Q. 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 _______________

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Q. The “set aside” of $0.15 per hundred pounds of milk from a milk producer’s check is used in programs that support ______

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Q. Onion and garlic are responsible for the garlic/onion off-flavor in milk, and are more prevalent in pasture during __________

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

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

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Q. Milk is a good supplier of minerals except for _____

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Q. Adulterants of milk that are detrimental to human health are _____

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Q. Water added to milk is detected by checking the _____

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

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

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Q. Milk is the only source of __________ in nature.

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Q. Which of the following is not an important reason for a five day-seven degree shelf life test?

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Q. The ideal cleaning material for removing milk stone from milking equipment surfaces is _____

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

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Q. The ability of lipase in milk to attack milk fat and produce a rancid off flavor is enhanced by?

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Q. In ______ when the Capper-Volstead Act was enacted, cooperatives were given the right and power to organize producers of a farm commodity to its fullest extent.

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Q. The two most important etiologic agents of mastitis are __________

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

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Q. Aflatoxins sometimes found in dairy feeds are produced by?

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Q. With the exception of ________ all of the following off flavors of milk are caused by bacteria

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