Milk Quality & Products · 2018. 4. 3. · Milk Quality & Products Page 1 of 72 Milk Quality &...

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Milk Quality & Products Nebraska Career Development Event Handbook and Rules for 2018-2019

1. PURPOSE The purpose of the Nebraska Milk Quality & Products contest is to promote practical learning activities in milk quality and dairy products.

2. OBJECTIVES Successful contestants will be able to:

a. Identify a variety of cheese based on color, aroma, texture, and taste.

b. Identify common “off flavors” in milk based on color, aroma, and taste.

c. Distinguish dairy products from non-dairy, alternative products.

d. Determine various levels of milk fat in dairy products based on color, aroma, texture, and taste.

e. Display general knowledge of the dairy and milk processing industry.


3. ELIGIBILITY a. Participants in grades 9 - 12, at the time of the contest, are eligible.

b. Members who have just graduated the previous spring are eligible.

c. A school may enter up to 8 individuals.

d. A school's score will be made up of the top four scores. Other individuals will be eligible for individual ribbons.

4. REQUIRED ATTIRE a. State Fair T-shirt (provided at check-in)

b. Pants (Nice Jeans are acceptable)

c. Close toed shoes

5. REQUIRED SUPPLIES AND EQUIPMENT a. Pencil or Pen (required)

b. Bottle of Water (optional)

c. Crackers or another pallet cleanser (optional)

6. EVENT SCHEDULE a. All individuals from a school will report at their designated time.

b. Individuals will be assigned a group.

c. Groups will rotate between each of the four stations (Written Exam, Cheese Identification, Milk Identification, & Milk Flavor)

d. Individuals will have 15 minutes to complete each of the four stations.

e. An official timekeeper will instruct students when to rotate to the next station.

f. There is no team activity.


7. ANNUAL THEME Not applicable for this event.

8. EVENT FORMAT a. Written exam - Completed as an individual

a. 20 Multiple Choice Questions from past National FFA Tests

b. Practicums - Completed as an individual

a. Cheese Identification

b. Milk Flavor

c. Milk Identification

9. SCORING

Individual Score Calculation Score

Total Individual Score Calculation

• Written Exam (20 multiple choice questions) 40

• Cheese Identification 30

• Milk Flavor 40

• Milk Product Identification 30

Total Points Possible 140


Team Score Calculation Score

Total Individual Score Calculation

• Individual Scores (4 x 140) 560

Total Points Possible 560

10. TIEBREAKER To determine the award order for individuals involved in a tie, the following will be utilized in rank order:

a. Individual:

a. Written Exam

b. Cheese Identification

c. Milk Identification

d. Milk Flavor

b. Team:

a. Ties will be broken by high individual scores

If 1-4 from each school are tied, then 5th and below could come into a tie breaker


11. PAST EXAMS Appendix 1. 2012 Milk Production Test and Key

Appendix 2. 2012 Milk Marketing Test and Key

Appendix 3. 2013 Milk Production Test and Key





Appendix 8. 2016 Milk Production and Marketing Test and Key

State Exams will include questions from past National FFA Milk Quality & Products tests which are available at: https://www.ffa.org/resources/cde/questions-and-answers

12. RESOURCE MATERIALS Appendix 9. Cheese Identification Card

Appendix 10. Milk Flavor Card

Appendix 11. Milk Products Card

Appendix 12. Exam Card

Appendix 13. Cheese Characteristics Matrix

Appendix 14. Off-Flavor Recipes

Appendix 15. Evaluating Milk

13. POST-CDE DEBRIEFING OPPORTUNITY Immediately following the event, answer keys will be posted at each station and contest officials will be available to answer questions.


APPENDIX


Appendix 1. 2012 Milk Quality and Products CDE Milk Production Test and Key

2012 Milk Quality and Products Career Development Event

Milk Production

1. Cheese manufacturers realize greater yields from milk when the somatic cell counts are low and the _________________.

A. protein content is low B. milkfat content is low C. protein content is high D. carbohydrate content is high

2. Chemical sanitizers containing ______________ are most commonly used for sanitizing

milking equipment. A. chlorine B. iodine C. quaternary ammonium compounds D. bromine

3. The microbiological standard for Grade A milk is ____________ bacteria or less per milliliter of milk.

A. 50,000 B. 75,000 C. 100,000 D. 750,000

4. Flavors of milk may be caused in general by A. chemical changes B. health of the cow C. feed consumed by the cow D. all of the above

5. The major cause of salty flavor in milk is ____________. A. the large intake of salt by the cow B. mastitis C. exposure to sunlight D. bacteria

6. Which of the following fatty acids found in milk have been associated with health benefits in humans?

A. oleic acid B. conjugated linoleic acid C. butyric acid D. lactic acid


7. Stainless steel equipment is used to produce, store and process milk because ___________ . A. surfaces do not corrode easily B. stainless steel is relatively low cost metal C. surfaces cannot be easily polished D. all of the above

8. Lactose is the principal ______________ in milk. A. mineral B. protein C. fat D. carbohydrate

9. Excessive agitation of raw milk is a common cause of the off-flavor ______________ . A. oxidized B. acid C. rancid D. metallic

10. The two most important diseases of cattle transmissible to man through raw milk are _____. A. tuberculosis and brucellosis B. brucellosis and scarlet fever C. scarlet fever and Q fever D. tuberculosis and anthrax

11. ___________ is the test used to check for water added to milk. A. acid degree value B. cryoscope C. Kjeldahl D. titratable acidity

12. When pasteurizing milk, the minimum that raw milk must be heated to for 15 seconds is A. 111°F B. 121°F C. 161°F D. 171°F


13. What is the test used to screen for antibiotics in milk? A. direct microscopic B. cryoscope C. Kjeldahl D. Charm 14. In 2011, which three states were the top milk producing states? A. Wisconsin, New York, California B. Pennsylvania, California, Arizona C. California, Idaho, Wisconsin D. New Mexico, Texas, Wisconsin 15. By volume, milk consists of approximately _____ percent water. A. 3.7 B. 50 C. 87 D. 92 16. The principal protein in milk is _________. A. casein B. whey protein C. crude protein D. lactoglobulin 17. Raw milk somatic cell count must be __________ or less to meet Grade A standards in the

United States.. A. 100,000 B. 250,000 C. 400,000 D. 750,000 18. The activity/inactivity of the enzyme _______ is the basis for confirming the adequacy of

pasteurization of milk. A. phosphatase B. lipase C. peroxidase D. catalase


19. __________ is the time after processing during which a dairy product normally remains suitable for human consumption.

A. Packaged date B. Shelf life C. Product code D. Product life 20. The off-flavor in milk generally caused by exposure to sunlight or fluorescent light is ___. A. rancid B. oxidized C. acid D. malty 21. To make a pound of butter, you need approximately _____ pounds of whole milk. A. 10 B. 12 C. 15 D. 21

22. Somatic cells occurring in large numbers in milk indicates ____________ . A. a cow has mastitis B. cows consume too much protein C. milking machines are dirty D. poor cooling of the milk in the bulk tank

23. Milk production in 2011 _________ compared to 2010. A. increased B. decreased C. remained constant D. increased then decreased

24. Typical farm milk consists of __________.

A. 87.6 % water, 3.7% fat, 3.2% protein, 5.5% other solids B. 50.6 % water, 3.7% fat, 4.2% protein, 41.5% other solids C. 80.6 % water, 6.7% fat, 4.2% protein, 8.5% other solids D. 84.6 % water, 4.7% fat, 6.2% lactose, 4.5% other solids


25. Milk with high somatic cell counts (above 500, 000) ______ cheese yield. A. increases B. decreases C. does not affect D. creates an extended shelf life and increases

26. Marketing cooperatives often offer incentives to dairy farmers for producing milk having

which of the following special characteristics? A. low volume milk production per cow B. low protein content

C. high somatic cell count D. low bacteria count 27. The CMT test detects __________ in raw milk. A. bacteria B. red blood cells C. somatic cells D. antibiotics 28. Among the various food groups dairy products serve as the leading source of _______ in

the American diet. A. iron B. magnesium C. carbohydrates D. calcium 29. The rolling herd average is defined as _______________. A. an average of the herd’s fat and protein percentages B. an average of the number of cows in milk at any given time C. the average number of hours a cow in the herd is milked per lactation D. an estimate of annual milk production 30. One gallon of milk weighs approximately __________ pounds. A. 5.5 B. 7.8 C. 8.6 D. 10.1



Milk Production Question KEY

1. C 2. A 3. C 4. D 5. B 6. B 7. A 8. D 9. C 10. A 11. B 12. C 13. D 14. C 15. C 16. A 17. D 18. A 19. B 20. B 21. D 22. A 23. A 24. A 25. B 26. D 27. C 28. D 29. D 30. C


Appendix 2. 2012 Milk Quality and Products CDE Milk Marketing Test and Key


Milk Marketing 31. A major reason for having Federal Milk Marketing Orders is to

A. prevent disease outbreaks B. assure adequate milk supply of high-quality milk C. guarantee a market for the milk produced D. make dairying profitable

32. Federal Milk Marketing Orders are a _____________ program that defines the terms under which handlers of milk within a specific marketing order purchase milk from dairy farmers.

