Milk Facts

Milk Facts

100

1. Which of the times and temps below is a valid pasteurization time and temperature for skim milk by vat pasteurization? A. 145°F for 30 minutes B. 145°F for 15 seconds C. 161°F for 15 seconds D. 150°F for 30 minutes

D. 150°F for 30 minutes

200

Which state is ranked #1 in milk production? A. Minnesota B. Wisconsin C. New York D. California

D. California

300

You find the provisions for the Federal Milk Marketing Order in which national code? A. The FDA Food Code B. Title 7 of the Code of Federal Regulations C. Title 21 of the Code of Federal Regulations D. The USDA Code

B. Title 7 of the Code of Federal Regulations

400

Which state below does not participate in the Federal Milk Marketing Order? A. Wisconsin B. California C. Missouri D. Iowa

B. California

500

Which country is the biggest importer of MN dairy products? A. Mexico B. Germany C. China D. None of the above

A. Mexico

Milk Facts

100

What is the justification of government involvement in the marketing of milk and setting prices paid to farmers? A. provide farmers price and income support B. The public sees better t.v. ads C. improves the ability of farmers to form unions D. Makes the price of milk less expensive for food companies

A. provide farmers price and income support

200

Which product below is not exempt from the rule that a milk product needs to be cooled immediately after pasteurization A. Yogurt B. Cultured cottage cheese C. Chocolate milk D. Cultured buttermilk

C. Chocolate milk

300

The code of federal regulations stipulates that heavy whipping cream must contain at least ____% fat. A. 15 B. 20 C. 30 D. 36

D. 36

400

The Federal Milk Marketing Orders were originally established under the Agricultural Marketing Agreement Act of ___________. A. 1906 B. 1922 C. 1935 D. 1937

D. 1937

500

The somatic cell count adjustment uses what base SCC? A. 100,000 B. 250,000 C. 350,000 D. 400,000

C. 350,000

Milk Facts

100

Before a tanker of Grade A milk can be unloaded at a milk plant it must be checked for A. fat B. lactose C. BST D. the temperature of the milk

D. the temperature of the milk

200

What is “blown cheese”? A. when the processor makes a mistake making the cheese and it doesn’t taste right B. when gas is produced by organisms that survive pasteurization and create cracks and fissures in the cheese C. when cleaning chemicals contaminate the cheese D. none of the above

B. when gas is produced by organisms that survive pasteurization and create cracks and fissures in the cheese

300

About how many jobs does the Minnesota Department of Agriculture attribute to the dairy industry in the state? A. 380,000 B. 38,000 C. 3,800 D. 380

B. 38,000

400

Somatic cells can be estimated by A. A Coulter counter B. A flow cytometer C. The California Mastitis Test D. All of the above

D. All of the above

500

The check-off program, where a certain amount of money is collected per hundredweight sold by a producer, is used to fund: A. Promotion of milk products B. Research about milk products C. Neither A nor B D. Both A and B

D. Both A and B

Milk Facts

100

Which of the following counties in Minnesota has the largest number of dairy farms? A. Otter Tail B. Stearns C. Todd D. Morrison

B. Stearns

200

What ingredient was milk powder in China adulterated with to make it look like the protein content was higher than it was? A. Benzene B. Round-up C. Melamine D. Guanidine

C. Melamine

300

The primary type of starter cultures used in Cheddar cheese manufacture is/are A. mesophilic bacteria B. Mold C. psychrotrophic bacteria C. none of the above

A. mesophilic bacteria

400

Approximately how much milk is organic (in % of sales) nationwide? A. 3% B. 13% C. 23% D. 33%

A. 3%

500

Which cheese is number 1 in pounds produced in the US? A. Cheddar B. Colby C. Mozzarella D. Parmesan

C. Mozzarella

Milk Facts

100

What should be used on a cows teats after milking to prevent mastitis? a. a single service paper towel b. teat dip c. chlorine sanitizer d. Bag balm

b. teat dip

200

_______ is a defect in milk that is described as tasting watery: a. bitter b. malty c. flat d. oxidized

c. flat

300

Which state has the highest number of dairy cows? A. Minnesota B. Wisconsin C. California D. New York

C. California

400

Generally, which of the following breeds produces milk with the highest percentage of protein? A. Holstein B. Ayrshire C. Brown Swiss D. Jersey

D. Jersey

500

Somatic cells occur in large numbers in milk when A. milk has not been cooled properly B. poor sanitation of tanks and equipment occurs C. milk from cows with mastitis is added to the bulk milk D. milk is agitated on its way to the processing facility

C. milk from cows with mastitis is added to the bulk milk