Q.1
Farm water supplies must be protected from surface contamination. Water is usually tested for __________ as an indicator of possible sewage contamination.
  • a) Proteolytic bacteria
  • b) Lipolytic bacteria
  • c) Coliform bacteria
  • d) Psychotropic bacteria
Q.2
Specific gravity of milk at 60ºF is __________
  • a) 1.022
  • b) 1.032
  • c) 1.033
  • d) 1.042
Q.3
The International Dairy Federations (IDF) mission is to promote ______________
  • a) Scientific, cultural & economic progress
  • b) Agricultural, technical & economic progress
  • c) Technical, scientific & industrial progress
  • d) Scientific, technical & economic progress
Q.4
USDA reports net prices received by dairy farmers for milk, usually the prices are published on a map to show regional differences. The prices are referred to as _______________
  • a) Blend prices
  • b) Regional prices
  • c) Mailbox prices
  • d) BFP prices
Q.5
The “set aside” of $0.per hundred pounds of milk from a milk producer’s check is used in programs that support ______
  • a) Promotions & research
  • b) Research & testing
  • c) Teaching & promotion
  • d) Promotion & teaching
Q.6
Onion and garlic are responsible for the garlic/onion off-flavor in milk, and are more prevalent in pasture during __________
  • a) Fall
  • b) Spring
  • c) Early and late summer
  • d) Early spring and late fall
Q.7
Chemical sanitizers containing __________ are most widely used for sanitizing milking equipment.
  • a) Bromine
  • b) Saline
  • c) Chlorine
  • d) Iodine
Q.8
Milk found in cows with a high somatic cell count would result in a decrease in __________
  • a) Butterfat
  • b) Whey protein
  • c) Casein
  • d) Trace minerals
Q.9
Milk is a good supplier of minerals except for _____
  • a) Magnesium-Iron-Manganese-Copper
  • b) Riboflavin-Magnesium-Lactose-Manganese
  • c) Phosphorus-Copper-Zinc-Calcium
  • d) Potassium-Boron-Iron-Calcium
Q.10
Adulterants of milk that are detrimental to human health are _____
  • a) Proteins
  • b) Pesticides
  • c) Water
  • d) Minerals
Q.11
Water added to milk is detected by checking the _____
  • a) Acid degree value
  • b) Sediment content
  • c) Titratable acidity
  • d) Freezing point
Q.12
Milk with low total solids will produce what off-flavor?
  • a) Flat
  • b) Malty
  • c) Salty
  • d) Acid
Q.13
A cryoscopy is an important tool that test for __________ in milk.
  • a) Butterfat
  • b) Antibiotics
  • c) Pesticides
  • d) Added water
Q.14
Milk is the only source of __________ in nature.
  • a) Calcium
  • b) Phosphorous
  • c) Lactose
  • d) Fatty acids
Q.15
Which of the following is not an important reason for a five day-seven degree shelf life test?
  • a) Psychotropic bacteria reproduce at this temperature
  • b) Data made available for control application in a reasonable time
  • c) It lowers variability among cartons of milk
  • d) The Temperature is at or near the maximum at which milk will be stored
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