Dairy Food

2009 North Dakota FFA ConventionDairy Food Contest

INDIVIDUAL EXAM [

Work individually to answer the following multiple choice questions. Mark your answers on your Grademaster answer card #25420. Make dark marks with a number 2 pencil, erase changes completely.

MILK PRODUCTION

1. Off-flavor of milk that may be described as tasteless and the flavor of normal milk is lacking.A) high acid B) rancid C) oxidized D) flat/watery E) salt

2. Flavor detected in milk by consumption of strong feeds or weeds or milk from cows in late stages of lactation.A) feed B) salty C) bitter D) rancid E) metallic

3. Off-flavors are imparted to milk when cows eat obnoxious weeds. Flavor can be recognized by distinctive odor and taste suggested by its name.A) rancid B) garlic/onion C) foreign D) flat/watery E) bitter

4. Serious off-flavor to milk caused by fly spray, paint, kerosene or creosote. Substances enter milk as direct contaminants or in vapor form.A) rancid B) foreign C) feed D) malty E) salty

5. Off-flavor is quite pungent in advanced stages and is recognized by its “papery” or cardboard sensation initially and a tallow odor in more advanced stages.A) malty B) foreign C) salty D) feed E) oxidized

6. This flavor resembles the flavor of stale fat and has a soapy taste and a goaty, unclean odor as a result of breaking down of fats in milk.A) salty B) garlic/onion C) feed D) rancid E) flat/watery

7. This off-flavor is seldom found except in pasteurized milk that has been stored too long or stored at a slightly high refrigerator temperature. A) foreign B) unclean C) high acid D) feed E) flat/watery

8. This off-flavor is a result of bacterial growth (commonly Streptococcus lactis) and will have detectable ________flavor long before it may be classified sour.A) high acid B) malty C) feed D) rancid E) foreign

9. Milk not properly cooled may encounter this off flavor and is caused by improperly cleaned milking machines or equipment. A) malty B) foreign C) feed D) rancid E) salty

10. Removing offending feeds from cows four hours before milking, can reduce the risk of getting this off-flavor milk.A) bitter B) acid C) feed D) malty E) unclean

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11. A CMT test appearance with a strong gel formation that tends to adhere to paddle and forms a distinct central peak would have a Leukocyte count/ml of___________.

A) below 200,000 B) 150,000-500,000C) 800,000-5,000,000 D) over 5,000,000

12. When performing a CMT tests watch for color changes and gel formation. Milk from a normal quarter does which of the following?

A) gelatinous mass clinging together in a strong reactionB) flows freelyC) gel is fragile and forms small clumps in a moderate reactionD) has no pattern, simply is a randomly run test

13. Dairy product resulting from the addition of a creaming mixture (dressing) that contains not less than 4 percent milk fat and not more than 80 percent moisture?A) sorbet B) sherbet C) yogurt D) sour cream E) cottage cheese

14. New Dairy Facts figures (2008 Edition), verify the leading state with 1,813,000 dairy cows is____.A) Wisconsin B) New York C) California D) Idaho E) Pennsylvania

15. Dairy Rations for lactating cows should be calculated based on:A) Body Size B) Milk Production C) Stage of lactation D) All of these

16. Which of the following would be classified as a “Hard Cheese”?A) Brick B) Montery Jack C) Cheddar D) Brie E) Mozzarella

17. __________is a dairy product resulting from the culturing of a mixture of milk and cream products, with lactic acid producing bacteria. It contains not less than 3.25 percent milk fat and 8.25 percent solids-not-fat.A) ice cream B) yogurt C) cottage cheese D) gelato E) sorbet

18. Of the 14 cheese varieties, which has a tangy peppery flavor, is crumbly and pasty, has a white interior with veins of mold that are marbled or streaked?A) muenster B) edam/gouda C) swiss D) blue E) brie

19. Of the listed below products, which contains no dairy ingredients?A) gelato B) sherbet C) custard D) sorbet E) yogurt

20. As it comes from a cow, the solids portion of milk contains approximately 3.7 percent fat and ____ percent solids-not-fat.A) 3% B) 6% C) 9% D) 12% E) 15%

21. Milk contains 87 % water and the rest is solids and fats. Which of the following is not included as a milk solid?A) Protein B) Water C) Carbohydrate D) MilkFat E) Minerals

