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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Q. The enzyme _______ is almost completely inactivated during pasteurization.

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Q. A pooling method, whereby, handlers with higher than average utilization pay into and handlers with lower than average utilization receives payment from is called _______

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Q. The absence of _____ and _____ is not an accident, because they would catalyze oxidation, their producing metallic or oxidized flavors.

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Q. The CMT test results that indicate a somatic cell count of 400000 to 1500000 are _____

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Q. Which of the following is not a part of the establishment of a federal marketing order?

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Q. To reduce the feed flavor in milk to acceptable levels, cows should be removed from offending feeds _____ hours before milking.

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Q. The only persons regulated by federal orders are _____

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Q. The increased use of bulk cooling and storage equipment has made _____ bacteria the primary organisms in raw milk.

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Q. _____ is the cause of the rancid flavor in milk.

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Q. Which of the following does not promote metallic/oxidized off flavor in milk?

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Q. Whole milk contains _____ percent protein.

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Q. Which of the following is not an objective of milk evaluation?

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