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

Q. Cow’s milk contains _____ percent lactose.

View solution

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

View solution

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)?

View solution

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

View solution

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

View solution

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.

View solution

Q. Pasteurization is the process of heating every particle of milk and milk products to the minimum required _______ and holding it continuously for the minimum required ______ in equipment that is properly designed and operated).

View solution

Q. The major reason milk from cows treated with antibiotics must be withheld from the milk supply is because of _______

View solution

Q. When cows have mastitis, the protein content of milk may be higher, but the cheese yield is lower because of a decrease in _______ protein.

View solution

Q. Bacteria that survive specific heat treatment are said to be _____

View solution

Q. ________ is exposure of hot milk or milk product to reduced pressure to affect the removal of volatile substances, especially those that enter milk from feed).

View solution