WorksheetsDairy Production
Total questions: 25
Worksheet time: 13mins
The components of milk resonisble for richness and sweetness, in this order are?
milk fat and lactose
Minerals and milk sugar
curds and whey
casein and lactic acid
Which of the following is an adulterant of milk is the subject of testing with every load of milk as it is delivered to any dairy plant in the US?
sanitizers
sediment
antibiotics
water
Stainless steel is the preferred material for use in equipment used by milk producers and processors because..
surface can be polished to a smooth finish
surfaces do not corrode easily
there is little chance for copper to get into milk
all of these
Molds growing on corn and other feed grains may produce
bactericides
Alfatoxins
myxotoxins
fungicides
Before attaching the milking machine to the cow one should
all of these
wash the cow with sanitizer
dry cow thoroughly
allow about 30 seconds for milking let down
Failure to use detergent and hot water to clean milking equipment before that equipment is sanitized is likely to cause
hypochlorite sanitizer to lose killing capacity
high bacteria counts
loss of a market for the milk
all of these
Filtering milk on the farm is?
permis passage of some extraneous materials
both removes large particles of insoluble extraneous materials and permits passage of some extraneous
remove large particles of insoluble extraneous materials
Is required in the USDA
As produced on the farm, milk from Holstein cows is expected to contain approximately ___% milk fat and ___% nonfat milk solids,respectively.
8.7 and 3.7
2.7 and 6.7
3 and 8
3.7 and 8.7
Chemical sanitizers containing ____ are most widely used for sanitizing milking equipment
saline
bromine
iodine
chlorine
A cryoscope is an important tool that tests for _______ in milk
pesticides
butterfat
added water
somatic cells
If a cow has mastitis, her milk will quite likely will taste
salty and high numbers of somatic cells
flat and have a high fat content
sour and have high bacteria
normal but contain pyerthrins
water added to milk is detected by checking the _____
titratable acidity
sediment content
acid degree value
freezing point
The ability to lipase to attack milk fat and produce a rancid off flavor is enhanced vy
poorly cleaned milking equipment
excessive agitation of warm raw milk
exposing milk to sunlight
feeding cows moldy hay
The minimum concentration for hypochloride sanitizer for use on dairy equipment is approximately ___
5,000
5
50
500
Off flavors of milk may be caused in general by
all of these
poor health of the cow
chemical changes in the milk
feeds consumed by the cow
Which group of flavors of milk cannot be detected by odor?
feed/garlic/onion
bitter/Salty
metallic/oxidized
high acid/ =rancid
The sanitizing solutions used in the dairy industry
must contain a minimal concentration of sanitizer
are made inactive by dirty surface
all of these
Kills microorganisms
The California mastitis test is done to
test for bacteria in the milk from mammary glands that are inflamed
check for mastitis are producing bacteria in bulk milk
confirm that mastitis can be infected
determine whether mammary glands are inflamed
Materials that accumulate on filter pads the sediment test of milk include
somatic cells and bacteria
insoluble extraneous matter
all listed
clots of milk from the mastitis mammary glands
Removal of milkstone from equipment surfaces requires a/an ___ type cleaning compound
acid
basic
alkaline
neutral
Sour milk contains a high amount of what
linoleic acids
sufuric acid
free fatty acids
lactic acid
Metallic/Oxidized flavor of milk is unlikely to occur if milk is
protected from exposure of dust and heat
cooled quickly in less than 40 degrees
protected from exposure to copper,sunlight, and fluorescent light
not adulterlated with water and antibiotics
Compared with smooth and highly elastic rubber parts of milking machines, those that are cracked and blistered are likely to increase the
bacteria count of the milk
rate of spoilage of the milk
time required to milk cows
all of these
A fluid milk product that contains at least 8.25% nonfat milk solids and 2% milk is called
reduced fat
non fat
low fat milk
milk
Antibiotics are jot premitted in milk because
they do not perserve milk
fat rises to the surface
they cause off flavors
some persons are hypersensitive to certain antibiotics