22. The part of the mammary gland where milk is produced is called:A) Capillary B) Teat Cistern C) Chine D) Alveolus E) Quarter

23. The heritability of the traits for milk production is:A) 15% B) 25% C) 55% D) 100% E) Not Measured

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24. The Primary Milk carbohydrate is:A) Leucine B) Sucrose C) Arginine D) Lactose E) Calcium

25. The primary Protein in Milk is:A) Casein B) Tryptophan C) Lysine D) Agrinine E)Isoleucine

MILK MARKETING

26. A dairy farmer who delivers “Grade A“or “bottling quality “milk to the processing plant is known as the__________.A) handler B) producer C) order taker D) consumer E) processor

27. Term for a designated trading area within which the handling of milk is regulated by the Federal order is called the ____________.A) milk zone B) milk pool C) marketing area D) handler pool area E) both A and B

28. Multiple Component Pricing (MCP) is where prices are based on ______________ of the milk.A) butterfat content B) nonfat solids (or protein) C) water and butterfat content D) A & B

29. Legal action may be instituted through the _____ Department in the Federal courts to enforce a Federal order.A) Agriculture B) Commerce C) Justice D) Education E)Labor

30. A milk marketing agreement is entered into by milk __________ and the Secretary of Agriculture and is authorized by the Agricultural Marketing Agreement Act of 1937.A) processors B) handlers C) dealers D) consumers

31. If the (Federal) order contains a market-wide pool, the law provides that at least ________ of the producers selling milk in the marketing area must approve the final order before it may be issued.A) one-third B) one-half C) two-thirds D) three-fourths E) 100%

32. The Secretary of Agriculture may terminate a marketing order when it is favored by a majority of the dairy farmers who deliver more than _____ of the milk to the market.A) 25% B) 50% C) 66% D) 75% E) 90%

33. The only persons regulated by an order (Federal) are the__________.A) marketing cooperative B) milk producerC) milk handler D) milk consumer

34. Which country imported the greatest amount of dairy products from the U.S. in 2008.A) Japan B) Dominican Republic C) Canada D) Mexico E) Hong Kong

35. Ice cream consumption surveys reveal the top flavor in U.S. households was what flavor? A) Strawberry B) vanilla C) chocolate D) neapolitan E) nut/carmel

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36. Historically, U.S. milk product supply is utilized by which dairy product? (Hint: According to the USDA, National Agricultural Statistics Service.A) butter B) frozen dairy products C) cheese D) fluid milk E) evaporated and condensed milk

37. ____________ consists of a mixture of milk and cream containing not less than 10.5 percent milk fat, but less than 18 percent milk fat.A) cultured milk B) sour cream C) heavy cream D) half-and-half E) yogurt

38. Year Federal milk marketing orders were reformed and component pricing introduced?A) 1937 B) 1964 C) 1993 D) 1995 E) 2000

39. Whole milk with a milk fat test of 3.0 to 4.99% and 8.6# (lb) per gallon equals how many pounds per quart?A) 2.1575# B) 2.15# C) 2.1375# D) 2.1275# E) 2.0925#

40. The 2008 average annual milk production per cow on U. S. farms was reported at_____#.A) 16,871 B) 17,763 C) 18,162 D) 20,396 E) 19,479

41. The state with the most pounds of milk per cow in 2008 was___________.A) Wisconsin B) California C) Arizona D) Ohio E) Washington

42. The number of milk cows in the U.S. was______ for 2008.A.) 20,548,000 B) 8,158,000 C) 3,567,000 D) 9,315,000

43. To make one pound of butter it would require approximately _____ of whole milkA) 21.8# B) 11.0# C) 9.8# D) 7.4# E) 7.3#

44. A classified price plan provides different classes and prices for milk of different uses. Milk used in fluid products is placed in:A) Class A B) Class AA C) Class I D) Class II

45. Which the following milk marketing areas had the most dairy producers in 2008A) Northeast B) Southeast C) Southwest D) Upper Midwest

46. The ________ program financially compensates dairy producers when domestic milk prices fall below a specified level.A) FSA B) PPD C)MILC D)MILK

47. What is the justification of government involvement in the marketing of milk?A) price and Income support for Dairy farmersB) reduce price and income flexibilityC) improve market power of farmersD) all of the above

