MQP7

Off-flavors in milk such as acid, high acid, or sour milk are caused by _______________. 

• weeds
• chemical adulterants
• microorganisms
• sediment residues

If vitamin A is added to milk, it must be at a level of no less than ________ international units (I.U.) per quart. 

• 1500
• 2000
• 1000
• 400

Summer milk has been estimated to contain 1.6 times as much vitamin ______ as winter milk. 

• B
• C
• A
• D

To defray the cost of Federal Orders, handlers are assessed ____ cents per hundredweight of milk received. 

• 7-10
• 15
• 2-5
• 1-3

Quality of Grade A milk is ________________________. 

•  a part of the testing by Market Administrators
• only checked when there is excess milk 
• not controlled by Federal Orders
•  the first consideration in pooling milk

The ___________ off-flavor of milk is not caused by bacteria. 

• malty
• salty
• yeasty
• bitter

The standard plate count (SPC) is an estimate of the total number of ________________ microorganisms. 

• anaerobic
• aerobic
• sub clinical
• probiotic

An example of value-added agriculture is _____________________. 

• using a custom heifer raiser
• purchasing milk from a local producer
• contracting your alfalfa early
• a farm that markets a “farm branded” cheese

The standard plate count for different producers’ milk that is comingled together can be as high as ___________? 

• 400,000/ml.
• 200,000/ml.
• 300,000/ml.
• 750,000/ml.

The marketing tool used in the futures market by someone who owns a commodity such as milk and intends to sell it sometime in the future is __________________. 

• pooling contract
• basis contract
• short hedge contract
• speculating contract