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What is the name of the federation?According to the Food & Nutrition Board of the National Academy of Sciences, all people need at least ________ milligrams of calcium per day.The federal Pasteurized Milk Ordinance regulates what?Which of the following directly influence(s) the total supply of milk? Prices paid milk producers@About _____ percent of the calcium available in the food supply is provided by milk and milk products.Although cheese has taken an increasing percent of the U.S. Milk supplies in recent years, __________ still use(s) the largest share of the U.S. Milk supply.Which of the following is not a cause of coliform mastitis?Which one of the following is not a cause of mastitis?Milk provides _____and_____ in approximately the same ratio as found in bone.The _____ test is used to detect if milk has been pasteurized properly.One type of test for antibiotics, common adulterants of milk, is based upon the principle that the growth of bacteria is __________ by them.Which of the following will best control contagious mastitis?Corn that is drought stressed is much more likely to be contaminated with molds, especially Aspergillus flavus and the aflatoxin it produces. The best way to prevent the growth of aflatoxins is to:High-temperature short-time pasteurization (HTST) requires that every particle of milk is heated to a minimum temperature of _____ for _____ seconds or its equivalent.The form of mastitis that is hidden from sight is known as:The milk-borne illness outbreak that occurred in California via the consumption of a fresh, unripened Mexican type cheese was caused by the microorganism:o{Qi'@ @     "H@"H@TestSetUp@ 666*******( @"H@"H@MSysRelationships22222222220 "H@"H@MSysQueries,,,,,,,,,,* "H@"H@MSysACEs))))))))))' "H@"H@MSysObjects,,,,,,,,,,* "H@"H@MSysDb''''''''''% "H@"H@Relationshi{Qi'"H@"H@TestSetUp@)666*******( @"H@"H@MSysRelationships22222222220 "H@"H@MSysQueries,,,,,,,,,,* "H@"H@MSysACEs))))))))))' "H@" l%s! ?M@Calcium and magnesiumCalcium and phosphorusCalcium and ironPhosphorus and magnesiumBMCNoneĠbA5 ?t@> PhosphataseSedimentFreezing PointAcidityBMCNonelXA5?G@LipaseColiformStandard Plate Count PhosphataseDMCNonegSA5?@ StimulatedEnhanced Magnified InhibitedDMCNonekWA5?b@>24 hours at 32C48 hours at 45C48 hours at 32C12 hours at 45CCMCNoney]A5?=@Pre-milking teat dipBarrier type teat dipAntibiotic teat dipGermicidal teat dipDMCNoneaA5?@1@ Store corn wet, do not dry down%@!Process as silageCMCNonexMA5?@161F for 15 seconds101F for 25 seconds121F for 20 seconds131F for 10 secondsAMCNoneaA5?;@ InfectiousClinicalAcute Sub-clinicalDMCNone|kWA5?@Staphylococcus aureusListeria monocytogenesStreptococcus lactisSalmonella typhimiruimBMCNoneƤbA5tLVAL*RequiredAllowZeroLength rndQID ) rndQuestion  ( rndChoiceA  ( rndChoiceB  ( rndChoiceC  ( rndChoiceD  ( rndChoiceE  ' rndAnswer  * rndReference  * rndMediaType KKD!KKDTrack Name AutoCorrect InfoPerform Name AutoCorrectBuildProjVerNavPane Closed NavPane WidthNavPane CategoryNavPane Category Name`    W  KKDTrack Name AutoCorrect InfoPerform Name AutoCorrectBuildProjVerNavPane Closed NavPane WidthNavPane CategoryNavPane Category Name`    W  H KKDRequired Version KKD!RequiredAllowZeroLength QID &Question  % ChoiceA  % ChoiceB  % ChoiceC  % ChoiceD  % ChoiceE  $ Answer  ' Reference  ' MediaType  + MediaLocation  + MediaFileName  # QType   Correct  Incorrect A B C D E   Unavailable ,EmbededMediaID   PointsA  PointsB  PointsC  PointsD  PointsE % QIDLink  ' QIDLinkTo  + AnswerExplain  o{B!B!B!B!B!B!B!B!B!B!B!B!B!B!B!B!B!B!B!B!B!B!B!B!B!B!B!   # # ######## 0000000000 1 1!1"1#1$1%1&1'1(1 )1 *3+3,3-3.3/303132333 43 5464748494:4;4<4=4>4 ?4 @6A6B6C6D6E6F6G6H6I6 J7K7L7M7N7O7P7Q7R7S7 TPUPVPWPXPYPZP[P\P]Q^Q_Q`QaQbQcQdQeQfQ gQ hRiRjRkRlRmRnRoRpRqR rR sStSuSvSwSxSySzS{S|S }S ~TTTTTTTTTT UUUUUUUUUU VVVVVVVVVV V WWWWWWWWWW W XXXXXXXXXX X YYYYYYYYYY Y ZZZZZZZZZZ Z [[[[[[[[[[ \\\SxSySzS{S|S }S ~TTTTTTTTTT UUUUUUUUUU VVVVVVVVVV V WWWWWWWWWW W XXXXXXXXXX X YYYYYYYYYY Y ZZZZZZZZZZ Z VC22N2     @    **                                    2     $  (  ,  0       rndQID rndQuestion rndChoiceA rndChoiceB rndChoiceC rndChoiceD rndChoiceE rndAnswer rndReference rndMediaTyperndMediaLocationrndMediaFileNamerndQType rndCorrect rndIncorrectrndArndBrndCrndDrndErndUnavailablerndEmbededMediaID rndPointsA rndPointsB rndPointsC rndPointsD rndPointsE rndQIDLink rndQIDLinkTorndAnswerExplain ()  PrimaryKey     %% {qg]SI?5@o{Qi'[L=."H@"H@tblRandom1@ 666*******( @"H@"H@TestSetUp@666*******( @"H@"H@MSysRelationships22222222220 "H@"H@MSysQueries,,,,,,,,,,* "H@"H@MSysACEs))))))))))' "H@"H@MSysObjects,,,,,,,,,,* "H@"H@MSysDb''''''''''% "H@"H@Relationshi'LVAL#OOOO,ƨ_>ŏZ5Y6wStreptococcus agaiactiae and SThe price to be added or subA large scope of the human population is sensitive to antibioticsSA large scope of the human population is sensitive to antibioticsSecretary of Agriculture of the U.S.The price to be added or subtracted per 1/10 % of milk fat above or below a set percentageHas a direct effect on cheese yieldDairy farmers, through their cooperative associationStreptococcus agaiactiae and Staphylococcus aureausExcessive agitation of warm raw milkFluid milk products, butter, cheeseUnited States Department of Agriculture (USDA)The transport truck reaches the plantDetermining the presence of desirable characteristicsA public hearing is held for the producers-handlers and the publicThe most economical utilization of milkSanitary standards used for grade AAre not permitted by Federal OrdersIce cream and fluid milk productsIsolate animals with clinical mastitisThe large intake of salt by the cowAssessing milk producers in the order3.00 percent milkfat and 8.25 percent solids-not-fatAssure all dairy farmers an adequate incomeThe State Department of AgriculturePsychrotrophic bacteria reproduce at this temperatureScientific, cultural & economic progressDairy Farmers of America FederationHarvest the corn with a higher moisture, 32 - 34%LVALzzN,aŹwV/b=j?A value set to penalize milk producers Determine whether mammary glands are inflamedIDetermine whether mammary glands are inflamedIt lowers variability among cartons of milkDry the corn down as soon as possibleA value set to penalize milk producers who have too little fat in their milkFluid whole milk, fluid low fat and skim milk, and flavored milkButter, evaporated milk, ice creamProducers are not guaranteed a marketThe transport truck leaves the farmMilk supplies one half the proteinDetermining whether one sample differs from anotherCooperative associations of milk producers petition the U.S. Secretary of AgricultureAntibiotics cause an off-flavor in milkEconomical transportation of milkCottage cheese and cream productsSecretary of Treasury of the U.S.The type of container used to package itA part of the testing by Market AdministratorsWear rubber or plastic gloves during milking and disinfect the gloves between cowsExamining milk to determine appearanceAssessing both producers and handlers in the order3.50 percent milkfat and 8.00 percent solids-not-fatAssure that all dairy plants receive an adequate supply of milkThe U.S. Department of AgriculturePseudomonas aeruginosa and coliform bacteriaTechnical, scientific & industrial progressMinimum prices paid by processors to producers for milk.Excess water used in washing uddersLVALm@!B_2#A Federal Milk Marketing order is a regulation issued by the Secretary of __________, which places certain requirements on the first buyers or handlers of milk from dairy farmers.By definition, a product labeled milk must contain not less than _____ percent milk fat.Although cheese has taken an increasing percent of the U.S. Milk supplies in recent years, __________ still use(s) the largest share of the U.S. Milk supply.The most effective and economical means of reducing the exposure of cows to mastitis causing microorganisms is to:In the care and management of dairy cows, milking takes _____ percent of the labor.Which one of the following is not a cause of mastitis?The microbiological standard for Grade A raw from single procedure is _________ bacteria per millimeter of milk prior to co-mingling with milk from other producers.Lactose is the principal ________ in milk.For the maximum intake of calcium, one should consume:Federal Milk Marketing Orders are a mechanism for:A popular screening test for bulk blended milk that detects abnormal milk is the:The ability of lipase in milk to attack milk fat and produce a rancid off flavor is enhanced byTo remove fat from milking equipment use:The hormone oxytocin is released by the ____ gland, which stimulates the mammary gland.According to the Food & Nutrition Board of the National Academy of Sciences, all people need at least ________ milligrams of calcium per day.Purple color that results from the CMT test is generally more intense in samples from infected quarters, because such samples have a __________pH.Operating cost of Federal orders are paid by:A consumer found an off-flavor in milk packaged in transparent plastic and exposed to high intensity fluorescent light. The off-flavor probably wasI 4Zrg?N@/Data on breeding quota levels6@$8@!H@&BMCNonevjA5?W@/ Fluid milk Butterfat Ice Cream Sour CreamBMCNonelWA5?@#@ "@$International Dairy Federation%@&BMCNoneYMA5?@100100010,000100,000BMCNoner`PA5?6@ Grade A milkManufacturing grade milk Grade B milk Grade C milkAMCNone}YA5?b@ Prices paid milk producersManufacturing plantsCosts of fat productionForeign exportsAMCNoneŪgA5?f@ 66%76%86%96%BMCNone~~~~~}}n_PA5 ?@ Frozen dairy productsFluid milk and creamButterEvaporated and condensed milkBMCNonebA5 ?;@ Cracked or split inflationsMilking too soon after calving#@!Slightly damp, warm beddingBMCNoneŞhA5 ?6@ Staphylococcus dysgalactiaeStaphylococcus aureusStreptococcus uberisStreptococcus agalactiaeAMCNoneͩhA5LVAL+ǯb/ƹzzSSS2ũ1zS#a?    #A value established to penalize Orders must be approvIt isCream products, cottage cheese, and ice creamICream products, cottage cheese, and ice creamIt is loaded into the transport truck on the farmMilk supplies one half the calciumDetermining one brand of milk from anotherOrders must be approved by 2/3 of producers supplying of the milkThe products made from it by milk processorsProvide marketing power for dairy farmersMaking sure equipment has been cleaned correctlyThe Pasteurized Milk Ordinance and CodeAssessing milk handlers in the orderAssure consumers an adequate supply of pure, wholesome milkMilk testing and record keeping program for dairy cowsNational Milk Producers FederationA value established to penalize milk producers who have too much fat in their milkProtein and Lactose Organization (PLO)It is a uniform system of classified pricingAntibiotics increase the somatic cell count of milkFinding a market for every producers milkSecretary of commerce of the U.S.The first consideration in pooling milkDisinfect or sterilize milking machine inflations between cowsAssociated with sunlight exposure3.50 percent milkfat and 8.50 percent solids-not-fatThe Small Business AdministrationStreptococcus uberis and Streptococcus dysgapactiaeMeaningful data can be available for control application in a reasonable timeRiboflavin-Magnesium-Lactose-ManganeseAgricultural, technical & economic progress{LVAL'M'TTŲ^&ũh::::\"pJThe price to be addeSanitary restrictions on 4 ounces of Cheddar or American cheeseF4 ounces of Cheddar or American cheeseFood and Drug Administration (FDA)Sanitary restrictions on production are imposed on producers.Producer settlement fund (equalization fund)Payment made to milk producers for milkUse a bactericide for disinfecting the teats after milking3.25 percent milkfat and 8.25 percent solids-not-fatScientific, technical & economic progressThe price to be added or subtracted per 50 percent of milk fat above or below a set percentageVaried inversely to milk productionIt is unloaded into the processors bulk tanksDetermining presence and magnitude of undesirable characteristicsA producers cooperative may vote all its members who deliver milk during a certain period.Absorption of acid from corn silageAntibiotics kill some of the good bacteria found in milkThe U.S. Department of AgricultureSecretary of the U.S. Food and Drug AdministrationHow much water is added in processingOnly checked if there is excess milkOperate only outside Federal OrdersCheck for mastitis-producing bacteria in the bulk milkCollecting a representative sample to be used for testsAmount of sun light the cow receivesThe U.S. Department of AgricultureDairy farmers, milk handlers and consumersPrevent surpluses of milk in the marketplaceEvaporated, condensed and dry productsThe Temperature is at or near the maximum at which milk will be storedAssistance to groups of dairy farmers who collectively market their milkInternational Dairy Foods AssociationNLVAL ŸŸŸŸŸŸlKKDTrack Name AutoCorrect InfoPerform Name AutoCorrectBuildProjVerNavPane Closed NavPane WidthNavPane CategoryNavPane Category NameNavPane View ByNavPane Sort Byx    W  J    KKDTrack Name AutoCorrect InfoPerform Name AutoCorrectBuildProjVerNavPane Closed NavPane WidthNavPane CategoryNavPane Category NameNavPane View ByNavPane Sort Byx    W  J    KKD!AllowZeroLengthRequired' mFileName  ' mFileType  ' mFileInfo    mBinaryFile &mMediaID  ) mMediaLinks  KKD!RequiredAllowZeroLength rndQID ) rndQuestion  ( rndChoiceA  ( rndChoiceB  ( rndChoiceC  ( rndChoiceD  ( rndChoiceE  ' rndAnswer  * rndReference  * rndMediaType  .rndMediaLocation  .rndMediaFileName  &rndQType   rndCorrect ! rndIncorrect  rndA  rndB  rndC  rndD  rndE #rndUnavailable /rndEmbededMediaID   rndPointsA  rndPointsB  rndPointsC  rndPointsD  rndPointsE ( rndQIDLink  * rndQIDLinkTo  .rndAnswerExplain  o{F @ @ @ @ @ @   "$)235<=FMQRW Z]`djn vwx}~  ][H\]^_j`m abbcd` eofogHhmiH j`khllm]no_ph qcrbsLtOuvwmxoykzm{l |i}i~`lnjcb_kO cO k_lHOol `Ojj iik ] L_jjhnoomic bh]ihbmkHl_m]cOllo cnncnm `]Ln`]]_ cob Hnjcb_kO cOk_lHOol `Ojj iik ] L_jjhnoomic bh]ihbmkHl_m]cOllo cnncnm `]Ln`]]_ cob HVCGN++ Version{*NVCN..         2   mFileName mFileType mFileInfo mBinaryFilemMediaID mMediaLinks......{qg]LVAL[Ok/>gMilk found in cows with a high somatic cell count would result in a decrease in:Chemical sanitizers containing __________ are most widely used for sanitizing milking equipment.Onion and garlic are responsible for the garlic/onion off-flavor in milk, and are more prevalent in the pasture during:The percent of all milk produced in the U.S. that is sold to dairy processing plants is:The percent of U.S. milk production consumed through schools ___________ in the past 8 years.What is the most popular size container used for fluid milk?What is the most popular type container used for fluid milk?The set aside of $0.15 per hundred pounds of milk from a milk producers check is used in programs that support:Regional fluid milk pricing authorities, or compacts, are getting a strong lock in several areas of the country. The first dairy compact that was formed is called the:The greatest amount of regular ice cream produced in the U.S. is in the _________ section.If you produce milk in this state, the price you will receive for your milk is a blend of classes, components, quota, and non-quota values. Which of the following states has its own farm milk pricing system?USDA reports net prices received by dairy farmers for milk, usually the prices are published on a map to show regional differences. The prices are referred to as:The U.S. Dairy Export Council (USDEC) was created by:The International Dairy Federation (IDF) mission is to promote:Farm water supplies must be protected from surface contamination. Water is usually tested for ________ as an indicator of possible sewage contamination.The Dairy Herd Improvement Association is a cooperative which provides_______.Which of the follow products is eligible for the Dairy Export Incentive Program (DEIP).c %c4 @?<@ /Gallon Half GallonQuartFive quart bulkAMCNone{jSA5?