48. Milk from cows being treated with antibiotics should be withheld from the supply because:A) antibiotics curdle the milkB) people are sensitive to antibioticsC) they create high bacteria counts

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D) they prevent proper cooling

49. On the average dairy farmers receive what percent of the money from fluid milk sales sold in storesA) 55% B) 35% C) 85% D) 10%

50. About ________ percent of US milk production is used in fluid milk products.A) 90% B) 75% C) 44% D) 23%

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KEY 2009 DAIRY FOODSWRITTEN TEST

1. D 26. B2. C 27. C3. B 28. D4. B 29. C5. E 30. B6. D 31. C7. B 32. B8. A 33. C9. A 34. D10. C 35. B11. D 36. C12. B 37. D13. E 38. E14. C 39. B15. D 40. D16. C 41. C17. B 42. D18. D 43. A19. D 44. C20. C 45. D21. B 46. C22. D 47. D23. B 48. B24. D 49. B25. A 50. D

File: document.doc

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2009 North Dakota FFA ConventionDairy Foods CDE

PROBLEM SOLVING – Part II

Work individually to answer these multiple choice questions. Mark your answers on the Grademaster answer card #23040. Make dark marks and erase completely to change.

Using the following data, solve problems 1 and 2:Your dairy herd of 100 Jersey cows produced 50,000# of 5.4% butterfat milk with 3.5% protein on March 28th. Butterfat differential bonus was set .12 cents/cwt/tenth of a percent over 3.5%; while protein differential bonus was set at .11 cents/cwt/tenth of a percent over 3.2%.

1. What is the butterfat bonus paid for the 50,000# daily shipment?A) $165 B) $1045 C) $1140 D) $1750 E) $3240

2. The protein differential bonus paid for the 50,000# daily shipment was $__________.A) $114 B) $165 C) $270 D) $279 E) $1140

For problems 3 and 4, use the following data:ABC Dairy had a shipment of 100,000# of milk from the 80 cow Brown Swiss herd in Central Dakota. The 55,000# of milk was utilized in Class #1 and paid $14.10/cwt (100#) while 30,000# of milk was utilized in Class II and paid $12.50/cwt (100#). The balance was utilized in Class III and paid $11.42/cwt (100#) with no additional bonuses paid for the shipment. (round answer to nearest whole cent)

3. What was the blend price for 100# milk shipped?A) $13.22 B) $12.8 C) $12.67 D) $12.50 E) $11.42

4. The gross amount of the milk check paid to ABC Dairy with no deductions was $_______.A) $12,500 B) $12,670 C) $12,830 D) $13,220 E) $14,100

Information for problems 5 and 6:The local Farmers Milk Cooperative has an unlimited supply of 0% milk fat (nonfat milk) and three tons (6000#) of 36% milk fat heavy cream to process. The cooperative plans to make 20% light cream for a special military contract in Iraq.

5. How many pounds of 0% milkfat will be needed to complete this order?A) 1080 lb B) 2000 lb C) 3000 lb D) 3600 lb E) 4800 lb

6. How many total pounds of 20% light cream will be in this special order?A) 4440 lb B) 4800 lb C) 5300 lb D) 6,000 lb E) 10,800 lb

For problems 7 and 8 use the following data : Sunshine Milk Cooperative recently accepted a special order for four tons (8,000#) of 30% milk fat light whipping cream. To make the order the plant manager has two products available to blend the order including 2% milk fat (reduced fat milk) and 36% milk fat (heavy cream).

7. How many pounds of 2% reduced fat milk will be used in this order?A) 240# B) 659# C) 1263# D) 1412# E) 6589#

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8. Total pounds of 36% milk fat (heavy cream) needed to make this order?A) 3400# B) 5894# C) 6588# D) 8000# E) 14,120#

Data for problems 9 and 10 includes the following : NBK Dairy has 200 cows that produced 300,000# of 3.8% butterfat milk with a protein of 3.1%. Nick’s Hauling Company charges .25 cents/100# milk shipped to the local milk plant and pays a differential bonus on any milk over 3.5% butterfat and 3.2% protein. The most recent differential bonus was $.15 for each 1/10th percent of butterfat and $.09 for each 1/10th percent of protein.

