2024 MILK PRODUCTION

MULTIPLE CHOICE

1. The document used by the U.S. dairy industry that contains the rules for producing today's fresh pasteurized milk supply is ___________. 
A. The Code of Federal Regulations 
B. Standard Methods for the Examination of Dairy Products 
C. The Grade A Pasteurized Milk Ordinance
D. Capper-Volstead Act 
ANS: C

2. What state is home to the most organic dairy farms?  
A. Tennessee
B. California
C. Oregon
D.  New York
ANS: D

3. What is the maximum bacteria count per milliliter of milk allowed for pasteurized Grade “A” milk?
A. 20,000
B. 50,000
C. 100,000
D. 750,000
ANS: A

4. Adulteration of milk with water is unlawful and can be detected by testing for___________.
A. titratable acidity
B. a high freezing point
C. somatic cells
D. peroxide
ANS: B
 
5. Which of the following occurs during the HTST pasteurization process?
A. The amount of protein is decreased 
B. Thermoduric spore-forming microorganisms are eliminated 
C. Pathogenic microorganisms are killed
D. All the milk is heated to at least 171°F
ANS: C

6.  U.S. farm milk contains on average approximately                             . 
A. 87% water, 4% milkfat, and 9% skim solids 
B. less than 8.0 % milk solids not fat 
C. 90% water, 2% milkfat, and 8% skim milk solids
D. 85%water, 3.50% milkfat, and 11.50% skim milk solids 
ANS: A
 
7. Which region of the country has the largest average dairy herd size? 
A. Southeast
B. Northeast 
C. West
D. Midwest 
ANS: C

8. Raw milk somatic cell count must be __________ or less to meet Grade A government standards in the United States and _________ or less to meet export standards required by the European Union (EU).
A. 20,000; 100,000
B. 250,000; 400,000
C. 400,000; 750,000
D. 750,000; 400,000
ANS: D

9. __________ continues to be the top seller in the Lactose-free category.
A. Almond milk
B. Silk milk
C. Rice milk 
D. Milk 
ANS: D

10. Cracked and blistered rubber parts of milking machines are likely to cause_____________.
A. high bacteria counts of milk
B. oxidation of milk
C. rancid flavor in milk
D. high freezing points of milk
ANS: A

11. The ability of lipase to attack milkfat and produce a rancid off flavor is enhanced by ______.
A. oxytocin
B. excessive agitation of warm raw milk
C. estrogen
D. feeding cows moldy hay 
ANS: B

12. Which breed of dairy cattle typically has the highest percentage of A1 (versus A2) genes for the beta-casein protein?               
A. Jersey
B. Brown Swiss
C. Guernsey 
D. Holstien  
ANS: D

13. Salty flavor in milk can be attributed to which two things?
A.  Too much salt in the ration and impaired kidney function of the cow
B.  Excessive feeding of minerals and dry roughage 
C.  Cows with mastitis and milk produced late in a cow’s lactation period
D.  Salt based sanitizers or alkaline water for drinking
ANS: C

14. Even when there are no clinical signs, a cow’s milk production begins to decline when its somatic cell count is greater than how many cells/ml?
A. 100,000 cells/ml
B. 200,000 cells/ml
C. 400,000 cells/ml
D. 750,000 cells/ml 
ANS: B
 
15. The Jersey breed originated on the Isle of Jersey, which sits off the coast of what nation?
A. France 
B. Ireland
C. Germany
D. Spain
ANS: A
 
16. Milk is a major nutritional source of which mineral that, when combined with vitamin D and exercise builds strong bones and teeth.
A. calcium 
B. phosphorous 
C. casein
D. lactose
ANS: A

17. The two most common tests used for determination of unpasteurized milk quality are _______ and __________. 
A. standard plate count and antibiotic 
B. somatic cell count and standard plate count
C. flavor and titratable acidity 
D. milk urea nitrogen (MUN) and phosphatase test
ANS: B

18. A CMT test indicating a distinct precipitate but does not gel is scored a ‘4’ and represents approximately_____________.
A. 50,000-100,000 cells/ml 
B. 200,000-300,000 cells/ml 
C. 400,000-500,000 cells/ml
D. 750,000-1,000,000 cells/ml
ANS: C

19. About half of the cost of a case of clinical mastitis is related to what?
A. Additional labor
B. Treatment 
C. Discarded milk
D. Veterinary cost 
ANS: C

20. To what temperature must a farm bulk tank, or cooling plate, have the capacity to chill milk within two hours of the end of a milking?
A. ≥50°F 
B. ≤45°F
C. ≈40°C
D. ≤55°F
ANS: B