<@ /GlassPaperPlasticPouchCMCNonevcRA5?r@ /Promotions & researchResearch & testingTeaching & promotionPromotion & teachingAMCNonebA5?@/California Dairy CompactNorth-Central Dairy CompactSouthwest Dairy CompactNortheast Dairy CompactDMCNoneүeA5?Z@/North AtlanticEast North Central South CentralWestDMCNoney[A5?@/ WisconsinTexas New Mexico CaliforniaDMCNone}gVA5?@/ Blend pricesRegional pricesMailbox prices BFP pricesCMCNonetYA5?5@/USDABabcock Institute USDA - FASDairy Management, Inc.DMCNonenQA5??@/(@ +@$+@!)@&DMCNonexxtttrrrrrqqeYMA5?@/Proteolytic bacteriaLipolytic bacteriaColiform bacteriaPsychotrophic bacteriaCMCNoneaA5 G:Fw )?B@2 Butterfat Antibiotics Pesticides Added waterDMCNonemVA5(?8@2FlatMaltySaltyAcidAMCNonesbQA5'?0@2Acid degree valueSediment contentTitratable acidityFreezing pointDMCNonez^A5&?=@2Proteins PesticidesWaterMineralsBMCNone|kUA5%?/@2Magnesium-Iron-Manganese-Copper&@$Phosphorus-Copper-Zinc-CalciumPotassium-Boron-Iron-CalciumAMCNoneʢxlA5$?P@/ Butterfat Whey proteinCaseinTrace mineralsCMCNonenVA5#?`@/BromineSalineChlorineIodineCMCNonezfTA5"?w@/FallSpringEarly and late summerEarly spring and late fallDMCNonecQA5!?f@ > Increased DecreasedStayed the same#@&BMCNonekVA5 ?X@ /979899100BMCNone}}}{{{{{zzk]OA5?]@ / Decreased Increased Leveled offDid not changeBMCNonekVA5LVALd,\0bGIsBy definition, a product labeled milk must contain not less than _____ percent milk fat.The largest percentage of the U.S. milk supply is utilized in the production of:The grade of milk covered by Federal milk marketing orders is:In Federal order markets, milk sold for consumption in fluid form is in:The Grade A Pasteurized Milk Ordinance (PMO) specifies requirements for the production of Grade A raw milk for pasteurization and is recommended by _________.With the exception of ________, all of the following off flavors of milk are caused by bacteria.Lactobacillus bulgaricus and Streptococcus thermophilus are examples of:About _______ of the calcium available in the food supply is provided by milk.Aflatoxins sometimes found in dairy foods are produced by:___________ cause(s) flavors in milk such as acid, high acid, or sour milk.The two most important etlologic agents of mastitis are:Fluid milk contains an average of _____ percent solids.The ability of lipase in milk to attack milk fat and produce a rancid off flavor is enhanced byThe somatic cell count standard for Grade A raw milk is _____ or less per milliliter of milk.The microbiological standard for Grade A raw milk at the producer farm is _____ bacteria or less per milliliter of milk.The ideal cleaning material for removing milk stone from milking equipment surfaces is:Which of the following is not an important reason for a five day-seven degree shelf life test?Milk is the only source of __________ in nature.A cryoscopy is an important tool that test for __________ in milk.Milk with low total solids will produce what off-flavor?Water added to milk is detected by checking the:Adulterants of milk that are detrimental to mans health are:Milk is a good supplier of minerals except for:y N_B3 @ @ @4?N@265%50%75%95%CMCNone~~~~~}}n_PA53?:@2ProtozoaBacteriaMoldYeastsCMCNoneyiUA52?K@ 2Chemical adulterantsMicroorganismsSedimentWeedsBMCNone{aA51?8@ 23@ 3@$,@!Klebsiella and actinomycetesAMCNoneeYMA50?7@ 29111315CMCNone{{{yyyyyxxj\NA5/?_@ 2$@ Poorly cleaned milking equipmentExposing milk to sunlightFeed cows moldy hayAMCNoneyMA5.?]@ 2500,000750,000 1,000,000 1,500,000BMCNone|gTA5-?x@250,000100,000150,000200,000BMCNoneyfSA5,?W@2Acidic detergent Phosphate SurfactantChelateAMCNoner]A5+?^@25@ M@$+@!F@&CMCNonexxtttrrrrrqqeYMA5*?0@2Calcium PhosphorousLactose Fatty acidsCMCNone~kTA5= xN] @ @ @ @ @??}@53060120150BMCNone~~~|||||{{l]OA5>?\@54@ 4@ $4@!4@ &DMCNonexxtttrrrrrqqeYMA5=?'@5+@ ;@ $?@!,@&BMCNonexxtttrrrrrqqeYMA5<?-@5#@ The Federal governmentThe milk producersThe milk handlersDMCNoneoMA5;?Z@20.5%2.0%3.25%Correct choice not listedCMCNoneraQA5:?P@2Cream and specialty salesCheeseFrozen dairy desserts&@&BMCNonexfA59?>@2Grade AGrade BGrade C Grade A, B, CAMCNonezgTA58?H@2Class IV Class IIIClass IIClass IDMCNone~jUA57?@2 The Food and Drug Administration!@$"@!The National Committee on MilkAMCNoneymA56?`@2BitterMaltyYeastySaltyDMCNonevdSA55?H@2Spoilage bacteriaLactic acid producing bacteriaOdor producing bacteriaYeasts and moldsBMCNoneǫ^A5LVALPx*UuIQ+8Which group of flavors cannot be detected by odor?A consumer found an off-flavor in milk packaged in transparent plastic and exposed to high intensity fluorescent light. The off-flavor probably wasThe two most important diseases of cattle transmissible to man through milk are:Farm bulk milk tanks must cool 25 percent of the volume of the tank to ___ degrees F within two hours after milking.The most effective and economical means of reducing the exposure of cows to mastitis causing microorganisms is to:Lactose is the principal ________ in milk.The four primary taste sensations are:Milk with an Acid Degree Value (ADV) of 1.0 or above will have a detectable ______ flavor.Which of the following is not one of the duties of the bulk milk hauler?What affect does mastitis have on milk?The major cause of the salty flavor in milk is:Flavors of milk may be caused in general by:The rules States adopt to govern the production, processing, packaging and storage of Grade A milk are based on:The cost of operating Federal orders is paid by:The milk in what class receives the highest price in the market?Federal milk marketing orders give _______ an active voice in determining minimum milk prices through public hearings.A milk order, including pricing and other provisions, becomes effective only after approval by:The establishment of a Federal milk marketing order is generally initiated by:Dairy product exports are expected to _______, according to the U.S. Dairy Council (USDEC).Cheddar cheeses sold in the United States, which are not made from pasteurized milk, must be ripened at least _________ days.Federal Definitions and Standards of Identity specify that Whole Milk contain not less than:One objective of a federal order is to:Operating cost of Federal orders are paid by:~ Xcx @ @ @ @ @ @I?A test for rancidity is:Acid degree value Cryoscope Disc assayTitratable acidityAMCNonevY5H?/@ 5#@ !@ $MastitisBacteriaCMCNonemYMA5G?,@ 5Water content of the milkTemperature that milk is storedFeeds consumed by the cow$@ &CMCNone¶fA5F?p@ 5The Code of Federal Regulations'@"$USDA Rules and RegulationsThe Pure Milk Act of 1937BMCNoneÞxlA5E?0@ 5%@ $@!$2@ !"@&BMCNonexxtttrrrrrqqeYMA5D?@@5Class IClass II Class IIIClass IVAMCNone}hTA5C?v@5Milk activists Milk handlersMilk processorsMilk consumersBMCNonet[A5B?_@5 Consumers Dairy farmersMilk processorsThe Secretary of AgricultureBMCNoneoVA5A?N@54@ Milk handlers in the market Consumers*@&AMCNonetMA5@?[@5ShrinkGrowModerateStagnateBMCNonewcSA5m #|4a @ @ @ @ @ @ @ @S?2@5 Bitter, saltyHigh acid, rancidFeed, garlic/onionMetallic/oxidized, maltyAMCNonewZA5R?@5 High acidBitterOxidizedRancid (lipolyzed)CMCNone|hVA5Q?P@5Tuberculosis and brucellosisBrucellosis and scarlet feverScarlet fever and Q feverTuberculosis and anthraxAMCNone۷iA5P?t@525456070BMCNone|||zzzzzyyk]OA5O?r@5&@ ?@$R@ !:@!&DMCNonexxtttrrrrrqqeYMA5N?*@5FatProtein CarbohydrateMineralCMCNone{cPA5M?&@5Bitter, metallic, sour, sweetBitter, salt, sour, sweetMetallic, salt, sour, sweetBurnt, bitter, salt, sourBMCNone۶jA5L?Z@5RancidMaltyAcidicFruityAMCNonevdSA5K?H@5Checking milk temperature0@#$&@ !7@ &BMCNone~rfA5J?'@ 5#@ May cause increased rancidityDecreases calcium contentIncreases protein contentAMCNonevMA5,LVALY1lV8bWhile some extra-label drugs can be used by food-prodWhile some extra-label drugs can be used by food-producing animals, others cannot. Which of the following is/are an illegal drug(s)?Nearly 43% of all milk produced in the U.S. is made into Class I products while 36% is made into Class III products. Which product is made from Class III milk?For the maximum intake of calcium, one should consume:Cows milk contains _____ percent lactose.Federal Milk Marketing Orders are a mechanism for:The pricing of milk in the United States involves a wide variety of pricing regulations based on public policy decisions, including:Which of the following is considered a controversial pricing arrangement?How many pounds of milk are required to make one pound of whole milk cheddar cheese.Each Federal Milk Marketing order is administered by a representative of the:Grade A milk priced under Federal Orders is classified according to:Federal Milk Marketing Orders provide or describe:A system of fairly distributing payment among producers in a Federal Milk Market is called:The two dairy product categories that require the highest amount of raw milk from the U.S. supply are:To remove fat from milking equipment use:The Babcock test is a rapid, simple and accurate test for:The only mastitis pathogen using the mammary gland as its primary habitat is:The off flavor most likely to be found in milk that has not been cooled properly is:The time after processing during which a dairy product normally remains suitable for human consumption is called:The California mastitis test is done to:Which of the following is a name used for bacteria that grow in milk at 40-50 deg. F?The components of milk responsible for richness and sweetness, in this order, are:LVAL<]@?]fPEach month, the USDA calculates the Basic Formula Price (BFP) which often ranges from $11.00 to $13.00 per hundredweight. The BFP establishes the basic price for:The major reason milk from cows treated with antibiotics must be withheld from the milk supply is because:Bulk milk cooling and storage and the increased use of milking systems on farms has resulted in ________ bacteria being the primary organisms in raw milk.A major Salmonellas outbreak in Chicago spawned increased emphasis on milk processing sanitation, FDA inspections and downtime equipment inspections to evaluate and eliminate possible ______ cross connections.Pasteurization is the process of heating every particle of milk and milk products to the minimum required _______ and holding it continuously for the minimum required ______ in equipment that is properly designed and operated.The application of heat to milk for the purpose of preservation, with the extra benefit of the protection of public health, continues to develop. Innovative methods are now available for processing milk ______ which only fractions of a second holding times.The microbiological standard for Grade A raw from single procedure is _________ bacteria per millimeter of milk prior to co-mingling with milk from other producers.The most prevalent off flavor of fluid milk is:The fat in one serving of whole milk (8 ounces) provides _______ calories.Net profit after taxes divided by annual net sales is called:The quantity of milk used to produce 1 pound of buttermilk depends chiefly upon the:How many pounds of skim milk is required to make one pound of nonfat dry milk?_______ milk is gaining in popularity because of the historically unfavorable price ratio of milk fat to vegetable fat.The process of concentrating milk currently being used on the farm is called:LVALd it$ 'A device fitted with a screened lid that helps detect visible abnormalities in milk prior to attaching the milking machine is called a:The only persons regulated by federal orders are:Approximately two-thirds of the milk utilized in manufactured dairy products is processed into:To reduce the feed flavor in milk to acceptable levels, cows should be removed from offending feeds _____ hours before milking.Which of the following is not a part of the establishment of a federal marketing order?In order to gain bargaining power, milk producers have formed _____ to manufacture milk products and market them directly.Milk protein contains _____ of the essential amino acids and in appreciable amounts.A pooling method where by handlers with higher than average utilization pay into and handlers with lower than average utilization receive payment from is called:The enzyme _______ is almost completely inactivated at the proper times and temperatures approved for pasteurization.A high acid flavor (sour) in milk is caused by:The exposure of hot milk or milk product to reduced pressure to affect the removal of volatile substances, especially those that enter milk from feed, is called:Bacteria that survive specific heat treatment are said to be:As with grade A milk, ______ adopts and enforces regulations to control milk used for the manufacturing of milk products.The insufficient removal of milk from the milk collection system is called:Besides calcium, milk contains _______, a mineral that is found in brain tissue, muscles, teeth and bones.When cows have mastitis, the protein content of milk may be higher, but the cheese yield is lower because of a decrease in _______ protein.What percent of the milk eligible for fluid use is covered by Federal Milk Marketing Orders?LVALq$QMheV|3Milk contains all the known vitamins and is an especially good source of:Which vitamin was first discovered in milk fat and is important to eyesight?In the care and management of dairy cows, milking takes _____ percent of the labor.The major cause of mastitis infections are _____ infectionsMilk meeting the highest sanitary requirements is known as Grade:By using a _____ with plastic beads of varying density, nonfat solids in milk can be rapidly estimated.Some streptococci that produce lactic acid also produce certain aldehydes, which impart a _____ flavor.Which of the following four primary taste sensations is correctly matched with the causal agent?Federal milk marketing orders were established in:One gallon of milk weighs _____ pounds._____must be applied to the teat end for a milking machine to remove milk.The two main proteins in milk are:Which of the following statements concerning the daily consumption of a quart of cow's milk is untrue?A _____ cup is a cup with fine wire mesh on top used to detect the presence of abnormal milk.Mastitis infecting microorganisms almost invariably gain entrance to the mammary gland via the _____.Milk, including skimmed used in fluid milk products, is Class ___ and receives the highest price.Which of the following is not an objective of milk evaluation?To separate the aqueous and fat in the final stage of the Babcock test, a _____ is used.A popular screening test for bulk blended milk that detects abnormal milk is the:Whole milk contains _____ percent protein.Which of the following does not promote metallic/oxidized off flavor in milk?The cause of the rancid flavor in milk is:A large portion of the population is sensitive to the antibiotic:Milk used for _____ is Class I Milk.LVALz^"t K6<~Q%S. M. Babcock developed the Babcock Test in:The process of killing all microorganisms is:Badly dented or damaged milker unit parts are caused by:The main objection of dirt and milkstone on parts is:Rubber parts readily absorb ____ and need to be cleaned in an alkaline detergent.The hormone oxytocin is released by the ____ gland, which stimulates the mammary gland._______ indicates the percentage of milk used in each class.A _____ is anyone who handles Grade A milk from dairy farmers for distribution to the marketing area.To defray the cost of federal orders, handlers are assessed ____ per hundredweight of milk received.Under federal orders, dairy farmers receive their milk checks:The _____ or uniform price is determined by the proportion of the total delivery used in products of these classes.Which is untrue concerning the federal milk marketing orders?A milk gland that is destroyed because of mastitis is called:Cows with _____ have a higher incidence of mastitis because physical injury is more likely.Quarters infected with mastitis tend to shed more _____ defending white blood cells.The milk becomes the property of the buyer when:The most common off-flavor in milk is:Summer milk has been estimated to contain 1.6 times as much vitamin ____ as winter