9. What was the shipping charge paid for hauling the milk to the local milk plant for all 300,000#?A) $300 B) $750 C) $1350 D) $2700 E) $7500

10. What is the total differential bonus paid for the 300,000# milk combined? (butterfat and protein)A) $1080 B) $1350 C) $1620 D) $2700 E) $2850

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KEY 2009 DAIRY FOODSPROBLEM SOLVING II

1. C - $1,1402. B - $1653. A - $13.224. D - $13,2205. E – 4,800 #6. E – 10,800 #7. D – 1,412 #8. C – 6,588 #9. B - $75010. A - $1,080

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KEY2009 North Dakota FFA Convention

Dairy Foods ContestTEAM PROBLEM SOLVING - PART III

[50 points]SituationHigh Water Inc, owners of New River Crest Dairy, produces Grade A milk from 554 head comprised of two breeds, 531 Holstein (150 registered) and 23 Jersey (20 registered) cows. Their bulk tank average daily milk yield is 74 pounds (Holstein) and 54 pounds (Jersey) per cow. They have a daughter who plans to return to the dairy after college and currently has ownership of the Jersey cowherd and some heifers. The family has a long-standing reputation of purebred genetics and place a high priority on milk quality. Their creamery, High River Dike Creamery is a cooperative that offers incentives for quality and production. The family’s goal is to keep components above 3.3% protein and fat at least 3.9%, maintain a reputation for good cows and make fiscally sound business decisions during times of low milk prices. Their current milk components and quality tests are:

$ Milk protein - 3.37%$ Milk fat - 4.01%$ Other solids - 5.68%$ Somatic Cell Count - 330,000

To complete this exercise you will need the following information.Parameters for Determining Milk ValueThe processor uses the following Class III prices to set procurement policy that determines the pay price and any premiums:

1. Protein differential (3.04% base) = $2.20/cwt per 0.1% protein2. Butterfat differential (3.5% base) = $1.16/cwt per 0.1% milk fat3. Other solids (OS) premium (5.65% base) = - $0.03/cwt per 0.1% OS4. Somatic cell count base = 350,000 cells per mil.5. For any premium - bacteria plate count must average less than 25,000 for the entire month

Given the information above, calculate the adjustments made to the price paid per cwt for milk.

Milk Components:

1. Protein (PRO):a) 0.137b) 0.049c) 0.037d) 0.073 (3.37-3.04) x (0.02200.1) = +0.0494

2. Butterfat (BF):a) 0.095b) 0.990c) 0.059 (4.01-3.50) x (0.0116 0.1) = +0.0592d) 0.590

3. Other Solids (OS):a) 0.0010b) 0.0009 (5.68 – 5.65) x (-0.0003 0.01) = - 0.009c) 0.0008d) 0.0007

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Milk Quality Determine the premium adjustment (if any) based on the following Somatic Cell Count criteria.

CriteriaSomatic Cell Count

(SCC) Base

Adjustment Rate ($/cwt)

per 1,000 cells0 - 350,000 +0.0025

350,001 - 450,000 -0.0015450,001 - 750,000 -0.0025750,000 - OVER -0.0035

4. What is the SCC premium adjustment?a) 0.050 (350 – 330 [1,000]) x 0.0025 = +0.05b) 0.005c) 0.055d) 0.105

The control plate was determined clear, so analyze the dairy’s SPC using the diagram of the plates below and calculate the number of bacteria/ml. (The lab procedure for the bacteria plates used below is from a 1/1000 ml dilution.)

__18__ colonies

__10__ colonies

__14,000____ net colonies

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5. What is the Standard Plate Count (SPC)?a) 2.8 x 103

b) 1.4 x 10 4 ((18+10)2=14)x1000=14,000; in scientific notation 1.4 x 104

c) 2.8 x 104

d) 1.4 x 103

Standard Plate Count (SPC) Premium Rate $/cwt0 - 5,000 +.20

5,001 - 10,000 +.1010,001 - 25,000 (base) 0.00 (base)

25,001 - 50,000 -.1050,001 - OVER -.20

6. What is the bacteria premium or discount using the above table?a) +0.20b) +0.10c) +0.00 (14,000 = [10,001 to 25,000 SPC range] = $0.00 adjustmentd) -0.10e) -0.20

Milk Volume This processor offers the following volume premium to help maintain a constant supply to market. Use the following table to answer Questions 7 and 8.

