265. The International Dairy Federation¶s (IDF) mission is to promote _______________________.

266. Determining _____________ is not an objective of milk evaluation.

267. Federal Milk Orders only regulate _____________.

268. It takes approximately ____ pounds of skim milk to make one pound of non-fat dry milk.

269. Farm water supplies must be protected from surface contamination. Water is usually tested for _________ as an indicator of possible sewage contamination.

270. Five countries accounted for approximately ______ percent of the total U.S. dairy exports.

271. The ___________ practice destroys 90 percent of BST found in milk.

272. The top ten milk producing states in the U.S. account for over ______ percent of the total milk production.

273. Federal Milk Marketing Orders provide or describe _________________________.

274. Low-fat yogurt must have a minimum of ______ percent fat and a maximum of ______ percent fat.

275. It requires ______ pounds of milk to produce one gallon of gourmet ice cream.

276. Most antibiotic screening tests to be approved for use, must detect ________ primary Beta Lactam drugs.

277. Farm marketing cooperatives have been in existence since the early ______.

278. Some soft serve frozen dairy products have replaced milk fat with _______________.

279. The exposure of hot milk or milk products to a reduced pressure to remove volatile substances, especially those that enter the milk from feed, is called _____________.

280. A good nutritional strategy to maintain milk production in hot weather is to ____________ in the ration.

281. Some streptococci that produce lactic acid also produce certain aldehydes, which impart a ________ flavor to milk.

282. The most popular retail size container for fluid milk in the U.S. is a ________________.

283. A cryoscopy is an important tool used to test for _________________ in milk.

284. Most farm bulk milk tanks are designed for every-other-day (EOD) pickup and must cool 25 percent of the volume of the tank to ______ ?F within two hours after milking.

285. Cows with ____________ have a higher incidence of mastitis because physical injury is more likely.

286. Dairy cows need a ______ day dry period for rejuvenation of secretory tissue and restoration of body condition

287. The marketing tool used in the futures market by someone who owns a commodity such as milk and intends to sell it sometime in the future is __________________.

288. Wisconsin usually accounts for nearly ______ percent of the total cheese production in the U.S.

289. Amino acids are commonly found in milk proteins, including the _______ essential amino acids.

290. Mastitis in milk _________________________________.

291. HACCP stands for ____________________.

292. To identify specific bacteria in a Standard Plate Count, a Preliminary Incubation Count is performed in which the sample is incubated for __________.

293. The bacteria in milk which produces lactic acid responsible for the sour taste is ___________.

294. An advantage of making processed cheese is its _____________.

295. Dry milk can be stored for long periods of time provided it is _______________.

296. A rancid flavor in milk is often caused by _____________________.

297. Cream cheese is different from cottage cheese in that _________________________________.

298. The per capita consumption of reduced and low-fat milk averages ________ pounds/year.

299. Based on ice cream consumption figures, the second most popular flavor is _________________.

300. The country which averages the second largest production per cow behind the U.S. is __________.

265. The International Dairy Federation¶s (IDF) mission is to promote _______________________.

261. One test for antibiotics, a common adulterant of milk, is based upon the principle that the growth of bacteria is ___________ by them.

262. Ice cream must weigh a minimum of ______ pounds to the gallon.

263. To defray the cost of Federal Orders, handlers are assessed ____ cents per hundredweight of milk received.

264. Lactose is the principal ____________ in milk.

The bulk milk hauler plays a critical role in milk handling but ________________ is not one of their duties.

228. Condensed milk on the grocery shelf may have _____________ added.

229. The United States Government purchases surplus ______________ from the commercial market under the dairy price support program.

A Federal Milk Marketing Order is not authorized unless two-thirds of the affected __________________ milk from/to the proposed marketing area approves its implementation.

231. The minimum fat content of cheddar cheese is ______________ percent.

232. Compared to a Holstein cow, the average Jersey cow produces ___________ on a per-gallon of milk basis.

233. The national average milk production per cow is approximately ________ pounds per year.

234. The actual cost of producing dairy products that is used in the Class III and IV pricing formula is called the ____________.

235. Approximately ______ percent of the 2015 U.S. milk supply was used to make cheese.

236. A _______ cup is a cup with fine wire mesh on top used to detect the presence of abnormal milk.

237. A pooling method where, handlers with higher than average utilization pay into the pool and handlers with lower than average utilization receive payments from the pool, is called ____________

238. Light whipping cream has a minimum of ______ percent milk fat.

239. Most dairy cows are milked two or three times per day. On average, a cow will produce _______ pounds of milk each day

240. Milk is produced from female¶s mammary glands. These mammary glands are examples of a __________ gland.

241. A five day seven degree shelf life test does not check for ________________.

242. Milk that has been ultra-pasteurized is heated to ______ ?F or above for _______ seconds.

243. Dairy farmers receive _____ percent of the retail sale price of a half-gallon of milk?

244. Fluid milk accounts for ________ percent of the U.S. milk supply.

245. Milk with extra water added to it can be detected by checking the __________ of the sample.

A bulk milk hauler detected a sour odor from the raw milk in a farm bulk tank. Upon further examination he/she is likely to find _______________________.

247. When a producer¶s three-month somatic cell count (SCC) rolling mean exceeds 400,000, a __________ request must be submitted to AMS in an effort to keep the milk eligible for export to the EU.