milk.Continued low calcium intake may result in ______ in adults.Which of the following is usually the most abundant of the major solid components of milk?How many amino acids are commonly found in milk proteins, including the essential amino acids?The milk process that makes milk more easily digested by those with a sensitive digestive system is:Pasteurization was developed in _____ as a heat treatment to preserve food.Milk is a good source of all water soluble vitamins except:LVAL1,dVo~QOne of the mechanisms used by the USDA to remove surplus dairy products from the supply by subsidizing manufacturers who sell overseas at a loss is called the:The two states that produce the largest amount of milk are:Class II manufactured dairy products are used in soft manufactured products such as:A Federal Milk Marketing order is a regulation issued by the Secretary of __________, which places certain requirements on the first buyers or handlers of milk from dairy farmers.When milk is priced by the solids not fat pricing scheme, the base solids are ________ percent.The protein in a quart of milk is approximately equivalent to that in:An average dairy cow now produces approximately ___ pounds of milk in a 305-day milking period.Milk producers have formed _____ to gain bargaining power.The United States government purchases surplus ____ from the commercial market under the dairy price support program.Milk is sold in units of _____ by the producer to the handler.The traditional method of pricing milk has used a milk fat differential of one tenth of one percent from a milkfat base of ______ percent.The sediment test is performed by filtering one ____ of milk through a white sediment disc and observing the residue.Which enzyme is almost completely inactivated after the proper times and temperatures approved for pasteurizationThe predominant bacteria of milk that produce lactic acid, which is responsible for the sour taste of milk, are the:The standard plate count (SPC) estimates the total numbers of ____ microorganisms.Rules developed by the _____ are designed to protect the health and welfare of consumers.By regulation, milk from cows treated with antibiotics usually must be withheld for ____ hours.Which antibiotic gives sensitive reaction to a large proportion of the public.Bangs Disease is another name for:LVAL g,:r9Voj_@ =14,00016,00018,micThe two states that produce the largest amount of milk are:Class II manufactured dairy products are used in soft manufactured products such as:A Federal Milk Marketing order is a regulation issued by the Secretary of __________, which places certain requirements on the first buyers or handlers of milk from dairy farmers.When milk is priced by the solids not fat pricing scheme, the base solids are ________ percent.The protein in a quart of milk is approxiThe milk fat differential used in paying for raw milk is:The utilization of the U.S. supply of milk fat in the production of butter over the past 25 years has:The Standard Plate Count (SPC) has a prescribed incubation time of _____ hours at _____ degrees C.The test that may be of value in detecting gross carelessness in the production and handling of milk on the farm is:Dairy cows need _________ day dry periods for rejuvenation of secretary tissue and restoration of body condition.Purple color that results from the CMT test is generally more intense in samples from infected quarters, because such samples have a __________pH.Removing cows from green grass or silage four hours prior to milking can minimize or eliminate which flavor defect in milk?Although milk from the cow is processed, it is not an engineered or fabricated food and contains about ________ % solids.Milk supplies more than 70% of which vital component of the American diet?Under which of the following weather conditions would you expect to observe the greatest decrease in milk yield per cow?The USDA established a rule that establishes specific processing requirements for certain cheeses, butter, and butter oil imported from regions in which:VC.N@@.   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solids-not-fatMilk testing and record keeping program for dairy cowsDisinfect or sterilize milking machine inflations between cowsFinding a market for every producers milkLVALU!\4k=_8|Q\M>/ Assure that all dairy plants receive an adequate supply of milkIt lowers variability among cartons of milkDry the corn down as soon as possibleButter, evaporated milk, ice creamDetermining whether one sample differs from anotherSecretary of Treasury of the U.S.Cottage cheese and cream productsAntibiotics cause an off-flavor in milkFluid whole milk, fluid low fat and skim milk, and flavored milkExamining milk to determine appearanceA value set to penalize milk producers who have too little fat in their milkPseudomonas aeruginosa and coliform bacteriaA part of the testing by Market AdministratorsProducers are not guaranteed a marketDetermine whether mammary glands are inflamedThe U.S. Department of AgricultureThe transport truck leaves the farmAssessing both producers and handlers in the orderThe type of container used to package itExcess water used in washing uddersMilk supplies one half the proteinTechnical, scientific & industrial progressCooperative associations of milk producers petition the U.S. Secretary of Agriculture3.50 percent milkfat and 8.00 percent solids-not-fatMinimum prices paid by processors to producers for milk.Wear rubber or plastic gloves during milking and disinfect the gloves between cowsEconomical transportation of milkc U,OyMtuAnswerExplain?&@NBitter, metallic, sour, sweetBitter, salt, sour, sweetMetallic, salt, sour, sweetBurnt, bitter, salt, sourBMCNone۶jA5StuAnswerExplain?2@N Bitter, saltyHigh acid, rancidFeed, garlic/onionMetallic/oxidized, maltyAMCNonewZA5tuAnswerExplain?@"HealthFood & Drug AdministrationCommerce AgricultureDMCNoneySA5;tuAnswerExplain?Z@"0.5%2.0%3.25%Correct choice not listedCMCNoneraQA5 tuAnswerExplain?@"Frozen dairy productsFluid milk and creamButterEvaporated and condensed milkBMCNonebA5OtuAnswerExplain?r@"&@I?@JR@K:@MDMCNonexxtttrrrrrqqeYMA5tuAnswerExplain?S@ "35455565CMCNone|||zzzzzyyk]OA5 tuAnswerExplain?6@ "Staphylococcus dysgalactiaeStaphylococcus aureusStreptococcus uberisStreptococcus agalactiaeAMCNoneͩhA5stuAnswerExplain?@ "200,000150,000100,00050,000CMCNonezgTA5NtuAnswerExplain?*@ "FatProtein CarbohydrateMineralCMCNone{cPA5LVAL~J|V1BX!TqJ/ Payment made to milk producers for milkAmount of sun light the cow receivesPrevent surpluses of milk in the marketplaceDairy farmers, milk handlers and consumersOperate only outside Federal OrdersThe Temperature is at or near the maximum at which milk will be storedDetermining presence and magnitude of undesirable characteristicsSecretary of the U.S. Food and Drug AdministrationThe U.S. Department of AgricultureAntibiotics kill some of the good bacteria found in milkCollecting a representative sample to be used for testsThe price to be added or subtracted per 50 percent of milk fat above or below a set 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The prices are referred to as:Which of the following is not a part of the establishment of a federal marketing order?Dairy product exports are expected to _______, according to the U.S. Dairy Council (USDEC).The off flavor most likely to be found in milk that has not been cooled properly is:Milk, including skimmed used in fluid milk products, is Class ___ and receives the highest price.Federal Definitions and Standards of Identity specify that Whole Milk contain not less than:The Dairy Herd Improvement Association is a cooperative which provides_______.The two main proteins in milk are:Milk used for _____ is Class I Milk.Which antibiotic gives sensitive reaction to a large proportion of the public.The application of heat to milk for the purpose of preservation, with the extra benefit of the protection of public health, continues to develop. Innovative methods are now available for processing milk ______ which only fractions of a second holding times.The four primary taste sensations are:Which group of flavors cannot be detected by odor?: _QZtuAnswerExplain?@ N Blend pricesRegional pricesMailbox prices BFP pricesCMCNonetYA5tuAnswerExplain?W@ NB@IC@JU@KZ@MBMCNonexxtttrrrrrqqeYMA5@tuAnswerExplain?[@ NShrinkGrowModerateStagnateBMCNonewcSA5XtuAnswerExplain?T@ NSourRancidOxidizedBitterAMCNonewcQA5tuAnswerExplain?a@NIIIIIIIVAMCNone|||zzzzzyyk\NA5>tuAnswerExplain?\@N4@I4@J4@K4@MDMCNonexxtttrrrrrqqeYMA5tuAnswerExplain?N@NData on breeding quota levels6@J8@KH@MBMCNonevjA5tuAnswerExplain?"@NLactalbumin-caseinLactalbumin-lactoseThiamine-ascorbicCasein-dentineAMCNone~_A5tuAnswerExplain?$@NCottage cheeseIce milkProvolone cheeseFluid milk productsDMCNoneo[A5tuAnswerExplain?N@N Terimyacin Ampicillin Streptomycin Penicillin GDMCNonemWA5ttuAnswerExplain?@NUsing aseptic processingAt ultra high temperaturesUsing sterilizationAt high temperaturesBMCNoneʪeA5 Z6@ @ @ @ @ @ @ @ @ @\?f@8!@ Fluid milk products and cheeseButter and non fat dry milkCheese and ice cream productsBMCNoneǞwMA5[?)@8Alkaline cleaner in hot waterAlkaline cleaner in cold waterAcid cleaner in cold waterAcid cleaner in hot waterAMCNoneߺjA5Z?:@8 Water in milkTitratable acidity Fat contentNonfat milk solids contentCMCNonexZA5Y?M@8LactisCremoris Agalactiae ThermophilusCMCNone}gSA5X?T@8SourRancidOxidizedBitterAMCNonewcQA5W?q@8 Code date Product life Package date Shelf dateDMCNonenVA5V?(@8See if a cow has an infectionCheck for bacteria in milk-@!6@ &CMCNonejA5U?U@8 Coliforms Psychrotrophs Thermophiles MesophilesBMCNoneoVA5T?R@8Minerals and lactoseMilk fat and milk sugarCasein and lactalbuminNonfat solids and lactic acidBMCNoneϦaA5K 4tb2 k @ @ @ @ @ @ @ @g?2@8'@ *@$!@!Market stabilizationDMCNoneeYMA5f?@8Federal Milk Marketing OrderMilk handlers in the market!@!"@&AMCNoneiA5e?I@8Component prices Milk futuresSeasonal incentivesDairy CompactsDMCNoneu]A5d?T@85101322BMCNone{{{yyyyyxxj\NA5c?M@ 8$@! !@$!@!2@&AMCNonexxtttrrrrrqqeYMA5b?D@ 8How consumers use it,@%$(@!%@&BMCNoneymaA5a?2@ 8#@ Milk purchased by dealersMilk sold by farmers'@"&DMCNonerMA5`?9@ >Z@ R@$L@!^@&AMCNonexxtttrrrrrqqeYMA5_?Quality of grade A milk is: Not controlled by Federal Orders'@$.@ !$@&AMCNone\5^?Milk marketing cooperatives:#@ )@$$Control Federal Orders#@ &BMCNoneui]5]?[@ 8PoolingTake-off, pay-backBase-excess pricingSeasonal incentiveAMCNonerTA5\ bQZ|a@ @ @ @ @ @ @ @r?/@9MaltyOxidizedFlatFeedDMCNonevfRA5q?J@9859095100BMCNone}}}{{{{{zzk]OA5p?=@9 Profit marginReturn on equityReturn in assetsCarry over profitsAMCNonevZA5o?T@9Protein contentSolids-non-fat contentBacteriology contentMilk fat contentDMCNone~\A5n?N@92213116CMCNone{{{yyyyyxxk]OA5m?w@91 %FilledSkimWholeBMCNonerbPA5l?M@9 CondensingUltra-filtrationReconstitution PasteurizingBMCNonesWA5k?@8 Clenbuterol Penicillin TetracyclineIvomecAMCNonenXA5j?@8 Ice creamYogurt Fluid milkCheeseDMCNone~hVA5i?6@8 Whole Milk2% Milk1% Milk Skim MilkDMCNone}jWA5h?*@8ThreeFourFiveSixCMCNonerbRA5 Wpt#{%}}?K@:Flooding Milk lockPatentOxidizedBMCNone|jUA5|?j@: PhosphorousIronChlorineZincAMCNone|hXA5{?@:LysineCasein TryptophanWheyBMCNone{eSA5z?\@:80%70%60%50%AMCNone~~~~~}}n_PA5y?@ 9ButterNonfat Dry MilkRaw Fluid MilkCheeseCMCNonenSA5x?j@ 9A@" 3@$'@!8@&AMCNonexxtttrrrrrqqeYMA5w?@ 9 Thermophilic MesophilicColiform PsychrotropicDMCNoneoYA5v?@ 9Raw to homogenizedRaw to sanitizedSanitized to homogenizedRaw to pasteurizedBMCNone{_A5u?@ 9Temperature and lengthTime and temperatureTemperature and timeTime and lengthCMCNonecA5t?@9Using aseptic processingAt ultra high temperaturesUsing sterilizationAt high temperaturesBMCNoneʪeA5s?@9200,000150,000100,00050,000CMCNonezgTA5p [(a=rP?@ :1-22-44-66-8BMCNone~~~~~}}n_PA5?W@ :B@ C@&$U@!Z@&BMCNonexxtttrrrrrqqeYMA5?z@ :Manufacturing coops Supply coopsMarketing coopsConsumer coopsCMCNonex`A5?T@ :25%50%75%100%DMCNone~~n_PA5?@ :Base excess pricing Louisville take out and pay backIndividual handler pools,@#&DMCNoneÿ`A5?u@:Lactose Acid glycerolAlkaline phosphataseFree fatty acidsCMCNonemTA5?/@:Growth of bacteria in the milkExposure of cows to acid rainDrinking hard water#@&AMCNonekA5?@: VaporizationInfusion heater VacuumizationVac pac processCMCNonetYA5?=@:PsychrotrophicColiform Psychrophilic ThermoduricDMCNoneo[A5~?y@:The federal government Each stateThe large dairy cooperativesEach milk marketing orders areaBMCNone̡ycA5& /w@PDa] @?X@;Hot water bath CentrifugeSulfuric acid bathColloidal componentBMCNoneq[A5?Q@;Canada mastitis testWisconsin mastitis test Catalose testMinnesota testBMCNoneaA5?*@;1.5-2.52.5-3.53.5-4.04.0-4.5CMCNonezgTA5?M@;Hypochlorite sanitizerSunlightFluorescent lightCopperAMCNonewcA5?*@;Feeding high moisture cornFeeding haylageStoring milk in the sunlightExtreme agitation of raw milkDMCNoneӪgA5?A@; Streptomycin Penicillin Terimyacin AmpicillinBMCNoneoYA5?$@;Cottage cheeseIce milkProvolone cheeseFluid milk productsDMCNoneo[A5?@:Spit cupCMT white paddle Strip cup Black cupCMCNoneqUA5?1@:FarmersTruckersHandlersRetail store ownersCMCNone|hTA5?_@:Butter-ice cream Butter-cheeseYogurt-cottage cheeseCheese-sour creamBMCNonev]A5n r&34?g@;MaltyBitterSaltyMetallicAMCNoneudRA5?`@; Salty-sugarBitter-quinineSweet-lactic acidSour-table saltBMCNonerXA5?2@;1917192719371947CMCNoneqaQA5?'@;8.88.28.48.6DMCNone~~~~~}}n_PA5?J@ ;Massaging action PulsationVacuumPressureCMCNoner]A5?"@ ;Lactalbumin-caseinLactalbumin-lactoseThiamine-ascorbicCasein-dentineAMCNone~_A5?f@ ;Milk supplies all the fat"@($"@! Milk supplies all the riboflavinBMCNone~rfA5?]@ ;StriatedMeshStreakStripDMCNoneweUA5?e@ ; Caudal base Blind quarter Streak canalFeedCMCNoneqXA5?a@;IIIIIIIVAMCNone|||zzzzzyyk\NA5?>@;5@ *@'$3@!A@&BMCNonexxtttrrrrrqqeYMA5 Jk"{a]?Z@<ProteinLactoseFatMineralsBMCNonevgTA5?^@<7121419DMCNone{{{yyyyyxxj\NA5?d@< Ionization EvaporationPasteurizationHomogenizationDMCNonenWA5?K@<1890192019301946AMCNoneqaQA5?;@<A Riboflavin Ascorbic acidDCMCNone}dNA5?I@; Vitamin A Riboflavin Ascorbic Acid Vitamin DBMCNonelVA5?L@;ABCDAMCNone||xxxvvvvvuuh[NA5?S@;35455565CMCNone|||zzzzzyyk]OA5?;@; ActinomycosisVirusColiform BacterialDMCNonekZA5?A@;AAAAAAAAAAAMCNone~~~|||||{{k\NA5?g@; Lactometer Hydrometer Humidoscope PolyscopeBMCNonemWA5 ,YZ0?d@< 1-3 cents 2-5 cents 3-4 cents15 centsBMCNonekVA5?>@<Once or twice monthlyWeekly Bi-monthlyDirectly from the FSA officeAMCNonetbA5?s@ < ClassifiedAverageParityBlendDMCNone|jWA5?=@ <They are legal instruments,@$%@!=@$&DMCNonesgA5?=@ <Severe clinical mastitisPermanent duct obstructionAn atrophied cellPMN LeukocytesCMCNone¨eA5?[@ < Sickled hocksHornsLower foot anglesPendulous uddersDMCNonekZA5?T@ < LeukocytesBovisSedimentVirulent OrganismsAMCNone|hWA5?0@<%@ 1@)$#@!.@&BMCNonexxtttrrrrrqqeYMA5?&@< SanitizersPaint Antibiotics Rinse waterAMCNonehWA5?X@<ABCDAMCNone||xxxvvvvvuuh[NA5?<@<CavitiesNerve irritability Loss of genetic height potential OsteoporosisDMCNonesUA5 WMuS4a=?_@=48 7230 6048 10872 96AMCNone{gTA5?N@= Terimyacin Ampicillin Streptomycin Penicillin GDMCNonemWA5?"@=Q-feverUndulant fever Tuberculosis BrucellosisDMCNonenTA5?,@<1960194119171890DMCNoneqaQA5?-@< Pre-cleaning Contamination Sterilization SanitationCMCNonerYA5?8@<Strong chemicalsImproper designCareless handlingSolventsCMCNonex]A5?5@<Vacuum fluctuationsPoor milker function Poor looksIncreased bacterial countDMCNone¾`A5?Q@<Protein CarbohydratesMilkfatMineralsCMCNonemTA5?W@< PituitarySweat EndocrineVascularAMCNone|gVA5?<@<Pool Super pool UtilizationBlendDMCNone~gQA5?g@<TruckerHandlerFarmerBottlerBMCNoneygTA5 S*K~0?Milk is used most often at: BreakfastLunchDinner Snack timeAMCNoneq\5?_@ =14,00016,00018,00021,000CMCNoneweSA5?:@ =Direct marketing systems CooperativesMarketing clubs Cost of production organizationsBMCNoneĘ}eA5?u@ =#@ Cheese, nonfat dry milk, butter"@! Ice milk, yogurt, cottage cheeseBMCNonexMA5?>@ =PoundsGallonsCWTTon (s)CMCNoneufSA5?@=3.03.23.53.7CMCNone~~~~~}}n_PA5?u@=GallonQuartPintCupCMCNonetdSA5?q@=LactoseAlkaline phosphatase Acid glycerolFree fatty acidsBMCNonetTA5?t@= Streptococci PsychrophilicColiform StreptococcusAMCNonerYA5?R@=MildYeast AnaerobicAerobicDMCNonewbQA5?Y@=.