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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Q. The two main proteins in milk are ____ and ____

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Q. Vitamin _____ was first discovered in milk fat and is important to eyesight.

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Q. Milk contains all the known vitamins and is an especially good source of ___

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