Milk Quality - I

The Standard of Identity for ice cream requires that it contain a minimum of ______ percent milk fat.

• 12

• 14

• 10

• 16

Cottage cheese is a soft, unripened cheese with approximately ______ percent moisture content.

• 40

• 20

• 80

• 60

Milk contains all the known vitamins and is an especially good source of _______________.

• riboflavin

• cyanocobalmin

• thiamine

• ascorbic acid

Potassium can significantly reduce the absorption of ______________ found in dairy rations.

• phosphorus

• calcium

• magnesium

• copper

Cooperatives Working Together (CWT) is the ________________ program that aims to strengthen and stabilize milk prices by balancing supply and demand.

• federal-funded

• farmer-funded

• state-funded

• none of these

HACCP inspects each dairy farm a minimum of _____________________.

• every 6 months

• once a year

• once each month

• every 2 years

Some dairy food products have a “REAL” seal on the package. This seal may not be placed on a package unless the product is _________________.

• produced from NON-organic sources

• produced from U.S. milk

• meeting federal standards

• imitation or substitute foods

Chemical sanitizers containing ____________ are most widely used for sanitizing milking equipment.

• iodine

• saline

• bromine

• chlorine

To properly sanitize milk lines and equipment, water must be circulated in place (CIP) at a minimum temperature of ________ for least 5 minutes.

• 65 degrees C (160 degrees F)

• 55 degrees C (140 degrees F)

• 87 degrees C (190 degrees F)

• 77 degrees C (170 degrees F)

Average milk prices are the lowest in the ___________.

• spring

• winter

• fall

• summe