Download Brunswick Knowledge Test

Dairy Foods Production and Marketing
Columbia FFA CDE
Saturday, March 4, 2017
1. The major reason for storing milk cold is
A. killing all bacteria
B. slowing bacterial growth
C. killing all microorganism
D. to increase lactose levels
2. Sanitizing solutions
A. kill bacteria
B. are used to remove soil from surfaces of dairy equipment
C. are made more active by milk protein
D. all the above
3. What do high amounts of lactic acid cause in milk?
A. high somatic cell count
B. increased calcium levels
C. milk to be sour
D. a high acid off flavor
4. Which milk flavors cannot be detected by odor?
A. bitter, salty
B. high acid, feed
C. garlic/onion, malty
D. metallic, malty
5. To remove water spots or milkstone from equipment one would use
A. chlorine bleach
B. quaternary ammonium compound
C. iodine
D. acid cleaner
6. Off flavor in milk can be caused by what factor?
A. feed eaten by cows
B. chemical changes in milk
C. poor cow health
D. All of the above may cause off flavors
7. Milk is a major nutritional source of what mineral
A. Minerals and milk sugar
B. Milk fat and lactose
C. Casein and lactic acids
D. Curds and whey
8. The lacteal secretion from healthy cows that contains at least 3.25% milk fat and 8.25%
nonfat milk solids and has been heated to at least 161 degrees F for at least 15 seconds is
called
A. pasteurized milk
B. nonfat milk
C. lowfat milk
D. reduced fat milk
9. Molds growing on corn and other feed grains may produce
A. Bactericides
B. Aflatoxins
C. fungicides
D. bactericides
10. The sugar of milk that souring bacteria ferment producing lactic acid is
A. lactose
B. sucrose
C. glucose
D. galactose
11. A cryoscope is an important tool that test for ___________ in milk.
A. butter fat B. added water
C. antibiotics
C. somatic cells
12. 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
13. Stainless steel is the preferred material for use in equipment used by milk producers and
processors because
A. Surfaces do not corrode easily
B. Surfaces can be polished to a smooth finish
C. There is little chance for copper to get into milk
D. All answers listed
14. 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
15. Milk producers and processors must avoid use of metals that contain copper to handle
milk because copper
A. Makes milk taste salty
B. Inhibits growth of cheese starter bacteria
C. Is a catalyst that speeds oxidation of milk fat
D. Increases the rate of churning of milk fat
16. The minimum concentration for hypochloride sanitizer for use on dairy equipment is ___
parts per million
A. 50
B. 500
C. 1,000
D. 100
17. Adding water to milk raises milk's
A. acidity
B. freezing point
C. bacteria count
D. CMT Score
18. 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
19. 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
20. Which of the following pairs of off flavors, if present in milk, would develop only after
the milk was drawn from the cow?
A. feed and lacks freshness
B. high acid and flat
C. salty and unclean
D. lipolized and oxidized
21. 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. bacterial counts well below the 100,000/mL limit