@ &@$Future Farmers of America (FFA)"@%&DMCNoneYMA5m ;(Qc" @ @ @ @ @ @ @ @ @ @ @?y@>3.5137687BMCNone}}}{{{{{zzl^PA5?J@>Calcium Vitamin C Lactic acidIronAMCNoneiTA5?x@> Cold and dry Hot and humidCool and humid Warm and dryBMCNonerYA5?@>Monkey pox exists Small poxAnthrax existsFoot-and-mouth disease existsDMCNones^A5?@=Price Support ProgramButter-Powder FormulaDairy Export Incentive ProgramCommodity Credit ProgramCMCNoneѭbA5?;@=New York, PennsylvaniaWisconsin, IowaTexas, OklahomaCalifornia, WisconsinDMCNone~cA5?T@=Butter and cheddar cheese-@*$@@! Half-and-halfBMCNone~rfA5?@=HealthFood & Drug AdministrationCommerce AgricultureDMCNoneySA5?_@=8.759.757.756.75AMCNoneqaQA5?F@ =16 ounces of meat or fish 6 large eggs20 slices of bread&@&&DMCNone~fA5[  B!B!B!B!B!B!B!B!B!B!B!B!B!B!B!B!B!B!B!B!B!B!B!B!B!B   # # ######## 0000000000 1 1!1"1#1$1%1&1'1(1 )1 *3+3,3-3.3/303132333 43 5464748494:4;4<4=4>4 ?4 @6A6B6C6D6E6F6G6H6I6 J7K7L7M7N7O7P7Q7R7S7 TPUPVPWPXPYPZP[P\P]Q^Q_Q`QaQbQcQdQeQfQ gQ hRiRjRkRlRmRnRoRpRqR rR sStSuSvSwSxSySzS{S|S }S ~TTTTTTTTTT UUUUUUUUUU VVVVVVVV{?@:LysineCasein@ TryptophanWheyBMCNone|fSA5!?f@ > Increased DecreasedStayed the same#@&BMCNonekVA5 !?f@ > Increased DecreasedStayed the same#@&BMCNonekVA5?q@>306090120BMCNone}}}{{{{{zzk]OA5?@>AlkalineAcidNeutralNo correct answer listedAMCNonexeUA5?{@>FlatFeedBitter High acidBMCNonesaQA5O b/]m|vpjd^XRL/ tuAnswerExplain?A@^AAAAAAAAAAAMCNone~~~|||||{{k\NA5tuAnswerExplain?@^Price Support ProgramButter-Powder FormulaDairy Export Incentive ProgramCommodity Credit ProgramCMCNoneѭbA5tuAnswerExplain?-@^ Pre-cleaning Contamination Sterilization SanitationCMCNonerYA5tuAnswerExplain?@^#@I"@JInternational Dairy Federation%@MBMCNoneYMA5ZtuAnswerExplain?:@N Water in milkTitratable acidity Fat contentNonfat milk solids contentCMCNonexZA5tuAnswerExplain?@NMonkey pox exists Small poxAnthrax existsFoot-and-mouth disease existsDMCNones^A5 tuAnswerExplain?M@NCalcium and magnesiumCalcium and phosphorusCalcium and ironPhosphorus and magnesiumBMCNoneĠbA5tuAnswerExplain?=@NSevere clinical mastitisPermanent duct obstructionAn atrophied cellPMN LeukocytesCMCNone¨eA5mtuAnswerExplain?w@N1 %FilledSkimWholeBMCNonerbPA5tuAnswerExplain?_@ N8.759.757.756.75AMCNoneqaQA5LVALQ$Do(|4-uNearly 43% of all milk produced in the U.S. is made into Class I products while 36% is made into Class III products. Which product is made from Class III milk?Which of the following directly influence(s) the total supply of milk? Prices paid milk producers@Which of the following statements concerning the daily consumption of a quart of cow's milk is untrue?As with grade A milk, ______ adopts and enforces regulations to control milk used for the manufacturing of milk products.The International Dairy Federation (IDF) mission is to promote:Under which of the following weather conditions would you expect to observe the greatest decrease in milk yield per cow?The form of mastitis that is hidden from sight is known as:The quantity of milk used to produce 1 pound of buttermilk depends chiefly upon the:Lactobacillus bulgaricus and Streptococcus thermophilus are examples of:A milk order, including pricing and other provisions, becomes effective only after approval by:Which of the following does not promote metallic/oxidized off flavor in milk?The _____ test is used to detect if milk has been pasteurized properly.Milk protein contains _____ of the essential amino acids and in appreciable amounts.The main objection of dirt and milkstone on parts is:Which vitamin was first discovered in milk fat and is important to eyesight?Milk meeting the highest sanitary requirements is known as Grade:One of the mechanisms used by the USDA to remove surplus dairy products from the supply by subsidizing manufacturers who sell overseas at a loss is called the:The process of killing all microorganisms is:Over half of the top 50 U.S. dairy cooperatives belong to a federation that is dairy farmers chief lobbying voice in the nations capitol. What is the name of the federation?c n@}BtuAnswerExplain?x@ ^ Cold and dry Hot and humidCool and humid Warm and dryBMCNonerYA5tuAnswerExplain?;@ ^ InfectiousClinicalAcute Sub-clinicalDMCNone|kWA5otuAnswerExplain?T@ ^Protein contentSolids-non-fat contentBacteriology contentMilk fat contentDMCNone~\A55tuAnswerExplain?H@ ^Spoilage bacteriaLactic acid producing bacteriaOdor producing bacteriaYeasts and moldsBMCNoneǫ^A5BtuAnswerExplain?_@ ^ Consumers Dairy farmersMilk processorsThe Secretary of AgricultureBMCNoneoVA5tuAnswerExplain?M@^Hypochlorite sanitizerSunlightFluorescent lightCopperAMCNonewcA5tuAnswerExplain?G@^LipaseColiformStandard Plate Count PhosphataseDMCNonegSA5tuAnswerExplain?T@^25%50%75%100%DMCNone~~n_PA5tuAnswerExplain?5@^Vacuum fluctuationsPoor milker function Poor looksIncreased bacterial countDMCNone¾`A5tuAnswerExplain?L@^ABCDAMCNone||xxxvvvvvuuh[NA5R rWpdtuAnswerExplain?T@a5101322BMCNone{{{yyyyyxxj\NA5tuAnswerExplain?F@a16 ounces of meat or fish 6 large eggs20 slices of bread&@MDMCNone~fA5tuAnswerExplain?;@aNew York, PennsylvaniaWisconsin, IowaTexas, OklahomaCalifornia, WisconsinDMCNone~cA5 tuAnswerExplain?t@a PhosphataseSedimentFreezing PointAcidityBMCNonelXA5jtuAnswerExplain?@^ Ice creamYogurt Fluid milkCheeseDMCNone~hVA5ItuAnswerExplain?A test for rancidity is:Acid degree value Cryoscope Disc assayTitratable acidityAMCNonevY5tuAnswerExplain?b@^Prices paid milk producersManufacturing plantsCosts of fat productionForeign exportsAMCNoneŪgA5tuAnswerExplain?f@^Milk supplies all the fat"@J"@K Milk supplies all the riboflavinBMCNone~rfA5~tuAnswerExplain?y@^The federal government Each stateThe large dairy cooperativesEach milk marketing orders areaBMCNone̡ycA5tuAnswerExplain??@^(@I+@J+@K)@MDMCNonexxtttrrrrrqqeYMA5LVALQ b,])Z i $The enzyme _______ is almost completely inactivated at the proper times and temperatures approved for pasteurization.Which enzyme is almost completely inactivated after the proper times and temperatures approved for pasteurizationApproximately two-thirds of the milk utilized in manufactured dairy products is processed into:___________ cause(s) flavors in milk such as acid, high acid, or sour milk.The fat in one serving of whole milk (8 ounces) provides _______ calories.Bangs Disease is another name for:Milk producers have formed _____ to gain bargaining power.Removing cows from green grass or silage four hours prior to milking can minimize or eliminate which flavor defect in milk?Quarters infected with mastitis tend to shed more _____ defending white blood cells.A pooling method where by handlers with higher than average utilization pay into and handlers with lower than average utilization receive payment from is called:The most prevalent off flavor of fluid milk is:To defray the cost of federal orders, handlers are assessed ____ per hundredweight of milk received.Grade A milk priced under Federal Orders is classified according to:The largest percentage of the U.S. milk supply is utilized in the production of:Which of the following is not a cause of coliform mastitis?The federal Pasteurized Milk Ordinance regulates what?Which of the following is a name used for bacteria that grow in milk at 40-50 deg. F?How many pounds of milk are required to make one pound of whole milk cheddar cheese.The protein in a quart of milk is approximately equivalent to that in:The two states that produce the largest amount of milk are:The test that may be of value in detecting gross carelessness in the production and handling of milk on the farm is: F|6 RtuAnswerExplain?{@ aFlatFeedBitter High acidBMCNonesaQA5tuAnswerExplain?T@ a LeukocytesBovisSedimentVirulent OrganismsAMCNone|hWA5tuAnswerExplain?@ aBase excess pricing Louisville take out and pay backIndividual handler pools,@ MDMCNoneÿ`A5rtuAnswerExplain?/@ aMaltyOxidizedFlatFeedDMCNonevfRA5tuAnswerExplain?d@ a 1-3 cents 2-5 cents 3-4 cents15 centsBMCNonekVA5btuAnswerExplain?D@aHow consumers use it,@J(@K%@MBMCNoneymaA5:tuAnswerExplain?P@aCream and specialty salesCheeseFrozen dairy desserts&@MBMCNonexfA5 tuAnswerExplain?;@aCracked or split inflationsMilking too soon after calving#@KSlightly damp, warm beddingBMCNoneŞhA5tuAnswerExplain?6@a Grade A milkManufacturing grade milk Grade B milk Grade C milkAMCNone}YA5UtuAnswerExplain?U@a Coliforms Psychrotrophs Thermophiles MesophilesBMCNoneoVA5+ e@zyK(tuAnswerExplain?8@dFlatMaltySaltyAcidAMCNonesbQA5tuAnswerExplain?0@d%@ I1@ J#@ K.@ MBMCNonexxtttrrrrrqqeYMA5EtuAnswerExplain?0@d%@I$@ J2@ K"@ MBMCNonexxtttrrrrrqqeYMA5tuAnswerExplain?J@dCalcium Vitamin C Lactic acidIronAMCNoneiTA5tuAnswerExplain?u@aLactose Acid glycerolAlkaline phosphataseFree fatty acidsCMCNonemTA5tuAnswerExplain?q@aLactoseAlkaline phosphatase Acid glycerolFree fatty acidsBMCNonetTA5tuAnswerExplain?_@aButter-ice cream Butter-cheeseYogurt-cottage cheeseCheese-sour creamBMCNonev]A52tuAnswerExplain?K@aChemical adulterantsMicroorganismsSedimentWeedsBMCNone{aA5qtuAnswerExplain?J@a859095100BMCNone}}}{{{{{zzk]OA5tuAnswerExplain?"@aQ-feverUndulant fever Tuberculosis BrucellosisDMCNonenTA5tuAnswerExplain?:@aDirect marketing systems CooperativesMarketing clubs Cost of production organizationsBMCNoneĘ}eA5LVALV: #Cu8:kEThe insufficient removal of milk from the milk collection system is called:The most common off-flavor in milk is:Besides calcium, milk contains _______, a mineral that is found in brain tissue, muscles, teeth and bones.Which is untrue concerning the federal milk marketing orders?The California mastitis test is done to:Which of the following four primary taste sensations is correctly matched with the causal agent?The Grade A Pasteurized Milk Ordinance (PMO) specifies requirements for the production of Grade A raw milk for pasteurization and is recommended by _________.Net profit after taxes divided by annual net sales is called:The _____ or uniform price is determined by the proportion of the total delivery used in products of these classes.Cows with _____ have a higher incidence of mastitis because physical injury is more likely.Farm water supplies must be protected from surface contamination. Water is usually tested for ________ as an indicator of possible sewage contamination.In Federal order markets, milk sold for consumption in fluid form is in:While some extra-label drugs can be used by food-producing animals, others cannot. Which of the following is/are an illegal drug(s)?The milk process that makes milk more easily digested by those with a sensitive digestive system is:Milk is a good supplier of minerals except for:The rules States adopt to govern the production, processing, packaging and storage of Grade A milk are based on:Farm bulk milk tanks must cool 25 percent of the volume of the tank to ___ degrees F within two hours after milking.Milk with low total solids will produce what off-flavor?The milk becomes the property of the buyer when:The cost of operating Federal orders is paid by:Milk supplies more than 70% of which vital component of the American diet?LVAL|:\%[p4^4USome streptococci that produce lactic acid also produce certain aldehydes, which impart a _____ flavor.The two most important etlologic agents of mastitis are:Regional fluid milk pricing authorities, or compacts, are getting a strong lock in several areas of the country. The first dairy compact that was formed is called the:The cause of the rancid flavor in milk is:The somatic cell count standard for Grade A raw milk is _____ or less per milliliter of milk.The percent of U.S. milk production consumed through schools ___________ in the past 8 years.Each month, the USDA calculates the Basic Formula Price (BFP) which often ranges from $11.00 to $13.00 per hundredweight. The BFP establishes the basic price for:In order to gain bargaining power, milk producers have formed _____ to manufacture milk products and market them directly._______ indicates the percentage of milk used in each class.The milk in what class receives the highest price in the market?Aflatoxins sometimes found in dairy foods are produced by:One gallon of milk weighs _____ pounds._____must be applied to the teat end for a milking machine to remove milk.Chemical sanitizers containing __________ are most widely used for sanitizing milking equipment.Milk is a good source of all water soluble vitamins except:A high acid flavor (sour) in milk is caused by:Fluid milk contains an average of _____ percent solids.The major cause of the salty flavor in milk is:Milk contains all the known vitamins and is an especially good source of:The utilization of the U.S. supply of milk fat in the production of butter over the past 25 years has:A cryoscopy is an important tool that test for __________ in milk.Federal milk marketing orders were established in:The components of milk responsible for richness and sweetness, in this order, are:LVALH6d'?v{Q:UThe only mastitis pathogen using the mammary gland as its primary habitat is:Cheddar cheeses sold in the United States, which are not made from pasteurized milk, must be ripened at least _________ days.Bulk milk cooling and storage and the increased use of milking systems on farms has resulted in ________ bacteria being the primary organisms in raw milk.Cows milk contains _____ percent lactose.What percent of the milk eligible for fluid use is covered by Federal Milk Marketing Orders?Badly dented or damaged milker unit parts are caused by:A _____ is anyone who handles Grade A milk from dairy farmers for distribution to the marketing area.The time after processing during which a dairy product normally remains suitable for human consumption is called:Summer milk has been estimated to contain 1.6 times as much vitamin ____ as winter milk.A _____ cup is a cup with fine wire mesh on top used to detect the presence of abnormal milk.When cows have mastitis, the protein content of milk may be higher, but the cheese yield is lower because of a decrease in _______ protein.Bacteria that survive specific heat treatment are said to be:Which of the follow products is eligible for the Dairy Export Incentive Program (DEIP).Whole milk contains _____ percent protein.Rubber parts readily absorb ____ and need to be cleaned in an alkaline detergent.About _______ of the calcium available in the food supply is provided by milk.The process of concentrating milk currently being used on the farm is called:Onion and garlic are responsible for the garlic/onion off-flavor in milk, and are more prevalent in the pasture during:By regulation, milk from cows treated with antibiotics usually must be withheld for ____ hours.Rules developed by the _____ are designed to protect the health and welfare of consumers.LVALJKw#Is23Which of the following is usually the most abundant of the major solid components of milk?The major reason milk from cows treated with antibiotics must be withheld from the milk supply is because:Water added to milk is detected by checking the:Mastitis infecting microorganisms almost invariably gain entrance to the mammary gland via the _____.Although milk from the cow is processed, it is not an engineered or fabricated food and contains about ________ % solids.Continued low calcium intake may result in ______ in adults.One type of test for antibiotics, common adulterants of milk, is based upon the principle that the growth of bacteria is __________ by them.What is the most popular type container used for fluid milk?The milk-borne illness outbreak that occurred in California via the consumption of a fresh, unripened Mexican type cheese was caused by the microorganism:Milk found in cows with a high somatic cell count would result in a decrease in:The traditional method of pricing milk has used a milk fat differential of one tenth of one percent from a milkfat base of ______ percent.Class II manufactured dairy products are used in soft manufactured products such as:An average dairy cow now produces approximately ___ pounds of milk in a 305-day milking period.The sediment test is performed by filtering one ____ of milk through a white sediment disc and observing the residue.The exposure of hot milk or milk product to reduced pressure to affect the removal of volatile substances, especially those that enter milk from feed, is called:How many amino acids are commonly found in milk proteins, including the essential amino acids?The U.S. Dairy Export Council (USDEC) was created by:Which of the following is not one of the duties of the bulk milk hauler?The milk fat differential used in paying for raw milk is:P j/;nptuAnswerExplain?