Minnesota FFA 2014 Dairy Foods Written Test Part I Milk Marketing 1. Which of the times and temps below is a valid pasteurization time and temperature for skim milk by vat pasteurization? A. 145 F for 30 minutes B. 145 F for 15 seconds C. 161 F for 15 seconds D. 150 F for 30 minutes 2. Which state is ranked #1 in cheese production? A. Minnesota B. Wisconsin C. New York D. California 3. You find the provisions for the Federal Milk Marketing Order in which code? A. The FDA Food Code B. Title 7 of the Code of Federal Regulations C. Title 21 of the Code of Federal Regulations D. The USDA Code 4. Which state below does not participate in the Federal Milk Marketing Order? A. Wisconsin B. California C. Missouri D. Iowa 5. Which country is the biggest importer of MN dairy products? A. Mexico B. Germany C. China D. None of the above 6. What city is used as the starting point for the Class I price differential? A. St. Paul, MN B. Madison, WI C. Kansas City, MO D. Eau Claire, WI 7 What is the justification of government involvement in the marketing of milk and setting prices paid to farmers?? A. provide farmers price and income support B. reduce price and income variability C. improve market power of farmers D. all the above
8. Which product below is not exempt from the rule that a milk product needs to be cooled immediately after pasteurization A. Yogurt B. Cultured cottage cheese C. Chocolate milk D. Cultured buttermilk 9. The code of federal regulations stipulates that light whipping cream must contain at least % fat. A. 15 B. 20 C. 30 D. 36 10.TheFederal milk marketing orders were originally established under the Agricultural Marketing Agreement Act of. A. 1906 B. 1922 C. 1935 D. 1937 11.The somatic cell count adjustment uses what base SCC? A. 100,000 B. 250,000 C. 350,000 D. 400,000 12. Before a tanker of milk can be unloaded at a milk plant it must be checked for A. fat B. lactose C. BST D. the temperature of the milk 13 What is blown cheese? A. when the processor makes a mistake making the cheese and it doesn t taste right B. when gas is produced by organisms that survive pasteurization and create cracks and fissures in the cheese C. when cleaning chemicals contaminate the cheese and produce an off-flavor 14. About how many jobs does the Minnesota Department of Agriculture attribute to the dairy industry in the state? A. 380,000 B. 38,000 C. 3,800 D. 380 15. Somatic cells can be estimated by A. A Coulter counter B. A flow cytometer C. The California Mastitis Test
16. The check-off program, where a certain amount of money is collected per hundredweight sold by a producer, is used to fund: A. Promotion of milk products B. Research about milk products C. Neither A nor B D. Both A and B 17. Which of the following counties in Minnesota has the largest number of dairy farms? A. Otter Tail B. Stearns C. Todd D. Morrison 18. In the chart above, what does Grade A and Grade B indicate? A. The number of products that are made in the county that are Grade A or Grade B B. The number of farms that pass inspection and are certified either Grade A or Grade B C. The number of farms that pass an inspection that assess how humanely the cows are treated Farmer Jim sent 100,000 pounds of milk to a milk plant last month. His average butterfat was 4%, protein was 3.3%, and other solids were 5%. His somatic cell count was high, so he did not qualify for any premiums. Based on the reports for the Federal Milk Marketing order, the pay prices are: Class III Butterfat $2.29 per pound Class III Protein $3.30 per pound Class III Other solids $ 0.27 How much money will Farmer Jim receive for his: 19. Butterfat A. $4,567 B. $5,760 C. $6,217 D. $9,160 20. Protein A. $8382 B. $10,890 C. $3,300 D. $12,987
21. Other solids A. $950 B. $1350 C. $1900 D. $5000 21. Which USDA Economic Research Service (ERS) region is Minnesota located in (categorized this way since 1995)? A. Heartland B. Prairie Gateway C. Northern Great Plains E. All of the above 22. What ingredient was milk powder in China adulterated with to make it look like the protein content was higher than it was? A. Benzene B. Round-up C. Melamine D. Guanidine 23.The primary type of starter cultures used in Cheddar cheese manufacture is/are A. mesophilic bacteria B. Mold C. psychrotrophic bacteria 24. Approximately how much milk is organic (in % of sales) nationwide? A. 3% B. 13% C. 23% D. 33% 25.Which cheese is number 1 in lbs produced in the US? A. Cheddar B. Colby C. Mozzarella D. Parmesan Milk production 26. A CMT test appearance with a strong gel formation that tends to adhere to the paddle and forms a distinct central peak would have a leukocyte per ml of: A. Below 200,000 B. 150,000 500,000 C. 800,000 5,000,000 D. Over 5,000,000 27. The formation of free fatty acids that causes a rancid flavor in milk can be prevented by: a. pasteurizing the milk b. preventing excessive agitation of raw milk c. not allowing the milk to freeze d. all of the above
