Ffa dairy foods test - Study guides, Class notes & Summaries

FFA Dairy Foods CDE Practice Exam Questions with Complete Solutions What is a major reason for controlling the use of antibiotics with lactating dairy cows?Antibiotics may be found in milk many hours after treatment. Why is the California Mastitis test done?To determine whether the cow's mammary gland is inflamed or infected. Estimate white blood cells and other body cells in milk. What are some materials that accumulate on filter pads during the sediment test of milk?Insoluble extr...

FFA Dairy Foods Exam Test Questions with Correct Answers Graded A+ Blue Body and texture is simisoft, pasty, and sometimes crumbly. Flavor pronounced. White interior is marbled or streaked with blue veins of mold. It has a tangy and peppery flavor. Brick The body and texturte is semisoft, to medium firm, elastic and has numberous small mechanical openings. Softer than cheddar. Has a mildy pungnet and sweet taste. Light Yellow or creamy in color. Brie The body and texture is soft and...

FFA dairy foods test questions and answers

FFA Dairy Foods CDE Practice Exam Questions with Complete Solutions What is a major reason for controlling the use of antibiotics with lactating dairy cows?Antibiotics may be found in milk many hours after treatment. Why is the California Mastitis test done?To determine whether the cow's mammary gland is inflamed or infected. Estimate white blood cells and other body cells in milk. What are some materials that accumulate on filter pads during the sediment test of milk?Insoluble extr...

FFA Dairy Foods Exam Test Questions with Correct Answers Graded A+ Blue Body and texture is simisoft, pasty, and sometimes crumbly. Flavor pronounced. White interior is marbled or streaked with blue veins of mold. It has a tangy and peppery flavor. Brick The body and texturte is semisoft, to medium firm, elastic and has numberous small mechanical openings. Softer than cheddar. Has a mildy pungnet and sweet taste. Light Yellow or creamy in color. Brie The body and texture is soft and...

FFA Dairy Foods CDE Actual Exam Questions with Correct Answers Graded A+ What is a major reason for controlling the use of antibiotics with lactating dairy cows? Antibiotics may be found in milk many hours after treatment. Why is the California Mastitis test done? To determine whether the cow's mammary gland is inflamed or infected. Estimate white blood cells and other body cells in milk. What are some materials that accumulate on filter pads during the sediment test of milk? Inso...

FFA Dairy Foods CDE Practice Exam Questions with Complete Solutions What is a major reason for controlling the use of antibiotics with lactating dairy cows?Antibiotics may be found in milk many hours after treatment. Why is the California Mastitis test done?To determine whether the cow's mammary gland is inflamed or infected. Estimate white blood cells and other body cells in milk. What are some materials that accumulate on filter pads during the sediment test of milk?Insoluble extr...

FFA Dairy Foods CDE Actual Exam Questions with Correct Answers Graded A+ What is a major reason for controlling the use of antibiotics with lactating dairy cows? Antibiotics may be found in milk many hours after treatment. Why is the California Mastitis test done? To determine whether the cow's mammary gland is inflamed or infected. Estimate white blood cells and other body cells in milk. What are some materials that accumulate on filter pads during the sediment test of milk? Inso...

FFA Dairy Foods Exam Test Questions with Correct Answers Graded A+ Blue Body and texture is simisoft, pasty, and sometimes crumbly. Flavor pronounced. White interior is marbled or streaked with blue veins of mold. It has a tangy and peppery flavor. Brick The body and texturte is semisoft, to medium firm, elastic and has numberous small mechanical openings. Softer than cheddar. Has a mildy pungnet and sweet taste. Light Yellow or creamy in color. Brie The body and texture is soft and...

FFA Dairy Foods Exam Test Questions with Correct Answers Graded A+ Blue Body and texture is simisoft, pasty, and sometimes crumbly. Flavor pronounced. White interior is marbled or streaked with blue veins of mold. It has a tangy and peppery flavor. Brick The body and texturte is semisoft, to medium firm, elastic and has numberous small mechanical openings. Softer than cheddar. Has a mildy pungnet and sweet taste. Light Yellow or creamy in color. Brie The body and texture is soft and...