=@ d Profit marginReturn on equityReturn in assetsCarry over profitsAMCNonevZA5tuAnswerExplain?s@ d ClassifiedAverageParityBlendDMCNone|jWA5tuAnswerExplain?[@ d Sickled hocksHornsLower foot anglesPendulous uddersDMCNonekZA5tuAnswerExplain?@ dProteolytic bacteriaLipolytic bacteriaColiform bacteriaPsychotrophic bacteriaCMCNoneaA58tuAnswerExplain?H@ dClass IV Class IIIClass IIClass IDMCNone~jUA5ktuAnswerExplain?@d Clenbuterol Penicillin TetracyclineIvomecAMCNonenXA5tuAnswerExplain?d@d Ionization EvaporationPasteurizationHomogenizationDMCNonenWA5%tuAnswerExplain?/@dMagnesium-Iron-Manganese-Copper&@ JPhosphorus-Copper-Zinc-CalciumPotassium-Boron-Iron-CalciumAMCNoneʢxlA5FtuAnswerExplain?p@dThe Code of Federal Regulations'@ JUSDA Rules and RegulationsThe Pure Milk Act of 1937BMCNoneÞxlA5PtuAnswerExplain?t@d25456070BMCNone|||zzzzzyyk]OA5 4mW m)tuAnswerExplain?B@e Butterfat Antibiotics Pesticides Added waterDMCNonemVA5tuAnswerExplain?2@e1917192719371947CMCNoneqaQA5TtuAnswerExplain?R@eMinerals and lactoseMilk fat and milk sugarCasein and lactalbuminNonfat solids and lactic acidBMCNoneϦaA5}tuAnswerExplain?K@dFlooding Milk lockPatentOxidizedBMCNone|jUA5tuAnswerExplain?&@d SanitizersPaint Antibiotics Rinse waterAMCNonehWA5|tuAnswerExplain?j@d PhosphorousIronChlorineZincAMCNone|hXA5tuAnswerExplain?=@dThey are legal instruments,@J%@ K=@ MDMCNonesgA5VtuAnswerExplain?(@dSee if a cow has an infectionCheck for bacteria in milk-@ K6@ MCMCNonejA5tuAnswerExplain?`@d Salty-sugarBitter-quinineSweet-lactic acidSour-table saltBMCNonerXA57tuAnswerExplain?@d The Food and Drug Administration!@ J"@ KThe National Committee on MilkAMCNoneymA5[ 73r#{3tuAnswerExplain?:@ eProtozoaBacteriaMoldYeastsCMCNoneyiUA5tuAnswerExplain?'@ e8.88.28.48.6DMCNone~~~~~}}n_PA5tuAnswerExplain?J@ eMassaging action PulsationVacuumPressureCMCNoner]A5#tuAnswerExplain?`@ eBromineSalineChlorineIodineCMCNonezfTA5tuAnswerExplain?;@eA Riboflavin Ascorbic acidDCMCNone}dNA5tuAnswerExplain?/@eGrowth of bacteria in the milkExposure of cows to acid rainDrinking hard water#@MAMCNonekA50tuAnswerExplain?7@e9111315CMCNone{{{yyyyyxxj\NA5HtuAnswerExplain?/@e#@ I!@JMastitisBacteriaCMCNonemYMA5tuAnswerExplain?I@e Vitamin A Riboflavin Ascorbic Acid Vitamin DBMCNonelVA5!tuAnswerExplain?f@e Increased DecreasedStayed the same#@MBMCNonekVA5_tuAnswerExplain?Quality of grade A milk is: Not controlled by Federal Orders'@J.@K$@MAMCNone\5q R%l5tuAnswerExplain?g@eMaltyBitterSaltyMetallicAMCNoneudRA51tuAnswerExplain?8@e3@ I3@J,@KKlebsiella and actinomycetesAMCNoneeYMA5tuAnswerExplain?@eCalifornia Dairy CompactNorth-Central Dairy CompactSouthwest Dairy CompactNortheast Dairy CompactDMCNoneүeA5tuAnswerExplain?*@eFeeding high moisture cornFeeding haylageStoring milk in the sunlightExtreme agitation of raw milkDMCNoneӪgA5.tuAnswerExplain?]@e500,000750,000 1,000,000 1,500,000BMCNone|gTA5tuAnswerExplain?]@e Decreased Increased Leveled offDid not changeBMCNonekVA5ytuAnswerExplain?@eButterNonfat Dry MilkRaw Fluid MilkCheeseCMCNonenSA5tuAnswerExplain?z@eManufacturing coops Supply coopsMarketing coopsConsumer coopsCMCNonex`A5tuAnswerExplain?<@ePool Super pool 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IR@JL@K^@MAMCNonexxtttrrrrrqqeYMA5YtuAnswerExplain?M@fLactisCremoris Agalactiae ThermophilusCMCNone}gSA5?tuAnswerExplain?}@f3060120150BMCNone~~~|||||{{l]OA5wtuAnswerExplain?@f Thermophilic MesophilicColiform PsychrotropicDMCNoneoYA5htuAnswerExplain?*@fThreeFourFiveSixCMCNonerbRA5ztuAnswerExplain?\@f80%70%60%50%AMCNone~~~~~}}n_PA5tuAnswerExplain?8@fStrong chemicalsImproper designCareless handlingSolventsCMCNonex]A5tuAnswerExplain?g@ fTruckerHandlerFarmerBottlerBMCNoneygTA5WtuAnswerExplain?q@ f Code date Product life Package date Shelf dateDMCNonenVA5tuAnswerExplain?X@ fABCDAMCNone||xxxvvvvvuuh[NA5J Y<Bj|vpjd^XRLF@:4.(" tuAnswerExplain?<@ gGlassPaperPlasticPouchCMCNonevcRA5tuAnswerExplain?@ gStaphylococcus aureusListeria monocytogenesStreptococcus lactisSalmonella typhimiruimBMCNoneƤbA5$tuAnswerExplain?P@ g Butterfat Whey proteinCaseinTrace mineralsCMCNonenVA5tuAnswerExplain?@g3.03.23.53.7CMCNone~~~~~}}n_PA5tuAnswerExplain?T@gButter and cheddar cheese-@J@@K Half-and-halfBMCNone~rfA5tuAnswerExplain?_@g14,00016,00018,00021,000CMCNoneweSA5tuAnswerExplain?u@gGallonQuartPintCupCMCNonetdSA5tuAnswerExplain?@g VaporizationInfusion heater VacuumizationVac pac processCMCNonetYA5tuAnswerExplain?^@g7121419DMCNone{{{yyyyyxxj\NA5tuAnswerExplain?5@gUSDABabcock Institute USDA - FASDairy Management, Inc.DMCNonenQA5KtuAnswerExplain?H@gChecking milk temperature0@J&@K7@MBMCNone~rfA5 Nz-^)^:,tuAnswerExplain?W@pAcidic detergent Phosphate SurfactantChelateAMCNoner]A5tuAnswerExplain?R@pMildYeast AnaerobicAerobicDMCNonewbQA5ftuAnswerExplain?@pFederal Milk Marketing OrderMilk handlers in the market!@K"@MAMCNoneiA5etuAnswerExplain?I@pComponent prices Milk futuresSeasonal incentivesDairy CompactsDMCNoneu]A5tuAnswerExplain?Z@gProteinLactoseFatMineralsBMCNonevgTA5xtuAnswerExplain?j@gA@I3@J'@K8@MAMCNonexxtttrrrrrqqeYMA5'tuAnswerExplain?0@gAcid degree valueSediment contentTitratable acidityFreezing pointDMCNonez^A5tuAnswerExplain?e@g Caudal base Blind quarter Streak canalFeedCMCNoneqXA5tuAnswerExplain?y@g3.5137687BMCNone}}}{{{{{zzl^PA5tuAnswerExplain?<@ gCavitiesNerve irritability Loss of genetic height potential OsteoporosisDMCNonesUA5tuAnswerExplain?@ g StimulatedEnhanced Magnified InhibitedDMCNonekWA5|LVAL3[^ Dm3Corn that is drought stressed is much more likely to be contaminated with molds, especially Aspergillus flavus and the aflatoxin it produces. The best way to prevent the growth of aflatoxins is to:Pasteurization was developed in _____ as a heat treatment to preserve food.The greatest amount of regular ice cream produced in the U.S. is in the _________ section.The microbiological standard for Grade A raw milk at the producer farm is _____ bacteria or less per milliliter of milk.The percent of all milk produced in the U.S. that is sold to dairy processing plants is:The Standard Plate Count (SPC) has a prescribed incubation time of _____ hours at _____ degrees C.By using a _____ with plastic beads of varying density, nonfat solids in milk can be rapidly estimated.The United States government purchases surplus ____ from the commercial market under the dairy price support program.Which of the following is not an objective of milk evaluation?Federal milk marketing orders give _______ an active voice in determining minimum milk prices through public hearings.A device fitted with a screened lid that helps detect visible abnormalities in milk prior to attaching the milking machine is called a:Each Federal Milk Marketing order is administered by a representative of the:Pasteurization is the process of heating every particle of milk and milk products to the minimum required _______ and holding it continuously for the minimum required ______ in equipment that is properly designed and operated.The ideal cleaning material for removing milk stone from milking equipment surfaces is:The standard plate count (SPC) estimates the total numbers of ____ microorganisms.The pricing of milk in the United States involves a wide variety of pricing regulations based on public policy decisions, including:Which of the following is considered a controversial pricing arrangement?LVAL.BE0-Z>Adulterants of milk that are detrimental to mans health are:How many pounds of skim milk is required to make one pound of nonfat dry milk?What affect does mastitis have on milk?High-temperature short-time pasteurization (HTST) requires that every particle of milk is heated to a minimum temperature of _____ for _____ seconds or its equivalent.To separate the aqueous and fat in the final stage of the Babcock test, a _____ is used.The grade of milk covered by Federal milk marketing orders is:Which of the following will best control contagious mastitis?The set aside of $0.15 per hundred pounds of milk from a milk producers check is used in programs that support:The only persons regulated by federal orders are:With the exception of ________, all of the following off flavors of milk are caused by bacteria.The two dairy product categories that require the highest amount of raw milk from the U.S. supply are:S. M. Babcock developed the Babcock Test in:Flavors of milk may be caused in general by:Milk is the only source of __________ in nature.One objective of a federal order is to:Milk is sold in units of _____ by the producer to the handler.Dairy cows need _________ day dry periods for rejuvenation of secretary tissue and restoration of body condition.The establishment of a Federal milk marketing order is generally initiated by:The two most important diseases of cattle transmissible to man through milk are:Under federal orders, dairy farmers receive their milk checks:Which of the following is not an important reason for a five day-seven degree shelf life test?A system of fairly distributing payment among producers in a Federal Milk Market is called:What is the most popular size container used for fluid milk?The major cause of mastitis infections are _____ infections LVALh'X-:E0-Z>How many pounds of skim milk is required to make one pound of nonfat dry milk?What affect does mastitis have on milk?High-temperature short-time pasteurization (HTST) requires that every particle of milk is heated to a minimum temperature of _____ for _____ seconds or its equivalent.To separate the aqueous and fat in the final stage of the Babcock test, a _____ is used.The grade of milk covered by Federal milk marketing orders is:Which of the following will best control contagious mastitis?The set aside of $0.15 per hundred pounds of milk from a milk producers check is used in programs that support:The only persons regulated by federal orders are:With the exception of ________, all of the following off flavors of milk are caused by bacteria.The two daThe predominant bacteria of milk that produce lactic acid, which is responsible for the sour taste of milk, are the:To reduce the feed flavor in milk to acceptable levels, cows should be removed from offending feeds _____ hours before milking.Milk with an Acid Degree Value (ADV) of 1.0 or above will have a detectable ______ flavor.A major Salmonellas outbreak in Chicago spawned increased emphasis on milk processing sanitation, FDA inspections and downtime equipment inspections to evaluate and eliminate possible ______ cross connections.If you produce milk in this state, the price you will receive for your milk is a blend of classes, components, quota, and non-quota values. Which of the following states has its own farm milk pricing system?A large portion of the population is sensitive to the antibiotic:About _____ percent of the calcium available in the food supply is provided by milk and milk products.Federal Milk Marketing Orders provide or describe:LVAL5X@WG vpjd^XRLF@:4.("   stuQIDLinkstuTablestuQIDLinkstuTable.stuQIDLinkL9/''; stuPointsEstuTablestuPointsEAdulterants of milk that are detrimental to mans health are:Approximately two-thirds of the milk utilized in manufactured dairy products is processed into:The sediment test is performed by filtering one ____ of milk through a white sediment disc and observing the residue.Corn that is drought stressed is much more likely to be contaminated with molds, especially Aspergillus flavus and the aflatoxin it produces. The best way to prevent the growth of aflatoxins is to:One objective of a federal order is to:The two most important diseases of cattle transmissible to man through milk are:Milk provides _____and_____ in approximately the same ratio as found in bone.An average dairy cow now produces approximately ___ pounds of milk in a 305-day milking period.Net profit after taxes divided by annual net sales is called:The ideal cleaning material for removing milk stone from milking equipment surfaces is:The ability of lipase in milk to attack milk fat and produce a rancid off flavor is enhanced byThe Standard Plate Count (SPC) has a prescribed incubation time of _____ hours at _____ degrees C.To reduce the feed flavor in milk to acceptable levels, cows should be removed from offending feeds _____ hours before milking.To remove fat from milking equipment use:The pricing of milk in the United States involves a wide variety of pricing regulations based on public policy decisions, including:The four primary taste sensations are:When cows have mastitis, the protein content of milk may be higher, but the cheese yield is lower because of a decrease in _______ protein.Milk protein contains _____ of the essential amino acids and in appreciable amounts.The International Dairy Federation (IDF) mission is to promote:The two most important etlologic agents of mastitis are:gLVALV%Q@Ym2w*Ck\M !rndPointsDtblRandomrndPointsDrndPointsDD:0''; !rndPointsCtblRandomrndPointsCrndPointsCD:0''; !rndPointsBtblRandomrndPointsBrndPointsBD:0''; !rndPointsAtblRandomrndPointsArndPointsAD:0'';  2 rndEmbededMediaIDtblRandomrndEmbededMediaIDrndEmbededMediaIDYH7..; !rndUnavailabletblRandomrndUnavailablerndUnavailablePB4++; !rndEtblRandomrndErndE2.*!!; !rndDtblRandomrndDrndD2.*!!; !rndCtblRandomrndCrndC2.*!!; !rndBtblRandomrndBrndB2.*!!; !rndAtblRandomrndArndA2.*!!; !rndIncorrecttblRandomrndIncorrectrndIncorrectJ>2));  !rndCorrecttblRandomrndCorrectrndCorrectD:0'';   rndQTypetblRandomrndQTyperndQType>6.%%;   rndMediaFileNametblRandomrndMediaFileNamerndMediaFileNameVF6--;   rndMediaLocationtblRandomrndMediaLocationrndMediaLocationVF6--;   rndMediaTypetblRandomrndMediaTyperndMediaTypeJ>2));   rndReferencetblRandomrndReferencerndReferenceJ>2));   rndAnswertblRandomrndAnswerrndAnswerA8/&&;   rndChoiceEtblRandomrndChoiceErndChoiceED:0'';   rndChoiceDtblRandomrndChoiceDrndChoiceDD:3.00 percent milkfat and 8.25 percent solids-not-fatUnited States Department of Agriculture (USDA)A public hearing is held for the producers-handlers and the publicHarvest the corn with a higher moisture, 32 - 34%Assure all dairy farmers an adequate incomeExcessive agitation of warm raw milkScientific, cultural & economic progressStreptococcus agaiactiae and Staphylococcus aureausLVALg$\4k=_8|QH/H<HRH[HHHHAssure that all dairy plants receive an adequate supply of milkIt lowers variability among cartons of milkDry the corn down as soon as possibleButter, evaporated milk, ice creamDetermining whether one sample differs from anotherSecretary of Treasury of the U.S.Cottage cheese and cream productsAntibiotics cause an off-flavor in milkFluid whole milk, fluid low fat and skim milk, and flavored milkExamining milk to determine appearanceA value set to penalize milk producers who have too little fat in their milkPseudomonas aeruginosa and coliform bacteriaA part of the testing by Market AdministratorsProducers are not guaranteed a marketDetermine whether mammary glands are inflamedThe U.S. Department of AgricultureThe transport truck leaves the farmAssessing both producers and handlers in the orderThe type of container used to package itExcess water used in washing uddersMilk supplies one half the proteinTechnical, scientif  3.50 percent milkfat and 8.50 percent solids-not-fatProtein and Lactose Organization (PLO)Orders must be approved by 2/3 of producers supplying of the milkAssure consumers an adequate supply of pure, wholesome milkAgricultural, technical & economic progressStreptococcus uberis and Streptococcus dysgapactiaeTLVALI$ns almost completely inactivated at the proper times and temperatures approved for pasteurization.Which enzyme is almost completely inactivated after the proper times and temperatures approved for pasteurizationApproximately two-thirds of the milk utilized in manufactured dairy products is processed into:___________ cause(s) flavors in milk such as acid, high acid, or sour milk.The fat in one serving of whole milk (8 ounces) provides _______ calories.Bangs Disease is another name for:Milk producers have formed _____ to gain bargaining power.Removing cows from green grass or silage four hours prior to milking can minimize or eliminate which flavor defect in milk?Quarters infected with mastitis tend to shed more _____ defending white blood cells.A pooling method where by handlers with higher than average utilization pay into and handlers with lower than average utilization receive payment from is called:The most prevalent off flavor of fluid milk is:To defray the cost of federal orders, handlers are assessed ____ per hundredweight of milk received.Grade A milk priced under Federal Orders is classified according to:The largest percentage of the U.S. milk supply is utilized in the production of:Which of the following is not a cause of coliform mastitis?The federal Pasteurized Milk Ordinance regulates what?Which of the3.50 percent milkfat and 8.00 percent solids-not-fatDetermine whether mammary glands are inflamedCooperative associations of milk producers petition the U.S. Secretary of AgricultureDry the corn down as soon as possibleAssure that all dairy plants receive an adequate supply of milkCottage cheese and cream productsTechnical, scientific & industrial progressPseudomonas aeruginosa and coliform bacterial V-2dY`Mg-/ x#!?