Survey
* Your assessment is very important for improving the workof artificial intelligence, which forms the content of this project
* Your assessment is very important for improving the workof artificial intelligence, which forms the content of this project
2016 North Dakota FFA Convention Milk Quality and Products Individual Exam Milk Production: Mark answers on the back of the scan card in the written exam section. 1. Removing offending feeds from cows four hours before milking, can reduce the risk of getting this off-flavor milk. a. Bitter b. Acid c. Feed d. Malty e. Unclean 2. A CMT test appearance with a strong gel formation that tends to adhere to paddle and forms a distinct central peak would have a Leukocyte count/ml of ______________. a. Below 200,000 c. 800,000 – 5,000,000 b. 150,000 – 500,000 d. Over 5,000,000 3. Off-flavor of milk that may be described as tasteless and the flavor of normal milk is lacking. a. High acid b. Rancid c. Oxidized d. Flat/watery e. Salt 4. During hot weather, milk filters should be changed every _____ hours to prevent bacteria from growing in the filters. a. Two b. Four c. Six d. Eight 5. Which of the following is not a cause of coliform mastitis? a. Cracked or split inflations b. Milking to soon after calving c. Using excessive water in washing udders d. Slightly damp, warm bedding 6. What is the bacterial infection that occurs in the eyes of dairy cattle that can cause blindness and is thought to be spread by flies a. Johne’s b. Pinkeye c. Vitamin A deficiency d. Brucellosis b. 7. Washing the udder prior to milking stimulates the release of ____ which induces milk letdown. a. Estrogen b. Testosterone c. Adrenaline 0d. Oxytocin 8. Under which of the following weather conditions would you expect to observe the greatest decreases in milk yield per cow and in percentage of fat and protein in that milk? a. Cold and dry b. Hot and humid c. Cool and rainy d. Warm and dry 9. Exposure of milk to fluorescent lighting can cause _________ off flavor a. Flat b. Cooked c. Rancid d. Oxidized 10. A somatic cell count above ___________ in milk may indicate that a bacterial infection is present in one or more cows in the herd a. 500,000 b. 275,000 c. 300,000 d. 250,000 11. Which compartment of the ruminant stomach is commonly referred to as the “fermentation vat”? a. Rumen b. Reticulum c. Omasum d. Abomasum 12. A gallon of milk weighs ______ pounds a. 5.6 b. 7.2 c. 8.6 d. 9.4 13. A freemartin heifer is: a. Free of defects b. Highly efficient c. Sterile 90% of the time d. A twin heifer born to a heifer 14. Off-flavor of milk caused by fly-spray, paint, kerosene, or creosote. Substances enter milk as direct contaminants or in vapor form. a. Rancid b. Foreign c. Feed d. Malty e. Salty 15. Dairy rations for lactating cows should be calculated based on: a. Body size b. Milk production c. Stage of lactation d. All of the above 16. Milk contains 87% water and the rest is solids and fats. Which of the following is not included as a milk solid? a. Protein b. Water c. Carbohydrate d. Milk fat e. Minerals 17. On average how long does it take a dairy female to go from birth to the production of milk in a milking operation? a. Six months b. One year c. Two years d. Three years 18. The ______________ test measures the fat content of milk. a. Kjeldahl b. Mohr titration c. Dumas d. Babcock 19. The Dairy Herd Improvement Association (DHIA) provides: a. Payment for lost production b. Premiums for high quality milk c. Milk testing and record keeping d. None of the above 20. The principal protein in milk is ______. a. Whey protein b. Casein c. Crude protein d. Lactogloblin 21. Sanitizing solutions a. Are made more active by protein of milk b. Kill bacteria c. Are used to remove soil from surfaces of dairy equipment d. All of the above e. None of the above 22. The high acid flavor in milk is caused by a. Growth of somatic cells b. High storage temperature c. Exposure to light d. Contamination with copper e. 23. The CMT test detects which of the following in raw milk? a. Bacteria b. Red blood cells c. Somatic cells d. Antibiotics 24. The temperature of cooled milk on the producing farm must be kept below which of the following degrees? a. 45 degrees F b. 40 degrees F c. 35 degrees F d. 32 degrees F 25. Which portion of the