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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Q. The Grade A Pasteurized Milk Ordinance (PMO) specifies requirements for the production of Grade A raw milk for pasteurization and is recommended by _________

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

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Q. Milk covered by Federal milk marketing orders is __________

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

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Q. Operating costs of Federal orders are paid by ______

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Q. One objective of a federal order is to _______________

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

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Q. Federal Definitions and Standards of Identity specify that Whole Milk contains not less than _____

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Q. Cheddar cheeses sold in the United States, which are not made from pasteurized milk, must be ripened at least _________ days.

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