North Carolina FFA Association

2008 State Dairy Foods Career Development Written Examination

Directions: Place your name, chapter, and contestant number on the accompanying scantron form that you will receive from the test administrators. Read each of the following multiple choice items and possible answers carefully. Mark the letter of the correct answer on your answer sheet (scantron form) as instructed by the test administrators. PLEASE MAKE NO MARKS ON THIS TEST.

  1. ______cheese is characterized by an elastic string curd.

A.  Mozzarella

B.  Cheddar

C.  Cottage

D.  Gouda

  1. ______is the primary protein in cheddar cheese curd.
  2. Whey
  3. Casein
  4. Albumin
  5. Myoglobin
  1. Milk from dairy cows contains approximately ______% water.
  1. 85%
  2. 87%
  3. 89%
  4. 90%
  1. The breed of dairy cow that has the highest milk production volume is.
  1. Ayshire
  2. Holstein
  3. Guernsey
  4. Jersey
  1. Fluid whole milk must contain not less than ______% milkfat.
  1. 3.5%
  2. 3.30%
  3. 3.25%
  4. 3.40%
  1. By federal law, ice cream must contain at least ______% milkfat.
  1. 8.0%
  2. 10.0%
  3. 12.0%
  4. 6.0%
  1. Based on ice cream consumption figures for 2006, the two individual flavors in terms of market segment in the U.S. are:
  1. Chocolate, Butter Pecan
  2. Vanilla, Strawberry
  3. Vanilla, Chocolate Chip Mint
  4. Vanilla, Chocolate
  1. In adults, a calcium deficiency, along with other factors may result in bone deterioration called ______.
  1. Beri-beri
  2. Kwasiorkore
  3. Osteoporosis
  4. Goiter
  1. For each one pound of cheese curd produced there will be approximately ______pounds of whey produced.
  1. 7
  2. 8
  3. 9
  4. 10
  1. The two minerals present in milk in approximately the same ratio as found in bone are ______and ______.
  1. Calcium, Magnesium
  2. Potassium, Calcium
  3. Phosphorous, Calcium
  4. Magnesium, Potassium
  1. Cows infected with mastitis may have a ______milk flavor.
  1. Sweet
  2. Bitter
  3. Flat-Watery
  4. Salty
  1. Removing cows from grass or silage four hours prior to milking can minimize or eliminate ______flavor defect in milk.
  1. Flat
  2. Feed
  3. Bitter
  4. Rancid
  1. A ______flavor in milk may be produced by agitation of raw milk.
  1. Salty
  2. Oxidized
  3. Feed
  4. Rancid
  1. Milk is fortified with vitamins ______and ______.
  1. C, D
  2. B, A
  3. A, D
  4. C, E
  1. The hormone produced by a dairy cow to promote milk letdown is ______.
  1. Prolactin
  2. Estrogen
  3. Oxytocin
  4. Progesterone
  1. The amount of air incorporated in ice cream is known as:
  1. Overrun
  2. Creaminess
  3. Rheology
  4. Smoothness
  1. This flavor can be recognized by the “papery” or cardboard sensation initially and tallowy odor in more advanced stages.
  1. Cooked
  2. Acid or Sour
  3. Oxidized
  4. Rancid
  1. Failure to cool milk quickly after milking is likely to result in ______flavor.
  1. Rancid
  2. High Acid
  3. Bitter
  4. Oxidized
  1. Fluid milk can be properly pasteurized at a minimum temperature and time of ______and ______.
  1. 160F – 10 seconds
  2. 161F – 10 seconds
  3. 160F – 12 seconds
  4. 161F – 15 seconds
  1. Dairy cows need ______day dry period for rejuvenation of secretory tissue and restoration of body condition.
  1. 30
  2. 60
  3. 90
  4. 120
  1. The CMT reagent, when added to the milk, reacts with a part of the ______, forming a gel.
  1. Milk Fat
  2. Casein
  3. Erythrocytes
  4. Leukocytes
  1. The two top cheese producing states are ______and ______.
  1. New York, Wisconsin
  2. Minnesota, Wisconsin
  3. Idaho, Wisconsin
  4. California, Wisconsin
  1. .Probiotics may be obtained from ______.

A.  Ice Cream

B.  Cottage Cheese

C.  Yogurt

D.  Skim Milk

  1. Which item of information is NOT normally present on a dairy foods package to communicate with the consumer?
  1. Nutrition Fact Label
  2. A health claim
  3. List of makers of comparable products
  4. Name and address of manufacturer
  1. The state leading the nation in milk production in 2006 was ______.
  1. Idaho
  2. Wisconsin
  3. New York
  4. California

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