_@ s$@t Poorly cleaned milking equipmentExposing milk to sunlightFeed cows moldy hayAMCNoneyMA5 x#!?b@s24 hours at 32C48 hours at 45C48 hours at 32C12 hours at 45CCMCNoney]A5 x#!?@s1-22-44-66-8BMCNone~~~~~}}n_PA5[ x#!?)@sAlkaline cleaner in hot waterAlkaline cleaner in cold waterAcid cleaner in cold waterAcid cleaner in hot waterAMCNoneߺjA5f x#!?@sFederal Milk Marketing OrderMilk handlers in the market!@v"@xAMCNoneiA5M x#!?&@sBitter, metallic, sour, sweetBitter, salt, sour, sweetMetallic, salt, sour, sweetBurnt, bitter, salt, sourBMCNone۶jA5{ x#!?@sLysineCasein TryptophanWheyBMCNone{eSA5 x#!?T@s25%50%75%100%DMCNone~~n_PA5 x#!??@s(@t+@u+@v)@xDMCNonexxtttrrrrrqqeYMA51 x#!?8@s3@t3@u,@vKlebsiella and actinomycetesAMCNoneeYMA5fLVAL/ 1o?T@ :Protein contentSolids-non-fat contentBacteriology contentMilk fat contentDMCC:\data\CDE-Tests\Dairy\Dairy.mdbNone¡b@%?b_5?H@ :Spoilage bacteriaLactic acid producing bacteriaOdor producing bacteriaYeasts and moldsBMCC:\data\CDE-Tests\Dairy\Dairy.mdbNoneϮlB%?b_B?_@ : Consumers Dairy farmersMilk processorsThe Secretary of AgricultureBMCC:\data\CDE-Tests\Dairy\Dairy.mdbNonenS:%?b_?M@:Hypochlorite sanitizerSunlightFluorescent lightCopperAMCC:\data\CDE-Tests\Dairy\Dairy.mdbNonex[G%?b_?G@:LipaseColiformStandard Plate Count PhosphataseDMCC:\data\CDE-Tests\Dairy\Dairy.mdbNonekK7%?b_?T@:25%50%75%100%DMCC:\data\CDE-Tests\Dairy\Dairy.mdbNoneeccccbbbbRC4%?b_?5@:Vacuum fluctuationsPoor milker function Poor looksIncreased bacterial countDMCC:\data\CDE-Tests\Dairy\Dairy.mdbNoneâzdD%?b_?L@:ABCDAMCC:\data\CDE-Tests\Dairy\Dairy.mdbNone}}}\ZZZZYYYYL?2%?b_?3.25 percent milkfat and 8.25 percent solids-not-fatAbsorption of acid from corn silageCheck for mastitis-producing bacteria in the bulk milkFood and Drug Administration (FDA)A producers cooperative may vote all its members who deliver milk during a certain period.Prevent surpluses of milk in the marketplaceThe U.S. Department of AgricultureScientific, technical & economic progresst H{n?& x#!?=@sProteins PesticidesWaterMineralsBMCNone|kUA5 x#!?_@sButter-ice cream Butter-cheeseYogurt-cottage cheeseCheese-sour creamBMCNonev]A5 x#!?u@sGallonQuartPintCupCMCNonetdSA5 x#!?@s1@tStore corn wet, do not dry down%@vProcess as silageCMCNonexMA5= x#!?'@s+@t;@u?@v,@xBMCNonexxtttrrrrrqqeYMA5Q x#!?P@sTuberculosis and brucellosisBrucellosis and scarlet feverScarlet fever and Q feverTuberculosis and anthraxAMCNone۷iA5  x#!?M@ sCalcium and magnesiumCalcium and phosphorusCalcium and ironPhosphorus and magnesiumBMCNoneĠbA5 x#!?_@ s14,00016,00018,00021,000CMCNoneweSA5p x#!?=@ s Profit marginReturn on equityReturn in assetsCarry over profitsAMCNonevZA5, x#!?W@ sAcidic detergent Phosphate SurfactantChelateAMCNoner]A5LVALLAluaK;UFederal Definitions and Standards of Identity specify that Whole Milk contain not less than:While some extra-label drugs can be used by food-producing animals, others cannot. Which of the following is/are an illegal drug(s)?The only persons regulated by federal orders are:Cows with _____ have a higher incidence of mastitis because physical injury is more likely.The milk-borne illness outbreak that occurred in California via the consumption of a fresh, unripened Mexican type cheese was caused by the microorganism:A high acid flavor (sour) in milk is caused by:The process of concentrating milk currently being used on the farm is called:The California mastitis test is done to:The federal Pasteurized Milk Ordinance regulates what?The percent of U.S. milk production consumed through schools ___________ in the past 8 years.Rules developed by the _____ are designed to protect the health and welfare of consumers.Although cheese has taken an increasing percent of the U.S. Milk supplies in recent years, __________ still use(s) the largest share of the U.S. Milk supply.The greatest amount of regular ice cream produced in the U.S. is in the _________ section.The predominant bacteria of milk that produce lactic acid, which is responsible for the sour taste of milk, are the:Milk, including skimmed used in fluid milk products, is Class ___ and receives the highest price.The fat in one serving of whole milk (8 ounces) provides _______ calories.Besides calcium, milk contains _______, a mineral that is found in brain tissue, muscles, teeth and bones.Which of the following is not a part of the establishment of a federal marketing order?Summer milk has been estimated to contain 1.6 times as much vitamin ____ as winter milk.What percent of the milk eligible for fluid use is covered by Federal Milk Marketing Orders? fFpn x#!?]@ z Decreased Increased Leveled offDid not changeBMCNonekVA5 x#!?Y@ z.@t&@uFuture Farmers of America (FFA)"@xDMCNoneYMA5  x#!?@zFrozen dairy productsFluid milk and creamButterEvaporated and condensed milkBMCNonebA5 x#!?Z@zNorth AtlanticEast North Central South CentralWestDMCNoney[A5 x#!?t@z Streptococci PsychrophilicColiform StreptococcusAMCNonerYA5 x#!?a@zIIIIIIIVAMCNone|||zzzzzyyk\NA5q x#!?J@z859095100BMCNone}}}{{{{{zzk]OA5| x#!?j@z PhosphorousIronChlorineZincAMCNone|hXA5 x#!?W@zB@tC@uU@vZ@xBMCNonexxtttrrrrrqqeYMA5 x#!?X@zABCDAMCNone||xxxvvvvvuuh[NA5z x#!?\@z80%70%60%50%AMCNone~~~~~}}n_PA5v 6q/w4m x#!?w@}1 %FilledSkimWholeBMCNonerbPA5> x#!?\@z4@t4@u4@v4@xDMCNonexxtttrrrrrqqeYMA5k x#!?@z Clenbuterol Penicillin TetracyclineIvomecAMCNonenXA5 x#!?1@zFarmersTruckersHandlersRetail store ownersCMCNone|hTA5 x#!?[@z Sickled hocksHornsLower foot anglesPendulous uddersDMCNonekZA5 x#!?@zStaphylococcus aureusListeria monocytogenesStreptococcus lactisSalmonella typhimiruimBMCNoneƤbA5 x#!?/@zGrowth of bacteria in the milkExposure of cows to acid rainDrinking hard water#@xAMCNonekA5l x#!?M@ z CondensingUltra-filtrationReconstitution PasteurizingBMCNonesWA5V x#!?(@ zSee if a cow has an infectionCheck for bacteria in milk-@v6@xCMCNonejA5 x#!?6@ z Grade A milkManufacturing grade milk Grade B milk Grade C milkAMCNone}YA5ILVAL S >gaK;While some extra-label drugs can be used by food-producing animals, others cannot. Which of the following is/are an illegal drug(s)?The only persons regulated by federal orders are:Cows with _____ have a higher incidence of mastitis because physical injury is more likely.The milk-borne illness outbreak that occurred in California via the consumption of a fresh, unripened Mexican type cheese was caused by the microorganism:A high acid flavor (sour) in milk is caused by:The process of concentrating milk currently being used on the farm is called:The California mastitis test is done to:The federal Pasteurized Milk Ordinance regulates what?The percent of U.S. milk production consumed through schools ___________ in the past 8 years.Rules developed by the _____ are designed to protect the health and welfareChemical sanitizers containing __________ are most widely used for sanitizing milking equipment._______ indicates the percentage of milk used in each class.The form of mastitis that is hidden from sight is known as:Which of the following is a name used for bacteria that grow in milk at 40-50 deg. F?The microbiological standard for Grade A raw milk at the producer farm is _____ bacteria or less per milliliter of milk.Purple color that results from the CMT test is generally more intense in samples from infected quarters, because such samples have a __________pH.By regulation, milk from cows treated with antibiotics usually must be withheld for ____ hours.The hormone oxytocin is released by the ____ gland, which stimulates the mammary gland.Which one of the following is not a cause of mastitis?_______ milk is gaining in popularity because of the historically unfavorable price ratio of milk fat to vegetable fat. i\E# x#!?`@ }BromineSalineChlorineIodineCMCNonezfTA5 x#!?<@}Pool Super pool UtilizationBlendDMCNone~gQA5 x#!?;@} InfectiousClinicalAcute Sub-clinicalDMCNone|kWA5U x#!?U@} Coliforms Psychrotrophs Thermophiles MesophilesBMCNoneoVA5- x#!?x@}50,000100,000150,000200,000BMCNoneyfSA5 x#!?@}AlkalineAcidNeutralNo correct answer listedAMCNonexeUA5 x#!?_@}48 7230 6048 10872 96AMCNone{gTA5 x#!?W@} PituitarySweat EndocrineVascularAMCNone|gVA5  x#!?6@}Staphylococcus dysgalactiaeStaphylococcus aureusStreptococcus uberisStreptococcus agalactiaeAMCNoneͩhA5LVAL%^16 bn-Q+ AIf you produce milk in this state, the price you will receive for your milk is a blend of classes, components, quota, and non-quota values. Which of the following states has its own farm milk pricing system?A popular screening test for bulk blended milk that detects abnormal milk is the:The most common off-flavor in milk is:Onion and garlic are responsible for the garlic/onion off-flavor in milk, and are more prevalent in the pasture during:The cause of the rancid flavor in milk is:The two states that produce the largest amount of milk are:Milk meeting the highest sanitary requirements is known as Grade:Besides calcium, milk contains _______, a mineral that is found in brain tissue, muscles, teeth and bones.The traditional method of pricing milk has used a milk fat differential of one tenth of one percent from a milkfat base of ______ percent.A _____ cup is a cup with fine wire mesh on top used to detect the presence of abnormal milk.The insufficient removal of milk from the milk collection system is called:Flavors of milk may be caused in general by:The quantity of milk used to produce 1 pound of buttermilk depends chiefly upon the:High-temperature short-time pasteurization (HTST) requires that every particle of milk is heated to a minimum temperature of _____ for _____ seconds or its equivalent.Operating cost of Federal orders are paid by:The four primary taste sensations are:One objective of a federal order is to:Which of the following is considered a controversial pricing arrangement?The only persons regulated by federal orders are:The utilization of the U.S. supply of milk fat in the production of butter over the past 25 years has:The sediment test is performed by filtering one ____ of milk through a white sediment disc and observing the residue./ `.,M@Ym2w*Ck\MG   ?,@ Water content of the milkTemperature that milk is storedFeeds consumed by the cow$@CMCNone¶fA5o   ?T@Protein contentSolids-non-fat contentBacteriology contentMilk fat contentDMCNone~\A5   ?@161F for 15 seconds101F for 25 seconds121F for 20 seconds131F for 10 secondsAMCNoneaA5<   ?-@#@The Federal governmentThe milk producersThe milk handlersDMCNoneoMA5M   ?&@Bitter, metallic, sour, sweetBitter, salt, sour, sweetMetallic, salt, sour, sweetBurnt, bitter, salt, sourBMCNone۶jA5=   ?'@+@;@?@,@BMCNonexxtttrrrrrqqeYMA5e   ?I@Component prices Milk futuresSeasonal incentivesDairy CompactsDMCNoneu]A5   ?1@FarmersTruckersHandlersRetail store ownersCMCNone|hTA5!   ?f@ Increased DecreasedStayed the same#@BMCNonekVA5   ?u@GallonQuartPintCupCMCNonetdSA5LVALkHSecretary of the U.S. Food and Drug AdministrationDetermining presence and magnitude of undesirable characteristicsOperate only outside Federal OrdersThe U.S. Department of AgricultureAmount of sun light the cow receivesPrevent surpluses of milk in the marketplaceVaried inversely to milk productionLVALj5]SI?5efe?1@0FarmersTruckersHandlersRetail store ownersCMCC:\data\CDE-Tests\Dairy\Dairy.mdbNone`L8%?b_!?f@0 Increased DecreasedStayed the same#Secretary of Agriculture of the U.S.Determining the presence of desirable characteristicsAre not permitted by Federal OrdersAssessing milk producers in the orderThe State Department of AgricultureAssure all dairy farmers an adequate incomeLVALW- Secretary of commerce of the U.S.Determining one brand of milk from anotherProvide marketing power for dairy farmersAssessing milk handlers in the orderThe Small Business AdministrationAssure consumers an adequate supply of pure, wholesome milkLVALm:zk\M>/    @    **                                    2     $  (  ,  0       rndQID rndQuestion rndChoiceA rndChoiceB rndChoiceC rndChoiceD rndChoiceE rndAnswer rndReference rndMediaTyperndMediaLocationrndMediaFileNamerndQType rndCorrect rndIncorrectrndArndBrndCrndDrndErndUnavailablerndEmbededMediaID rndPointsA rndPointsB rndPointsC rndPointsD rndPointsE rndQIDLink rndQIDLinkTorndAnswerExplain.E`H@E`H@stuMedia@F555)))))))' @+E`H@E`H@StuDatay@-444(((((((& @(E`H@E`H@StuTestTitleO@3999-------+ @%E`H@E`H@StuPassingScore8@1<<<0000000. @"E`H@E`H@StuTimero@0555)))))))' @E`H@E`H@tblTestTypeG@-888,,,,,,,* @|`H@|`H@tblVersion0@+777+++++++) @|`H@|`H@StuTestID/@*666*******( @|`H@|`H@StuTable@)555)))))))' @|`H@|`H@MSysRelationships22222222220 |`H@|`H@MSysQueries,,,,,,,,,,* |`H@|`H@MSysACEs))))))))))' |`H@|`Excess water used in washing uddersSecretary of Treasury of the U.S.Determining whether one sample differs from anotherAssessing both producers and handlers in the orderThe U.S. Department of AgricultureAssure that all dairy plants receive an adequate supply of milk SM 5E~I?5   ?&@ SanitizersPaint Antibiotics Rinse waterAMCNonehWA5"   ?w@FallSpringEarly and late summerEarly spring and late fallDMCNonecQA5   ?*@Feeding high moisture cornFeeding haylageStoring milk in the sunlightExtreme agitation of raw milkDMCNoneӪgA5   ?;@New York, PennsylvaniaWisconsin, IowaTexas, OklahomaCalifornia, WisconsinDMCNone~cA5   ?A@AAAAAAAAAAAMCNone~~~|||||{{k\NA5|   ?j@  PhosphorousIronChlorineZincAMCNone|hXA5   ?@ 3.03.23.53.7CMCNone~~~~~}}n_PA5   ?Milk is used most often at: BreakfastLunchDinner Snack timeAMCNoneq\5   ?]@ StriatedMeshStreakStripDMCNoneweUA5}   ?K@ Flooding Milk lockPatentOxidizedBMCNone|jUA5m ,|Xhzk\M>/    @    **   ?=@Pre-milking teat dipBarrier type teat dipAntibiotic teat dipGermicidal teat dipDMCNoneaA5y   ?@ButterNonfat Dry MilkRaw Fluid MilkCheeseCMCNonenSA5   ?Z@North AtlanticEast North Central South CentralWestDMCNoney[A5T   ?R@Minerals and lactoseMilk fat and milk sugarCasein and lactalbuminNonfat solids and lactic acidBMCNoneϦaA5E   ?0@%@$@2@"@BMCNonexxtttrrrrrqqeYMA5D   ?@@Class IClass II Class IIIClass IVAMCNone}hTA5   ?*@1.5-2.52.5-3.53.5-4.04.0-4.5CMCNonezgTA57   ?@ The Food and Drug Administration!@"@The National Committee on MilkAMCNoneymA5   ?