Q. Badly dented or damaged milkers unit parts are caused by?

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Q. By regulation, milk from cows treated with antibiotics usually must be withheld for ____ hours.

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Q. Rules developed by the _____ are designed to protect the health and welfare of consumers.

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Q. The standard plate count (SPC) estimates the total numbers of ____ microorganisms.

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Q. The predominant bacteria of milk that produces lactic acid, which is responsible for the sour taste of milk are the?

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Q. The traditional method of pricing milk has used a milk fat differential of one tenth of one percent from a milk fat base of ______ percent.

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Q. The United States government purchases surplus ____ from the commercial market under the dairy price support program.

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Q. The feed additive isoacid gives a ______ pound daily milk response, with maximum response in early lactation.

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Q. Mixture of milk and cream containing not less than 10.5 percent milk fat, but less than 18 percent milk fat, is the definition of?

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Q. One of the mechanisms used by the USDA to remove surplus dairy products from the supply is to subsidize manufacturers who sell overseas at a loss. This is called the?

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Q. Under which of the following weather conditions would you expect to observe the greatest decrease in milk yield per cow?

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Q. Although milk from the cow is processed, it is not an engineered or fabricated food and contains about ________ % solids.

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Q. Dairy cows need _________ day dry periods for rejuvenation of secretory tissue and restoration of body condition.

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Q. Due to high leukocyte counts, farmers should not use the CMT before the ________ day after calving or test milk from cows that are being dried off.

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Q. From the mid 1950’s until 2009, the size of the U.S. dairy herd has?

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Q. From the mid 1950’s until 2009, individual production per cow has?

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Q. The first milk produced after parturition is called?

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Q. Transitional milk is the label given to the milk produced in?

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Q. It requires ______ pound(s) of milk to produce one pound of butter.

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Q. It requires ________ pound(s) of milk to produce one gallon of gourmet ice cream.

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