248. If vitamin A is added to milk, it must be at a level of no less than ________ international units (I.U.) per quart.

249. USDA projects that the number of dairy cows will _______________ by 2018 while milk production increases to 227 billion pounds.

250. The top five states in the production of cheese accounted for almost ______ percent of the total U.S. cheese production.

251. To remove fat from milking equipment an _________________ is used.

252. Poor quality forage will cause a significant decrease in ______________.

253. The two main proteins in milk are ____________ and ____________.

254. Although milk from the cow is processed, it is not an engineered or fabricated food and contains about ______ percent solids.

255. Milk sold through commercial outlets is certified to be from herd¶s free of __________________.

256. A process that makes milk more easily digested by those with sensitive digestive systems is ________________.

257. Operating costs for Federal Milk Orders are paid by the _________________________.

258. Bacteria that survive heat treatment are said to be _______________.

259. The milking procedure recommended to flush potential mastitis-causing bacteria from the teat canal, allow you to observe early signs of clinical mastitis and help promote milk letdown is _______________.

260. The USDA food guide changed from a pyramid to a plate. When comparing the plate to the previous pyramid, ____________ are not specifically represented by their own category.

219. The enzyme _____________ is almost completely inactivated during pasteurization.

220. The maximum moisture content of cheddar cheese is __________ percent.

According to a report compiled by the Institute for Food Technologists, ________ is now America¶s favorite at-home snack.

Milk becomes the property of the buyer once _______________________.

223. For the maximum intake of calcium, one should consume ___________ milk.

Federal definitions and standards of identity specify that whole milk contain not less than ______ percent milk fat and ______ percent solids-non-fat.

The main objection to dirt and milk stone on milker parts is it causes _____________________.

226. Milk used to make ice cream would be priced in a Federal Order class _______________.

127. A cheese which did not originate in Italy is _______________.

128. In Federal Order markets, milk sold for consumption in fluid form is __________ milk.

129. Today, an average dairy cow produces approximately ________ quarts of milk per cow annually.

130. The two most important etiologic agents of mastitis are _____________________________.

131. The increased use of bulk cooling and storage equipment has made ________________ bacteria the primary organisms in raw milk.

132. The fat in one serving of whole milk (8 ounces) provides ______ calories.

133. Cow¶s milk contains ______ percent lactose.

The most effective and economical means of reducing the exposure of cows to mastitis-causing microorganisms is to _______________________________.

135. The flavors which cannot be detected by odor are ________________.

The ______ or uniform price is determined by the proportion of the total delivery used in products of each class.

Dry cream is produced by removing the water from pasteurized milk and/or cream. Dry cream will have a maximum milk fat of _______ percent for economic reasons.

The Agricultural Act of 2014 (farm bill) provides a risk management tool for U.S. dairy producers. This tool recognizes large swings in feed costs and milk prices and is referred to ____________________.

139. The California Mastitis Test (CMT) should be read within ______ seconds after mixing.

140. The _____________ is not an antibiotic screening test for Beta Lactam drugs in raw milk.

Cheddar cheeses sold in the United States, made from unpasteurized milk, must be ripened at least ______ days.

142. The fluid milk product accounting for the largest fluid milk sales is _____________ milk.

143. The Standard Plate Count (SPC) has a prescribed incubation time of ______ hours at ______ ?C.

144. The major difference between evaporated and condensed milk is ___________________________.

145. Milk with an Acid Degree Value (ADV) of 1.0 or above will have a detectable ________ flavor.

A rancid B acidic C fruity D malty

147. A state that is a net importer of milk not producing enough to fulfill the needs of their population is _____________.

148. Federal Milk Markets Orders do not ____________________.

149. The worlds leading dairy exporter is __________________.

150. The first milk produced after parturition is called _____________________.

The bulk milk hauler plays a critical role in milk handling but ________________ is not one of their duties.

Mozzarella can have up to ______ percent moisture content and a maximum fat content of 45 percent

202. An example of value-added agriculture is _____________________.

The ________ off-flavor is seldom found except in pasteurized milk that has been stored too long

204. The constant freezing point of milk is generally considered to be a negative _____________.

205. A cow needs _________ pounds of water for every pound of dry matter consumed.

Specific gravy of milk at 60 degrees Fis ________m/s2

A Milk Order, including pricing and other provisions, becomes effective only after approval of the __________________.

208. One 8 oz. serving of milk has about ________ milligrams of calcium.

209. The healthiest range for somatic cell counts is ______________.

210. The Babcock test is a rapid, simple and accurate test for _______________ in milk.

The rules adopted by states to govern the production, processing, packaging and storage of Grade A milk are based on the _____________________________.

212. One objective of a Federal Milk Order is to ________________________________.

Mastitis has severe economic consequences. The high somatic cell count causes a decrease in cheese yield and the bacteria causes a ________________ in lactose (milk sugar).

214. Total cheese production in the U.S. reached almost ____________ pounds in 2015.

Suspension of a milk producer¶s Grade A permit can result after ________ previous bacterial counts exceed the standard.

The ____________ is the length of time after processing during which a dairy product normally remains suitable for human consumption.

217. Cottage cheese is a soft, unripened cheese with approximately ______ percent moisture content.

One state that does not participate in the Federal Milk Marketing Order program but is considering a proposal to create a Federal Milk Order is ________________.