A. mandatory B. congressionally required C. elected D. voluntary

33. What piece of legislation made farmer cooperatives legal?

A. Sherman Act B. Capper-Volstead Act C. Farm Bill D. Barkley Act

34. Approximately ________ percent of all milk marketed in the United States is marketed under Federal milk orders.

A. 99 B. 80 C. 70 D. 50

35. Under Federal Orders classes of milk have different

A. prices paid to producers B. percentages of fat C. somatic cell counts D. quality standards


36. Class I milk prices are

A. higher than Class II prices B. lower than Class II prices C. unrelated to Class II prices D. set every Friday by 5:00 p.m.

37. Milk over what somatic cell count cannot be legally shipped to European Union (EU)?

A. 200,000 B. 400,000 C. 750,000 D. 1,000,000

38. A milk producer would receive the maximal price for milk delivered within a milk

marketing order if all of it were to be used to make

A. dry whole milk B. ice cream C. mozzarella cheese D. pasteurized milk E. butter

39. In a milk market with four classes of milk, Class III milk is commonly used to make

A. fluid products B. cottage cheese and cream products C. hard cheese D. butter and dry products

40. Over half of the top 50 U.S. dairy cooperatives belong to a federation that is dairy

farmers’ chief lobbying voice in the nation’s capital. What is the name of the federation? A. International Dairy Federation B. Dairy Farmers of America Federation C. National Milk Producers Federation D. International Dairy Foods Association


41. The USDA food guide changed from a pyramid to a plate. When comparing it to the previous pyramid, which of the following is not specifically represented by its own category? A. vegetables B. meat C. grains D. dairy

42. Data from the International Dairy Federation show which country has the highest capita butter and milk consumption?

A. United States B. New Zealand C. Brazil D. Australia 43. Milk marketing cooperatives A. provide marketing power for dairy farmers B. are not permitted by the Federal Milk Marketing Orders C. control Federal Milk Marketing Orders D. operate only outside the Federal Milk Marketing Orders system 44. Surplus milk

A. is not produced under grade A standards B. gets no consideration in establishing Federal Orders C. commands a lower price than milk sold in the fresh fluid form D. all of the above

45. Federal Milk Market Orders provide ________ to distribute moneys fairly among producers supplying milk to a market.

A. a milk cooperative B. a producer settlement fund C. supply-demand equalization D. a board of commissioners

46. The system of pricing grade A raw milk according to its use in making various products is

called A. base-surplus pricing B. class I base plan C. classified pricing D. the cooperative incentive system


47. Marketing cooperatives often offer incentives to dairy farmers for producing milk having which of the following special characteristics? A. low bacteria count B. low somatic cell count C. high protein content D. all of these

48. Quality checks of grade A milk is A. done only by the milk processor B. a part of the testing by Market Administrators C. the first consideration in pooling milk D. a responsibility of the health authority

49. The state that produces the most milk in the United States but does not participate in the

federal milk marketing order program is A. California B. New York C. Pennsylvania D. Minnesota E. Wisconsin

50. A system of fairly distributing payment among producers in a Federal Milk Market is called

A. base-excess pricing B. pooling C. seasonal incentive pricing D. fair trade program

51. According to the Food and Nutrition Board of the National Academy of Sciences, all people need at least ___________ milligrams of calcium per day.

A. 10 B. 100 C. 1,000 D. 1,000,000

52. A mixture of milk and cream containing not less than 10.5 percent milkfat, but less than 18 percent milkfat is defined as

A. light whipping cream B. half-and-half C. light cream D. heavy cream


53. Based on ice cream consumption figures, the second most popular flavor is A. strawberry B. vanilla C. chocolate D. cookies n’ cream 54. Demand for dairy products is typically the lowest in the A. Winter B. Fall C. Spring D. Summer 55. A program which is founded by the National Dairy Council and NFL, in collaboration

with USDA empowers students to take charge in making small, everyday changes at school. Students can win cool prizes, like an NFL player visit or Super Bowl tickets, for choosing good-for-you foods and getting active for at least 60 minutes every day. This program is called

A. fuel up to play 60 B. 60 minute work out C. NFL health and exercise program D. 60 minutes of football 56. Since 1984, when President Ronald Reagan proclaimed a National Ice Cream Month, it

has been celebrated annually, every . A. June B. July C. August

D. September

57. About _____ percent of all the milk produced by U.S. dairy farmers is used to produce ice cream.

A. 9 B. 21 C. 35 D. 45

58. Approximately _______ pounds of whole milk are needed to make one pound of Cheddar cheese.

A. 5 B. 10 C. 20 D. 25


59. The actual milk check amount received by dairy farmers is called the ___________. A. milk-feed ratio price B. cooperative bonus premium C. Federal Order price D. mailbox price

60. The highest price paid for milk is in the __________ region of the United States. A. Northwest B. Southwest C. Southeast D. Northeast



Milk Marketing Question KEY

31. B 32. D 33. B 34. C 35. A 36. A 37. B 38. D 39. C 40. C 41. B 42. D 43. A 44. C 45. B 46. C 47. D 48. D 49. A 50. B 51. C 52. B 53. C 54. D 55. A 56. B 57. A 58. B 59. D 60. C



2013 Milk Quality and Products CDE Milk Production-Exam

1. What is a major reason for limiting the use of antibiotics with lactating dairy cows? A. antibiotics are toxic to cows B. antibiotics may be found in the milk for many hours after treatment C. antibiotics are ineffective when they contact milk D. antibiotics cost more than dairymen can afford

2. A cryoscope is an important tool that tests for ____________ in milk. A. antibiotics

B. butterfat C. pesticides D. added water

3. The ideal cleaning agent for removing milkstone from equipment surfaces is which of the following? A. acidic detergent B. phosphate C. chelating agent D. surfactant

4. The microbiological standard for Grade A milk is ____________ bacteria or less per milliliter of milk.

A. 750,000 B. 100,000 C. 75,000 D. 50,000 5. What is the principal protein in milk? A. casein B. whey protein C. crude protein D. lactoglobulin

6. As produced at the farm, milk from Holstein cows is expected to contain approximately _______ % milkfat and ________ % nonfat milk solids, respectively.

A. 8.7 and 3.7 B. 8.7 and 2.7 C. 3.7 and 8.7 D. 2.7 and 8.7

7. Raw milk somatic cell count must be __________ or less to meet Grade A standards in the United States.

A. 750,000 B. 400,000 C. 250,000 D. 100,000


8. The activity/inactivity of which enzymes the basis for confirming the adequacy of pasteurization

of milk? A. phosphatase B. lipase C. peroxidase D. catalase

9. Failure to sanitize milking equipment immediately before use may result in which of the following issues?

A. foreign flavor B. high bacteria count C. high somatic cell count D. high freezing point

10. Chemical sanitizers containing which of the following are most widely used for sanitizing milking equipment?

A. bromine B. saline C. iodine D. chlorine 11. A milk product that contains at least 8.25% nonfat milk solids and 3.25% milk fat and has been

heated to at least 161o F for at least 15 sec. is referred to as which of the following? A. reduced fat milk B. pasteurized milk C. lowfat milk D. skim milk

12. The CMT test detects which of the following in raw milk? A. bacteria B. red blood cells C. somatic cells D. antibiotics 13. What is the name of the off-flavor in milk that is generally caused by exposure to sunlight or

fluorescent light? A. rancid B. oxidized C. acid D. malty


14. Raw milk somatic cell count must be __________ or less to meet exports standards required by European Union (EU).

A. 750,000 B. 400,000 C. 250,000 D. 100,000

15. Lactose is the principal __________ in milk. A. carbohydrate B. fat C. protein D. mineral 16. _______ is the major mineral nutrient found in milk and is readily absorbed by the body.

A. potassium B. phosphorus C. magnesium D. calcium

17. By volume, milk consists of approximately _____ percent water. A. 92 B. 87 C. 50 D. 3.7

18. A primary cause of milkstone on equipment is which of the following? A. failure to use adequate detergent in dairies that have hard water B. the use of acid cleaners in dairies having hard water C. the use of soft water for cleaning and rinsing D. all of the above

19. The high acid flavor in milk is caused by which of the following? A. growth of somatic cells B. high storage temperature C. exposure to sunlight D. contamination with copper

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


21. Which of the following is the document used by the U. S. dairy industry that contains the rules for producing today's fresh pasteurized milk supply?

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

22. What are the two most important diseases of cattle transmissible to man through milk? A. Scarlet fever and Q fever B. Tuberculosis and Anthrax C. Brucellosis and Scarlet fever D. Tuberculosis and Brucellosis

23. The temperature of cooled milk on the producing farm must be kept below which of the following degrees?

A. 45oF B. 40oF C. 35oF D. 32oF

24. The Standard Plate Count of milk detects which of the following? A. number of living bacteria in a sample B. percentage of fat in a sample C. somatic cell count of a sample D. titratable acidity of a sample

25. The two most common tests for determining milk quality are _______ and ______. A. standard plate count and color B. flavor and titratable acidity C. somatic cell count and standard plate count D. somatic cell count and odor

26. One gallon of milk weighs approximately ___________ pounds. A. 10.1 B. 8.6 C. 7.8 D. 5.5

27. In 2012 the number of dairy farm operations dropped below _______ farms. A. 125,000 B. 100,000 C. 75,000 D. 50,000


28. Poor quality forage will cause __________ to decrease significantly. A. somatic cells B. bacteria counts C. fat percentage D. casein percentage

29. When a producer’s three-month somatic cell (SCC) rolling mean exceeds 400,000, what type of request must be submitted to AMS in an effort to keep the milk eligible for export to the EU?