Grade A Volume Premium ProgramRate/cwt ($0.00)

Rate/cwt ($0.00)

60,001 - 90,000 .03 600,001 - 630,000 .57

90,001 - 120,000 .06 630,001 - 660,000 .60

120,001 - 150,000 .09 660,001 - 690,000 .63

150,001 - 180,000 .12 690,001 - 720,000 .66

180,001 - 210,000 .15 720,001 - 750,000 .69

210,001 - 240,000 .18 750,001 - 780,000 .72

240,001 - 270,000 .21 780,001 - 810,000 .75

270,001 - 300,000 .24 810,001 - 840,000 .78

300,001 - 330,000 .27 840,001 - 870,000 .81

330,001 - 360,000 .30 870,001 - 900,000 .84

360,001 - 390,000 .33 900,001 - 930,000 .87

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90,001 - 420,000 .36 930,001 - 960,000 .90

420,001 - 450,000 .39 960,001 - 990,000 .93

450,001 - 480,000 .42 990,001 - 1,020,000 .96

480,001 - 510,000 .45 1,020,001 - 1,050,000 .99

510,001 - 540,000 .48 1,050,001 - 1,080,000 1.02

540,000 - 570,000 .51 1,080,001 - 1,110,000 1.05

570,001 - 600,000 .54 1,110,001 - OVER 1.08

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2009 North Dakota FFA ConventionDairy Foods Contest

TEAM PROBLEM SOLVING - PART III[50 points]

SituationHigh Water Inc, owners of New River Crest Dairy, produces Grade A milk from 554 head comprised of two breeds, 531 Holstein (150 registered) and 23 Jersey (20 registered) cows. Their bulk tank average daily milk yield is 74 pounds (Holstein) and 54 pounds (Jersey) per cow. They have a daughter who plans to return to the dairy after college and currently has ownership of the Jersey cowherd and some heifers. The family has a long-standing reputation of purebred genetics and place a high priority on milk quality. Their creamery, High River Dike Creamery is a cooperative that offers incentives for quality and production. The family’s goal is to keep components above 3.3% protein and fat at least 3.9%, maintain a reputation for good cows and make fiscally sound business decisions during times of low milk prices. Their current milk components and quality tests are:

$ Milk fat - 4.01%$ Other solids - 5.68%$ Somatic Cell Count - 330,000

To complete this exercise you will need the following information.Parameters for Determining Milk ValueThe processor uses the following Class III prices to set procurement policy that determines the pay price and any premiums:

1. Protein differential (3.04% base) = 2.20¢/cwt per 0.1% protein2. Butterfat differential (3.5% base) = 1.16¢/cwt per 0.1% milk fat3. Other solids (OS) premium (5.65% base) = - 0.03¢/cwt per 0.1% OS4. Somatic cell count base = 350,000 cells per mil.5. For any premium -bacteria plate count must average less than 25,000 for the entire month

Given the information above, calculate the adjustments made to the price paid per cwt for milk.

Milk Components:

1. Protein (PRO):a) 0.137b) 0.049c) 0.037d) 0.073

2. Butterfat (BF):a) 0.095b) 0.990c) 0.059d) 0.590

3. Other Solids (OS):a) - 0.0010b) - 0.0009c) - 0.0008d) - 0.0007

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Milk Quality Determine the premium adjustment (if any) based on the following Somatic Cell Count criteria.

CriteriaSomatic Cell Count

(SCC) Base

Adjustment Rate ($/cwt)

per 1,000 cells0 - 350,000 +0.0025

350,001 - 450,000 -0.0015450,001 - 750,000 -0.0025750,000 - OVER -0.0035

4. What is the SCC premium adjustment?a) 0.050b) 0.005c) 0.055d) 0.105

5. The control plate was determined clear, so analyze the dairy’s SPC using the diagram of the plates below and calculate the number of bacteria/ml. (The lab procedure for the bacteria plates used below is from a 1/1000 ml dilution.)

____ colonies

____ colonies

_____ net colonies

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5. What is the Standard Plate Count (SPC)?a) 2.8 x 103

b) 1.4 x 104

c) 2.8 x 104

d) 1.4 x 103

Standard Plate Count (SPC) Premium Rate $/cwt0 - 5,000 +.20

5,001 - 10,000 +.1010,001 - 25,000 (base) 0.00 (base)

25,001 - 50,000 -.1050,001 - OVER -.20

6. What is the bacteria premium or discount using the above table?a) +0.20b) +0.10c) +0.00d) -0.10e) -0.20

Milk Volume This processor offers the following volume premium to help maintain a constant supply to market. Use the following table to answer Questions 7 and 8.

