After milking a cow, the cows teats should be dipped ___________
1.after 2 minutes
2.after 1 minute
3.after 30 seconds
4.immediately
The gestation period for cow is __________
1.9 months
2.1 year
3.2 year
4.3 months
_____ Hormone that needs to be released in order to start milking.
1.Oxytocin
2.Gastrin
3.Leptin
4.Tryoxin
A dairy farmer who delivers “Grade A “or “bottling quality “milk to the processing plant is known as the __________
1.Handler
2.Producer
3.Order taker
4.Consumer
A milk order, including pricing and other provisions, becomes effective only after approval by ____________
1.Consumers
2.Dairy farmers
3.Milk processors
4.Secretary of Agriculture
After calving the cow gives milk for how many months __________
1.2 months
2.6 months
3.10 months
4.1 year
Amount of blood through udder needed for formation of 1 litre of milk __________
1.100 litres
2.200- 300 litres
3.800- 900 litres
4.500-600 litres
Approximate size of fat globules in milk solution is ______________
1.10–2 to 10–3
2.10–4 to 10–5
3.10–5 to 10–6
4.10–6 to 10–7
Casein cannot be classified as _________
1.α- casein
2.β- casein
3. κ-casein
4.Delta- casein
Cheddar cheeses sold in the United States, which are not made from pasteurized milk, must be ripened at least _________ days.
1.30
2.60
3.120
4.150
Every month, regulated handlers file a report of milk receipts and utilization with the order market administrator. This information is used to determine:
1.Maximum price paid to processors
2.Minimum price paid to producers
3.Minimum price paid to processors
4. No price paid
Federal Definitions and Standards of Identity specify that Whole Milk contains not less than _____
1.3.00 percent milk fat and 8.25 percent solids-not-fat
2.3.50 percent milk fat and 8.50 percent solids-not-fat
3.3.50 percent milk fat and 8.00 percent solids-not-fat
4.3.25 percent milk fat and 8.25 percent solids-not-fat
Federal milk marketing orders give _______ an active voice in determining minimum milk prices through public hearings.
1.Milk activists
2.Milk handlers
3.Milk processors
4.Milk consumers
Flavors of milk may be caused in general by _______________
1.Water content of the milk
2.Temperature that milk is stored
3.Feeds consumed by the cow
4.Amount of sun light the cow receives
Generally, which breed produces the largest volume of milk?
1.Aryshire
2.Jersey
3.Holstein
4.Brown Swiss
In milk, the whey proteins are in _____ solution and the casein in colloidal suspension.
1.Water
2.Colloidal
3.Fat
4.Gas
Lactose is the principal ________ in milk.
1.Fat
2.Protein
3.Carbohydrate
4.Mineral
Major deductions on a dairy farmer’s milk check does not include:
1.Hauling
2.Federal advertisement/promotion
3.Cooperative/marketing fees
4.Seasonal loss
Mastitis in milk ____________
1.Has a direct effect on cheese yield
2.May cause increased rancidity
3.Decreases calcium content
4.Increases protein content
Milk from a cow with mastitis will have__________
1.abnormal freezing point
2.a high somatic cell count
3.both abnormal freezing point and a high somatic cell count
4.abnormal boiling pointt
Milk from cows being treated with antibiotics should be withheld from the supply because:
1.Antibiotics curdle the milk
2.People are sensitive to antibiotics
3.They create high bacteria counts
4.They prevent proper cooling
Milk has all the essential amino acid.
1.True
2.False
Milk is an emulsion of _____ in water.
1.Oil
2.Water
3.Soap
4.Dirt
Milk should be kept at ____ temperature as soon as it leaves the cow udder.
1.15℃
2.8℃
3.6℃
4.4℃
Milk with an Acid Degree Value (ADV) of 1.0 or above will have a detectable ______ flavor.
1.Rancid
2.Malty
3.Acidic
4.Fruity
Mostly healthy open cows will start a new reproductive cycle every ______ days.
