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

View solution

Q. Whole milk contains _____ percent protein.

View solution

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

View solution

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

View solution

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

View solution

Q. The only persons regulated by federal orders are _____

View solution

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

View solution

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

View solution

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

View solution

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

View solution

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 _______

View solution

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

View solution

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

View solution

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).

View solution

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

View solution

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.

View solution

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

View solution

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).

View solution

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.

View solution

Q. The most prevalent off the flavor of fluid milk is ______

View solution