Grade A Volume Premium ProgramRate/cwt ($0.00)

Rate/cwt ($0.00)

60,001 - 90,000 .03 600,001 - 630,000 .57

90,001 - 120,000 .06 630,001 - 660,000 .60

120,001 - 150,000 .09 660,001 - 690,000 .63

150,001 - 180,000 .12 690,001 - 720,000 .66

180,001 - 210,000 .15 720,001 - 750,000 .69

210,001 - 240,000 .18 750,001 - 780,000 .72

240,001 - 270,000 .21 780,001 - 810,000 .75

270,001 - 300,000 .24 810,001 - 840,000 .78

300,001 - 330,000 .27 840,001 - 870,000 .81

330,001 - 360,000 .30 870,001 - 900,000 .84

360,001 - 390,000 .33 900,001 - 930,000 .87

90,001 - 420,000 .36 930,001 - 960,000 .90

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420,001 - 450,000 .39 960,001 - 990,000 .93

450,001 - 480,000 .42 990,001 - 1,020,000 .96

480,001 - 510,000 .45 1,020,001 - 1,050,000 .99

510,001 - 540,000 .48 1,050,001 - 1,080,000 1.02

540,000 - 570,000 .51 1,080,001 - 1,110,000 1.05

570,001 - 600,000 .54 1,110,001 - OVER 1.08

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7. What is the estimated monthly volume of milk produced? (Hint: calculate average days per month for the year)

a) 39,294 cwtb) 40,536 cwtc) 11,402 cwtd) 12,323 cwt

8. What is the price adjustment for attaining the monthly milk volumes?a) 0.87b) 0.02c) 1.08d) 1.05

Milk Value The following are used to price Grade A milk by the state’s Milk Marketing Board for this month.

Class I $11.23 @ 3.5% BF testClass II $10.36 @ 3.5% BF testClass III $10.44 @ 3.5% BF testClass IV $ 9.64 @ 3.5% BF test

The processor’s utilization of Grade A milk is:

Class I 14.1%Class II 4.3%Class III 79.3%Class IV 2.3%

Determine the adjusted Class prices for this farm’s production for last month.

Class I X lbs = lbs x /cwt = Class II X lbs = lbs x /cwt = Class III X lbs = lbs x /cwt = Class IV X lbs = lbs x /cwt =

Proceeds: TotalBlend Price (per lb): $

Blend Price (per cwt): $

9. What is the blend price per cwt of all milk shipped?a. $10.69b. $10.53c. $10.26d. $ 9.98

10. From the blend price calculated in #9, what is the estimated farm gate price for this patron’s milk with incentives for this month? (Hint: Farm gate = Blend price plus adjusted base incentives)

a. 10.53

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b. 11.35c. 11.79d. 11.97

File: document.doc

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2009 North Dakota FFA ConventionDairy Food Contest

INDIVIDUAL EXAM [

Work individually to answer the following multiple choice questions. Mark your answers on your Grademaster answer card #25420. Make dark marks with a number 2 pencil, erase changes completely.

MILK PRODUCTION

1. Off-flavor of milk that may be described as tasteless and the flavor of normal milk is lacking.

A) high acid B) rancid C) oxidized D) flat/watery E) salt

2. Flavor detected in milk by consumption of strong feeds or weeds or milk from cows in late stages of lactation.A) feed B) salty C) bitter D) rancid E) metallic

3. Off-flavor imparted to milk when cows eat leeks or other obnoxious weeds. Flavor can be recognized by distinctive odor and taste suggested by its name.A) rancid B) garlic/onion C) foreign D) flat/watery E) bitter

4. Serious off-flavor to milk caused by fly spray, paint, kerosene or creosote. Substances enter milk as direct contaminants or in vapor form.A) rancid B) foreign C) feed D) malty E) salty

5. Off-flavor is quite pungent in advanced stages and is recognized by its “papery” or cardboard sensation initially and a tallow odor in more advanced stages.A) malty B) foreign C) salty D) feed E) oxidized