A. degrade B. premium denial C. re-inspection D. derogation 30. Which portion of the milking procedure is recommended because it flushes potential mastitis-

causing bacteria from the teat canal, allows you to observe early signs of clinical mastitis and helps promote milk letdown?

A. predipping B. drying C. postdipping D. forestripping


Milk Quality and Products Career Development Event Milk Production

2013 Answer Key

1. B 2. D 3. A 4. B 5. A 6. C 7. A 8. A 9. B 10. D 11. B 12. C 13. B 14. B 15. A 16. D 17. B 18. A 19. B 20. B 21. C 22. D 23. A 24. A 25. C 26. B 27. A 28. C 29. D 30. D



Milk Quality and Products Career Development Event Milk Marketing

2013 31. In a Federal Milk Marketing Order the first buyers of milk are typically referred to as

A. milk haulers B. handlers C. producer processors D. cheese makers

32. A Federal Milk Marketing Order is not authorized unless two-thirds of the affected _________________ milk to the proposed marketing area approves its implementation. A. dairy cooperatives supplying B. cheese processors manufacturing C. producers supplying D. handlers processing

33. The actual milk check amount received by a dairy farmer is called the ___________. A. milk-feed ratio price B. cooperative bonus premium C. Federal Order price D. mailbox price

34. What piece of legislation made farmer cooperatives legal? A. Capper-Volstead Act B. Sherman Act C. Farm Bill D. Barkley Act

35. Under Federal Orders milk is priced based on the finished dairy product in which it is used. This is called _________. A. minimum pricing B. maximum pricing C. creative pricing D. classified pricing

36. Which country is the world leading dairy exporter? A. United States B. New Zealand C. China D. European Union (EU)

37. According to the USDA Dairy Products summary, Wisconsin has the most manufacturing plants with 210. Which state has no manufacturing plants?

A. Arkansas B. Mississippi C. Tennessee D. Utah E. Wyoming


38. A milk producer would receive the maximal price for milk delivered within a milk marketing order if all of it were to be used to make

A. dry whole milk B. ice cream C. mozzarella cheese D. pasteurized milk E. butter

39. Fluid milk use per person has reached its lowest level since tracking began in 1909. How many pounds of fluid milk are currently being used per person per year?

A. 86 B. 201 C. 312 D. 515

40. From 2000 to 2010 average protein and solids-not-fat levels in raw milk have____________. A. increased B. decrease C. remained the same D. been like a roller coaster up and then down E. inconsistent 41. To make one pound of whole milk cheese requires approximately ___ pounds of whole milk

A. 5 B. 10 C. 20 D. 40

42. Severe drought affected U.S dairy farmers during 2012. What country is experiencing a severe drought in 2013 that is causing a major affect on dairy prices throughout the world?

A. Australia B. Brazil C. New Zealand D. EU

43. Milk marketing cooperatives A. provide marketing power for dairy farmers B. are not permitted by the Federal Milk Marketing Orders C. control Federal Milk Marketing Orders D. operate only outside the Federal Milk Marketing Orders system

44. Marketing cooperatives often offer incentives to dairy farmers for producing milk having which of the following special characteristics?

A. low bacteria count C. high protein content

B. low somatic cell count D. all of the above E. none of the above


45. U.S. Milk Production in 2012 represented a major industry achievement by crossing the ___________ pounds of

milk threshold. A. 1 billion B. 10 billion C. 100 billion D. 200 billion

46. The major margin of milk income verses _____cost for dairy farm operations is being considered in the farm bill.

A. feed B. fuel C. replacement heifer D. mastitis

47. The check off-funded ________________ mission is to enhance demand for U.S. milk products and ingredients by securing access and assisting suppliers to meet global market needs.

A. Federal Milk Marketing Orders’ (FMMO) B. U.S. Dairy Export Council’s (USDEC) C. U.S. Department of Agriculture Grading’s (USDA) D. Dairy Management, Inc.’s (DMI)

48. Chobani Yogurt’s announcement to build its next plant in Twin Falls, Idaho had an immediate impact on the state’s

milk prices. Chobani is known for what type of yogurt? A. Organic B. Yogurt drink C. Greek D. Swiss

49. The state that produces the most milk in the United States but does not participate in the federal milk marketing order program is

A. California B. New York C. Pennsylvania D. Minnesota E. Wisconsin

50. "Over-order payments" or "super pool prices" are obtained for milk producers by A. milk processors B. milk marketing cooperatives

C. dairy farmers D. the federal milk market administrator

51. The top three milk producing states for 2012 in the U. S. were A. Missouri, Illinois, and Wisconsin B. Illinois, California, and Wisconsin C. California, Wisconsin, and New York D. California, Wisconsin, and Idaho

E. Wisconsin, Minnesota, and New York


52. The _____________ is a voluntary program to help score your farm’s animal welfare practices against the industry recommendations. It is operating as a partnership of the National Milk Producers Federation and Dairy Management, Inc.

A. National F.A. R. M. program (Farmers Assuring Responsible Management) B. National Dairy Check Off program C. Agriculture’s Animal and Plant Health Inspection Service (APHIS) D. Animal Welfare Act (AWA) E. People For the Ethical Treatment of Animals (PETA)

53. Most dairy cows are milked two to three times per day. On average, a cow will produce _______ gallons of milk each day.

A. 1 to 2 B. 6 to 7 C. 15 to 16 D. 20 to 21 54. The number of Federal milk marketing orders in the United States is

A. equal to the number of states B. equal to the number of states within the continental limits C. more than 30 D. ten

55. The reason Federal Milk Market Administrators test grade A milk for composition and audit records of purchases by

dealers is to A. aid handlers with their business affairs B. ensure fairness in the marketing of the milk C. ensure an adequate supply of pure and wholesome milk for the consumer D. keep the government informed

56. The ______________ concentration in the bulk milk tank helps the producers monitor the efficacy of their feeding programs.

A. antibiotic B. bacteria C. milk urea nitrogen (MUN)

D. somatic cell

57. To distribute moneys fairly among producers supplying milk to a market, milk market orders provide ________ A. a milk cooperative B. a producer settlement fund C. supply-demand equalization D. a board of commissioners

58. Mastitis has severe economic consequences. The high somatic cell count causes a decrease in cheese yield and the bacteria causes a (an) _______ in the lactose (milk sugar).

A. denaturation B. decrease C. increase D. gram-negative infection


59. The actual cost of producing dairy products that is used to in the Class III and IV pricing formula is called the ___________.

A. milk-feed ratio price B. cooperative bonus premium C. Federal Order price D. make allowance

60. Prices paid by handlers are identical in all federal orders for milk utilized in the manufactured product categories, however milk used in Class I varies by location. The highest price paid for Class I milk is in the __________ region of the United States.

A. Southeast B. Midwest C. Northwest D. Northeast



2013 Answer Key

31. B Handlers 32. C Producers supplying 33. D Mailbox price 34. A Capper-Volstead Act 35. D Classified pricing 36. B New Zealand 37. E Wyoming 38. D Pasteurized milk 39. B 201 40. A Increased 41. B 10 42. C New Zealand 43. A providing marketing power for dairy farmers 44. D all of the above 45. D 200 billion 46. A feed 47. B U.S. Dairy Export Conuncil’s (USDEC) 48. C Greek 49. A California 50. B milk marketing cooperatives 51. D California, Wisconsin and Idaho 52. A National F.A.R.M. program (Farmers Assuring Responsible Management) 53. B 6 to 7 54. D 10 55. C ensuring an adequate supply of pure and wholesome milk for the consumer 56. C milk urea nitrogen (MUN) 57. B a producer settlement fund 58. B decrease 59. D milk allowance 60. A Southeast




2014 1. Antibiotics are not permitted in milk because A. they artificially lower bacteria counts B. off flavors are produced C. fat becomes rancid D. some persons are hypersensitive to certain antibiotics 2. Testing the freezing point of milk with a cryoscope is used to determine A. adulteration with water B. titratable acidity C. fat content D. nonfat milk solids content 3. The ideal cleaning agent for removing milkstone from equipment surfaces is A. acidic detergent B. phosphate C. chelating agent D. surfactant

4. The microbiological standard for Grade A milk is ____________ bacteria or less per milliliter of milk. A. 50,000 B. 75,000 C. 100,000 D. 750,000

5. The principal protein in milk is _________. A. whey protein B. casein C. crude protein D. lactoglobulin

6. Compared to a Holstein cow, on a per gallon of milk basis, the average Jersey cow produces A. more fat and total milk solids

B. more fat but less total solids C. less fat and total milk solids D. less fat but more total milk solids 7. Raw milk somatic cell count must be __________ or less to meet Grade A standards in the United States.. A. 100,000 B. 250,000 C. 400,000 D. 750,000


8. The activity/inactivity of the enzyme _______ is the basis for confirming the adequacy of pasteurization of milk.

A. phosphatase B. lipase C. peroxidase D. catalase

9. To remove fat from milking equipment use A. alkaline cleaner in hot water B. alkaline cleaner in cold water C. acid cleaner in cold water D. acid cleaner in hot water 10. Sanitizing solutions A. are made more active by protein of milk B. kill bacteria C. are used to remove soil from surfaces of dairy equipment D. all the above E. none of the above 11. A cow’s stomach has four compartments. Which stomach compartment has the primary function of

absorbing water and other substances from the digested contents? A. rumen B. omasum C. abomasum D. reticulum 12. The CMT test detects __________ in raw milk.