1.5-7
2.21-28
3.30-34
4.47-50
Name (General) for a class of bacteria that causes mastitis in dairy cattle.
1.lactococcus
2.staphylococcus
3.lactobacillus
4.E.Coli
Name the organic compounds which have amines and carboxyl functional group in them.
1.Amino acid
2.Alcohol
3.Carboxylic acid
4.Amine
Percentage of water in buffalo milk is ____________
1.65-67 %
2.70-75 %
3.80-85 %
4.87-90 %
Prices are based on which of the following in component pricing system?
1.Uniform skim milk price and uniform butter price
2.Value of butterfat, protein, and other solids
3.Total solids content
4.Total moisture content
Specific milk will not be rejected by the plant if the milk fails to meet requirements for which of the following?
1.Color and appearance
2.Sediment
3.Tests positive for drug residue
4.Acceptable pH
The first milk the cow produces after calving is called __________
1.Lactate
2.Colostrum
3.Cream
4.Butter
The four primary taste sensations are _____________________
1.Bitter, metallic, sour, sweet
2.Bitter, salt, sour, sweet
3.Metallic, salt, sour, sweet
4.Burnt, bitter, salt, sour
The leading cause of high bacteria counts in raw milk is _________
1.Younger cows
2.Poor sanitation
3.Older cows
4.BST
The major cause of the salty flavor in milk is ___________
1.The large intake of salt by the cow
2.Associated with sunlight exposure
3.Mastitis
4.Bacteria
The major component in milk is _______
1.Protein
2.Water
3.Lactose
4.Fat
The most effective and economical means of reducing the exposure of cows to mastitis causing microorganisms is to _________
1.Isolate animals with clinical mastitis
2.Disinfect or sterilize milking machine inflation’s between cows
3.Wear rubber or plastic gloves during milking and disinfect the gloves between cows
4.Use a bactericide for disinfecting the teats after milking
The Primary Milk carbohydrate is ____________
1.Leucine
2.Sucrose
3.Arginine
4.Lactose
The primary Protein in Milk is ____________
1.Casein
2.Tryptophan
3.Lysine
4.Arginine
The rules States adopt to govern the production, processing, packaging and storage of Grade A milk are based on ________
1.The Code of Federal Regulations
2.The Pasteurized Milk Ordinance and Code
3.USDA Rules and Regulations
4.The Pure Milk Act of 1937
The tanker of milk must be checked for which of the following before it can be unloaded at a milk plant?
1.Antibiotics
2.Lactose
3.Fat
4.BST
True about cow’s milk are all except:
1.Cow’s milk contains 80% whey protein not casein
2.Cow milk has less carbohydrate than mother’s milk
3.Has more K+ and Na+ than infant formula feeds
4.Has more protein than breast milk
What is the fat percentage of cow milk?
1.9%
2.10%
3.15%
4. 4%
What is the moisture content of cow milk?
1.30%
2. 50%
3.83%
4.90%
What is the purpose of a “milk check-off”?
1.To increase the milk price support
2.Determine if milk contains antibiotics
3.To pay for the generic advertising and research
4.To prevent spoilage
Which is not a consequence of season milk production is ________
1.Seasonal swings in price
2.Excess manufacturing capacity
3. Excess milk production in the spring
4.Season
Which of the following ways is not to make caseinate particles flocculate and coagulate?
1.Precipitation by acid
2.Precipitation by enzymes
3.Precipitation by water
4.None of the mentioned
________ is not a form of differentiation milk sellers use to separate themselves from competitors.
1.Physical product differentiation
2.Container differentiation
3.Advertising
4.Production
_________ Value states the % of iodine that the fat can bind.
1.Fractional
2.Iodine
3.Fatty acid
4.Distillation
___________ is a test for rancidity.
1.Acid degree value
2.Cryoscope
3.Disc assay
4.Titratable acidity