2005 STATE – 2006 DISTRICT FFA DAIRY FOODS MILK PRODUCTION EXAM 1.

A major reason for limiting the use of antibiotics with lactating dairy cows is that antibiotics a. b. c. d.

2.

The sediment test detects a. b. c. d.

3.

fungicides. myxotoxins. aflatoxins. bactericides. in milk.

antibiotics butterfat pesticides added water

Milkstone on dairy equipment is often caused by a. b. c. d. e.

6.

antibiotics insoluble foreign matter mastitis all of the choices are correct.

A cryoscope is the important tool used in testing for a. b. c. d.

5.

in milk.

Molds growing on corn and other feed grains may produce a. b. c. d.

4.

are toxic to cows. may be found in the milk for many hours after treatment. are ineffective when they contact milk. cost more than dairymen can afford.

the use of hard water for cleaning and rinsing. the use of only alkaline cleaners on farms having soft water. failure to use sufficient detergent on farms that have soft water. all of the choices are correct. none of the choices is correct.

The purpose of using sanitizing solutions is to a. b. c. d. e.

destroy bacteria left on washed surfaces. clean dirty surfaces. remove undesirable odors. all of the choices are correct. none of the choices is correct.

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7.

Fluid milk contains an average of a. b. c. d. e.

8.

9 11 13 15 17

Lactose is the principal a. b. c. d.

9.

percent total solids.

in milk.

carbohydrate fat protein mineral is the major mineral nutrient found in milk and readily absorbed by the

body. a. b. c. d. 10.

Milk with a high somatic cell count is expected to have a lowered content of a. b. c. d. e.

11.

.

catalase lipase activity whey casein chlorides

The fat-soluble vitamins found in milk fat are a. b. c. d.

12.

Potassium Calcium Phosphorus Magnesium

,

,

, and

.

B2, B3, B6, and B12 A, D, B2, and B12 E, K, niacin, and riboflavin A, D, E, and K

Compared with smooth and highly elastic rubber parts of milking machines, those that are cracked and blistered are likely to increase the a. b. c. d.

time required to milk cows. rate of spoilage of the milk. bacteria count of the milk. all of the choices are correct.

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13.

Sour milk contains a high amount of a. b. c. d.

14.

Off flavors of milk may be caused in general by a. b. c. d.

15.

bitter. garlic/onion. metallic/oxidized. rancid.

Metallic/oxidized flavor of milk is likely to occur if milk is a. b. c. d.

18.

high acid and rancid. feed and garlic/onion. bitter and salty. metallic/oxidized and malty.

The off flavor of raw milk most often found in March, April, and May is a. b. c. d.

17.

chemical changes. health of the cow. feeds consumed by the cow. all of the choices are correct.

The flavors that CANNOT be detected by odor are a. b. c. d.

16.

free fatty acids . sulfuric acid. lactic acid. conjugated linoleic acid.

exposed to high heat. inadequately cooled. exposed to copper and light from the sun or fluorescent bulbs. adulterated with antibiotics.

The ability of lipase to attack milk fat and produce a rancid off flavor is enhanced by a. b. c. d.

feeding cows moldy hay. excessive agitation of warm raw milk. exposing milk to sunlight. poorly cleaned milking equipment.

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19.

If a cow has mastitis, the milk quite likely tastes a. b. c. d.

20.

Due to high leukocyte counts, farmers should NOT use the CMT before the after calving or test milk from cows that are being dried off. a. b. c. d.

21.

water somatic cells sediment psychotropic bacteria

high bacteria counts. positive antibiotic tests. high somatic cell counts. all of the choices are correct.

In 2002 there were 9.114 million milk cows in the United States, and they produced, on the average, approximately pounds per year a. b. c. d.

24.

.

After-milking teat disinfection is practiced by dairymen for the purpose of decreasing the incidence of a. b. c. d.

23.

day

first third fifth tenth

Milk from cows with mastitis contains an abnormally high amount of a. b. c. d.

22.

normal but contains pyrethrins. flat and has a low fat content. sour and has high numbers of bacteria. salty and has high numbers of somatic cells.

15,000 16,500 18,500 21,000

The decision of a milk hauler to accept or reject milk at the producing farm a.

is determined by tasting the milk.

b.

is determined by observing and smelling the milk, and checking its temperature.

c. d.

must be made the day before pickup is scheduled. must always be confirmed by tests for fat.

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25.

The document used by the U. S. dairy industry that contains the rules for producing today's fresh pasteurized milk supply is a. b. c. d.

the Code of Federal Regulations. Standard Methods for the Examination of Dairy Products. the Grade A Pasteurized Milk Ordinance. The Codex Alimentarius of the World Health Organization.

© 2006. The Curators of the University of Missouri.

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