Q. Lactose is the principal ________ in milk.

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

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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.

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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?

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

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

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

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

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

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Q. To remove fat from milking equipment use __________

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Q. Quality of grade A milk is __________

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Q. Federal Milk Marketing Orders provide or describe __________

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

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Q. Federal Milk Marketing Orders are a mechanism for?

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Q. Cow’s milk contains _____ percent lactose.

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Q. For the maximum intake of calcium, one should consume ___________

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Q. While some extra-label drugs can be used by food-producing animals, others cannot. Which of the following is/are an illegal drug(s)?

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Q. The fat in one serving of whole milk (8 ounces) provides _______ calories.

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Q. The most prevalent off the flavor of fluid milk is ______

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Q. The microbiological standard for Grade A raw from a single procedure is _________ bacteria per millimeter of milk prior to co-mingling with milk from other producers.

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