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

View solution

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

View solution

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

View solution

Q. Whole milk contains _____ percent protein.

View solution

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

View solution

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

View solution

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

View solution

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

View solution

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

View solution

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

View solution

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

View solution

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

View solution

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

View solution

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

View solution