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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Q. Mastitis infecting microorganisms almost invariably gain entrance to the mammary gland via the _____

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Q. A _____ cup is a cup with fine wire mesh on top used to detect the presence of abnormal milk.

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Q. A _____ needs to be applied to the teat end in order for a milking machine to remove milk.

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Q. Which of the following four primary taste sensations is correctly matched with the causal agent?

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Q. Some streptococci that produce lactic acid also produce certain aldehydes, which impart a _____ flavor.

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Q. By using a _____ with plastic beads of varying density, nonfat solids in milk can be rapidly estimated.

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