Dairy Foods 2013 District Dairy Foods Test Bank. About _____ of the calcium available in our food supply is provided by milk and milk products. A. 5%

Dairy Foods Test Bank

Dairy Foods

2013 District


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 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


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


A Federal order pricing formula subtracts a make allowance of $0.1715 from the average price of grade AA butter and divides the result by a yield factor of 1.20 thus determining the A. cost of production of milk fat B. cost of production of butter C. butterfat price for a given marketing period D. maximum selling price for butter in retail stores E. government purchase price for surplus butter

• C. butterfat price for a given marketing period


Milk handlers are required by federal Orders to A. purchase the same amount of milk daily B. purchase a known amount of milk daily C. account accurately for the milk they purchase D. sell no more than 80% of their milk as Class II

• C. account accurately for the milk they purchase


The top three states in milk production in the United States in descending order are A. California, Wisconsin and Missouri B. Missouri, Wisconsin and California C. Wisconsin, California and New Mexico D. Wisconsin, New York and New Mexico E. California, Wisconsin and New York

• E. California, Wisconsin and New York


According to DAIRY FACTS, since 1950 annual milk production per cow in the United States has increased from (rounded to nearest thousand pounds) A. 4,000 to 5,000 D. 5,000 to 20,000 B. 4,000 to 10,000 E. 10,000 to 25,000 C. 5,000 to 17,000

• D. 5,000 to 20,000


The amount of milk produced in the U.S. by dairy farmers is directly influenced by A. prices they receive for milk B. prices they pay for feed C. their costs of production other than feed D. the quality of services rendered by suppliers E. all the above

• E. all the above


The price added or subtracted for each 0.1% of milkfat above or below 3.5% is called the A. premium C. bonus B. milkfat differential D. class adjustment

• B. milkfat differential


The milk price that dairy marketing cooperatives secure for their producers in negotiations with milk processors (dealers) is called A. Class I price D. the super pool premium B. Class II differential E. the cooperative’s dividend C. a quality incentive

• D. the super pool premium


Milk marketing cooperatives A. are permitted to operate within Federal Orders B. provide marketing power for dairy farmers C. have no direct control over federal orders D. all of the above E. only A and C

• D. all of the above


Under Federal Orders classes of milk have different A. quality standards B. uses made of them C. breeds of cows producing them D. percentages of fat E. somatic cell counts

• B. uses made of them


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

• D. not controlled by Federal Orders


A federal milk marketing order must be voted in by A. each state legislature D. milk processors B. the U. S. Congress E. consumers within the order’s territory C. milk producers

• C. milk producers


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



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


The reason to have a "producer settlement fund" in a Federal Milk Marketing Order is to A. provide producers legal assistance in the event of a lawsuit B. assure all handlers the same cost of milk received C. adjust costs of milk to handlers based on the uses made of it D. adjust prices of milk based on content of fat and protein

• C. adjust costs of milk to handlers based on the uses made of it


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

• D. chlorine


Geographically a Federal milk marketing order covers A. the entire continental U.S.A. B. each individual state from boundary to boundary C. markets within regions where milk is produced D. individual counties and cities within their limits

• C. markets within regions where milk is produced


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


A Federal Milk Marketing Order can be established by A. any dairy Coop B. the vote of dairy farmers affected C. the Commissioner of Agriculture of the State D. the Governor of a State

• B. the vote of dairy farmers affected


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

• D. lactose


The practice that fairly distributes payments for milk among the producers in a given Federal Milk Marketing Order is called A. classified pricing D. differential pricing B. pooling E. distributive payments C. support pricing

• B. pooling


As applied in Federal orders, a “yield factor” of 1.20, used in pricing butterfat, means

that A. 1.2 lb of milk yields 1.0 lb of butter C. 1.20 lb of butterfat yields 1.0 lb of butter B. 1.0 lb of milk yields 1.2 lb of butter D. 1.0 lb of butterfat yields 1.20 lb of butter

• D. 1.0 lb of butterfat yields 1.20 lb of butter


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



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 nonfat dry milk would be A. 8 B. 9 C. 10 D. 11 E. 12

• D. 11


The major reason for establishing Federal Milk Marketing Orders is to ensure A. that all milk producers have a market for all of the milk they produce B. that all processors have adequate milk for producing butter & cheese C. an adequate supply of pure and wholesome milk for the consumer D. federal control of the production of milk E. all of the above

• C. an adequate supply of pure and wholesome milk for the consumer


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


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


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


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


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


There are only two classes of milk in a certain market. Class I sells for $24.00/cwt and Class II sells for $22.00/cwt. If a handler uses all milk received in fluid grade A products, what price is paid for that milk? A. $22.00 B. $23.00 C. $24.00 D. none of these

• C. $24.00


In a milk market with four classes of milk, Class III milk is used to make A. fluid products B. cottage cheese and cream products C. cheese D. butter and dry products

• C. cheese


• B. fluid milk products and cheese

Which two dairy product categories require the most raw milk from the U.S. supply? A. ice cream and fluid milk products C. butter and nonfat dry milk B. fluid milk products and cheese D. cheese and ice cream products


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


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


To make one pound of whole milk cheese approximately ___ pounds of whole milk are required A. 5 B. 10 C. 15 D. 20 E. 40

• B. 10


To support prices of milk the federal government purchases ____, ____ and ____ to reduce supply. A. milk, butter and ice cream B. milk, ice cream and dry milk C. cheese, nonfat dry milk and butter D. ice cream, dry milk and cheese

• C. cheese, nonfat dry milk and butter


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


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


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


Class II milk is used to make A. Italian cheeses B. French cheeses C. Mexican cheeses D. soft manufactured products, including cream products

• D. soft manufactured products, including cream products


The overall administrator of Federal Milk Marketing Orders is the A. President of the U.S. B. Senate of the U.S. C. Congress of the U.S. D. U.S. Secretary of Agriculture E. U. S. Secretary of Commerce

• D. U.S. Secretary of Agriculture


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


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


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


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

• C. 13

Dairy Foods 2013 District Dairy Foods Test Bank. About _____ of the calcium available in our food supply is provided by milk and milk products. A. 5%

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