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WorksheetsMilk 101-150
Total questions: 50
Worksheet time: 25mins
Name
Class
Date
1.
______is the process of killing all organisms.
a)
pre-cleaning
b)
contamination
c)
sterilization
d)
sanitation
2.
S.M Babcock developed the babcock test in ____?
a)
1960
b)
1941
c)
1917
d)
1890
3.
Bangs is another name for ______?
a)
Q-fever
b)
undulant fecer
c)
tuberculosis
d)
brucellosis
4.
By regulation, milk from cows treated with antibiotics usually are withheld for___ hours.
a)
48-72
b)
30-60
c)
48-108
d)
72-96
5.
rules developed by the ______ are designed to protect the health and welfare of consumers.
a)
USDA
b)
PLO
c)
FFA
d)
FDA
6.
Milk is sold in units of ____ by the producer to handler.
a)
pounds
b)
gallons
c)
cwt
d)
ton
7.
What is the test used to screen for antibiotics in milk?
a)
direct microscope
b)
charm
c)
kjeldahl
d)
cryscope
8.
The California Mastisis Test asks that you use only____________.
a)
colostrum
b)
milk after "dry-off"
c)
the first stream during milking
d)
the second stream during milking
9.
Class II manufactured dairy products are used in soft manufactured products such as
a)
butter and cheddar cheese
b)
cream products, cottage cheese, and icecream
c)
fuid whole milk, fluid low fat and skim milk, and flavored milk
d)
half-and-half
10.
Under which of the following weather conditions would you expect a the biggest decrease in milk yield per cow?
a)
cold and dry
b)
hot and humid
c)
cool and humind
d)
warm and dry
11.
Although milk is processed, it isnt engineered and contains _____ % solids.
a)
3.5
b)
13
c)
76
d)
87
12.
Removing cows from green grass or silage four hours prior to milking, can minimize or eliminate which flavor defect in milk?
a)
flat
b)
feed
c)
bitter
d)
high acid
13.
Milk producers have formed _____ to gain bargaining power.
a)
direct marketing systems
b)
cooperatives
c)
marketing clubs
d)
cost of production organizations
14.
Purple color that results from CMT test is generally more intense in samples from infected quarters, because such samples have a __________pH.
a)
alkaline
b)
acid
c)
neutral
d)
no correct answer listed
15.
Dairy cows need _________ day dry periods for rejuvenation of secretary tissue and restoration of body condition.
a)
30
b)
60
c)
90
d)
120
16.
The annual average milk production per cow is nearly _________________?
a)
8800 quarts
b)
7950 quarts
c)
7800 quarts
d)
6800 quarts
17.
Mandatory animal drug residue testing was established in _______.
a)
1948
b)
1988
c)
1993
d)
2000
18.
Federal milk marketing orders reformed; component pricing introduced in _______.
a)
1948
b)
1948
c)
1993
d)
2000
19.
Contains not less than 18 percent milkfat, but less than 30 percent.
a)
Kight Whipping Cream
b)
half and half
c)
milk
d)
light cream
20.
Contains not less than 30 percent milkfat, but less than 36 percent milkfat
a)
LIght whipping cream
b)
half and half
c)
light cream
d)
milk
21.
Contains not less than 36 percent milkfat.
a)
Light whipping cream
b)
heavy cream
c)
light cream
d)
half and half
22.
California’s milk production accounts for about ____ of all U.S. farm milk production. (2015)
a)
10%
b)
20%
c)
30%
d)
40%
23.
To make one pound of butter, it requires approximately _____ pounds of whole milk.
a)
21.8
b)
9.8
c)
14
d)
7.8
24.
To make one pound of whole milk cheese, it requires approximately _____ pounds of whole milk.
a)
11
b)
7.8
c)
21.8
d)
9.8
25.
The U.S. farm milk production volume reached a record _______ pounds in 2015.
a)
196.3 billion
b)
200.3 billion
c)
206.0 billion
d)
208.6 billion
26.
