Marketing
The purpose of classifying milk into classes I, II, III and IV is to provide for
A. payment for milk according to its cost of production
B. classification according to the relative safety of each class
C. payment for milk according to its end use
D. payment for milk according to its quality
payment for milk according to its end use
Materials that accumulate on filter pads during the sediment test of milk include
A somatic cells
B all listed
C insoluble extraneous matter
D clots of milk from mastitic mammary glands
E bacteria
all listed
describe how garlic and onion flavor occurs in milk
through feeding on garlic/onion
cheese the is stringy and goes on pizza
mozzarella
What is Casein
milk protein
Pooling in Federal Milk Marketing Orders is
A. a system of fairly distributing payment among milk processors in a market
B. the co-mingling of milk from two or more produce
C. none of the choices
D. the co-mingling of milk from two or more markets a system of paying all producers within a market according to uses made of the milk within that market
a system of paying all producers within a market according to uses made of the milk within that market
Water added to milk is detected by checking the _____.
A titratable acidity
B acid degree value
C freezing point
D sediment content
freezing point
sweet/ molasses flavor
What cheese is bright orange, smooth, and waxy
American
What is milk sugar
Lactose
It requires approximately ____ pounds of milk testing 4% fat to make one pound of butter containing 80% fat.
A 20
B 100
C 40
D 2
E 10
20
The minimum concentration for hypochlorite sanitizer for use on dairy equipment is approximately ___ parts per million
A 50,000
B 5000
C 50
D 500
50
The ability of lipase to attack milk fat and produce a rancid off flavor is enhanced by
A. feeding cows moldy hay
B. excessive agitation of warm raw milk
C. exposing milk to sunlight
D. poorly cleaned milking equipment
excessive agitation of warm raw milk
What class is cheese in
3
Molds growing on corn and other feed grains may produce
A fungicides
B aflatoxins
C mycotoxins
D bactericides
aflatoxins
The reason Federal Milk Market Administrators test grade A milk for composition and audit records of purchases by dealers is to
A. keep the government informed
B. ensure an adequate supply of milk
C. help dealers with their business affairs
D. ensure fairness in the marketing of the milk
ensure fairness in the marketing of the milk
Which one of the following is an adulterant of milk and is the subject of testing with every load of milk as it is delivered to any dairy plant in the US?
A water
B sediment
C sanitizers
D pesticides
E antibiotics
Antibiotics
What defects can you not smell
Bitter/ salty
What is the cheese that has a rind and is all white and smooth
Brie
Surplus milk
A all of the above
B gets no consideration in establishing Federal Orders
C is not produced under grade A standards
D commands a lower price than milk sold in the fresh fluid form
commands a lower price than milk sold in the fresh fluid form
Under Federal Order pricing milk not used for fluid purposes, called “Surplus milk,”
A. all of the choices
B. brings to the producer a lower price than milk sold for drinking purposes
C. none of the choices
D. is not considered in establishing Federal Orders
E. is produced under manufacturing grade standards only
brings to the producer a lower price than milk sold for drinking purposes
Filtering milk on the farm
A is necessary to protect the health of milk drinkers
B both removes large particles of insoluble extraneous materials and permits passage of some extraneous materials
C permits passage of some extraneous materials
D is required by the USDA E removes large particles of insoluble extranerous materials
both removes large particles of insoluble extraneous materials and permits passage of some extraneous materials
What do you give a score of 10 to
no defects
What proten comes from cheese making and is liquid (used in many protein bars and drinks)
Whey
Marketing cooperatives often offer incentives to dairy farmers for producing milk having which of the following special characteristics?
A low somatic cell count
B low bacteria count
C high protein count
D low bacteria count, low somatic cell count, and high protein content
low bacteria count, low somatic cell count, and high protein content