B. no offending flavors and odors
C. somatic cell counts well below the 750,000/mL limit
D. all the above
22. A “knock down” insecticide commonly used to kill flies in dairy barns is
A. streptomycin
B. malathion
C. B-carotene D. pyrethins
23. To remove fat and protein from milking equipment use
A. alkaline cleaner in hot water
C. acid cleaner in cold water
B. alkaline cleaner in cold water
D. acid cleaner in hot water
24. The protein precipitated by acidifying skim milk to a pH value near 4.6 is
A. beta-lactoglobulin
B. albumin
C. whey
D. casein
25. 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 the above
26. The practice that fairly distributes payments for milk among the producers in a given
Federal Marketing Order is called
A. classified pricing
B. pooling
C. support pricing
D. differential pricing
E. distributive payments
27. Quality of grade A milk is
A. Only checked if there is excess milk
B. A part of the testing by Market Administrators
C. The first consideration in pooling milk
D. Not controlled by Federal orders
28. The milk fat differential used in paying for raw milk is
A. The difference between the prices of skim milk and whole milk
B. A value established as a penalty for insufficient fat in a producer’s milk
C. The amount added or subtracted from the pay price per 0.1% of milk fat above or
below 3.5%
D. None of the above
29. A major reason for having Federal Milk Marketing Orders is to
A. Prevent disease outbreaks
B. Assure adequate milk over the long-run of time
C. Supply 70% of the calcium in diets of American consumers
D. Make dairying profitable
30. Who pays the U.S.D.A for the operating costs of Federal Orders?
A. Dairymen
B. store owners
C. handlers (dealers) D. consumers
31. There are four classes of milk under Federal Orders and they provide for
A. Classification according to the relative safety of each class
B. Payment for milk according to its quality
C. Payment for milk according to its cost of production
D. Payment for milk according to its end use
32. The trend in purchases of fluid milk items over the past several years is toward increasing
use of products containing _____ amounts of fat
A. Higher
B. Unchanging
C. lower
D. variable from month to month
33. In a milk market with four classes of milk, Class III milk is commonly used for
A. Cheese
B. Cottage cheese and cream products
C. Fluid products
D. Butter and dry products
34. Geographically a Federal milk marketing order covers
A. The entire continental U.S.
B. Each individual state from boundary to boundary
C. Markets within regions where a large amount of milk is produced
D. Individual counties and cities within their limits
35. To make one pound of whole milk cheese requires approximately ___ pounds of whole
milk
A. 5
B. 10
C. 15
D. 20
E. 40
36. A milk producer would receive the maximal price for milk delivered within a milk
marketing order if all of it were used to make
A. Pasteurized milk
B. Ice cream
C. Mozarella cheese
D. Dry whole milk
E. Butter
37. If a serving of ice cream weighing 100 grams contains 12% milk fat, approximately how
many grams of cream testing 38% are required to make that serving of ice cream?
A. 2.6
B. 31.6
C. 8.3
D. 4.6
38. Who is the overall administrator of Federal Milk Marketing Orders?
A. U.S. Congress
B. Dairy Foods Administration
C. U.S. Secretary of Agriculture
D. U.S.D.A.
39. Class IV milk products include which of the following?
A. hard and very hard cheeses
B. flavored milk products
C. all dairy products
D. nonfat dry milk and butter
40. Dairy cooperatives
A. deal only with class I milk
B. usually process surplus milk
C. are responsible for setting class I prices
D. market all milk produced on farms
41. In classified pricing, payment is made
A. according to milk quality
B. according to amount of total milk produced
C. according to the season of the year
D. according to end use of the milk
42. The two dairy product categories that require the highest amount of raw milk from the
U.S. milk supply are
A. ice cream and cheese
B. fluid milk and ice cream
C. cheese and fluid milk
D. butter and fluid milk
43. Surplus milk produced under Federal Orders
A. Is produced under standards for manufacturing grade milk
B. Falls into classes II, III, and IV
C. Commands a lower price than milk sold in the fresh fluid form
D. Both A and B
E. Both B and C
44. 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. What is the name of the federation?
A. International Dairy Foods Association
B. Dairy Farmers of America Federation
C. National Milk Producers Federation
D. International Dairy Federation
45. There are only two classes of milk in a certain market. Class I sells for $14.00 and Class
II sells for $12.00. If a handler uses all of his/her milk in fluid grade A products, he pays
what price for the milk?
A. $13.00
B. $12.00
C. $14.00
D. Too little
46. Milk marketing cooperatives often offer incentives to dairy farmers for producing milk
having which of the following special characteristics?
A. Low bacteria count
B. Low somatic cell count
C. Low fat content
D. All of these
E. Both A & B
47. The federal government purchases what products to support prices of milk by reducing
the supply?
A. fluid milk, cheese and dry milk
B. ice cream, dry milk and fluid milk
C. cheese, nonfat dry milk and butter
D. cheese, fluid milk & butter
48. A “yield factor” of 1.20 used in pricing butterfat means that
A. 1.2 lb. of milk yields 1.0 lb. of butter
B. 1 lb. of butterfat yields 1.2 lb. of butter
C. 1.2 lb. of butterfat yields 1.0 lb. of butter
D. 1 lb. of milk yields 1.2 lb. of butter
49. The amount of milk produced in the U.S. by diary farmers is directly influenced by
A. costs of production other than feed
B. prices they pay for feed
C. prices they receive for milk
D. the quality of services rendered by suppliers
50. Federal Milk Market Administrators do not check on
A. bacteria counts of milk
B. amount of milk sold
C. how milk is used
D. they check on all the above
Dairy Foods Production & Marketing Key
Saturday, March 4, 2017
Milk Production
1. B
2. A
3. C
4. A
5. D
6. D
7. B
8. A
9. B
10. A
11. B
12. D
13. D
14. A
15. C
16. A
17. B
18. A
19. D
20. D
21. D
22. D
23. A
24. D
25. D
Milk Marketing
26. B
27. D
28. C
29. B
30. C
31. D
32. C
33. A
34. C
35. B
36. A
37. B
38. C
39. D
40. C
41. D
42. C
43. A
44. C
45. C
46. D
47. B
48. D
49. A
50. A
Problem Solving
1. C
2. C
3. B
4. D
5. C
6. B
7. A
8. B
9. C
10. D