Milk Quality & Dairy Products

About __% of the calcium available in the food supply is provided by milk & milk products.

The major cause of the salty flavor in milk is ___________.

Fluid milk contains an average of _____ percent solids.

Class II manufactured dairy products are used in soft manufactured products such as

Milk producers have formed _____ to gain bargaining power.

Federal milk marketing orders reformed; component pricing introduced in _______.

For the maximum intake of calcium, one should consume_______.

Each Federal Milk Marketing order is administered by a representative of the:

Milk that has been ultra pasteurized must have been heated @ or above __ degrees for @ least __

___________ is a test for rancidity.

The International Dairy Federation (IDF) mission is to promote ______________.

Besides calcium, milk contains __, a mineral that is found in brain tissue muscles teeth&bones.

Specific gravity of milk at 60ºF is __________.

When pasteurizing milk, the minimum that raw milk must be heated to for 15 seconds is

The off flavor most likely to be found in milk that has not been cooled properly is:

The somatic cell count standard for Grade A raw milk is _____ or less per milliliter of milk.

Contains not less than 30 percent milkfat, but less than 36 percent milkfat.

The major cause of mastitis infections are _____ infections

Milk found in cows with a high somatic cell count would result in a decrease in __________.

Federal Definitions and Standards of Identity specify that Whole Milk contain not less than __.

What is the test used to screen for antibiotics in milk?

To add mold to the blue cheese, it is mainly ________________.

The milk in what class receives the highest price in the market?

Milk is sold in units of _____ by the producer to the handler.

Flavors of milk may be caused in general by _______________.

The form of mastitis that is hidden from sight is known as _______

In Federal order markets, milk sold for consumption in fluid form is in __________.

Chemical sanitizers containing _________ are most widely used for sanitizing milking equipment.

The components of milk responsible for richness and sweetness, in this order are:

S. M. Babcock developed the Babcock Test in _____.

_________ percent of all milk produced in the U.S. is sold to dairy processing plants.

The CMT should be read within _____ seconds.

A large portion of the population is sensitive to the antibiotic _____.

Federal Milk Marketing Orders are a mechanism for:

Milk, including skimmed used in fluid milk products, is Class _ and receives the highest price.

Lactobacillus bulgaricus and Streptococcus thermophilus are examples of _________ .

Whole milk contains _____ percent protein.

By FDA definition of an imitation product, which of the following is NOT true?

Milk meeting the highest sanitary requirements is known as Grade _____.

Which of the following is not an objective of milk evaluation?

It requires approximately ________ pounds of skim milk to make one pound of nonfat dry milk.

The __________ test is used to detect if milk has been pasteurized properly.

A system of fairly distributing payment among producers in a Federal Milk Market is called:

Federal milk marketing orders were established in _____.

The decision of a milk hauler to accept or reject milk at the producing farm

Using a __with plastic beads of varying density nonfat solids in milk can be rapidly estimated.

The 2 dairy product categories that require the highest amount of raw milk from the US supply r

Milk protein contains _____ of the essential amino acids and in appreciable amounts.

_____ is the cause of the rancid flavor in milk.

_________ amino acids are commonly found in milk proteins, including the essential amino acids.

With the exception of _______, all of the following off flavors of milk are caused by bacteria.

Milk provides _____and_____ in approximately the same ratio as found in bone.

Milk with low total solids will produce what off-flavor?

A high acid flavor (sour) in milk is caused by ________.

By regulation, milk from cows treated with antibiotics usually must be withheld for ____ hours.

_ is a milk process that make milk more easily digested by those w/a sensitive digestive system

The California Mastitis Test is done to:

What is the most popular size container used for fluid milk?

The CMT test results that indicate a somatic cell count of 400,000 to 1,500,000 are _____.

“Cultured” in front of the name of a milk product indicates:

Contains not less than 36 percent milkfat.

The largest percentage of the U.S. milk supply is utilized in the production of ______.

Continued low calcium intake may result in ______ in adults.

The California Masitis Test (CMT) asks that you use only ________________ milk.

The two most important diseases of cattle transmissible to man through milk are _______.

Pasteurization was developed in _____ as a heat treatment to preserve food.

Milk is the only source of __________ in nature.

To separate the aqueous and fat in the final stage of the Babcock test, a _____ is used.

Which of the following directly influence(s) the total supply of milk?

Milk is a good supplier of minerals except for _____.

Contains not less than 18 percent milkfat, but less than 30 percent.

Bangs Disease is another name for _____.

Which of the following will best control contagious mastitis?

The quantity of milk used to produce 1 pound of buttermilk depends chiefly upon the _______.

A cryoscopy is an important tool that test for __________ in milk.

The four primary taste sensations are _____________________.

About _______ of the calcium available in the food supply is provided by milk.

The Babcock test is a rapid, simple and accurate test for:

___________ cause(s) flavors in milk such as acid, high acid, or sour milk.

_____ is the process of killing all microorganisms.

Mandatory animal drug residue testing was established in _______.

Milk marketing cooperatives:

Which group of flavors cannot be detected by odor?

What is the largest cost on most U.S. dairy farms?

The two main proteins in milk are ____ and ____.

Milk covered by Federal milk marketing orders is __________.

Water added to milk is detected by checking the _____.

Milk used for _____ is Class I Milk.

The annual average milk production per cow is nearly _________________?

Streptococci that produce lactic acid also produce certain aldehydes which impart a ___ flavor

By definition, a product labeled “milk” must contain not less than _____ percent milk fat.

Rules developed by the _____ are designed to protect the health and welfare of consumers.

It takes approximately _____ lbs. of whole milk to make one pound of whole milk cheddar cheese.

Summer milk has been estimated to contain 1.6 times as much vitamin ____ as winter milk.

Lactose is the principal ________ in milk.

Microbiological standard 4 Grade A rawmilk @ producer farm is _ bacteria or less per ml of milk

The number of Federal milk marketing orders in the United States is

There are four classes of milk under Federal Orders, and they provide for

What is the most popular type container used for fluid milk?

One gallon of milk weighs _____ pounds.