The two states that led the nation in “milk production per cow” in 2015 were:
a)
California and Wisconsin
b)
New Mexico and Colorado
c)
Colorado and Michigan
d)
Michigan and New Mexico
27.
The top ten states accounted for more than ____ of all US farm milk production. (2015)
a)
63.8%
b)
73.5%
c)
83.8%
d)
93.5%
28.
The Top 5 milk states (2015) in milk production include all except:
a)
Wisconsin
b)
Idaho
c)
Pennsylvania
d)
Texas
29.
In total, the top twenty milk producing states accounted for nearly ____ of all U.S. farm milk production in 2015.
a)
71%
b)
81%
c)
89%
d)
91%
30.
How many dairy cows are in the US? (2015)
a)
8.16 million
b)
9.16 million
c)
9.32 million
d)
10.32 million
31.
California averaged ______ pounds of milk per dairy cow in 2015.
a)
22,002
b)
23,002
c)
23,402
d)
23,502
32.
The number of dairy herds licensed to sell milk in the U.S. continues to _______ each year. (2015)
a)
remain steady
b)
increase
c)
decrease
d)
remain unchanged
33.
For decades the U.S. dairy industry had seen total sales of fluid milk products remain at about the same level despite population growth. However at just over ______ billion pounds, total beverage milk sales in 2015 were the _________ since 1963.
a)
50.1 / lowest
b)
50.1 / steadiest
c)
60.1 / highest
d)
60.1 / steadiest
34.
There were over _____ million gallons of ice cream produced in the U.S. in 2015.
a)
522
b)
622
c)
897
d)
997
35.
Just over _____ billion gallons of total frozen dairy products was produced in the United States in 2015.
a)
1.49
b)
1.54
c)
1.7
d)
. 1.87
36.
Federal regulations state that gourmet or super-premium ice creams must have at least ____ milkfat.
a)
4.5%
b)
8.5%
c)
10%
d)
12%
37.
Currently, more than ____ of all milk produced each year in the U.S. is used to manufacture cheese.
a)
1/4
b)
1/3
c)
1/2
d)
3/4
38.
For the twenty-third straight year, total U.S. production of natural cheese set a record level in 2015 with ______ billion pounds of cheese.
a)
9.15
b)
10.80
c)
11.84
d)
12.1
39.
Leading state in cheese production is _____________.
a)
California
b)
Wisconsin
c)
Idaho
d)
Washington
40.
Leading state in milk production is _____________.
a)
California
b)
Wisconsin
c)
Idaho
d)
Washington
41.
The number one American-type cheese produced in the U.S. is ____________.
a)
Monterey Jack
b)
Mozzarella
c)
Cheddar
d)
Provolone
42.
The number one Italian-type cheese produced in the U.S. is ____________.
a)
Monterey Jack
b)
Mozzarella
c)
Cheddar
d)
Provolone
43.
There are over ____ varieties of cheese sold in the U.S.
a)
150
b)
300
c)
450
d)
500
44.
Americans consume an average of ____ pounds of cheese each year. (2015)
a)
29.7
b)
32.7
c)
33.33
d)
35.33
45.
Americans (per capita consumption) drink an average of ______ gallons of milk each year. (2015)
a)
15.21
b)
18.21
c)
20.21
d)
25.0
46.
The cheese category that posted record production levels in 2015 was:
a)
American
b)
Italian
c)
Other
d)
All of the Above
47.
U.S. per capita consumption of whole milk in 2015 was ____ pounds.
a)
35.4
b)
45.4
c)
48.4
d)
52.4
48.
Nearly ____ of all the 2015 production of frozen desserts was regular ice cream.
a)
50%
b)
55%
c)
60%
d)
70%
49.
The average annual expenditure of dairy products per household in 2015 was:
a)
$320
b)
$380
c)
$413
d)
$513
50.
The 2015 Milk-Feed Price Ratio (value of milk in relation to the cost of dairy feed; the higher the ration, the higher the value of milk is to the cost of feed) was ______. (lowest since 2010)
a)
1.52
b)
1.88
c)
2.13
d)
2.40
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