6. This flavor resembles the flavor of stale fat and has a soapy taste and a goaty, unclean odor as a result of breaking down of fats in milk.A) salty B) garlic/onion C) feed D) rancid E) flat/watery

7. This off-flavor is seldom found except in pasteurized milk that has been stored too long or stored at a slightly high refrigerator temperature. A) foreign B) unclean C) high acid D) feed E) flat/watery

8. This off-flavor is a result of bacterial growth (commonly Streptococcus lactis) and will have detectable ________flavor long before it may be classified sour.A) high acid B) malty C) feed D) rancid E) foreign

9. Milk not properly cooled may encounter this off flavor and is caused by improperly cleaned milking machines or equipment. A) malty B) foreign C) feed D) rancid E) salty

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10. By taking cows off offending feeds four hours before milking, such as silage, alfalfa hay, green grass and turnips, a farmer can reduce the risk of getting this off-flavor milk.A) bitter B) acid C) feed D) malty E) unclean

11. A CMT test appearance with a strong gel formation that tends to adhere to paddle and forms a distinct central peak would have a Leukocyte count/ml of___________.

A) below 200,000 B) 150,000-500,000C) 800,000-5,000,000 D) over 5,000,000

12. When performing a CMT tests watch for color changes and gel formation. Milk from a normal quarter does which of the following?

A) gelatinous mass clinging together in a strong reactionB) flows freelyC) gel is fragile and forms small clumps in a moderate reactionD) has no pattern, simply is a randomly run test

13. Dairy product resulting from the addition of a creaming mixture (dressing) that contains not less than 4 percent milk fat and not more than 80 percent moisture?A) sorbet B) sherbet C) yogurt D) sour cream E) cottage cheese

14. New Dairy Facts figures (2008 Edition), verify the leading state with 1,813,000 dairy cows is____.A) Wisconsin B) New York C) California D) Idaho E) Pennsylvania

15. Dairy Rations for lactating cows should be calculated based on:A) Body Size B) Milk Production C) Stage of lactation D) All of these

16. Which of the following would be classified as a “Hard Cheese”?A) Brick B) Montery Jack C) Cheddar D) Brie E) Mozzarella

17. __________is a dairy product resulting from the culturing of a mixture of milk and cream products, with lactic acid producing bacteria. It contains not less than 3.25 percent milk fat and 8.25 percent solids-not-fat.A) ice cream B) yogurt C) cottage cheese D) gelato E) sorbet

18. Of the 14 cheese varieties, which has a tangy peppery flavor, is crumbly and pasty, has a white interior with veins of mold that are marbled or streaked?A) muenster B) edam/gouda C) swiss D) blue E) brie

19. Of the listed below products, which contains no dairy ingredients?A) gelato B) sherbet C) custard D) sorbet E) yogurt

20. As it comes from a cow, the solids portion of milk contains approximately 3.7 percent fat and ____ percent solids-not-fat.A) 3% B) 6% C) 9% D) 12% E) 15%

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21. Milk contains 87 % water and the rest is solids and fats. Which of the following is not included as a milk solid?A) Protein B) Water C) Carbohydrate D) MilkFat E) Minerals

22. The part of the mammary gland where milk is produced is called:A) Capillary B) Teat Cistern C) Chine D) Alveolus E) Quarter

23. The heritability of the traits for milk production is:A) 15% B) 25% C) 55% D) 100% E) Not Measured

24. The Primary Milk carbohydrate is:A) Leucine B) Sucrose C) Arginine D) Lactose E) Calcium

25. The primary Protein in Milk is:A) Casein B) Tryptophan C) Lysine D) Agrinine E)Isoleucine

MILK MARKETING

26. A dairy farmer who delivers “Grade A“or “bottling quality “milk to the processing plant is known as the__________.A) handler B) producer C) order taker D) consumer E) processor

27. Term for a designated trading area within which the handling of milk is regulated by the Federal order is called the ____________.A) milk zone B) milk pool C) marketing area D) handler pool area E) both A and B

28. Multiple Component Pricing (MCP) is where prices are based on ______________ of the milk.A) butterfat content B) nonfat solids (or protein) C) water and butterfat content D) A & B

29. Legal action may be instituted through the _____ Department in the Federal courts to enforce a Federal order.A) Agriculture B) Commerce C) Justice D) Education E)Labor

