Minnestota FFA 2012 Key

Dairy Foods Written Test

Part I Milk Marketing

  1. Which of the times and temps below is a valid pasteurization time and temperature for heavy whipping cream milk by vat pasteurization?
  1. 143°F for 15 minutes
  2. 145°F for 30seconds
  3. 161°F for 15 seconds
  4. 150°F for 30 minutes

2. Which state is ranked #1 in milkproduction?

  1. Minnesota
  2. Wisconsin
  3. New York
  4. California

3. You find the provisions for the Federal Milk Marketing Order in what code?

  1. The FDA Food Code
  2. Title 7 of the Code of Federal Regulations
  3. Title 21 of the Code of Federal Regulations
  4. The USDA Code

4. Which state below does not participate in the Federal Milk Marketing Order?

  1. Wisconsin
  2. California
  3. Missouri
  4. Iowa

5. Which country is the biggest importer of MN dairy products?

  1. Mexico
  2. Germany
  3. China
  4. None of the above

6. If you are a dairy farmer and want the highest price for your milk, which city do you want to be further away from?

  1. St. Paul, MN
  2. Madison, WI
  3. Kansas City, MO
  4. Eau Claire, WI

7.What is the justification of government involvement in the marketing of milk and setting prices paid to farmers?

  1. provide farmers price and income support
  2. The public sees better t.v. ads
  3. improvesthe ability of farmers to form unions
  4. Makes the price of milk less expensive for food companies

8. Which product below is not exempt from the rule that a milk product needs to be cooled immediately after pasteurization?

  1. Yogurt
  2. Cultured cottage cheese
  3. Chocolate milk
  4. Cultured buttermilk

9. The code of federal regulations stipulates that heavy whipping cream must contain at least ____% fat.

  1. 15
  2. 20
  3. 30
  4. 36

10.TheFederal Milk Marketing Orders were originally established under the Agricultural Marketing Agreement Act of ______.

  1. 1906
  2. 1922
  3. 1935
  4. 1937

11.The somatic cell count adjustment uses what base SCC?

  1. 100,000
  2. 250,000
  3. 350,000
  4. 400,000

12. Before a tanker of Grade Amilk can be unloaded at a milk plant what is one item that must be checked?

  1. fat
  2. lactose
  3. BST
  4. the temperature of the milk

13 What is “blown cheese”?

  1. when the processor makes a mistake making the cheese and it doesn’t taste right
  2. when gas produced by spore formers creates cracks and fissures in the cheese
  3. when cleaning chemicals contaminate the cheese
  4. none of the above

14.About how many jobs does the Minnesota Department of Agriculture attribute to the dairy industry in the state of Minnesota?

  1. 380,000
  2. 38,000
  3. 3,800
  4. 380

15.Somatic cells can be estimated by

  1. A Coulter counter
  2. A flow cytometer
  3. The California Mastitis Test
  4. All of the above

16. The check-off program, where a certain amount of money is collected per hundredweight sold by a producer, is used to fund:

  1. Promotion of milk products
  2. Research about milk products
  3. Neither A nor B
  4. Both A and B

17. Which county in Minnesota produces the most milk?

A. Otter Tail

B. Todd

C. Stearns

D. Fillmore

18. In the chart above, which year had the highest milk prices?

A. 2000

B. 2002

C. 2007

D. 2009

Farmer Jim sent 100,000 pounds of milk to a milk plant last month. His average butterfat was 4%, protein was 3.3%, and other solids were 5%. His somatic cell count was high, so he did not qualify for any premiums. Based on the reports for the Federal Milk Marketing order, the pay prices are:

Class III Butterfat $2.29 per pound

Class IIIProtein $3.30 per pound

Class III Other solids$ 0.27

How much money will Farmer Jim receive for his:

18. Butterfat

  1. $4,567
  2. $5,760
  3. $6,217
  4. $9,160

19. Protein

  1. $8382
  2. $10,890
  3. $3,300
  4. $12,987

20. Other solids

  1. $950
  2. $1350
  3. $1900
  4. $5000

21. Which USDA Economic Research Service (ERS) region is Minnesota located in? (categorized this way since 1995)

A. Heartland

B. Prairie Gateway

C. Northern Great Plains

D. All of the above

22. What ingredient was milk powder in China adulterated with to make it look like the protein content was higher than it was?

  1. Benzene
  2. Round-up
  3. Melamine
  4. Guanidine

23. Which two cultures are required to be in yogurt?

A. Streptococcus thermophilus and Lactobacillus bulgaricus

B. Lactococcuslactis ssp. lactis and Lactococcuslactis ssp. creamoris

C. Leuconostocdextranicum and Penicilliumroqueforti

C. none of the above

24.Approximately how much milk is organic (in % of sales) nationwide?

  1. 3%
  2. 13%
  3. 23%
  4. 33%

25.Which cheese is number 1 in pounds produced in the US?

