Food Science Chapter 16 Sections 1B and 1C

Fresh milk is virtually sterile.

• true

• false

All handlings after the cow has been milked must maintain the milk's .

• vitamins

• fat

• nutritional value

• calcium

Milk cannot be easily deteriorated.

• true

• false

Equipment on the farm must meet __________________ and industrial standards.

• healthy

• governmental

• the owners

• clean

Milk must be cooled immediately after to pumping to below_____degrees.

• 41

• 38

• 50

• 32

Main indicator of milk quality

• somatic cell count

• standard plate count

• solids not fat

• standardized

An estimate of the total number of viable aerobic bacteria present in raw milk.

• somatic cell count

• standard plate count

• solids not fat

• standardized

_____ milk is used for making hard cheeses.

• Class I

• Class II

• Class III

• Class IV

_____ milk is used for sold liquid milk.

• Class I

• Class II

• Class III

• Class IV

Manufacturing grade, not as strict health and sanitation guidelines, used in processed milk such as butter, cheese, and non-fat dry milk. There are two answers

• Grade A

• Grade B

• Grade C

• Reject Milk