California FFA Milk Quality And Dairy Foods CDE- 2
California FFA Milk Quality and Dairy Foods CDE- 2
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California FFA Milk Quality and Dairy Foods CDE- 2020 Test Question Bank Answers
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California FFA Milk Quality and Dairy Foods CDE- 2
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California FFA Milk Quality And Dairy Foods CDE- 2
California FFA Milk Quality and Dairy Foods CDE- 2020 Test Question Bank Answers
The form of mastitis that is hidden from sight is known as _______
Sub-Clinical
Today, milk that has been ultra pasteurized must have been heated at or above ______ degrees for at least ______
280*F for 2 seconds...
california ffa milk quality and dairy foods cde 2020 test question bank answers the form of mastitis that is hidden from sight is known as sub clinical today
milk that has been ultra pasteu
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California FFA Milk Quality and Dairy
Foods CDE- 2020 Test Question Bank
Answers
The form of mastitis that is hidden from sight is known as _______
Sub-Clinical
Today, milk that has been ultra pasteurized must have been heated at or above
______ degrees for at least ______
280*F for 2 seconds
Which of the following will best control contagious mastitis?
Germicidal teat dip
The _______ test is used to detect if milk has be pasteurized properly.
Phosphatase
The ______ test may be of value in detecting gross carelessness in the
production and handling of milk on the farm.
Sediment
Milk provides _________ and __________ in approximately the same ratio as
found in bone.
Calcium and Phosphorus
A major reason the federal government establishes minimal farm milk prices is....
To insure an adequate supply of pure and wholesome milk for the consumer.
About ______ percent of the calcium available in the food supply is provided by
milk and milk products.
76%
Which of the following directly influence(s) the total supply of milk?
prices paid milk producers
Specific gravity of milk at 60*F is
1.032
The Dairy Herd Improvement Association is a cooperative which provides
_______
Milk testing and record keeping program for dairy cows
Farm water supplies must be protected from the surface contamination. Water is
usually tested for _____ as an indicator of possible sewage contamination.
Coliform bacteria
The International Dairy Federation (IDF) mission is to promote _______
Scientific, technical & economic progress
If you produce milk in this state, the price you will receive for your milk is a blend
of classes,
components, quota, and non-quota values. It is the only state with its own farm
milk pricing system.
The state is ____________.
California
There are four classes of milk under Federal Orders, and they provide for.....
, Payment for milk according to it's end use
What is the most popular type of container used for fluid milk?
plastic
What is the most popular size container used for fluid milk?
gallon
"cultured" in front of the name of a milk product indicates:
product has appropriate bacteria added to it
______ percent of all milk produced in the U.S. is sold to dairy processing plants
98%
By FDA definition of an imitation product, which of the following is NOT true:
has the same nutritional value as the real product it replaces.
Chemical sanitizers containing __________ are most widely used for sanitizing
milking equipment.
chlorine
Milk found in cows with a high somatic cell count would result in a decrease in
_________
Casein
Milk is a good supplier of minerals except for ___________
magnesium-iron-magnesium-copper
Water added to milk is detected by checking the ________
Freezing Point
Milk with low total solids will produce what off-flavor?
Flat
A cryoscopy is an important tool the tests for _______ milk.
added water
Milk is the only source of __________ in nature.
lactose
The microbiological standard for grade A raw milk at the producer farm is _____
bacteria or less per milliliter of milk.
100,000
The somatic cell count standard for Grade A raw milk is _____ or less per
millimeter of milk.
750,000
Fluid milk contains an average of ______ percent solids.
13%
______ causes flavors in milk such as acid, high acid, or sour milk.
Microorganisms
About _______ of the calcium available in the food supply is provided by milk.
75%
Lactobacillus bulgaricus and Streptococcus thermophilus are examples of
__________
lactic acid producing bacteria
The decision of milk hauler to accept of reject milk at producing farm...
depends on knowledge of milk quality and ability to smell off odors.
with the exception of ______, all of the following off flavors of milk are caused by
bacteria.
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