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

View solution

Q. ___________ is a test for rancidity.

View solution

Q. Mastitis in milk ____________

View solution

Q. Which of the following is not one of the duties of the bulk milk hauler, who plays a critical role in milk handling?

View solution

Q. Milk with an Acid Degree Value (ADV) of 1.0 or above will have a detectable ______ flavor.

View solution

Q. The four primary taste sensations are _____________________

View solution

Q. Lactose is the principal ________ in milk.

View solution

Q. The most effective and economical means of reducing the exposure of cows to mastitis causing microorganisms is to _________

View solution

Q. Most farm bulk milk tanks are designed for every-other-day (EOD) pickup and must cool 25 percent of the volume of the tank to ___ degrees F within two hours after milking.

View solution

Q. A consumer found an off-flavor in milk packaged in transparent plastic and exposed to high intensity fluorescent light. The off-flavor probably was?

View solution

Q. Which group of flavors cannot be detected by odor?

View solution

Q. Milk used to make ice cream would be priced in what Federal Order class?

View solution

Q. _________ is the time after processing during which a dairy product normally remains suitable for human consumption.

View solution

Q. The off flavor most likely to be found in milk that has not been cooled properly is __________

View solution

Q. The Babcock test is a rapid, simple and accurate test for __________

View solution

Q. To remove fat from milking equipment use __________

View solution

Q. Quality of grade A milk is __________

View solution

Q. Federal Milk Marketing Orders provide or describe __________

View solution

Q. It takes approximately _______ lbs. of whole milk to make one pound of whole milk cheddar cheese.

View solution

Q. Federal Milk Marketing Orders are a mechanism for?

View solution