28.A leading cause of high bacteria counts in raw milk is a. BST b. poor sanitation c. older cows d. younger cows 29. is a defect in milk that is described as tasting like Grapenuts cereal. a. bitter b. malty c. flat d. oxidized 30.Which state has the highest number of dairy cattle? A. Minnesota B. Wisconsin C. California D. New York 31. In February 2013, the average milk per cow was of the top 23 states was 1,732 pounds. Of the states below, which had the highest average production per cow at 2,230 pounds? A. Wisconsin B. Arizona C. Utah D. Minnesota 32.The presence of high numbers of psychrotrophic organisms (non-spore forming) in a pasteurized milk sample is an indication of A. high quality milk B. sanitary issues at the farm C. post-pasteurization contamination 33.Generally, which of the following breeds produces milk with the highest percentage of protein? A. Holstein B. Ayrshire C. Brown Swiss D. Jersey 34.Somatic cells occur in large numbers in milk when A. milk has not been cooled properly B. poor sanitation of tanks and equipment occurs C. milk from cows with mastitis is added to the bulk milk D. milk is agitated on its way to the processing facility 35.Milkstone on dairy equipment is often caused by A. the use of hard water for cleaning and rinsing B. failure to use acid-type sanitizers on farms that have hard water C. failure to use adequate detergent on farms that have hard water
36. off-flavor may be present in milk that has had proteolysis (protein breakdown) due to the activity of pyschrotrophic microorganisms. A. Salty B. Rancid C. Bitter D. Malty 37. What is the highest bacterial count (by the aerobic plate count) allowed for raw milk to be considered Grade A when measured in an individual producers bulk tank? A. 100,000/ml B. 300,000/ml C. 450,000/ml D. 500,000/ml 38.The normal ph of milk is a. slightly acidic b. slightly basic c. very acidic d. none of the above 39.Milk from a cow with mastitis will have a. a high somatic cell count b. abnormal freezing point c. both a and b d. none of the above 40.Stainless steel is used for food processing equipment because A. Surfaces can be polished to a smooth finish B. Surfaces do not corrode easily C. Surfaces can be cleaned easily 41.In the U.S., if cheese is made from unpasteurized milk it must be a variety that has a low ph and must be stored at refrigeration temperature for days before it can be sold A. 90 B. 10 C. 30 D. 60 42.The major group of proteins (highest percentage of all the proteins) in milk are A. bovine serum albumin B. caseins C. whey proteins 43.The sugar of milk that bacteria convert to acid is: A. maltose B. trehelose C. lactose D. fructose
44. The acronym DHIA stands for: A. Dairy Health Improvement Association B. Dairy Herd Immunization Association C. Dairy Herd Insemination Association D. Dairy Herd Improvement Association 45.During the Babcock test is added to digest the nonfat milk solids and melt the fat. A. boiling water B. alcohol C. sulfuric acid D. ether 46. The milk off-flavor resulting from spoilage bacterial growth will typically be called. A. Unclean B. Oxidized C. Acid D. A and C 47.Of the following minerals, the most abundant mineral in milk is: A. Iodine B. Magnesium C. Phosphorus D. Calcium 48. What is a dry cow treatment? A. Treatment to dry the cows udder before milking B. Treatment designed to reduce mastitis during the dry period between lactations C. After 2 minutes D. After 1 minute 49. A milk hauler found the bulk milk tank temperature of a farm she was picking up from to be 65 degrees F. Milking had been completed 4 hours previously. The hauler is correct in A. Expecting the milk to be sour B. Thinking the milk will have a high bacterial count C. Not pumping the milk into her tanker 50. Which of the following fatty acids in milk that is associated with health benefits in humans tends to increase with pasture feeding of cows? A. Butyric acid B. Conjugated linoleic acid C. Lactic acid D. Caproic acid
