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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Q. The establishment of a Federal milk marketing order is generally initiated by ________

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Q. A milk order, including pricing and other provisions, becomes effective only after approval by ____________

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Q. Federal milk marketing orders give _______ an active voice in determining minimum milk prices through public hearings.

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Q. The rules States adopt to govern the production, processing, packaging and storage of Grade A milk are based on ________

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Q. Flavors of milk may be caused in general by _______________

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Q. The major cause of the salty flavor in milk is ___________

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Q. ___________ is a test for rancidity.

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