Milk Quality Exam ND FFA State 2022

The principal protein in milk is _____________.

• Whey protein

• Lactoglobulin

• Crude Protein

• Casein

The document used by the U. S. dairy industry that contains the rules for producing today’s fresh pasteurized milk supply is

• The Grade A Pasteurized Milk Ordinance

• Standard Methods for the Examination of Dairy Products

• The Code of Federal Regulations

• The Codex Alimentarius of the World Health Organization

By volume, milk consists of approximately __________ percent water.

• 3.7

• 50

• 87

• 92

Exposure of milk to fluorescent lights can cause ________ off flavor

• Flat

• Cooked

• Rancid

• Oxidized

What is the maximum bacteria count per milliliter of milk allowed for pasteurized Grade “A” milk?

• 20,000

• 50,000

• 100,000

• 400,000

Which of the following fatty acids found in milk have been associated with health benefits in humans?

• Oleic acid

• Conjugated linoleic acid

• Butyric acid

• Lactic acid

The major result of storing milk cold is the

• Stopping of all bacterial growth

• Slowing of bacterial growth

• Killing of all bacteria

• Killing of all microorganisms

A baby dairy animal is called a calf, weighing approximately _______ pounds at birth

• 20 to 40

• 80 to 100

• 150 to 160

• 200

The major cause of salty flavor in milk is __________.

• The large intake of salt by the cow

• Exposure to sunlight

• Mastitis

• Bacteria

The California Mastitis Test (CMT) detects __________ in raw milk.

• Bacteria

• Somatic cells

• Red blood cells

• Antibiotics