2015 Milk Quality Products CDE

Cheese manufacturers realize greater yields from milk when the somatic cell counts are low and the ________________.

• A. protein content is low

• B. milkfat content is low

• C. protein content is high

• D. carbohydrate content is high

The specific gravity of milk is 1.032 at 60°F. Knowing the specific gravity of a milk sample and testing the freezing point of milk with a cryoscope is used to determine

• adulteration of milk with water

• milk titratable acidity

• milk fat content

• nonfat milk solids content

What step in the milking preparation routine starts the release of oxytocin?

• predipping

• being brought into the parlor

• forestripping

• unit attachment

The microbiological standard for Grade A milk is ________ bacteria or less per milliliter of milk.

• 50,000

• 75,000

• 100,000

• 750,000

What is the protein in milk that entraps milk fat within the curd matrix during the manufacture of cheese?

• whey protein

• casein

• crude protein

• lactoglobulin

Recent research conducted by the University of Wisconsin-Extension shows that it costs approximately _____ per day to raise heifers from birth to freshening.

• $3

• $8

• $15

• $20

Raw milk somatic cell count must be ________ or less to meet Grade A standards in the United States.

• 100,000

• 400,000

• 750,000

• 1,000,000

What temperature must a farm bulk tank, or cooling plate, have the capacity to cool milk down to within two hours of the end of a milking?

• ≥50°F

• ≈40° C

• ≤45° F

• ≤34° F

Chemical sanitizers containing ________ are most commonly used for sanitizing milking equipment.

• chlorine

• iodine

• quaternary ammonium compounds

• bromine

A cow’s stomach has four compartments. Which stomach compartment has the primary function of absorbing water and other substances from the digested contents?

• rumen

• omasum

• abomasum

• reticulum