Ffa dairy - Study guides, Class notes & Summaries

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 WITH COMPLETE SOLUTIONS GRADED A+ Antibiotics are not permitted in milk because some persons are hypersensitive to certain antibiotics Testing the freezing point of milk with cryoscope is used to determine adulteration with water The ideal cleaning agent for removing milkstone from equipment surfaces is acidic detergent The microbiological standard for Grade A milk is( )bacteria or less per millilitre of milk 100,000 The principal protein in milk is casein Comp...

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 QUESTIONS AND ANSWERS WITH SOLUTIONS 2024

FFA DAIRY FOODS EXAM WITH COMPLETE SOLUTIONS GRADED A+ Antibiotics are not permitted in milk because some persons are hypersensitive to certain antibiotics Testing the freezing point of milk with cryoscope is used to determine adulteration with water The ideal cleaning agent for removing milkstone from equipment surfaces is acidic detergent The microbiological standard for Grade A milk is( )bacteria or less per millilitre of milk 100,000 The principal protein in milk is casein Comp...

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 Milk Quality and Dairy Foods CDE Questions And Complete Solutions

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...

California FFA Milk Quality and Dairy Foods CDE- 2024 Test Questions And Answers