certain antibiotics.


Molds growing on corn and other feed grains may produce A. fungicides. B. myxotoxins. C. aflatoxins. D. bactericides.

• C. aflatoxins.


Adulteration of milk with water, salt, or sugar is unlawful and can be detected by testing A. with the acidity test. B. for an abnormal freezing point. C. for nonfat solids. D. for a rancid flavor.

• B. for an abnormal freezing point.


Milkstone on dairy equipment is often caused by A. the use of hard water for cleaning. B. failure to use acid-type cleaners on farms that have hard water. C. failure to use an adequate amount of detergent to soften hard water used in cleaning. D. all of the above. E. none of the above.

• D. all of the above.


The sanitizing solutions used in the dairy industry A. kill microorganisms. B. are made inactive by dirty surfaces. C. must contain a minimal concentration of sanitizer. D. all the above. E. none of the above.

• A. kill microorganisms.


The main reason for cooling milk quickly after removing it from cows is A. milk tastes best when really cold. B. to prevent the fat from rising as cream. C. to minimize the rate of growth of bacteria that are inevitable in raw milk. D. to completely stop all growth of bacteria

• C. to minimize the rate of growth of bacteria that are inevitable in raw milk.


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. milk. B. lowfat milk. C. nonfat milk. D. reduced fat milk.

• C. nonfat milk.


Compared with cows of the Holstein breed and on a per gallon of milk secreted basis, the average Jersey cow produces A. more fat and total milk solids. B. more fat but less total milk solids. C. less fat and total milk solids. D. less fat but more total milk solids.

• A. more fat and total milk solids.


Lactose is the principal __________ in milk. A. carbohydrate B. fat C. protein D. mineral

• A. carbohydrate


Milk is a major nutritional source of __________ that combined with vitamin D and exercise builds strong bones and teeth. A. phosphorous B. iron C. calcium D. potassium E. nitrogen

•C. calcium


The major protein of milk is A. casein. B. lactalbumin. C. lactoglobulin. D. blood serum albumin.

• A. casein.


Rubber parts of milking machines should be smooth, free of splits and holes, and highly elastic in order to A. be easily cleaned. B. protect from losses of vacuum. C. stay in place on metal or rigid plastic parts. D. all of these. E. both A and B.

• D. all of these.


"Badly dented or damaged" milking equipment A. may be used only to produce manufacturing grade milk. B. works just as well as new equipment. C. has dirty rubber parts. D. is difficult to clean.

• D. is difficult to clean.


Leaky air hoses or inflations of milking machines are undesirable because A. noises they create cause cows to “hold up” their milk. B. milk may leak onto the floor. C. they may cause vacuum to fluctuate. D. the milk inspector may find them.

• C. they may cause vacuum to fluctuate.


The high acid flavor in milk is caused by A. growth of somatic cells. B. high storage temperature. C. exposure to sunlight. D. contamination with copper.

• B. high storage temperature.


Normal milk should have a pH and titratable acidity of A. 6.7 and 0.15%. B. 5.0 and 1.5%. C. 5.0 and 0.16%. D. 6.7 and 1.5%.

• A. 6.7 and 0.15%.


Which of the following flavors if present in milk would NOT have been detectable as the milk was drawn freshly from the cow? A. high acid and feed B. rancid and oxidized C. salty and feed D. salty and unclean

• B. rancid and oxidized


The garlic/onion off flavor is associated with the cow’s consumption of A. pasture growth in cool weather. B. mature pastures. C. alfalfa haylage. D. weedy fescue hay.

• A. pasture growth in cool weather.


Milk that is low in milkfat is likely to have a __________ flavor. A. salty B. bitter C. unclean D. flat/watery

• D. flat/watery


Rancidity or lipolyzed flavor in milk results from A. growth of acid producing bacteria. B. contamination of milk with water. C. contamination of milk with antibiotics. D. action of a natural milk enzyme on fat.

• D. action of a natural milk enzyme on fat.


The milk/reagent mixture in the California mastitis test becomes gel-like when milk contains A. millions of bacteria/mL. B. millions of somatic cells/mL. C. more than 4% protein. D. high amounts of fat.

• B. millions of somatic cells/mL.

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Dairy Foods Milk Production 2009-2013 District Dairy Milk Production Test Bank 2009-2013.

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