Q. Flavor detected by consumption of strong feeds or weeds or milk from cows in late stages of lactation in milk.

View solution

Q. Off-flavors are detected in milk when cows eat obnoxious weeds. The flavor can be recognized by distinctive odor and taste suggested by its name.

View solution

Q. Off-flavor to milk due to fly spray, paint, kerosene or creosote. These Substances enter milk as direct contaminants or in vapor form.

View solution

Q. Off-flavor which is pungent in advanced stages and is recognized by its “papery” or cardboard sensation initially and a tallow odor in more advanced stages.

View solution

Q. This flavor similar to the flavor of stale fat and has a soapy taste and a goaty, unclean odor as a result of breaking down of fats in milk.

View solution

Q. This off-flavor is rarely found except in pasteurized milk that has been stored too long or stored at slightly high refrigerator temperature.

View solution

Q. This off-flavor is a result of bacterial growth (commonly Streptococcus lactic) and will have detectable ________ flavor long before it may be classified sour.

View solution

Q. Milk inadequately cooled may encounter this off flavor and is caused by improperly cleaned milking machines or equipment.

View solution

Q. Removing offending _____ from cows four hours before milking can reduce the risk of getting this off-flavor milk.

View solution

Q. A Mastitis 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___________

View solution

Q. While performing a CMT tests watch for color changes and gel formation. Milk from a normal quarter does which of the following?

View solution

Q. The dairy product resulting from the addition of a creaming mixture (dressing) that Contains not less than 4 percent milk fat and not more than 80 percent moisture?

View solution

Q. Dairy Rations for lactating cows should be not be calculated based on:

View solution

Q. Which of the following would be classified as a “Hard Cheese”?

View solution

Q. __________ is a dairy product resulting from the culturing of a mixture of milk and cream products, with lactic acid producing bacteria. The product contains not less than 3.25 percent milk fat and 8.25 percent solids-not-fat.

View solution

Q. Of the 14 cheese varieties, which has a tangy peppery flavor, is crumbly and pasty, has a white interior with veins of mold that are marbled or streaked?

View solution

Q. Of the listed below products, which contains no dairy ingredients?

View solution

Q. As it comes from a cow, the solids portion of milk contains approximately 3.7 percent fat and ____ percent solids-not-fat.

View solution

Q. Milk contains 87 % water and the rest is solids and fats. Which of the following is not included as milk solid?

View solution

Q. The part of the mammary gland where milk is produced is called _____________

View solution