Milk Quality 26-50

Approximately ______ percent of the total frozen dessert market is ice cream (both hard and soft).

• 92

• 86

• 66

• 33

A bulk milk hauler detected a sour odor from the raw milk in a farm bulk tank. Upon further examination he/she is likely to find _______________________.

• butter particles floating on the milk

• a high freezing point of the milk

• a high titratable acidity

• the milk has been exposed to a sanitizer

The top three milk producing states for 2012 were __________________________.

• California, Wisconsin, and New York

• California, Wisconsin, and Idaho

• Illinois, California, and Wisconsin

• Missouri, Illinois, and Wisconsin

The two main proteins in milk are ____________ and ____________.

• casein, lactalbumin

• ascorbic, thiamin

• lactose, lactalbumin

• colgate, casein

To reduce the feed flavor in milk to acceptable levels, cows should be removed from the offending feeds a minimum of ________ hours prior to milking.

• 6-8

• 4-6

• 2-4

• 1-2

The total supply of milk is directly influenced by the _____________.

• prices paid to milk producers

• number of manufacturing plants

• amount of foreign exports

• cost of fat production

It requires ______ pounds of milk to produce one pound of butter.

• 33

• 11

• 22

• 3

One objective of a Federal Milk Order is to ________________________________.

• prevent surpluses of milk in the market place

• assure that all dairy plants receive an adequate supply of milk

• assure consumers an adequate supply of pure, wholesome milk

• assure all dairy farmers an adequate income

Some soft serve frozen dairy products have replaced milk fat with _______________.

• peanut butter

• vegetable oil

• honey

• fruits

Cream cheese is different from cottage cheese in that _________________________________.

• cream cheese is made from cows’ milk and cottage cheese is not

• all of these are true for both cream cheese and cottage cheese

• cream cheese is an acid curd and cottage cheese is not

• cream cheese requires a started culture of bacteria and cottage cheese does not