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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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).

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

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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.

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

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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).

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Q. A high acid flavor (sour) in milk is caused by ________

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