A. bacteria B. red blood cells C. somatic cells D. antibiotics

13. The off-flavor in milk generally caused by exposure to sunlight or fluorescent light is ___. A. rancid B. oxidized C. acid D. malty

14. Raw milk somatic cell count must be ________or less to meet exports standards required by European

Union (EU). A. 100,000 B. 250,000 C. 400,000 D. 750,000


15. When feeding distillers grains in dairy feed rations, there are concerns regarding the supply of protein building blocks. What are the building blocks of protein?

A. DNA B. amino acids C. nitrogen D. carbohydrates E. magnesium 16. At concentrations commonly found in dairy cow diets, potassium can significantly reduce the absorption of

what mineral? A. potassium B. phosphorus C. magnesium D. calcium

17. By volume, milk consists of approximately _____ percent water. A. 3.7 B. 50 C. 87 D. 92

18. The major result of storing milk cold is the A. stopping of all bacterial growth B. slowing of bacterial growth C. killing of all bacteria D. killing of all microorganisms 19. The high acid flavor in milk is caused by A. growth of somatic cells B. high storage temperature C. exposure to sunlight D. contamination with copper

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

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

A. the Code of Federal Regulations B. Standard Methods for the Examination of Dairy Products C. the Grade A Pasteurized Milk Ordinance


D. The Codex Alimentarius of the World Health Organization

22. The two most important diseases of cattle transmissible to man through milk are A. scarlet fever and Q fever B. tuberculosis and anthrax C. brucellosis and scarlet fever D. tuberculosis and brucellosis

23. A milk hauler found the milk temperature in the bulk tank at the farm to be at 65oF. Milking had been completed 3 hours previously. The hauler should

A. expect the milk to be sour B. expect the sample to yield a high count of bacteria C. not pump the milk into his truck’s tank D. all of the above E. both A & B 24. Milk producers should avoid the use of metals that contain copper or that tend to rust because A. these conditions promote oxidation of the milk and bacterial contamination B. these kinds of equipment are quite costly C. the metals release radioactive particles D. they stimulate the growth of bacteria E. all of the above 25. The two most common tests used for determination of milk quality are _______ and ______.

A. standard plate count and color B. somatic cell count and standard plate count C. flavor and titratable acidity D. somatic cell count and odor


27. Milk is a major nutritional source of which mineral that combined with vitamin D and exercise builds strong bones and teeth?

A. calcium B. iron C. phosphorous

D. potassium E. nitrogen


28. Poor quality forage will cause __________ to decrease significantly. A. somatic cells B. bacteria counts C. casein percentage D. fat percentage

29. A bulk milk hauler detected a sour odor in the raw milk in a farm bulk tank. Upon further examination he/she was likely to find

A. butter particles floating on the milk B. a high freezing point of the milk C. that the milk had been exposed to sanitizer D. a high titratable acidity 30. Which portion of the milking procedure is recommended because it flushes potential mastitis-causing bacteria from the teat canal, allows you to observe early signs of clinical mastitis and helps promote milk letdown? A. predipping B. forestripping C. postdipping D. drying


Milk Quality and Products Career Development Event Milk Production Question

2014 Answer Key

1. D 2. A 3. A 4. C 5. B 6. A 7. D 8. A 9. A 10. B 11. B 12. C 13. B 14. C 15. B 16. C 17. C 18. B 19. B 20. B 21. C 22. D 23. D 24. A 25. B 26. C 27. A 28. D 29. D 30. B




2014 31. A major reason for establishing minimal farm milk prices through the Federal milk orders is

A) to insure that all dairymen have a market for milk B) to insure that all processors have adequate milk for manufacture of butter and feeds C) to insure an adequate supply of pure and wholesome milk for the consumer D) to provide federal control of the production of milk

32. A Federal Milk Marketing Order is not authorized unless two-thirds of the affected_________________ milk to the proposed marketing area approves its implementation. A.dairy cooperatives supplying B.producers supplying C.cheese processors manufacturing D. handlers processing E. brokers selling

33. The actual milk check amount received by a dairy farmer is called the ___________. A. milk-feed ratio price B. cooperative bonus premium C.Federal Order price D. mailbox price E. margin profit price

34.What piece of legislation made farmer cooperatives legal? A. Capper-Volstead Act B. Sherman Act C. Farm Bill D. Barkley Act

35. Pricing grade ‘A’raw milk in the Federal Milk Order system according to how the milk is utilizedin the final processed product is called?

A.base-surplus pricing B. class I base plan C.the cooperative incentive system D.classified pricing E. over order pricing

36.Which country is the world leading importer of dairy products?

A. United States B. New Zealand C. China D. European Union (EU) E. Australia


37. Among the cheese varieties produced in the U.S, which garners the largest market share? This cheese accounted for over 32 percent of the total U.S. cheese production in 2012

A. Cheddar B. Mozzarella C. Italian style cheese D. Queso fresco E. Blue cheese 38. A milk producer would receive the maximal price for milk delivered within a milk marketing order if all of it was

used to make A.dry whole milk B.ice cream C.mozzarella cheese D.butter E.pasteurized milk

39.Approximately_______ percent of the 2013 U.S. milk production was used to make cheese. A. 10 B.25 C.50 D. 75

40.The amount of milk produced in the U.S. by dairy farmers is directly influenced by

A. prices they receive for milk B.prices they pay for feed C.their costs of production other than feed D.all the above

41. To make one pound of butter requires approximately ___ pounds of whole milk

A.8 B. 12 C. 22 D. 44

42. The U.S. dairy industry is increasingly complex, with dynamic trends in consumerpreferences, farm production, product manufacturing and government regulations. The U.S. dairy industry is considered to be _______ a year industry.

A. $125 billion B. $1 billion C. $500 million D. $125 million

43.In the U.S. marketing power is afforded to milk producers when they A.process milk on their own farm B.sell milk to a single dealer C.sell only grade A milk D.sell milk through a dairy cooperative


44. Marketing cooperatives often offer incentives to dairy farmers for producing milk having which of the following special characteristics?

A. low bacteria count C. high protein content

B. low somatic cell count D. all of the above E.none of the above

45. U.S. milkproduction in 2013,increased to over ___________ pounds of milk for the year. A. 1 billion B. 10 billion C. 100 billion D. 200 billion

46.National, milk production rose only 0.3 percent in 2013, the smallest growth since 2009. Although, some states

produce more milk than their population can consume, net exporters of milk, other states do not produce enough milk to full fill their population needs, net importers of milk. Which of the following states is a net importer of milk?

A. Florida B. South Dakota C. Oregon D. California 47. Dividing the total dollars a dairy has in assets by the number of cows determines which economic indicator? A. equity B. total investment per cow C. debt per cow D. debt to asset ratio 48. Although fat tests are monitored by Federal Milk Market Administrators, they do not check on

A. amount of milk sold B. how milk is used C. bacteria counts of milk

D. grade A milk shipped into a market from non-qualified producers 49. Which state that does not participate in the federal milk marketing order program is considering a proposal to create a

Federal Milk Order A. California B. New York C. Pennsylvania D. Minnesota

50. Federal Milk Marketing Orders are _____________ programs that define the terms under which handlers of milk

within a specific marketing order purchase milk from dairy farmers. A. mandatory B. congressionally required C. elected D. Voluntary


51. The top three milk producing states for 2013 in the U. S. were A. Missouri, Illinois, and Wisconsin B. Illinois, California, and Wisconsin C. California, Wisconsin, and New York D. California, Wisconsin, and Idaho


52. The Agricultural Act of 2014, farm bill, provides a risk management tool for nearly all dairy producers in the

country. This tool that recognizes large swings in feed costs and milk prices is called A. Milk Income Loss Contract B. Milk Income-Over-Feed Cost C. Dairy Export Incentive Program D. Price Support Program 53.Most dairy cows are milked two to three times per day. On average, a cow will produce _______ gallons of milk each

day. A. 1 to 2 B. 6 to 7 C. 15 to 16 D. 20 to 21 54. Federal milk order hearings can be lengthy because ___________ can testify and ______ can cross-examine the

witness. A.only Federal employees, no one B. only cooperative mangers, anyone C. only Federal lawyers, anyone D. any interested party, anyone

55. _____________ is an effective exercise natural choicerecovery drink due to its powerful nutrient package that

supplies the nutrition the body needs after a workout. It has carbohydrates to help refuel the body; protein to help reduce muscle breakdown and stimulate growth; and fluid and electrolytes to aid in rehydration. Drinking it after resistance training has been shown to increase the body’s ability to make new muscle and may help improve body composition.

A. Chocolate milk B. Greek yogurt C. Gatorade D. Whey protein concentrate

56. The ______________ concentration in the bulk milk tank helps the producers monitor the efficacy of their feeding programs.

A. antibiotic B. bacteria C. milk urea nitrogen (MUN)

D. somatic cell


57. The number of licensed dairy farms ___________ to 46,960 which was the most since 2007. A. decreased B. increased C. remained the same D. showing a profit increased

58. Mastitis has severe economic consequences. The high somatic cell count causes a decrease in cheese yield and the bacteria causes a (an) _______ in the lactose (milk sugar).

