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

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

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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___________

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

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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?

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

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

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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.

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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?

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

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

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

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

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Q. The heritability of the traits for milk production is ____________

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Q. The Primary Milk carbohydrate is ____________

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Q. The primary Protein in Milk is ____________

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Q. The major component in milk is _______

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Q. The gestation period for cow is __________

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Q. After calving the cow gives milk for how many months __________

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Q. Amount of blood through udder needed for formation of 1 litre of milk __________

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