2015 North Dakota FFA Convention
Milk Quality and Products
INDIVIDUAL EXAM
Mark answers on the back of the scan card in the written exam section.
MILK PRODUCTION
1. This off-flavor is a result of bacterial growth (commonly Streptococcus lactis) and will have detectable ______flavor long before it may be classified sour.
A) high acid B) maltyC) feedD) rancidE) foreign
2. Serious off-flavor to milk caused by fly spray, paint, kerosene or creosote. Substances enter milk as direct contaminants or in vapor form.
A) rancidB) foreignC) feedD) maltyE) salty
3. Off-flavor is quite pungent in advanced stages and is recognized by its “papery” or cardboard sensation initially and a tallow odor in more advanced stages.
A) maltyB) foreignC) saltyD) feedE) oxidized
4. Removing offending feeds from cows four hours before milking, can reduce the risk of getting this off-flavor milk.
A) bitter B) acid C) feed D) malty E) unclean
5. A CMT test appearance with a strong gel formation that tends to adhere to paddle and forms a distinct central peak would have a Leukocyte count/ml of______.
A) below 200,000 B) 150,000-500,000 C) 800,000-5,000,000 D) over 5,000,000
6. Dairy Rations for lactating cows should be calculated based on:
A) Body SizeB) Milk Production C) Stage of lactationD) All of these
7. Which of the following would be classified as a “Hard Cheese”?
A) Brick B) Montery JackC) CheddarD) Brie E) Mozzarella
8. . ______is a dairy product resulting from the culturing of a mixture of milk and cream products, with lactic acid producing bacteria. It contains not less than 3.25 percent milk fat and 8.25 percent solids-not-fat.
A) ice cream B) yogurt C) cottage cheese D) gelato E) sorbet
9. Of the listed below products, which contains no dairy ingredients?
A) gelato B) sherbet C) custard D) sorbet E) yogurt
10. As it comes from a cow, the solids portion of milk contains approximately 3.7 percent fat and ____ percent solids-not-fat.
A) 3% B) 6% C) 9% D) 12% E) 15%
11. Milk contains 87 % water and the rest is solids and fats. Which of the following is not included as a milk solid?
A) ProteinB) WaterC) Carbohydrate D) MilkFatE) Minerals
12. Off-flavor of milk that may be described as tasteless and the flavor of normal milk is lacking.
A) high acidB) rancidC) oxidizedD) flat/wateryE) salt
13. Flavor detected in milk by consumption of strong feeds or weeds or milk from cows in late stages of lactation.
A) feedB) saltyC) bitter D) rancid E) metallic
14. Off-flavors areimparted to milk when cows eat obnoxious weeds. Flavor can be recognized by distinctive odor and taste suggested by its name.
A) rancidB) garlic/onionC) foreignD) flat/wateryE) bitter
15. Stainless steel equipment is used to produce and process milk because
A) surfaces can be polished to a smooth finish
B) surfaces do not corrode easily
C) there is little chance for copper to get into milk
D) All of the above
16. During hot weather, milk filters should be changed every ______hours to prevent bacteria from growing in the filters.
A) twoB) fourC) sixD) eight
17. Milk producers should avoid the use of metals containing copper, or tend to rust because
A) these conditions promote oxidation of the milk
.B) these kinds of equipment are quite costly
C) the metals release radioactive particles
D) these metals stimulate the growth of bacteria
E) all of the above
18. Leaky air hoses of inflations of milking machines are undesirable because
A) noises they create cause cows to “hold up” their milk
B) milk may leak onto the floor
C) they may cause vacuum to fluctuate
D) the milk inspector may find them and debit the inspection sheet
E) none of these
19.The greatest damage to the cow caused by mechanical milking is due to
A) milking too fastB) leaving the machine on too long
C) using too low vacuumD) milking too slowly
20.. Which of the following are required for milk from a dairy farm to be certified organic?