A. denaturation B. decrease C. increase D. gram-negative infection 59. Based on Federal Order pricing which component of milk is the most valuable? A. fat B. other solids C. protein D. somatic cells




Milk Quality and Products Career Development Event Milk Marketing Question

2014 Answer Key

31. C 32. B 33. D 34. A 35. D 36. C 37. B 38. E 39. C 40. D 41. C 42. A 43. D 44. D 45. D 46. A 47. B 48. C 49. A 50. D 51. C 52. B 53. B 54. D 55. A 56. C 57. A 58. B 59. C 60. A




2015 1. Cheese manufacturers realize greater yields from milk when the somatic cell counts are low and the _________________. A. protein content is low B. milkfat content is low C. protein content is high D. carbohydrate content is high 2. The specific gravity of milk is 1.032 at 60qF. Knowing the specific gravity of a milk sample and testing the freezing point of milk with a cryoscope is used to determine A. adulteration of milk with water B. milk titratable acidity C. milk fat content D. nonfat milk solids content 3. What step in the milking preparation routine starts the release of oxytocin? A. predipping B. being brought into the parlor C. forestripping D. unit attachment

4. The microbiological standard for Grade A milk is _________ bacteria or less permilliliterof milk. A. 50,000 B. 75,000 C. 100,000 D. 750,000

5. What is the protein in milk that entraps milk fat within the curd matrix during the manufacture of cheese? A. whey protein B. casein C. crude protein D. lactoglobulin

6. Recent research conducted by the University of Wisconsin-Extension shows that it costs approximately ______ per day to raise heifers from birth to freshening.

A. $3 B. $8 C. $15 D. $20 7. Raw milk somatic cell count must be __________ or less to meet Grade A standards in the United States. A. 100,000 B. 400,000 C. 750,000 D. 1,000,000


8. What temperature must a farm bulk tank, or cooling plate, have the capacity to cool milk down to within two hours of the end of a milking? A. ≥50qF B. ≈40q C C. ≤45q F D. ≤34q F 9. Chemical sanitizers containing ________ are most commonly used for sanitizing milking equipment.

A. chlorine B. iodine C. quaternary ammonium compounds D. bromine

10. A cow’s stomach has four compartments. Which stomach compartment has the primary function of absorbing water and other substances from the digested contents? A. rumen B. omasum C. abomasum D. reticulum 11. The activity/inactivity of the enzyme ______ is the basis for confirming the adequacy of pasteurization of milk. A. phosphatase B. lipase C. peroxidase D. catalase

12. The CMT test detects __________ in raw milk. A. bacteria B. red blood cells C. somatic cells D. antibiotics

13. The off-flavor in milk generally caused by exposure to sunlight or fluorescent light is _____. A. rancid B. oxidized C. acid D. malty 14. Raw milk somatic cell count must be ________or less to meet exports standards required by European Union (EU). A. 100,000 B. 400,000 C. 550,000 D. 750,000


15. Rumen bacteria digest carbohydrates to provide volatile fatty acids (VFAs). After VFAs are absorbed into the blood, what are they used for? A. protein B. heat production C. energy D. fermentation 16. Typical farm milk consists of __________.

A. 87.6 % water, 3.7% fat, 3.2% protein, 5.5% other solids B. 50.6 % water, 3.7% fat, 4.2% protein, 41.5% other solids C. 80.6 % water, 6.7% fat, 4.2% protein, 8.5% other solids D. 84.6 % water, 4.7% fat, 6.2% lactose, 4.5% other solids

17. Potassium is an important mineral in dry cow nutrition due to its relationship to the risk of _______. A. milk fever B. mastitis C. ketosis D. retained placenta

18. Which feedstuff is a by-product of ethanol production? A. cottonseed hulls B. apple pumice C. distillers grains D. barley 19. The document used by the U. S. dairy industry that contains the rules for producing today's fresh pasteurized milk supply is _______________ A. the Standard Methods for the Examination of Dairy Products B. the Codex Alimentarius of the World Health Organization C. the Code of Federal Regulations D. the Grade A Pasteurized Milk Ordinance

20. Which action is most likely to cause the development of a rancid flavor in milk? A. Feeding haylage B. Feeding a total mixed ration containing soybean meal C. Exposing the milk to excessive light D. Over agitating raw milk during cooling and storage 21. One gallon of raw milk weighs approximately ___________ pounds.

A. 5.5 B. 7.8 C. 8.6 D. 10.1

22. Poor quality forage will cause __________ to decrease significantly in raw milk. A. somatic cells B. bacteria counts C. casein percentage D. fat percentage


23. What is the maximum bacteria count allowed for pasteurized Grade “A” milk? A. ≥ 20,000 CFU/ml B. ≥ 100,000 CFU/ml

C. ≤ 20,000 CFU/ml D. ≤ 300,000 CFU/ml

24. The high acid flavor in milk is caused by A. growth of somatic cells

B. contamination with copper C. exposure to sunlight

D. bacterial growth

25. Removal of milkstone from equipment surfaces requires a/an _____ type cleaning compound. A. alkaline B. acid C. neutral D. basic 26. The two most important diseases of cattle transmissible to man through milk are A. scarlet fever and Q fever B. tuberculosis and anthrax C. brucellosis and scarlet fever D. tuberculosis and brucellosis

27. Among the various food groups, dairy products serve as the leading source of _____ in the American

diet. A. iron B. magnesium C. carbohydrates D. calcium

28. The sugar of milk that acid-producing bacteria ferment is A. sucrose B. glucose C. galactose D. lactose 29. A major reason for limiting the use of antibiotics with lactating dairy cowsis A. antibiotics are toxic to cows B. some consumers are allergic to certain antibiotics

C. antibioticsare ineffective when they contact milk D. the cost is more than dairymen can afford

30. Molds growing on corn and other feed grains may produce A. fungicides B. antibiotics C. aflatoxins D. bactericide


31. A primary reason for establishing minimum farm milk prices through the Federal milk orders is

A. to insure that all dairymen have a market for milk B. to insure that all processors have adequate milk for manufacture of butter and feeds C. to insure an adequate supply milk for the consumer D. to provide federal control of the production of milk

32. Federal Orders are written to provide or describe A. sanitary standards for manufacturing grade milk B. to whom milk is sold by dealers C. from whom milk is purchased by dealers

D. payment to milk producers for milk 33. The actual milk check amount received by a dairy farmer is called the ___________. A. milk-feed ratio price B. cooperative bonus premium C. Federal Order price D. mailbox price

34. What piece of legislation made farmer cooperatives legal? A. Capper-Volstead Act B. Sherman Act C. Farm Bill D. Barkley Act

35. The reason Federal Milk Market Administrators test grade A milk for composition and audit records of purchases

by dealers is to A. ensure an adequate supply of milk B. ensure fairness in the marketing of the milk C. help dealers with their business affairs

D. keep the government informed 36. Which nation could surpass Canada and become the second largest importer of U.S. dairy products?

A. Mexico B. New Zealand C. China D. European Union (EU)

37. Which cheese variety produced in the U.S. is the most commonly consumed in recent years? A. Cheddar B. Mozzarella C. Italian style cheese D. Queso fresco


38. A Federal milk marketing order classifies milk based on its use. The classes of milk have different A. percentages of fat B. prices paid to producers C. somatic cell counts D. quality standards

39. Federal Milk Marketing Orders are a ______________ program that defines the terms under which

handlers of milk within a specific marketing order purchase milk from dairy farmers. A. mandatory B. congressionally required C. voluntary D. elected

40. The Milk Processor Education Program launched a campaign called “ _________” to replace the “Got

Milk”. A. Milk Life B. Fuel up to Play 60 C. Rethink Your Drink D. Great American Milk Drive

41. To make one pound of Cheddar cheese requires approximately ___ pounds of whole milk

A. 8 B. 10 C. 22 D. 44

42. A Federal Milk Marketing Order is authorized only if two-thirds of the affected _________________ milk to the proposed marketing area approves its implementation. A. dairy cooperatives supplying B. producers supplying C. cheese processors manufacturing D. handlers processing

43. Federal Milk Market Orders provide ________ to distribute moneys fairly among producers supplying milk to a market. A. a milk cooperative B. a board of commissioners C. supply-demand equalization

D. a producer settlement fund 44. According to the Food and Nutrition Board of the National Academy of Sciences, all people need at

least ___________ milligrams of calcium per day. A. 10 B. 100 C. 1,000 D. 1,000,000


45. Marketing cooperatives often offer incentives to dairy farmers for producing milk having which of the following

special characteristics? A. low bacteria count C. high protein content

B. low somatic cell count D. all of the above 46. A system of fairly distributing payment among producers in a Federal Milk Market is called A. quota options B. base-excess pricing C. seasonal incentive pricing D. pooling 47. Dividing the total dollars a dairy has in assets by the number of cows determines which economic

indicator? A. equity B. total investment per cow C. debt per cow D. debt to asset ratio 48. The long-awaited Food and Drug Administration (FDA) milk residue study found that more than __-

_________ percent of the samples tested were free of antibiotic residues. The in-depth investigation looked at 31 drugs that are not tested for routinely under the Pasteurized Milk Ordinance (PMO) standards for Grade A milk. This makes these results even more profound.