@ WisconsinTexas New Mexico CaliforniaDMCNone}gVA5   ?Q@Canada mastitis testWisconsin mastitis test Catalose testMinnesota testBMCNoneaA5LVALb8vz=V `1zk\M>/    @    **                 The most prevalent off flavor of fluid milk is:When milk is priced by the solids not fat pricing scheme, the base solids are ________ percent.Each Federal Milk Marketing order is administered by a representative of the:The enzyme _______ is almost completely inactivated at the proper times and temperatures approved for pasteurization.Aflatoxins sometimes found in dairy foods are produced by:The process of concentrating milk currently being used on the farm is called:Although milk from the cow is processed, it is not an engineered or fabricated food and contains about ________ % solids.Although cheese has taken an increasing percent of the U.S. Milk supplies in recent years, __________ still use(s) the largest share of the U.S. Milk supply.Milk with low total solids will produce what off-flavor?Which of the following is not an objective of milk evaluation?Adulterants of milk that are detrimental to mans health are:The U.S. Dairy Export Council (USDEC) was created by:Fluid milk contains an average of _____ percent solids.Which of the following will best control contagious mastitis?Each month, the USDA calculates the Basic Formula Price (BFP) which often ranges from $11.00 to $13.00 per hundredweight. The BFP establishes the basic price for:The greatest amount of regular ice cream produced in the U.S. is in the _________ section.The components of milk responsible for richness and sweetness, in this order, are:The cost of operating Federal orders is paid by:The milk in what class receives the highest price in the market?Whole milk contains _____ percent protein.The Grade A Pasteurized Milk Ordinance (PMO) specifies requirements for the production of Grade A raw milk for pasteurization and is recommended by _________.L k; 32l|vpjd^XR>/    @    ?u@Lactose Acid glycerolAlkaline phosphataseFree fatty acidsCMCNonemTA53   ?:@ProtozoaBacteriaMoldYeastsCMCNoneyiUA5l   ?M@ CondensingUltra-filtrationReconstitution PasteurizingBMCNonesWA5   ?y@3.5137687BMCNone}}}{{{{{zzl^PA5    ?@ Frozen dairy productsFluid milk and creamButterEvaporated and condensed milkBMCNonebA5(   ?8@ FlatMaltySaltyAcidAMCNonesbQA5   ?>@ 5@*@3@A@BMCNonexxtttrrrrrqqeYMA5&   ?=@ Proteins PesticidesWaterMineralsBMCNone|kUA5^   ?Milk marketing cooperatives:#@)@Control Federal Orders#@BMCNoneui]5   ?5@ USDABabcock Institute USDA - FASDairy Management, Inc.DMCNonenQA50   ?7@9111315CMCNone{{{yyyyyxxj\NA5 r1V `zk\M>/    @    **                                    ?t@ PhosphataseSedimentFreezing PointAcidityBMCNonelXA5N   ?*@FatProtein CarbohydrateMineralCMCNone{cPA5    ?;@Cracked or split inflationsMilking too soon after calving#@Slightly damp, warm beddingBMCNoneŞhA5   ?"@Lactalbumin-caseinLactalbumin-lactoseThiamine-ascorbicCasein-dentineAMCNone~_A5    ?X@979899100BMCNone}}}{{{{{zzk]OA5   ?@Proteolytic bacteriaLipolytic bacteriaColiform bacteriaPsychotrophic bacteriaCMCNoneaA5r   ?/@MaltyOxidizedFlatFeedDMCNonevfRA5   ?_@8.759.757.756.75AMCNoneqaQA5c   ?M@$@!@!@2@AMCNonexxtttrrrrrqqeYMA5LVALhz=V `When milk is priced by the solids not fat pricing scheme, the base solids are ________ percent.Each Federal Milk Marketing order is administered by a representative of the:The enzyme _______ is almost completely inactivated at the proper times and temperatures approved for pasteurization.Aflatoxins sometimes found in dairy foods are produced by:The process of concentrating milk currently being used on the farm is called:Although milk from the cow is processed, it is not an engineered or fabricated food and contains about ________ % solids.Although cheese has taken an increasing percent of the U.S. Milk supplies in recent years, __________ still use(s) the largest share of the U.S. Milk supply.Milk with low total solids will produce what off-flavor?Which of the following is not an objective of milk evaluation?Adulterants of milk that are detrimental to mans health are:The U.S. Dairy Export Council (USDEC) was created by:Fluid milk contains an average of _____ percent solids.Which of the following will best control contagious mastitis?Each month, the USDA calculates the Basic Formula Price (BFP) which often ranges from $11.00 to $13.00 per hundredweight. The BFP establishes the basic priThe test that may be of value in detecting gross carelessness in the production and handling of milk on the farm is:Lactose is the principal ________ in milk.Which of the following is not a cause of coliform mastitis?The two main proteins in milk are:The percent of all milk produced in the U.S. that is sold to dairy processing plants is:Farm water supplies must be protected from surface contamination. Water is usually tested for ________ as an indicator of possible sewage contamination.LVALb#WuVIWhich of the following does not promote metallic/oxidized off flavor in milk?How many pounds of skim milk is required to make one pound of nonfat dry milk?Milk is sold in units of _____ by the producer to the handler.The _____ test is used to detect if milk has been pasteurized properly.The Babcock test is a rapid, simple and accurate test for:What percent of the milk eligible for fluid use is covered by Federal Milk Marketing Orders?Pasteurization was developed in _____ as a heat treatment to preserve food.The application of heat to milk for the purpose of preservation, with the extra benefit of the protection of public health, continues to develop. Innovative methods are now available for processing milk ______ which only fractions of a second holding times._______ milk is gaining in popularity because of the historically unfavorable price ratio of milk fat to vegetable fat.The milk in what class receives the highest price in the market?Each month, the USDA calculates the Basic Formula Price (BFP) which often ranges from $11.00 to $13.00 per hundredweight. The BFP establishes the basic price for:The predominant bacteria of milk that produce lactic acid, which is responsible for the sour taste of milk, are the:For the maximum intake of calcium, one should consume:The two main proteins in milk are:Although cheese has taken an increasing percent of the U.S. Milk supplies in recent years, __________ still use(s) the largest share of the U.S. Milk supply.Milk found in cows with a high somatic cell count would result in a decrease in:The standard plate count (SPC) estimates the total numbers of ____ microorganisms.The two most important diseases of cattle transmissible to man through milk are:The Dairy Herd Improvement Association is a cooperative which provides_______.LVALQQ@Ym2w*Ck\M !rndPointsDtblRandomrndPointsDrndPointsDD:0''; !rndPointsCtblRandomrndPointsCrndPointsCD:0''; !rndPointsBtblRandomrndPointsBrndPointsBD:0''; !rndPointsAtblRandomrndPointsArndPointsAD:0'';  2 rndEmbededMediaIDtblRandomrndEmbededMediaIDrndEmbededMediaIDYH7..; !rndUnavailabletblRandomrndUnavailablerndUnavailablePB4++; !rndEtblRandomrndErndE2.*!!; !rndDtblRandomrndDrndD2.*!!; !rndCtblRandomrndCrndC2.*!!; !rndBtblRandomrndBrndB2.*!!; !rndAtblRandomrndArndA2.*!!; !rndIncorrecttblRandomrndIncorrectrndIncorrectJ>2));  !rndCorrecttblRandomrndCorrectrndCorrectD:0'';   rndQTypetblRandomrndQTyperndQType>6.%%;   rndMediaFileNametblRandomrndMediaFileNamerndMediaFileNameVF6--;   rndMediaLocationtblRandomrndMediaLocationrndMediaLocationVF6--;   rndMediaTypetblRandomrndMediaTyperndMediaTypeJ>2));   rndReferencetblRandomrndReferencerndReferenceJ>2));   rndAnswertblRandomrndAnswerrndAnswerA8/&&;   rndChoiceEtblRandomrndChoiceErndChoiceED:0'';   rndChoiceDtblRandomrndChoiceDrndChoiceDD:0'';   rndChoiceCtblRandomAgricultural, technical & economic progressAssociated with sunlight exposureMeaningful data can be available for control application in a reasonable timeA value established to penalize milk producers who have too much fat in their milkThe Pasteurized Milk Ordinance and CodeMilk testing and record keeping program for dairy cowsLVAL|Q$|vpjd^XRLF@:4.(" $@1 Poorly c   stuAnswerExplainstuTablestuAnswerExplainstuAnswerExplainUE5--;   stuQIDLinkTostuTablestuQIDLinkTostuQIDLinkToI=1));   stuQIDLinkstuTablestuQIDLinkstuQIDLinkC9/''; !stuPointsEstuTablestuPointsEstuPointsEC9/''; !stuPointsDstuTablestuPointsDstuPointsDC9/''; !stuPointsCstuTablestuPointsCstuPointsCC9/''; !stuPointsBstuTablestuPointsBstuPointsBC9/''; !stuPointsAstuTablestuPointsAstuPointsAC9/'';  2 stuEmbededMediaIDstuTablestuEmbededMediaIDstuEmbededMediaIDXG6..;   stuDBLocstuTablestuDBLocstuDBLoc=5-%%;   stuQTypestuTablestuQTypestuQType=5-%%;   stuMediaFileNamestuTablestuMediaFileNamestuMediaFileNameUE5--;   stuMediaLocationstuTablestuMediaLocationstuMediaLocationUE5--;   stuMediaTypestuTablestuMediaTypestuMediaTypeI=1));   CorrectAnswerstuTableCorrectAnswerCorrectAnswerL?2**;   stuAnswerstuTablestuAnswerstuAnswer@7.&&;   stuReferencestuTablestuReferencestuReferenceI=1));   stuChoiceEstuTablestuChoiceEstuChoiceEC9/'';   stuChoiceDstuTablestuChoiceDstuChoiceDC9/'';   stuChoiceC   rndAnswerExplaintblRandomrndAnswerExplaiTechnical, scientific & industrial progressDetermine whether mammary glands are inflamedIt lowers variability among cartons of milkA value set to penalize milk producers who have too little fat in their milkMinimum prices paid by processors to producers for milk.yLVALZbpe|: 4XV WWU%ueUbp}|: 5V WWbpr|: 6V 58W8WeEeEU r|: 7TV 58W8W r|: 8V hWhWue?b`t|: 9V 580X80Xueee r|: :PV 58PX8PXuuee r`n|: ;V XXueur@:|: <V %(xX(xX%erf@:Milk supplies all the fat"@3"@4 Milk supplies all the riboflavinBMCC:\data\CDE-Tests\Dairy\Dairy.mdbNonebVJ%?b_~?y@:The federal government Each stateThe large dairy cooperativesEach milk marketing orders areaBMCC:\data\CDE-Tests\Dairy\Dairy.mdbNoneԳ]G%?b_??@:(@2+@3+@4)@6DMCC:\data\CDE-Tests\Dairy\Dairy.mdbNone}}yyyXVVVVUUUUI=1%?b_?Scientific, technical & economic progressEvaporated, condensed and dry productsCheck for mastitis-producing bacteria in the bulk milkThe Temperature is at or near the maximum at which milk will be storedThe price to be added or subtracted per 50 percent of milk fat above or below a set percentageAssistance to groups of dairy farmers who collectively market their milke U]%S1Cu8:kED"&?@@ Class IClass II Class IIIClass IVAMCNone}hTA5y"&?@ButterNonfat Dry MilkRaw Fluid MilkCheeseCMCNonenSA5"&?t@ Streptococci PsychrophilicColiform StreptococcusAMCNonerYA5i"&?6@ Whole Milk2% Milk1% Milk Skim MilkDMCNone}jWA5"&?"@Lactalbumin-caseinLactalbumin-lactoseThiamine-ascorbicCasein-dentineAMCNone~_A5 "&?@Frozen dairy productsFluid milk and creamButterEvaporated and condensed milkBMCNonebA5$"&?P@ Butterfat Whey proteinCaseinTrace mineralsCMCNonenVA5"&?R@MildYeast AnaerobicAerobicDMCNonewbQA5Q"&?P@Tuberculosis and brucellosisBrucellosis and scarlet feverScarlet fever and Q feverTuberculosis and anthraxAMCNone۷iA5"&?N@Data on breeding quota levels6@8@H@BMCNonevjA5 %:;tuAnswerExplain?Z@pNorth 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feverTuberculosis and anthraxAMCNone۷iA5^tuAnswerExplain?Milk marketing cooperatives:#@I)@JControl Federal Orders#@MBMCNoneui]5tuAnswerExplain?>@qOnce or twice monthlyWeekly Bi-monthlyDirectly from the FSA officeAMCNonetbA5+tuAnswerExplain?^@q5@IM@J+@KF@MCMCNonexxtttrrrrrqqeYMA5]tuAnswerExplain?[@qPoolingTake-off, pay-backBase-excess pricingSeasonal incentiveAMCNonerTA5tuAnswerExplain?<@qGallon Half GallonQuartFive quart bulkAMCNone{jSA5tuAnswerExplain?;@q ActinomycosisVirusColiform BacterialDMCNonekZA5tuAnswerExplain?@p1@IStore corn wet, do not dry down%@KProcess as silageCMCNonexMA5tuAnswerExplain?K@p1890192019301946AMCNoneqaQA5 i6#tuAnswerExplain?r@qPromotions & researchResearch & testingTeaching & promotionPromotion & teachingAMCNonebA5tuAnswerExplain?1@qFarmersTruckersHandlersRetail store ownersCMCNone|hTA56tuAnswerExplain?`@qBitterMaltyYeastySaltyDMCNonevdSA5\tuAnswerExplain?f@ q!@IFluid milk products and cheeseButter and non fat dry milkCheese and ice cream productsBMCNoneǞwMA5tuAnswerExplain?,@ q1960194119171890DMCNoneqaQA5GtuAnswerExplain?,@ qWater content of the milkTemperature that milk is storedFeeds consumed by the cow$@MCMCNone¶fA5*tuAnswerExplain?0@ qCalcium PhosphorousLactose Fatty acidsCMCNone~kTA5=tuAnswerExplain?'@ q+@I;@J?@K,@MBMCNonexxtttrrrrrqqeYMA5tuAnswerExplain?>@qPoundsGallonsCWTTon (s)CMCNoneufSA5tuAnswerExplain?q@q306090120BMCNone}}}{{{{{zzk]OA5 #sXVtuAnswerExplain?A@r Streptomycin Penicillin Terimyacin AmpicillinBMCNoneoYA5tuAnswerExplain?f@r66%76%86%96%BMCNone~~~~~}}n_PA5atuAnswerExplain?2@r#@IMilk purchased by dealersMilk sold by farmers'@MDMCNonerMA5&tuAnswerExplain?=@qProteins PesticidesWaterMineralsBMCNone|kUA5ntuAnswerExplain?N@q2213116CMCNone{{{yyyyyxxk]OA5JtuAnswerExplain?'@q#@IMay cause increased rancidityDecreases calcium contentIncreases protein contentAMCNonevMA5tuAnswerExplain?@q161F for 15 seconds101F for 25 seconds121F for 20 seconds131F for 10 secondsAMCNoneaA5tuAnswerExplain?X@qHot water bath CentrifugeSulfuric acid bathColloidal componentBMCNoneq[A59tuAnswerExplain?>@qGrade AGrade BGrade C Grade A, B, CAMCNonezgTA5tuAnswerExplain?=@qPre-milking teat dipBarrier type teat dipAntibiotic teat dipGermicidal teat dipDMCNoneaA5gPv7{NtuAnswerExplain?t@r Streptococci PsychrophilicColiform StreptococcusAMCNonerYA5tuAnswerExplain?@r1-22-44-66-8BMCNone~~~~~}}n_PA5LtuAnswerExplain?Z@rRancidMaltyAcidicFruityAMCNonevdSA5vtuAnswerExplain?@rRaw to homogenizedRaw to sanitizedSanitized to homogenizedRaw to pasteurizedBMCNone{_A5tuAnswerExplain?@r WisconsinTexas New Mexico CaliforniaDMCNone}gVA5  `yAoz)."&?]@500,000750,000 1,000,000 1,500,000BMCNone|gTA5F"&?p@The Code of Federal Regulations'@USDA Rules and RegulationsThe Pure Milk Act of 1937BMCNoneÞxlA5"&?M@Hypochlorite sanitizerSunlightFluorescent lightCopperAMCNonewcA5n"&?N@2213116CMCNone{{{yyyyyxxk]OA5"&?>@PoundsGallonsCWTTon (s)CMCNoneufSA5"&?G@LipaseColiformStandard Plate Count PhosphataseDMCNonegSA5Z"&?:@ Water in milkTitratable acidity Fat contentNonfat milk solids contentCMCNonexZA5z"&?\@ 80%70%60%50%AMCNone~~~~~}}n_PA5"&?K@ 1890192019301946AMCNoneqaQA5t"&?@ Using aseptic processingAt ultra high temperaturesUsing sterilizationAt high temperaturesBMCNoneʪeA5m"&?w@ 1 %FilledSkimWholeBMCNonerbPA5LVAL3 y@+TtEWhat affect does mastitis have on milk?The major cause of the salty flavor in milk is:A consumer found an off-flavor in milk packaged in transparent plastic and exposed to high intensity fluorescent light. The off-flavor probably wasThe only mastitis pathogen using the mammary gland as its primary habitat is:As with grade A milk, ______ adopts and enforces regulations to control milk used for the manufacturing of milk products.Which of the following is not an important reason for a five day-seven degree shelf life test?Chemical sanitizers containing __________ are most widely used for sanitizing milking equipment.To remove fat from milking equipment use:Which of the following directly influence(s) the total supply of milk? Prices paid milk producers@If you produce milk in this state, the price you will receive for your milk is a blend of classes, components, quota, and non-quota values. Which of the following states has its own farm milk pricing system?A system of fairly distributing payment among producers in a Federal Milk Market is called:The milk fat differential used in paying for raw milk is:The traditional method of pricing milk has used a milk fat differential of one tenth of one percent from a milkfat base of ______ percent.Cheddar cheeses sold in the United States, which are not made from pasteurized milk, must be ripened at least _________ days.S. M. Babcock developed the Babcock Test in:The percent of U.S. milk production consumed through schools ___________ in the past 8 years.Lactose is the principal ________ in milk.The somatic cell count standard for Grade A raw milk is _____ or less per milliliter of milk.The rules States adopt to govern the production, processing, packaging and storage of Grade A milk are based on: Uf>r;#"&?`@ BromineSalineChlorineIodineCMCNonezfTA5["&?)@ Alkaline cleaner in hot waterAlkaline cleaner in cold waterAcid cleaner in cold waterAcid cleaner in hot waterAMCNoneߺjA5"&?b@ Prices paid milk producersManufacturing plantsCosts of fat productionForeign exportsAMCNoneŪgA5"&?