MQP Quiz 5

Milk marketed as low-fat milk has no more than _______ percent milk fat.

• 3.25
• 1
• 2
• 2.5

The microbiological standard for Grade A raw milk from a single producer is ____________ bacteria per millimeter of milk prior to co-mingling with milk from other producers. 

• 150,000
• 200,000
• 100,000
• 50,000

A good nutritional strategy to maintain milk production in hot weather is to ____________ in the ration.

• add more fat
• increase protein concentration
• add more water
• feed more grain

The bulk milk hauler plays a critical role in milk handling but ________________ is not one of their duties. 

• examining the appearance of milk
• making sure equipment has been cleaned correctly 
• checking milk temperature
• collecting a representative sample to be used for testing

Federal milk marketing orders regulate the sale of ____________ milk. 

• Grade A
• Grades A, B, and C
• Grade C
• Grade B

The major cause of a salty flavor in milk is ______________________. 

• bacterial action
• the large intake of salt by the cow
• a mastitis infection
• excessive sunlight exposure

If the dairy ingredients have a fat content of 10 percent or more, the specified pasteurization temperature shall be increased by____? F. 

• 5
• 1
• 2
• 3

Specific gravity of milk at 60ºF is ________ m/s2. 

• 1.032
• 1.052
• 1.022
• 1.042

The exposure of hot milk or milk products to a reduced pressure to remove volatile substances, especially those that enter the milk from feed, is called _____________. 

• vacuumization
• vaporization
• infusion heater
• volume reduction

The decision of a milk hauler to accept or reject milk at the farm _____________________________.  

• is made the day before pickup is scheduled 
• all of these
• depends on a knowledge of milk quality and ability to smell off odors
• must always be confirmed by acidity test