A. 100 B. 99 C. 88 D. 55 49. Which state that does not participate in the federal milk marketing order program is considering a

proposal to create a Federal Milk Order A. Idaho B. New York C. Pennsylvania D. California

50. Since 1984, when President Ronald Reagan proclaimed a National Ice Cream Month, it has

been celebrated annually, every . A. June B. July C. August

D. September


59. Milk not used for fluid purposes, called “Surplus milk,”

A. is not produced under grade A standards B. gets no consideration in establishing Federal Orders C. commands a lower price than milk sold in the fresh fluid form D. all the above

60. Federal milk order hearings can be lengthy because ___________ can testify and ______ can cross-examine the witness. A. only Federal employees, no one B. only cooperative mangers, anyone C. only Federal lawyers, anyone D. any interested party, anyone


2015 Milk Production Question

Answer Key

1. C 2. A 3. C 4. C 5. B 6. A 7. C 8. C 9. A 10. B 11. A 12. C 13. B 14. B 15. C 16. A 17. A 18. C 19. D 20. D 21. C 22. D 23. C 24. D 25. B 26. D 27. D 28. D 29. B

30. C 31. C 32. D 33. D 34. A 35. B 36. C 37. B 38. B 39. C 40. A 41. B 42. B 43. D 44. C 45. D 46. D 47. B 48. B 49. D 50. B 51. C 52. B 53. B 54. A 55. C 56. C 57. C 58. D 59. C 60. D




2016 1. A major reason for limiting the use of antibiotics with lactating dairy cows is that antibiotics A. are toxic to cows B. may be found in the milk for many hours after treatment

C. are ineffective when they contact milk D. cost more than dairymen can afford 2. Adulteration of milk with water is unlawful and can be detected by testing for A. titratable acidity

B. total milk solids C. a high freezing point D. somatic cells

3. The ideal cleaning agent for removing milkstone from equipment surfaces is A. acidic detergent B. phosphate C. chelating agent D. surfactant 4. The microbiological standard for Grade A milk is ____________ bacteria or less per milliliter of milk. A. 50,000 B. 75,000 C. 100,000 D. 750,000 5. The principal protein in milk is _________. A. whey protein B. casein C. crude protein D. lactoglobulin 6. When feeding distillers grains in dairy feed rations, there are concerns regarding the supply of protein building blocks. What are the building blocks of protein?

A. DNA B. nitrogen C. amino acids D. carbohydrates 7. Raw milk somatic cell count must be __________ or less to meet Grade A government standards in the United States. A. 100,000 B. 250,000 C. 400,000 D. 750,000 8. The activity/inactivity of the enzyme _______ is the basis for confirming the adequacy of pasteurization of milk. A. phosphatase B. lipase C. peroxidase D. catalase


9. Aflatoxins sometimes found in milk are produced on corn by A. bacteria B. viruses C. molds D. yeast 10. The key to boosting milk protein lies largely in getting the correct amino acids to which part of the cow’s digestive tract? A. rumen B. small intestine C. omasum D. reticulum 11. To what temperature must a farm bulk tank, or cooling plate, have the capacity to chill milk within two hours of the end of a milking? A. ≥50qF B. ≤45q F C. ≈40q C D. ≤42q K 12. The CMT test detects __________ in raw milk.

A. bacteria B. red blood cells C. somatic cells D. antibiotics

13. The off-flavor in milk generally caused by exposure to sunlight or fluorescent light is ___. A. rancid B. oxidized C. acid D. malty

14. Raw milk somatic cell count must be ________or less to meet exports standards required by the European Union

(EU). A. 100,000 B. 250,000 C. 400,000 D. 750,000 15. Post dipping a cow’s teats helps control __________. A. contagious pathogens B. milk flow C. hair growth D. antibiotics 16. The long-awaited milk residue study conducted by the Food and Drug Administration found that more than what percent of milk samples tested were free of antibiotic residue? A. 40 percent B. 52 percent C. 83 percent D. 99 percent

17. By volume, milk consists of approximately _____ percent water. A. 3.7 B. 50 C. 87 D. 92


18. Loud noise, shouting, clapping or whistling creates stress for cows and causes the release of the hormone adrenaline that ________ milk let down. A. stimulates B. increases C. maximizes D. blocks 19. What the hormone is naturally released by the cow to stimulate milk letdown? A. oxytocin B. progesterone C. estrogen D. adrenaline

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

21. The document used by the United States dairy industry that contains the rules for producing today's fresh pasteurized milk supply is A. The Code of Federal Regulations

B. Standard Methods for the Examination of Dairy Products C. The Grade A Pasteurized Milk Ordinance

D. The Codex Alimentarius of the World Health Organization

22. The two most important diseases of cattle transmissible to man through milk are A. scarlet fever and Q fever B. tuberculosis and anthrax C. brucellosis and scarlet fever D. tuberculosis and brucellosis

23. Even when there are no clinical signs, a cow’s milk production begins to decline when its somatic cell count is greater than how many cells/ml?

A. 100,000 cells/ml B. 200,000 cells/ml C. 400,000 cells/ml D. 750,000 cells/ml 24. The purpose of using sanitizing solutions on dairy equipment is to A. destroy bacteria left on washed surfaces B. remove undesirable odors C. clean dirty surfaces D. stimulate the growth of bacteria


25. The two most common tests used for determination of unpasteurized milk quality are __________ and _______________.

A. standard plate count and color B. somatic cell count and standard plate count C. flavor and titratable acidity D. somatic cell count and odor


27. Milk is a major nutritional source of which mineral that combined with vitamin D and exercise builds strong bones and teeth?

A. calcium B. iron C. phosphorous

D. potassium 28. After the first touch of the udder the milking unit should be attached within __________ seconds for optimal milking time.

A. 10 - 25 second B. 30 – 50 seconds C. 60 to 90 seconds D. 120 to 160 seconds

29. Bulk tanks that are used to store raw milk should have what mechanical component to assure thorough mixing of the milk to prevent fat separation? A. thermometer B. agitator C. air vent D. automated control box 30. Cracked and blistered rubber parts of milking machines are likely to cause A. high bacteria counts of milk B. oxidation of milk C. rancid flavor in milk D. high freezing points of milk


Milk Quality and Products Career Development Event

Milk Marketing 2016

31. The reason Federal Milk Market Administrators test Grade A milk for composition and audit records of purchases by handlers is to:

A. ensure an adequate supply of pure and wholesome milk for the consumer B. ensure fairness in the marketing of the milk C. help handlers with their business affairs

D. keep the government informed

32. A Federal Milk Marketing Order is not authorized unless two-thirds of the affected ______________ milk to the proposed marketing area approves its implementation.

A. dairy cooperatives supplying B. producers supplying C. cheese processors manufacturing D. handlers processing E. brokers selling

33. What is the major milk production cost on most dairies? A. feed C. milking supplies B. labor D. A.I. breeding supplies 34. The last 25 years have played host to a wide array of changes in the dairy industry. Which of the following is not considered one of the top 10 most important criteria causing changes?

A. herd size and milk price C. changing technology B. global warming D. organic farming

35. Milk has more protein than you may think. An 8-ounce glass of real milk has _________ times more protein than plant-based beverages, like almond milk. In addition, milk protein is a complete protein, while most plant protein sources are missing some of the amino acids your body needs.

A. 2 B. 8 C. 20 D. 31 E. 51 36. In which state have three large dairy cooperatives submitted a proposal to create a Federal Milk Marketing

Order that would replace its existing state order? A. New York B. Wisconsin C. California D. Idaho E. Nevada

37. The Cooperatives Working Together (CWT) Program focuses on sales of what two dairy products? A. cheese and butter B. yogurt and milk C. ice cream and cheese D. butter and milk E. cream and Greek yogurt


38. A milk producer would receive the maximum price for milk delivered within a milk marketing order if all of it was used to make

A. dry whole milk D. pasteurized milk B. ice cream E. butter C. mozzarella cheese

39. A judge in Washington ruled that dairy cattle by-product can be considered a solid waste when not used as a beneficial fertilizer or soil conditioner? Similarly, the Wisconsin Supreme Court ruled that this same by-product could be considered a pollutant after it enters a groundwater well. What is the dairy cattle by-product? A. waste water B. manure C. milk D. methane gas 40. Organic food sales are on the rise. What food product is the top organic seller?

A. butter B. lettuce C. fluid milk D. bread 41. To make one pound of butter requires approximately _________ pounds of whole milk

A. 8 B. 12 C. 22 D. 44

42. The U.S. dairy industry is increasingly complex, with dynamic trends in consumer preferences, farm production, product manufacturing and government regulations. The U.S. dairy industry is considered to be _______ a year industry.

A. $ 125 billion B. $ 1 billion C. $ 500 million D. $ 125 million 43. What piece of legislation made farmer cooperatives legal?