30. A milk marketing agreement is entered into by milk __________ and the Secretary of Agriculture and is authorized by the Agricultural Marketing Agreement Act of 1937.A) processors B) handlers C) dealers D) consumers

31. If the (Federal) order contains a market-wide pool, the law provides that at least ________ of the producers selling milk in the marketing area must approve the final order before it may be issued.A) one-third B) one-half C) two-thirds D) three-fourths E) 100%

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32. The Secretary of Agriculture may terminate a marketing order when it is favored by a majority of the dairy farmers who deliver more than _____ of the milk to the market.A) 25% B) 50% C) 66% D) 75% E) 90%

33. The only persons regulated by an order (Federal) are the__________.A) marketing cooperative B) milk producerC) milk handler D) milk consumer

34. In 2003 U.S. exported 52,101 metric tons of cheese. Our largest trading partner was_____ with over 30% or 16,147 metric tons of cheese exported to this country.

A) Japan B) Dominican Republic C) Canada D) Mexico E) Hong Kong

35. During 2003 an ice cream consumption survey by flavors, revealed the top flavor in U.S. households polled was what flavor? ( 33% of all consumptionA) strawberry B) vanilla C) chocolate D) neapolitan e) nut/carmel

36. In 2008 U.S., milk product supply utilization showed 37.9% was utilized by which milk product? (Hint: the largest utilized product according to the USDA, National Agricultural Statistics Service.A) butter B) frozen dairy products C) cheese D) fluid milk E) evaporated and condensed milk

37. ____________ consists of a mixture of milk and cream containing not less than 10.5 percent milk fat, but less than 18 percent milk fat.A) cultured milk b) sour creamc) heavy cream d) half-and-half e) yogurt

38. Year Federal milk marketing orders were reformed and component pricing introduced?A) 1937 B) 1964 C) 1993 D) 1995 E) 2000

39. Whole milk with a milk fat test of 3.0 to 4.99% and 8.6# (lb) per gallon equals how many pounds per quart?A) 2.1575# B) 2.15# C) 2.1375# D) 2.1275# E) 2.0925#

40. The 2008 average milk production per cow on U. S. farms was reported at_____#.A) 16,871 B) 17,763 C) 18,162 D) 20,396 E) 19,479

41. The state with the most pounds of milk per cow with 23,260# average in 2008 was___________.A) Wisconsin B) California C) Arizona D) Ohio E) Washington

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42. The number of milk cows in the U.S. was______ for 2007.A.) 20,548,000 B) 8,158,000 C) 3,567,000 D) 9,158,000

43. To make one pound of butter it would require approximately _____ of whole milkA) 21.8# B) 11.0# C) 9.8# D) 7.4# E) 7.3#

44. A classified price plan provides different classes and prices for milk of different uses. Milk used in fluid products is placed in:A) Class A B) Class AA C) Class I D) Class II

45. Which the following milk marketing areas had the most dairy producers in 2006A) Northeast B) Southeast C) Southwest D) Upper Midwest

46. The ________ program financially compensates dairy producers when domestic milk prices fall below a specified level.A) FSA B) PPD C)MILC D)MILK

47. What is the justification of government involvement in the marketing of milk?A) price and Income support for Dairy farmersB) reduce price and income flexibilityC) improve market power of farmersD) all of the above

48. Milk from cows being treated with antibiotics should be withheld from the supply because:A) antibiotics curdle the milkB) people are sensitive to antibioticsC) they create high bacteria countsD) they prevent proper cooling

49. On the average dairy farmers receive what percent of the money from fluid milk sales sod in storesA) 55% B) 35% C) 85% D) 10%

50. About ________ percent of US milk production is used in fluid milk products.A) 90% B) 75% C) 44% D) 23%

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KEY 2009 DAIRY FOODSWRITTEN TEST

1. D 26. B2. C 27. C3. B 28. D4. B 29. C5. E 30. B6. D 31. C7. B 32. B8. A 33. C9. A 34. D10. C 35. B11. D 36. C12. B 37. D13. E 38. E14. C 39. B15. D 40. D16. C 41. C17. B 42. D18. D 43. A19. D 44. C20. C 45. D21. B 46. C22. D 47. D23. B 48. B24. D 49. B25. A 50. DD

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Dairy Food

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