A) Cows may not have been treated with antibiotics
B) Insecticides may not have been used
C) The farm must have been audited by a third party
D) All of the above
21. The first uniform scorecard for dairy cattle was approved by the Purebred Dairy Cattle Association in what year?
A) 1937B) 1943C) 1986D) 1952
22. The components of milk responsible for richness and sweetness, in this order, are
A) minerals and milk sugarB) casein and lactic acid
C) milk fat and lactoseD) curds and whey
23. Failure to sanitize milking equipment after cleaning may result in
.A) unexpected spoilage of the milkB) high somatic cell counts
C) malfunction of the milking machineD) dirty sediment pads
24. Sour milk is characterized by its content of a high amount of
A) sanitizing chemicalB) products of fat breakdown – free fatty acids
C) products of lactose breakdown – lactic acid
D) products of protein breakdown – amino acids
25. Which is NOT characteristic in the appearance of manure in a group of cows experiencing rumen acidosis?
A) tiny pieces of grain in manure greater than ¼ inch
B) loose and shiny manure with small air bubbles
C) pieces of fiber greater than ½ inch
D) a pile of shaving cream, having three to six ring and standing about 1/2 inches with a dimple in the middle
Milk Marketing
26. A major reason the federal government establishes minimal farm
milk prices is
A) to insure that all dairymen have a market for milk
B) to insure that all processors have adequate milk for manufacture of butter & cheese
C) to insure an adequate supply of pure and wholesome milk for the consumer
D) to provide federal control of the production of milk
27. Federal milk marketing orders do not control
A) to whom milk is soldB) from whom milk is purchased
C) grade A milk standards of production and processing
D) any of theseE) both A and B
28. The market price used in the Federal Milk Mark Order program to establish class prices of milk are those of
A) butter, nonfat dry milk and cheddar cheeseB) cottage cheese and ice cream
C) fresh milk and creamD) All varieties of cheese
29. Geographically a Federal milk marketing order covers
A) the entire continental U.S.B) each individual state from boundary to boundary
C) markets within regions where milk is produced
D) individual counties and cities within their limits
Continue on the score sheet marking your answers in the Written Exam Milk Marketing Section
30. Most recent data shows the most fluid milk was sold in what type of container?
A) PaperB) PlasticC) GlassD) Metal (tin) cans
31. There are four classes of milk under Federal Orders, and they provide for
A) classification according to the relative safety of each class
B) payment for milk according to its quality
C) payment for milk according to its cost of production
D) payment for milk according to its end use
32. In a milk market with four classes of milk, Class III milk is used to make
A) fluid productsB) cottage cheese and cream products
C) cheeseD) butter and dry products
33. Milk covered by Federal Orders is often known as _____ or milk eligible for fluid use.
A) Manufacturing gradeB)“Grade B” C) “Grade A”D) “Grade F”
34. According to a report compiled by the Institute for Food Technologists, ______is now America’s favorite at-home snack.
A) CheeseB) YogurtC) Ice creamD)Chocolate Milk
35. ______is a dairy product resulting from the cult uring of a mixture
of milk and cream products, with lactic acid producing bacteria. It contains not less than 3.25 percent milk fat and 8.25 percent solids-not-fat.
A) ice cream B) yogurtC) cottage cheese D) gelato E) sorbet
36. Of the 14 cheese varieties,which has a tangy peppery flavor, is crumbly and pasty, has a
white interior with veins of moldthat are marbled or streaked?
A) muenster B) edam/gouda C) swissD) blue E) brie
37. What is the most popular size container used for fluid milk?
A) gallonB) half gallonC) quartD) five quart bulk
38. What marketing tool would be used in the futures market by someone who owns a commodity such as milk and intends to sell it sometime in the future?
A) basis contractB) pooling contractC) short hedgeD) speculating buyer
39. If a grocery store sells milk for $3.90 per gallon, what price are they charging per
hundredweight?
A) 39.00B) $45.88 C) $43.33D) $3.90
40. A food that contain less that ______grams of fat per serving is considered a low fat food.
A) 10B) 40C) 1D) 3
41. A gallon of milk weighs ______lbs.
A) 5.6B) 7.2C) 8.6D) 9.4
42. Milk prices are often discussed in this term of measurement.
A) cwtB) ozC) buD) ton
43. Mathematical equations that use economic data to establish a minimum regulated price are:
A) Futures contractB) HedgeC) Price formulaD) Milk contract
44. The PPD (Producer Price Differential) is the value of milk above and beyond the ______value:
A) Class IB) Class IIC) Class IIID) none of the above
45. Yield of cheese is primarily determined by:
A) fat contentB) protein content
C) water contentD) lactose content
46. New food plate guidelines recommended how many servings of dairy products per day?
A) 5B) 2C) 4D) 3
47. Demand for dairy products is typically the lowest in
A) springB) summerC) fallD) winter
48. Milk prices on average are the lowest in
A) springB) summerC). fallD) winter
49. To be labeled made with organic ingredients a dairy product must contain______percent or more organic ingredients.
A) 100B) 90C) 80D) 70
50. Which of the following is an example of value-added agriculture?
A) a farm that markets an “Ozark brand” of cheese
B) purchasing milk from a local producer
C) using a custom heifer raiser
D) drinking raw milk
Key
1. A / 14. B / 27. D / 40. D2. B / 15. D / 28. A / 41. C
3. E / 16. A / 29. A / 42. A
4. C / 17. E / 30. B / 43. C
5. D / 18. C / 31. D / 44. C
6. D / 19. B / 32. A / 45. B
7. C / 20. D / 33. C / 46. D
8. B / 21. B / 34. B / 47. B
9. D / 22. C / 35.B / 48. A
10. C / 23. A / 36.D / 49. D
11. B / 24. D / 37.A / 50. A
12.D / 25.D / 38.C
13. C / 26. C / 39. B