A. Sherman Act C. Farm Bill B. Capper-Volstead Act D. Barkley Act

44. Over half of the top 50 U.S. dairy cooperatives belong to a federation that is dairy farmers’ chief lobbying voice in the nation’s capital. What is the name of the federation? A. International Dairy Federation B. Dairy Farmers of America Federation C. National Milk Producers Federation D. International Dairy Foods Association 45. Milk used to make ice cream would be priced in what Federal Order class? A. Class I B. Class II C. Class III D. Class IV


46. On a percentage basis, growth in cow numbers and improved productivity of those cows contributed to the 1.3 percent gain in U.S. milk production for 2015. Although, some states produce more milk than their population can consume, net exporters of milk, other states do not produce enough milk to fulfill their population needs, net importers of milk. Which of the following states is a net importer of milk? A. Florida B. South Dakota C. Oregon D. California 47. Dividing the total dollars a dairy has in assets by the number of cows determines which economic indicator? A. equity B. total investment per cow C. debt per cow D. debt to asset ratio 48. Under several Federal Milk Marketing Orders, milk is priced based on the amount of

A. water and free fatty acids B. mastitis and aflatoxins C. bacteria counts of milk and antibiotics

D. fat, protein, and other solids

49. Federal Milk Market Orders provide ________ to distribute moneys fairly among producers supplying milk to a market.

A. a milk cooperative B. a producer settlement fund C. supply-demand equalization D. a board of commissioners

50. What is the name given to the system utilized by the Federal Milk Marketing Orders that sets producer prices based on the finished dairy product in which the milk was used? A. Market pricing B. Classified pricing C. Creative pricing D. Hedge pricing 51. The top three milk producing states for 2015 in the U. S. were

A. Missouri, Illinois, and Wisconsin B. Illinois, California, and Wisconsin C. California, Wisconsin, and New York D. California, Wisconsin, and Idaho



52. A program that offers dairy producers catastrophic coverage for an annual $100 administrative fee is called ___________. The catastrophic coverage offers payments to participating producers when the national dairy production margin is less than $4.00 per hundredweight (cwt). The national dairy production margin is the difference between the all-milk price and average feed costs.

A. Milk Income Loss Contract B. Margin Protection Program C. Dairy Export Incentive Program D. Price Support Program 53. Most dairy cows are milked two to three times per day. On average, a cow will produce _______ gallons of milk each day. A. 1 to 2 B. 6 to 7 C. 15 to 16 D. 20 to 21 54. The actual milk check amount received by dairy farmers is called the ___________. A. milk-feed ratio price B. cooperative bonus premium C. Federal Order price D. mailbox price

55. _____________ is an effective exercise natural choice recovery drink due to its powerful nutrient package that supplies the nutrition the body needs after a workout. It has carbohydrates to help refuel

the body; protein to help reduce muscle breakdown and stimulate growth; and fluid and electrolytes to aid in rehydration. Drinking it after resistance training has been shown to increase the body’s ability to make new muscle and may help improve body composition.

A. Chocolate milk C. Gatorade B. Greek yogurt D. Whey protein concentrate

56. A mixture of milk and cream containing not less than 10.5 percent milkfat, but less than 18 percent milkfat is defined as: A. light whipping cream C. light cream B. half-and-half D. heavy cream 57. Federal Milk Marketing Orders are a _____________ program that defines the terms under which handlers

of milk within a specific marketing order purchase milk from dairy farmers. A. mandatory B. congressionally required C. elected D. voluntary

58. Which variety of cheese represents in the largest wholesale sales volume, annually, in the U.S.? A. Swiss B. Cheddar C. Mozzarella D. Process American


59. Minimum prices for which of the following is not established by Federal Milk Market Orders? A. over-order premium B. Butterfat price C. Class II price D. Somatic Cell Count Adjustment




Milk Quality and Products Career Development Event Milk Production Question

2016 Answer Key

1. B 2. C 3. A 4. C 5. B 6. C 7. D 8. A 9. C 10. B 11. B 12. C 13. B 14. C 15. A 16. D 17. C 18. D 19. A 20. B 21. C 22. D 23. A 24. A 25. B 26. C 27. A 28. C 29. B 30. A 31. A 32. B 33. A 34. B 35. B 36. C 37. A 38. D 39. B 40. C

41. C 42. A 43. B 44. C 45. B 46. A 47. B 48. D 49. B 50. B 51. D 52. B 53. B 54. D 55. A 56. B 57. D 58. C 59. A 60. A


Appendix 9. Cheese Identification Card

Sample'# 1 2 3 4 5 6 7 8 9 10 Sample'# 1 2 3 4 5 6 7 8 9 10Blue/Bleu Blue/BleuBrie BrieCheddar,Mild Cheddar,MildCheddar,Sharp Cheddar,SharpColby ColbyCream CreamFeta FetaGouda GoudaHavarti HavartiGruyere GruyereMonterey,Jack Monterey,JackMozzarella MozzarellaMuenster MuensterParmesan ParmesanProcessed,American Processed,AmericanProvolone ProvoloneQueso,Fresco Queso,FrescoRicotta , RicottaRomano RomanoSwiss Swiss

Points PointsTotal'Cheese'Identification

Contestant,Name,E

School,E, Number,EStation'2:'Cheese'Identification'

Total'Cheese'Identification

(Each,correct,flavor,ID,equals,3,points.)Directions:,Place,an,X,in,the,correct,corresponding,box., Directions:,Place,an,X,in,the,correct,corresponding,box.,

(Each,correct,flavor,ID,equals,3,points.)

Contestant,Name,E,

School,E, Number,EStation'2:'Cheese'Identification'


Appendix 10. Milk Flavor Card

Sample'# 1 2 3 4 5 6 7 8 9 10 Sample'# 1 2 3 4 5 6 7 8 9 10Acid AcidBitter BitterFeed FeedFlat/Watery Flat/WateryForeign ForeignGarlic/Onion Garlic/OnionMalty MaltyOxidized OxidizedRancid RancidSalty SaltyNo:Defect No:Defect

Points Points

Sample'# 1 2 3 4 5 6 7 8 9 10 Sample'# 1 2 3 4 5 6 7 8 9 10Slight SlightDefinite DefinitePronounced Pronounced

Points PointsTotal'Part'B'Points

Total'Milk'Flavor'(A'+'B)Total'Part'B'Points

Total'Milk'Flavor'(A'+'B)

Station'1:'Milk'Flavor'E'Part'B

Total'Part'A'PointsTotal'Part'A'Points

(Each:correct:flavor/odor:equals:2:points.)Directions::Place:an:X:in:the:correct:corresponding:box.:(Each:correct:flavor/odor:equals:2:points.)

Contestant:Name:M:

Number:M:

Contestant:Name:M:

Number:M:

Station'1:'Milk'Flavor'E'Part'B

Station'1:'Milk'Flavor'E'Part'AStation'1:'Milk'Flavor'E'Part'ASchool:M SchoolM:

Directions::Place:an:X:in:the:correct:corresponding:box.:Mark:"Pronounced":for:No:Defect:sample.:(2:points:each.:1:point:if:off:one:space.:0:points:if:off:2:spaces.):

Directions::Place:an:X:in:the:correct:corresponding:box.:Mark:"Pronounced":for:No:Defect:sample.:(2:points:each.:1:point:if:off:one:space.:0:points:if:off:2:spaces.):

Directions::Place:an:X:in:the:correct:corresponding:box.:


Appendix 11. Milk Products Card

Sample'# 1 2 3 4 5 6 7 8 9 10 Sample'# 1 2 3 4 5 6 7 8 9 10

Nonfat'(Skim)'Milk'(.05%) Nonfat'(Skim)'Milk'(.05%)

Low6fat'Milk'(1%) Low6fat'Milk'(1%)

Reduced'Fat'Milk'(2%) Reduced'Fat'Milk'(2%)

Milk'(3.25%) Milk'(3.25%)

Half'and'Half'(10.5%) Half'and'Half'(10.5%)

Butter'(80%) Butter'(80%)

Sour'Cream'(18%) Sour'Cream'(18%)

Flavored'Milk'(3.25%'6'6.05%) Flavored'Milk'(3.25%'6'6.05%)

Light'Whipped'Cream'(30%) Light'Whipped'Cream'(30%)

Heavy'Cream'(36%) Heavy'Cream'(36%)

*Non6Dairy'Fat' *Non6Dairy'Fat'

Points Points

Total'Milk'Product'Identification

Contestant'Name'6'

School'6' Number'6

Station'3:'Milk'Product'Identification

Directions:'Place'an'X'in'the'correct'corresponding'box.'(Each'correct'product'ID'equals'3'points.)'*NonFDairy'Fat'includes:'Almond'Milk,'Soy'Milk,'Margarine,'and'any'other'non6dairy'products

Total'Milk'Product'Identification

Contestant'Name'6'

School'6' Number'6

Station'3:'Milk'Product'Identification

Directions:'Place'an'X'in'the'correct'corresponding'box.'(Each'correct'product'ID'equals'3'points.)'*NonFDairy'Fat'includes:'Almond'Milk,'Soy'Milk,'Margarine,'and'any'other'non6dairy'products


Appendix 12. Exam Card

Total&Points&(#&correct&X&2)

Contestant(Name(+(

School(+(( Number(+(Station&4:&Exam

Directions:(Print(your(first(&(last(name(in(the(space(below.((Disregard(the(date(and(period.((Use(the(printed(test(packet(to(read(questions(and(answer(choices(and(then(use(pencil(to(completely(darken(the(circle(of(the(corresponding(answer(choice(on(the(form(below.((Each(correct(answer(equals(2(points.)

Total&Points&(#&correct&X&2)

Directions:(Print(your(first(&(last(name(in(the(space(below.((Disregard(the(date(and(period.((Use(the(printed(test(packet(to(read(questions(and(answer(choices(and(then(use(pencil(to(completely(darken(the(circle(of(the(corresponding(answer(choice(on(the(form(below.((Each(correct(answer(equals(2(points.)

Station&4:&ExamSchool(+((

Contestant(Name(+(

Number(+(


Appendix 13. Cheese Characteristics Matrix


Appendix 14. Off-Flavor Recipes

Official'Recipe'for'Preparing'Off0Flavors'of'Milk''Milk'Quality'and'Products'CDE'

> One$may$achieve$various$intensities$by$diluting$the$sample$with$high7quality$pasteurized/homogenized$milk$intended$for$table$use.