  1. Cheddar
  2. Colby
  3. Mozzarella
  4. Parmesan

Milk production

26. A CMT test appearance with a strong gel formation that tends to adhere to the paddle and forms a distinct central peak would have a leukocyte per ml of:

  1. Below 200,000
  2. 150,000 – 500,000
  3. 800,000 – 5,000,000
  4. Over 5,000,000

27. The formation of free fatty acids that causes a rancid flavor in milk can be prevented by:

a. pasteurizing the milk

b. preventing excessive agitation of raw milk

c. not allowing the milk to freeze

d. all of the above

28. What should be used on a cows teats after milking to prevent mastitis?

a. a single service paper towel

b. teat dip

c. chlorine sanitizer

d. Bag balm

29.______is a defect in milk that is described as tasting watery:

a. bitter

b.malty

c. flat

d. oxidized

30.Which state has the highestnumber of dairy cows?

  1. Minnesota
  2. Wisconsin
  3. California
  4. New Mexico

31. In February 2012, the average milk per cow of the top 23 states was 1,782 pounds. Of the states below, which hadthe highest average production per cow at 2,060 pounds?

  1. Delaware
  2. Arizona
  3. Utah
  4. Minnesota

32.The presence of high numbers of psychrotrophic organisms(non-spore forming) in a pasteurized milk sample is an indication of

  1. high quality milk
  2. sanitary issues at the farm
  3. post-pasteurization contamination
  4. none of the above

33.Generally, which breed produces milk with the highest percentage of protein?

  1. Holstein
  2. Ayrshire
  3. Brown Swiss
  4. Jersey

34.What is included in a somatic cell count when using a flow cytometer?

A. epithelial cells

B. microorganisms

C. leukocytes

D. All of the above

35.Milkstone on dairy equipment is often caused by

  1. the use of hard water for cleaning and rinsing
  2. failure to use acid-type sanitizers on farms that have hard water
  3. failure to use adequate detergent on farms that have hard water
  4. All of the above

36. ______off-flavor may be present in milk that has had proteolysis (protein breakdown) due to the activity of pyschrotrophic microorganisms.

  1. Salty
  2. Rancid
  3. Bitter
  4. Malty

37. What is the highest bacterial count (by the aerobic plate count) allowed for raw milk to be considered Grade A when measured in an individual producers bulk tank?

  1. 100,000/ml
  2. 300,000/ml
  3. 450,000/ml
  4. 500,000/ml

38.The normal pH of milk is around

a. 4.6

b. 6.8

c. 9.2

d. none of the above

39.Milk from a cow with mastitis will have

a. a high somatic cell count

b. abnormal freezing point

c. both a and b

d. none of the above

40.Dairymen use stainless steel equipment because

  1. Surfaces can be polished to a smooth finish
  2. Surfaces do not corrode easily
  3. Surfaces can be cleaned easily
  4. All of the above

41. Where is the sale of raw milk legal in Minnesota?

  1. At farmers markets
  2. At grocery stores
  3. On the farm it was produced
  4. Nowhere. It is not legal

42.The major group of proteins in milk are

  1. bovine serum albumin
  2. caseins
  3. whey proteins
  4. none of the above

43.The sugar of milk that bacteria convert to acid is:

  1. maltose
  2. trehelose
  3. lactose
  4. fructose

44. The acronym DHIA stands for:

  1. Dairy Health Improvement Association
  2. Dairy Herd Immunization Association
  3. Dairy Herd Insemination Association
  4. Dairy Herd Improvement Association

45.During the Babcock test ______is added to digest the nonfat milk solids and create heat allowing the fat to be separated and measured.

  1. chloroform
  2. alcohol
  3. sulfuric acid
  4. ether

46. The milk off-flavor resulting from spoilage bacterial growth will typically be called ______.

  1. Unclean
  2. Oxidized
  3. Acid
  4. A and C

47.The most abundant mineral in milk is:

  1. Iodine
  2. Magnesium
  3. Phosphorus
  4. Calcium

48. What is a “dry cow treatment”?

  1. Treatment to dry the cows udder before milking
  2. Treatment designed to reduce mastitis during the dry period between lactations
  3. Treatment to keep cows dry in a free-stall
  4. A coat to keep the cow warm

49.A milk hauler found the bulk milk tank temperature of a farm she was picking up from to be 65 degrees F. Milking had been completed 3 hours previously. The hauler is correct in

  1. Expecting the milk to be sour
  2. Thinking the milk will have a high bacterial count
  3. Not pumping the milk into her tanker
  4. All of the above

50. Which of the following fatty acids in milk that is associated with health benefits in humans tends to increase with pasture feeding of cows?

  1. Butyric acid
  2. Conjugated linoleic acid
  3. Lactic acid
  4. Caproic acid