Percentages
Milk protein contains _____ of the essential amino acids and in appreciable amounts.
100%
Milk used to make ice cream would be priced in what Federal Order class?
Class II
Contains not less than 36 percent milkfat.
Heavy Cream
An advantage of making processed cheese is its _____________.
Extended shelf-life
The enzyme _____________ is almost completely inactivated during pasteurization.
Alkaline phosphatase
Whole milk contains _____ percent protein.
3.5-4.0
Since 1984 President Ronald Reagan proclaimed a National Ice Cream Month. It has been celebrated annually, every ___________________.
July
Contains not less than 30 percent milkfat, but less than 36 percent milkfat.
Light Whipping Cream
To identify specific bacteria in a Standard Plate Count, a Preliminary Incubation Count is performed in which the sample is incubated for __________.
18 hours for 55 degrees F
Infectious mastitis microorganisms almost invariably gain entrance to the mammary gland via a __________________.
Streak canal
Although milk from the cow is processed, it is not an engineered or fabricated food and contains about ________ % solids.
13
The document used by the U.S. dairy industry that contains the rules for producing today’s fresh pasteurized milk supply is ________________.
The Grade A Pasteurized Milk Ordinance (PMO)
Contains not less than 18 percent milkfat, but less than 30 percent.
Light Cream
Under Federal Orders, dairy farmers receive their milk checks ______________.
Once or twice monthly
To remove fat from milking equipment an _________________ is used.
Acid cleaner in hot water
The titratable acidity of milk that has been cooled properly usually ranges from __________ percent.
.13 to .17
Poor quality forage will cause ___________ to decrease significantly.
Fat Percentage
As produced at the farm, milk from Holstein cows is expected to contain approximately ______ percent milkfat and ______ percent nonfat milk solids.
3.7 , 8.7
When performing a California Mastitis Test (CMT) test milk from a normal quarter _______________.
Flows freely without change in viscosity
Compared to a Holstein cow, the average Jersey cow produces ___________ on a per-gallon of milk basis.
More fat and total milk solids
Typical farm milk consists of ____________.
87.6% water, 3.7% fat, 3.2% protein, 5.5% other solids
The ______ or uniform price is determined by the proportion of the total delivery used in products of each class.
Blend
To separate the aqueous and fat in the final stage of the Babcock test, a _____ is used.
Centrifuge
Adulterants of milk that are detrimental to human health are _____________.
Pesticides
The first law on milk quality in the United States prohibited the addition of ____ to milk.
Water