milking procedure is recommended because it flushes potential mastitis-causing bacteria from the teat canal, allows you to observe early signs of clinical mastitis and helps promote milk letdown? a. Predipping b. Drying c. Postdipping d. Forestripping Milk Marketing: 26. A food that contains less than __________ grams of fat per serving is considered a low fat food. a. 10 b. 40 c. 1 d. 3 27. Grade A milk can be used for: a. Ice cream b. Skim milk c. Non-fat dry milk powder d. All of the above 28. The detection of added water in milk is easily determined by conducting the _________ test. a. Acidity b. Phosphatase c. Freezing point d. ADV 29. Legal action may be instituted through the ______ Department in the Federal courts to enforce a Federal order. a. Agriculture b. Commerce c. Justice d. Education e. Labor 30. The year that Federal milk marketing order were reformed and component pricing was introduced? a. 1937 b. 1964 c. 1993 d. 1995 e. 2000 Mark 31-50 in the Milk Marketing section on the scan card. 31. According to the most recent National Agricultural Census, how many milk cows are in the U.S.? a. 20,548,000 b. 8,158,000 c. 3,567,000 d. 9,300,000 32. Class 1 milk is used in: a. Fluid milk order b. Butter c. Ice cream d. Cheddar cheese 33. Dairy herds with somatic cell counts are more likely to produce a _______ favor of milk. a. Cooked b. Rancid c. Feed d. Garlic/onion 34. The most important variety of cheese produced from skim milk is: a. Cottage cheese b. Colby cheese c. Swiss cheese d. American cheddar 35. This product is made from addition of lactic acid producing bacteria to pasteurized cream containing less than 18% milkfat. a. Cottage cheese b. Sour cream c. Yogurt d. Gelato 36. A load of hay consisting of large square bales averaging 750 pounds/bale costs $85.00/bale. What is the cost of one ton of hay? a. $226.67 b. $221.50 c. $200.00 d. $236.85 37. What is the most popular size container used for fluid milk? a. Gallon b. Half gallon c. Quart d. Five quart bulk 38. Federal Milk Marketing Orders affect prices consumer pay for fresh milk in grocery stores by: a. Adjusting them according to demand b. Adjusting them according to supply c. Leaving them to be determined by marketplace d. Letting marketplace change them once yearly 39. Milk prices are often discussed in this term of measurement. a. Cwt b. Oz c. Bu d. Ton 40. Yield of cheese is primarily determined by: a. Fat content b. Protein content c. Water content 41. The fat content of reduced fat milk is _________. a. 0.5% b. 1.0% c. 2.0% d. 3.25% d. Lactose content 42. New food plate guidelines recommend how many servings of dairy products per day? a. 5 b. 2 c. 4 d. 3 43. Milk prices on average are the lowest in a. Spring b. Summer c. Fall d. Winter 44. In a milk market with four classes of milk, Class III is used to make a. Fluid products b. Cottage cheese and cream products c. Cheese d. Butter and dry products 45. Of the 14 cheese varieties, which has a tangy peppery flavor, is crumbly and pasty, has a white interior with veins of mold that are marbled or streaked? a. Muenster b. Edam/gouda c. Swiss d. Blue e. Brie 46. 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 47. Mastitis has severe economic consequences. The high somatic cell count causes a decrease in cheese yield and the bacteria causes a (an) ________ in the lactose (milk sugar). a. Denaturation b. Decrease c. Increase d. Gram-negative infection 48. The actual cost of producing dairy products that is used in the Class III and IV pricing formula is called _____________. a. Milk-feed ratio price b. Cooperative bonus premium c. Federal Order price d. Make allowance 49. A milk producer would receive maximal price for milk delivered within a milk marketing order if all of it was used to make a. Dry whole milk b. Ice cream c. Mozzarella cheese d. Butter e. Pasteurized milk 50. To make one pound of butter requires approximately _____ pounds of whole milk. a. 8 b. 12 c. 22 d. 44 2016 Milk Quality Test Answer Key: 1. 2. 3. 4. 5. 6. 7. 8. 9. 10. 11. 12. 13. 14. 15. 16. 17. 18. 19. 20. 21. 22. 23. 24. 25. 26. 27. 28. 29. 30. 31. 32. 33. 34. 35. 36. 37. 38. 39. 40. 41. 42. 43. 44. 45. 46. 47. 48. 49. 50. C D D A B B D B D D A C C B D B C D C B B B C A D D D C C E D B B C B A A C A B C D A A D C B D E C