Dairy Foods Exam 2015

1. Which group of flavors of milk cannot be detected by odor? A metallic/oxidized, malty B bitter, salty C high acid, rancid D feed, garlic/onion B

Off flavors of milk may be caused in general by A poor health of the cow B chemical changes in the milk C all of these D feeds consumed by the cow C

Antibiotics are not permitted in milk because A they cause off flavors B they do not preserve milk C fat rises to the surface D some persons are hypersensitive to certain antibiotics D

Failure to use detergent and hot water to clean milking equipment before that equipment is sanitized is likely to cause A loss of a market for the milk B none of these C high bacterial counts D hypochlorite sanitizer to lose its killing capacity E all of these E

Molds growing on corn and other feed grains may produce A aflatoxins B fungicides C myxotoxins D bactericides A

Stainless steel is the preferred material for use in equipment used by milk producers and processors because A none of these B there is little chance for copper to get into milk C surfaces can be polished to a smooth finish D all of these E surfaces do not corrode easily D

The sanitizing solutions used in the dairy industry A kills microorganisms B all of these C are made inactive by dirty surfaces D non of these E must contain a minimal concentration of sanitizer A

CMetallic/oxidized flavor of milk is unlikely to occur if milk is A not adulterated with water and antibiotics B protected from exposure to dust and heat C protected from exposure to copper, sun light and fluorescent light D cooled quickly to less than 40oF

Compared with smooth and highly elastic rubber parts of milking machines, those that are cracked and blistered are likely to increase the A time required to milk cows B rate of spoilage of the milk C bacteria count of the milk D all of the these D

10. Filtering milk on the farm A is necessary to protect the health of milk drinkers B permits passage of some extraneous materials C both removes large particles of insoluble extraneous materials and permits passage of some extraneous materials D is required by the USDA E removes large particles of insoluble extranerous materials C

If a cow has mastitis, her milk quite likely will taste A normal but contain pyrethrins B salty and have high numbers of somatic cells C sour and have high bacteria D flat and have a high fat content B

Which one of the following is an adulterant of milk and is the subject of testing with every load of milk as it is delivered to any dairy plant in the US? A sediment B water C antibiotics D pesticides E sanitizers C

The components of milk responsible for richness and sweetness, in this order, are A minerals and milk sugar B milk fat and lactose C casein and lactic acid D curds and whey B

Sour milk contains a high amount of A conjugated linoleic acid B free fatty acids C sulfuric acid D lactic acid D

Chemical sanitizers containing _________ are most widely used for sanitizing milking equipment. A saline B chlorine C iodine D flourine E bromine B

The California mastitis test is done to A check for mastitis–producing bacteria in bulk milk B determine whether mammary glands are inflamed C confirm that a mastitic infection exists D test for bacteria in the milk from mammary glands that are inflamed B

As produced at the farm, milk from Holstein cows is expected to contain approximately _______ % milkfat and ________ % nonfat milk solids, respectively. A 2.7 and 8.7 B 8.7 and 3.7 C 3.7 and 8.7 D 8.7 and 2.7 c

The ability of lipase to attack milk fat and produce a rancid off flavor is enhanced by A feeding cows moldy hay B exposing milk to sunlight C poorly cleaned milking equipment D excessive agitation of warm raw milk d

A cryoscope is an important tool that tests for ________ in milk. A antibiotics B pesticides C butterfat D added water E somatic cells D

A fluid milk product that contains at least 8.25% nonfat milk solids and 2% milk fat is called A milk B lowfat milk C nonfat milk D reduced fat milk D

Removal of milkstone from equipment surfaces requires a/an _____ type cleaning compound. A alkaline B basic C neutral D acid E any listed item D

Before attaching the milking machine to the cow one should A allow about 30 seconds for milk letdown B dry the cow thoroughly C wash the cow with a sanitizer D all of these D

The minimum concentration for hypochloride sanitizer for use on dairy equipment is approximately ___ parts per million A 50,000 B 500 C 50 D 5000 C

Materials that accumulate on filter pads during the sediment test of milk include A somatic cells B bacteria C insoluble extraneous matter D clots of milk from mastitic mammary glands E all listed E

Water added to milk is detected by checking the _____. A sediment content B freezing point C acid degree value D titratable acidity B