> The$goal$is$to$get$students$to$be$able$to$detect$the$slightest$variation$from$normal$fresh$pasteurized/homogenized$milk$with$no$defect.

• For$tasting,$samples$should$be$tempered$at$60°F$(16°C). > For$more$detailed$information,$see$Judging,$Identifying,$and$Scoring$Dairy$Products$by$Jan$L.$Allen,$Vocational$

Agriculture$Service,$University$of$Illinois$at$Urbana7Champaign. Acid$ Add'1'to'1.5'ounces'of'fresh'cultured'buttermilk'to'a'

quart'of'fresh'pasteurized/homogenized'milk.'Prepared'24'to'48'hours'prior'to'use.'

Bitter$ Add'1'(NoDoz®)'or'similar'brand'caffeine'tablet'to'about'1'oz.'of'water'and'let'it'dissolve'for'30'minutes.'Then'you'add'the'“caffeine'solution”'to'a'quart'of'fresh'pasteurized/homogenized'milk.'

Note:$One'may'increase'the'(NoDoz®)'or'similar'brand'caffeine'tablets'in'the'solution'to'begin'with'or'add'the'“caffeine'solution”'to'a'smaller'volume'of'water'to'help'students'get'the'taste.'

Feed$ Add'1/2'ounce'(1'tablespoon'or'15.0'ml)'of'molasses'and'mix'with'one'quart'of'pasteurized/homogenized'milk.'

Important:$There$are$ways$to$do$this$with$roughages,$but$for$the$sake$of$simplicity$we$are$using$molasses.$You'can'brew'a'“tea”'with'alfalfa'leaves'or'grass'and'mix'with'milk.'

Flat/Watery$ Add'4'to'6'ounces'of'distilled'water'to'a'quart'of'fresh'pasteurized/homogenized'milk.'

Good'quality'tap'water'will'work'but'may'have'some'additional'flavors.'You'may'wish'to'use'approximately'10%'volume'for'the'quart'of'milk.'

Foreign$ Add'10teaspoon'(5'to'6'ml'of'20fold'or'double)'vanilla'extract'per'quart'of'milk.'

''Could'be'anything'that'shouldn’t'be'in'milk.'(lemon,''''''chlorine,'etc)'

Garlic/Onion$ Add'about'0.2'grams'of'garlic'or'onion'salt'or'3'drops'of'garlic'or'onion'extract'to'a'quart'of'pasteurized/homogenized'milk.'

Optional:$Use'garlic'powder'or'cut'up'onion.'If'cut'up'onion'is'used,'filter'through'a'coffee'filter'or'cheesecloth'and'allow'sitting'for'30'minutes.'

Malty$ Add'½'ounce'(15'grams)'Grape'Nuts®'or'Grape'Nuts'Flakes®'breakfast'cereal'to'3'ounces'(about'100'ml)'of'milk'and'allow'to'sit'for'20'to'30'minutes'to'create'a'stock'solution.'This'stock'solution'should'then'be'strained'through'cheesecloth,'a'coffee'filter,'etc.'(in'a'funnel)'into'another'container.'Add#1#ounce#of#the#stock#solution#to#a#quart#of#milk.#

Add'1'to'1.5'teaspoons'(5'–'7'ml)'of'unflavored'malted'milk'powder'(available'at'some'grocery'stores)'to'a'quart'of'pasteurized/homogenized'milk.'

Oxidized$ Expose'one'quart'of'pasteurized/homogenized'milk'in'a'clear'glass'or'plastic'(polyethylene)'milk'container'to'direct'sunlight'for'30'minutes'to'one'hour.'Note:$This'is'the'most'common'form'of'oxidized'milk'found'in'homogenized'milk.'Do$not$use$a$container$that$is$colored$(yellow)$and'keep'the'milk'cool'by'placing'in'ice.'Samples'prepared'in'this'way'will'probably'develop'the'generic'(metal0induced)'off'flavor'within'36'to'48'hours'after'light'exposure.'

Metal0induced'oxidized'samples'may'be'prepared'by'preparing'100'ml'of'1'percent'CuSO4.5H2O'as'a'“stock'copper'solution”'and'keep'refrigerated.'Add'0.5'to'1'ml'of'the'“stock'copper'solution”'to'a'quart'of'pasteurized/homogenized'milk.'Note:$Prepare'24'to'48'hours'prior'to'use.'

Rancid$ Add'½'ounce'(15'grams)'of'blue'cheese'to'a'quart'of'pasteurized/homogenized'milk'and'allow'it'to'sit'for'30'minutes.'

Filter'for'the'final'sample'using'coffee'filter'or'cheesecloth'and'funnel.''Romano'cheese'also'works.'

Salty$ Add'common'table'salt'to'a'quart'of'fresh'pasteurized/homogenized'milk.'

Determine'the'degree'of'saltiness'by'the'amount'of'salt'added'to'the'milk.'

NO$DEFECT$ Use'fresh'pasteurized/homogenized'milk'that'has'not'been'exposed'to'any'of'the'treatments'named.'

'

'


Appendix 15. Evaluating Milk

Materials:

• Homogenized whole milk (1 gal.)

• Raw milk directly from cow (1 pt.)

• Grape nut type cereal (2 Tbsp.)

• Medium sized jars with lids (6)

• Buttermilk (2 Tbsp.)

• Bile salt (1 Tbsp.)

• Milk flavor score sheet (one for each student, sample sheet is on page 20 in this module)

• 2 OZ. paper cups (6 for each student)

• Green onion (1)

• Copper pennies (2 or 3)

• Drinking water (4 Tbsp.)

• Molasses (1 Tbsp.)

• Clorox (4 Tbsp.)

• Salt (1 Tbsp.)

Before Meeting:

The day before teaching this lesson, prepare the materials listed.

1. Divide homogenized whole milk into 6 separate jars with lids.

2. Use the ingredients listed above, prepare 6 milk samples in each jar as outlined in the table below, and label each jar 1, 2, 3, 4, 5, 6.


3. Prepare samples as the table indicates:

Defects Ingredients used to create defects

Amount to add to 1 qt. of milk

Other things to do

Bitter Bile salts 1 Tbsp. Feed Molasses 1 Tbsp. Flat/Watery Water 4 Tbsp. Refrigerate overnight Foreign Clorox 4 Tbsp. Refrigerate overnight Onion Juice from gr. onion 4 drops Refrigerate overnight High Acid Buttermilk

Whole Milk 2 Tbsp. Buttermilk to 1 qt. whole milk

Warm to 80˚ F before mixing, then refrigerate the mixture overnight

Malty Grape nut cereal 2 Tbsp. Filter cereal out after soaking for 2 hrs.

Oxidized Whole Milk Expose to sunlight

30 minutes

Rancid Whole Milk and 0.3 ml Butyric acid

9:1 ratio Warm the mixture to about 98˚ F and refrigerate overnight at 45˚ F

Salty Salt 1 Tbsp. Unclean Acid and rancid

samples 2 qts. Mix two together

Cooked Whole Milk 2 qts. Heat to near boiling, cool to room temp, then place in refrigerator overnight

Lacks Freshness

Whole Milk Expose milk to sunlight

10 minutes


4. Samples to be used in this lesson will be Flat/Watery, Onion, High Acid, Malty, Oxidized, and Rancid.

During Meeting: This meeting should be conducted in a room with a sink with running water.

1. Give general information about milk production and detecting flavor defects in milk. Key points to cover:

• The flavor of normal milk is pleasantly sweet

• The milk has a flavor defect if an odor or aftertaste is detected.

• In general, five things can produce a flavor defect:

→ health of the cow

→ bacterial action

→ chemical changes

→ feed consumed by the cow

→ absorption of foreign flavors.

2. Review locations of taste receptors by having youth tell the locations of sour, salty, bitter, and sweet sensations.

3. Conduct milk evaluation exercise.

• Give each youth 6 cups.

• Have youth label cups 1, 2, 3, 4, 5, 6.

• Pour each of the 6 prepared milk samples into youth cups.

• Have youth evaluate milk samples for defects one at a time by performing the following steps:

1. Note the odor first

2. Swish each sample around the mouth, being sure to cover the whole tongue and hold the sample in the mouth for no longer than 10 seconds. Then spit the sample into the sink

3. After each sample, rinse your mouth with water and then spit the water into the sink.


• Ask the following questions:

Q: What flavor did you pick up from the sample in cup 1? (2, 3, 4, 5, 6?) A: Flat/Watery (1) - tasteless flavor

Onion (2) - onion flavor

High Acid (3) - sour flavor

Malty (4) - walnut or grape nut flavor Oxidized (5) - cardboard flavor (sunlight) Rancid (6) - pungent

Q: How do you check to see if the milk you bought has flavor defects? A: Smell and taste

Q: What are the possible causes of flavor defect? (flat-watery, onion, high acid, malty, oxidized and rancid)

A: Refer to the MILK FLAVOR DEFECT CHART on page 16. Q: How can you prevent the defect from occurring?

A: Refer to the MILK FLAVOR DEFECT CHART on page 16.

• Give each youth a copy of score sheet and have them fill in the sheet.

1. If you prepared the milk samples as listed above, all samples would have pronounced defect.

2. Instruction for using the score sheet is included on the score sheet

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