@ WisconsinTexas New Mexico CaliforniaDMCNone}gVA5]"&?[@PoolingTake-off, pay-backBase-excess pricingSeasonal incentiveAMCNonerTA5`"&?9@Z@R@L@^@AMCNonexxtttrrrrrqqeYMA5"&?@3.03.23.53.7CMCNone~~~~~}}n_PA5?"&?}@3060120150BMCNone~~~|||||{{l]OA5"&?,@1960194119171890DMCNoneqaQA5"&?]@ Decreased Increased Leveled offDid not changeBMCNonekVA5N"&?*@FatProtein CarbohydrateMineralCMCNone{cPA5LVALqN+z)."&?]@500,000750,000 1,000,000 1,500,000BMCNone|gTA5F"&?p@The Code of Federal Regulations'@USDA Rules and RegulationsThe Pure Milk Act of 1937BMCNoneÞxlA5"&?M@Hypochlorite sanitizerSunlightFluorescent lightCopperAMCNonewcA5n"&?N@2213116CMCNone{{{yyyyyxxk]OA5"&?>@PoundsGallonsCWTTon (s)CMCNoneufSA5"&?G@LipaseColiformStandard Plate Count PhosphataseDMCNonegSA5Z"&??}@63060120150BMCC:\data\CDE-Tests\Dairy\Dairy.mdbNoneb````____PA3%?b_?,@61960194119171890DMCC:\data\CDE-Tests\Dairy\Dairy.mdbNonehffffeeeeUE5%?b_?]@6 Decreased Increased Leveled offDid not changeBMCC:\data\CDE-Tests\Dairy\Dairy.mdbNonefO:%?b_N?*@6FatProtein CarbohydrateScientific, cultural & economic progressHas a direct effect on cheese yieldThe large intake of salt by the cowPsychrotrophic bacteria reproduce at this temperatureThe price to be added or subtracted per 1/10 % of milk fat above or below a set percentage r @f}"&?K@Flooding Milk lockPatentOxidizedBMCNone|jUA5v"&?@Raw to homogenizedRaw to sanitizedSanitized to homogenizedRaw to pasteurizedBMCNone{_A5"&?u@GallonQuartPintCupCMCNonetdSA5V"&?(@See if a cow has an infectionCheck for bacteria in milk-@6@CMCNonejA5J"&?'@#@May cause increased rancidityDecreases calcium contentIncreases protein contentAMCNonevMA5H"&?/@#@!@MastitisBacteriaCMCNonemYMA5R"&?@ High acidBitterOxidizedRancid (lipolyzed)CMCNone|hVA5Y"&?M@LactisCremoris Agalactiae ThermophilusCMCNone}gSA5~"&?y@The federal government Each stateThe large dairy cooperativesEach milk marketing orders areaBMCNone̡ycA5+"&?^@ 5@M@+@F@CMCNonexxtttrrrrrqqeYMA5LVAL cGD+TtEThe major cause of the salty flavor in milk is:A consumer found an off-flavor in milk packaged in transparent plastic and exposed to high intensity fluorescent light. The off-flavor probably wasThe only mastitis pathogen using the mammary gland as its primary habitat is:As with grade A milk, ______ adopts and enforces regulations to control milk used for the manufacturing of milk products.Which of the following is not an important reason for a five day-seven degree shelf life test?Chemical sanitizers containing __________ are most widely used for sanitizing milking equipment.To remove fat from milking equipmeAflatoxins sometimes found in dairy foods are produced by:The microbiological standard for Grade A raw from single procedure is _________ bacteria per millimeter of milk prior to co-mingling with milk from other producers.The International Dairy Federation (IDF) mission is to promote:Federal milk marketing orders were established in:In Federal order markets, milk sold for consumption in fluid form is in:Approximately two-thirds of the milk utilized in manufactured dairy products is processed into:Quarters infected with mastitis tend to shed more _____ defending white blood cells.The largest percentage of the U.S. milk supply is utilized in the production of:The insufficient removal of milk from the milk collection system is called:A major Salmonellas outbreak in Chicago spawned increased emphasis on milk processing sanitation, FDA inspections and downtime equipment inspections to evaluate and eliminate possible ______ cross connections.The sediment test is performed by filtering one ____ of milk through a white sediment disc and observing the residue.The California mastitis test is done to:q>j3zk\M>/    @    **                                    2     $  (  ,  0       rndQID rndQuestion rndChoiceA rndChoiceB rndChoiceC rndChoi3"&?:@ ProtozoaBacteriaMoldYeastsCMCNoneyiUA5s"&?@ 200,000150,000100,00050,000CMCNonezgTA5"&??@ (@+@+@)@DMCNonexxtttrrrrrqqeYMA5"&?2@1917192719371947CMCNoneqaQA58"&?H@Class IV Class IIIClass IIClass IDMCNone~jUA5"&?_@Butter-ice cream Butter-cheeseYogurt-cottage cheeseCheese-sour creamBMCNonev]A5"&?T@ LeukocytesBovisSedimentVirulent OrganismsAMCNone|hWA5:"&?P@Cream and specialty salesCheeseFrozen dairy desserts&@BMCNonexfA5LVAL^0g-y>R p~<Which of thThe U.S. Dairy Export Council (USDEC) was created by:A cryoscopy is an important tool that test for __________ in milk.The insufficient removal of milk from the milk collection system is called:Regional fluid milk pricing authorities, or compacts, are getting a strong lock in several areas of the country. The first dairy compact that was formed is called the:The milk-borne illness outbreak that occurred in California via the consumption of a fresh, unripened Mexican type cheese was caused by the microorganism:Lactobacillus bulgaricus and Streptococcus thermophilus are examples of:___________ cause(s) flavors in milk such as acid, high acid, or sour milk.A pooling method where by handlers with higher than average utilization pay into and handlers with lower than average utilization receive payment from is called:The form of mastitis that is hidden from sight is known as:Which is untrue concerning the federal milk marketing orders?Onion and garlic are responsible for the garlic/onion off-flavor in milk, and are more prevalent in the pasture during:Aflatoxins sometimes found in dairy foods are produced by:Which enzyme is almost completely inactivated after the proper times and temperatures approved for pasteurizationSummer milk has been estimated to contain 1.6 times as much vitamin ____ as winter milk.A consumer found an off-flavor in milk packaged in transparent plastic and exposed to high intensity fluorescent light. The off-flavor probably wasOne objective of a federal order is to:The test that may be of value in detecting gross carelessness in the production and handling of milk on the farm is:USDA reports net prices received by dairy farmers for milk, usually the prices are published on a map to show regional differences. The prices are referred to as:+ ?DD}$K@Ym2w*Ck\M$x#'(?@ Base excess pricing Louisville take out and pay backIndividual handler pools,@DMCNoneÿ`A5$x#'(?;@ InfectiousClinicalAcute Sub-clinicalDMCNone|kWA5$x#'(?=@They are legal instruments,@%@=@DMCNonesgA5"$x#'(?w@FallSpringEarly and late summerEarly spring and late fallDMCNonecQA53$x#'(?:@ProtozoaBacteriaMoldYeastsCMCNoneyiUA5$x#'(?q@LactoseAlkaline phosphatase Acid glycerolFree fatty acidsBMCNonetTA5$x#'(?X@ABCDAMCNone||xxxvvvvvuuh[NA5R$x#'(?@ High acidBitterOxidizedRancid (lipolyzed)CMCNone|hVA5=$x#'(?'@+@;@?@,@BMCNonexxtttrrrrrqqeYMA5 $x#'(?t@ PhosphataseSedimentFreezing PointAcidityBMCNonelXA5$x#'(?@ Blend pricesRegional pricesMailbox prices BFP pricesCMCNonetYA5LVALqNUnited States Department of Agriculture (USDA)The price to be added or subtracted per 1/10 % of milk fat above or below a set percentageA large scope of the human population is sensitive to antibioticsThe State Department of AgricultureAssure all dairy farmers an adequate incomeLVALfProtein and Lactose Organization (PLO)The Pasteurized Milk Ordinance and CodeA value established to penalize milk producers who have too much fat in their milkAntibiotics increase the somatic cell count of milkIt is a uniform system of classified pricingAssure consumers an adequate supply of pure, wholesome milkLVALu)Nzk\M>/    @    **                                    2     $  (  ,  0       rndQID rndQuestion rndChoiceA rndChoiceB rndChoiceC rndChoiceD rndChoiceE rndAnswer rndReference rndMediaTyperndMediaLocationrndMediaFileNamerndQType rndCorrect rndIncorrectrndArndBrndCrndDrndErndUnavailablerndEmbededMediaID rndPointsA rndPointsB rndPointsC rndPointsD rndPointsE rndQIDLink rndQIDLinkTorndAnswerExplain.iH@iH@stuMedia@F555)))))))' @+}iH@iH@StuDatay@-444(((((((& @(}iH@}iH@StuTestTitleO@3999-------+ @%}iH@}iH@StuPassingScore8@1<<<0000000. @"}iH@}iH@StuTimero@0555)))))))' @}iH@}iH@tblTestTypeG@-888,,,,,,,* @}iH@}iH@tblVersion0@+777+++++++) @}iH@}iH@StuTestID/@*666*******( @}iH@}iH@StuTable@)555)))))))' @}iH@}iH@MSysRelationships22222222220 }iH@}iH@MSysQueries,,,,,,,,,,* }iH@}iH@MSysACEs))))))))))' }iH@}iH@MSysObjects,,,,,,,,,,* }iA value set to penalize milk producers who have too little fat in their milkAntibiotics cause an off-flavor in milkProducers are not guaranteed a marketAssure that all dairy plants receive an adequate supply of milkLVALk3D?5@@ Aflatoxins sometimes found in dairy foods are produced by:The microbiological standard for Grade A raw from single procedure is _________ bacteria per millimeter of milk prior to co-mingling with milk from other producers.The International Dairy Federation (IDF) mission is to promote:Federal milk marketing orders were established in:In Federal order markets, milk sold for consumption in fluid form is in:Approximately two-thirds of the milk utilized in manufactured dairy products is processed into:Quarters infected with mastitis tend to shed more _____ defending white blood cells.The largest percentage of the U.S. milk supply is utilized in the production of:The insufficient removal of milk from the milk collection system is called:A major Salmonellas outbreak in CFood and Drug Administration (FDA)The price to be added or subtracted per 50 percent of milk fat above or below a set percentageAntibiotics kill some of the good bacteria found in milkProducer settlement fund (equalization fund)Sanitary restrictions on production are imposed on producers.Prevent surpluses of milk in the marketplace( C_|)fFI?5n$x#'(?N@2213116CMCNone{{{yyyyyxxk]OA5$x#'(?@ WisconsinTexas New Mexico CaliforniaDMCNone}gVA5$x#'(?@Proteolytic bacteriaLipolytic bacteriaColiform bacteriaPsychotrophic bacteriaCMCNoneaA5$x#'(?5@USDABabcock Institute USDA - FASDairy Management, Inc.DMCNonenQA5)$x#'(?B@ Butterfat Antibiotics Pesticides Added waterDMCNonemVA5}$x#'(?K@Flooding Milk lockPatentOxidizedBMCNone|jUA5$x#'(?@California Dairy CompactNorth-Central Dairy CompactSouthwest Dairy CompactNortheast Dairy CompactDMCNoneүeA5$x#'(?@ Staphylococcus aureusListeria monocytogenesStreptococcus lactisSalmonella typhimiruimBMCNoneƤbA55$x#'(?H@ Spoilage bacteriaLactic acid producing bacteriaOdor producing bacteriaYeasts and moldsBMCNoneǫ^A52$x#'(?K@ Chemical adulterantsMicroorganismsSedimentWeedsBMCNone{aA5LVALhK Ra(WR(<|vpjd^XRLF@:4.(" Whole milk contains _____ percent protein.The process of killing all microorganisms is:The time after processing during which a dairy product normally remains suitable for human consumption is called:A _____ is anyone who handles Grade A milk from dairy farmers for distribution to the marketing area.A major Salmonellas outbreak in Chicago spawned increased emphasis on milk processing sanitation, FDA inspections and downtime equipment inspections to evaluate and eliminate possible ______ cross connections.The milk fat differential used in paying for raw milk is:Bulk milk cooling and storage and the increased use of milking systems on farms has resulted in ________ bacteria being the primary organisms in raw milk.Which of the follow products is eligible for the Dairy Export Incentive Program (DEIP).The major reason milk from cows treated with antibiotics must be withheld from the milk supply is because:To defray the cost of federal orders, handlers are assessed ____ per hundredweight of milk received.Nearly 43% of all milk produced in the U.S. is made into Class I products while 36% is made into Class III products. Which product is made from Class III milk?Operating cost of Federal orders are paid by:Approximately two-thirds of the milk utilized in manufactured dairy products is processed into:How many pounds of skim milk is required to make one pound of nonfat dry milk?If you produce milk in this state, the price you will receive for your milk is a blend of classes, components, quota, and non-quota values. Which of the following states has its own farm milk pricing system?Farm water supplies must be protected from surface contamination. Water is usually tested for ________ as an indicator of possible sewage contamination.% /h |EW$x#'(?q@ Code date Product life Package date Shelf dateDMCNonenVA5$x#'(?g@ TruckerHandlerFarmerBottlerBMCNoneygTA5v$x#'(?@ Raw to homogenizedRaw to sanitizedSanitized to homogenizedRaw to pasteurizedBMCNone{_A5`$x#'(?9@ Z@R@L@^@AMCNonexxtttrrrrrqqeYMA5w$x#'(?@ Thermophilic MesophilicColiform PsychrotropicDMCNoneoYA5$x#'(?W@ Fluid milk Butterfat Ice Cream Sour CreamBMCNonelWA5x$x#'(?j@A@3@'@8@AMCNonexxtttrrrrrqqeYMA5$x#'(?d@ 1-3 cents 2-5 cents 3-4 cents15 centsBMCNonekVA5j$x#'(?@ Ice creamYogurt Fluid milkCheeseDMCNone~hVA5<$x#'(?-@#@The Federal governmentThe milk producersThe milk handlersDMCNoneoMA5$x#'(?_@Butter-ice cream Butter-cheeseYogurt-cottage cheeseCheese-sour creamBMCNonev]A5 B9 $x#'(?6@Staphylococcus dysgalactiaeStaphylococcus aureusStreptococcus uberisStreptococcus agalactiaeAMCNoneͩhA5]$x#'(?[@PoolingTake-off, pay-backBase-excess pricingSeasonal incentiveAMCNonerTA5~$x#'(?y@The federal government Each stateThe large dairy cooperativesEach milk marketing orders areaBMCNone̡ycA5F$x#'(?p@The Code of Federal Regulations'@USDA Rules and RegulationsThe Pure Milk Act of 1937BMCNoneÞxlA5$x#'(?&@ SanitizersPaint Antibiotics Rinse waterAMCNonehWA5$x#'(?A@AAAAAAAAAAAMCNone~~~|||||{{k\NA5$x#'(?$@Cottage cheeseIce milkProvolone cheeseFluid milk productsDMCNoneo[A5$x#'(?*@1.5-2.52.5-3.53.5-4.04.0-4.5CMCNonezgTA5$x#'(?-@ Pre-cleaning Contamination Sterilization SanitationCMCNonerYA5\LVALu1;QThe process of killing all microorganisms is:The time after processing during which a dairy product normally remains suitable for human consumption is called:A _____ is anyone who handles Grade A milk from dairy farmers for distribution to the marketing area.A major Salmonellas outbreak in Chicago spawned increased emphasis on milk processing sanitation, FDA inspections and downtime equipment inspections to evaluate and eliminate possible ______ cross connections.The milk fat differential used in paying for raw milk is:Bulk milk cooling and storage and theA large portion of the population is sensitive to the antibiotic:The Babcock test is a rapid, simple and accurate test for:The two most important diseases of cattle transmissible to man through milk are:Rules developed by the _____ are designed to protect the health and welfare of consumers.Which of the following will best control contagious mastitis?How many pounds of milk are required to make one pound of whole milk cheddar cheese.Milk found in cows with a high somatic cell count would result in a decrease in:Milk supplies more than 70% of which vital component of the American diet?The four primary taste sensations are:Which one of the following is not a cause of mastitis?A system of fairly distributing payment among producers in a Federal Milk Market is called:As with grade A milk, ______ adopts and enforces regulations to control milk used for the manufacturing of milk products.The rules States adopt to govern the production, processing, packaging and storage of Grade A milk are based on:The most common off-flavor in milk is:Milk meeting the highest sanitary requirements is known as Grade:Milk used for _____ is Class I Milk. [2|vpjd^XRLF@:4.(" @    **              $x#'(?A@ Streptomycin Penicillin Terimyacin AmpicillinBMCNoneoYA5Z$x#'(?:@ Water in milkTitratable acidity Fat contentNonfat milk solids contentCMCNonexZA5Q$x#'(?P@ Tuberculosis and brucellosisBrucellosis and scarlet feverScarlet fever and Q feverTuberculosis and anthraxAMCNone۷iA5$x#'(?Y@ .@&@Future Farmers of America (FFA)"@DMCNoneYMA5$x#'(?=@ Pre-milking teat dipBarrier type teat dipAntibiotic teat dipGermicidal teat dipDMCNoneaA5d$x#'(?T@ 5101322BMCNone{{{yyyyyxxj\NA5$$x#'(?P@ Butterfat Whey proteinCaseinTrace mineralsCMCNonenVA5$x#'(?J@Calcium Vitamin C Lactic acidIronAMCNoneiTA5M$x#'(?&@Bitter, metallic, sour, sweetBitter, salt, sour, sweetMetallic, salt, sour, sweetBurnt, bitter, salt, sourBMCNone۶jA5