MQP Questions 103-151

According to the USDA Dairy Products summary, Wisconsin has the most manufacturing plants with 210 while ________ has no manufacturing plants.

• Wyoming

• Mississippi

• Arkansas

• Tennessee

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

• 200,000/ml.

• 750,000/ml.

• 400,000/ml.

• 300,000/ml.

For each one percent of water added to milk, the freezing point will increase by ________.

• 0.060 degrees C

• 0.002 degrees C

• 0.006 degrees C

• 0.004 degrees C

________ is not normally in the top 3 states in milk production per cow per year.

• Indiana

• Colorado

• Washington

• Arizona

When cows have mastitis, the protein content of the milk may be higher, but the cheese yield is lower because of a decrease in the ________.

• whey

• casein

• alisine

• tryptophan

The maximum acceptable coliform bacteria count for Grade “A” pasteurized milk is usually considered to be ________ /milliliter.

• 10

• 100

• 50

• 15

A primary cause of milkstone on equipment is due to ________.

• the use of acid cleaners in dairies having hard water

• all of these

• failure to use adequate detergent in dairies that have hard water

• the use of soft water for cleaning and rinsing

The cheese price series is based on United States cheese plants that make 80-85 percent of the bulk cheddar. This series is called ________ survey.

• NASS Swiss Cheese Price

• U.S. Cheddar Cheese Price

• NASS Cheese Price

• NASS Cheddar Cheese Price

Onion and garlic exposure is responsible for the garlic/onion off-flavor in milk, and is more prevalent in pastures during the ________.

• spring

• fall

• early spring and late fall

• winter

The most prevalent off-flavor in fluid milk is ________.

• feed

• flat

• oxidized

• malty