Minnesota FFA 2014 Key Dairy Foods Written Test Part I Milk Marketing 1. Which of the times and temps below is a valid pasteurization time and temperature for heavy whipping cream milk by vat pasteurization? A. 145 F for 30 minutes B. 145 F for 30 seconds C. 161 F for 15 seconds D. 150 F for 30 minutes 2. Which state is ranked #1 in milk production? A. Minnesota B. Wisconsin C. New York D. California 3. You find the provisions for the Federal Milk Marketing Order in which national code? A. The FDA Food Code B. Title 7 of the Code of Federal Regulations C. Title 21 of the Code of Federal Regulations D. The USDA Code 4. Which state below does not participate in the Federal Milk Marketing Order? A. Wisconsin B. California C. Missouri D. Iowa 5. Which country is the biggest importer of MN dairy products? A. Mexico B. Germany C. China D. None of the above
6. If you are a dairy farmer in this region and want the highest price for your milk, which city do you want to be further away from? A. St. Paul, MN B. Madison, WI C. Kansas City, MO D. Eau Claire, WI 7. What is the justification of government involvement in the marketing of milk and setting prices paid to farmers? A. provide farmers price and income support B. The public sees better t.v. ads C. improves the ability of farmers to form unions D. Makes the price of milk less expensive for food companies 8. Which product below is not exempt from the rule that a milk product needs to be cooled immediately after pasteurization A. Yogurt B. Cultured cottage cheese C. Chocolate milk D. Cultured buttermilk 9. The code of federal regulations stipulates that heavy whipping cream must contain at least % fat. A. 15 B. 20 C. 30 D. 36 10. The Federal Milk Marketing Orders were originally established under the Agricultural Marketing Agreement Act of. A. 1906 B. 1922 C. 1935 D. 1937
11. The somatic cell count adjustment uses what base SCC? A. 100,000 B. 250,000 C. 350,000 D. 400,000 12. Before a tanker of Grade A milk can be unloaded at a milk plant it must be checked for A. fat B. lactose C. BST D. the temperature of the milk 13 What is blown cheese? A. when the processor makes a mistake making the cheese and it doesn t taste right B. when gas is produced by organisms that survive pasteurization and create cracks and fissures in the cheese C. when cleaning chemicals contaminate the cheese 14. About how many jobs does the Minnesota Department of Agriculture attribute to the dairy industry in the state? A. 380,000 B. 38,000 C. 3,800 D. 380 15. Somatic cells can be estimated by A. A Coulter counter B. A flow cytometer C. The California Mastitis Test
16. The check-off program, where a certain amount of money is collected per hundredweight sold by a producer, is used to fund: A. Promotion of milk products B. Research about milk products C. Neither A nor B D. Both A and B 17. Which of the following counties in Minnesota has the largest number of dairy farms? A. Otter Tail B. Stearns C. Todd D. Morrison 18. In the chart above, what does Grade A and Grade B indicate? A. The number of products that are made in the county that are Grade A or Grade B B. The number of farms that pass inspection and are certified either Grade A or Grade B C. The number of farms that pass an inspection that assess how humanely the cows are treated Farmer Jim sent 100,000 pounds of milk to a milk plant last month. His average butterfat was 4%, protein was 3.3%, and other solids were 5%. His somatic cell count was high, so he did not qualify for any premiums. Based on the reports for the Federal Milk Marketing order, the pay prices are: Class III Butterfat $2.29 per pound Class III Protein $3.30 per pound Class III Other solids $ 0.27 How much money will Farmer Jim receive for his: 19. Butterfat A. $4,567 B. $5,760
C. $6,217 D. $9,160 20. Protein A. $8382 B. $10,890 C. $3,300 D. $12,987 21. Other solids A. $950 B. $1350 C. $1900 D. $5000 21. Which USDA Economic Research Service (ERS) region is Minnesota located in (categorized this way since 1995)? A. Heartland B. Prairie Gateway C. Northern Great Plains 22. What ingredient was milk powder in China adulterated with to make it look like the protein content was higher than it was? A. Benzene B. Round-up C. Melamine D. Guanidine 23. The primary type of starter cultures used in Cheddar cheese manufacture is/are A. mesophilic bacteria B. Mold C. psychrotrophic bacteria C. none of the above
24. Approximately how much milk is organic (in % of sales) nationwide? A. 3% B. 13% C. 23% D. 33% 25. Which cheese is number 1 in pounds produced in the US? A. Cheddar B. Colby C. Mozzarella D. Parmesan Milk production 26. A CMT test appearance with a strong gel formation that tends to adhere to the paddle and forms a distinct central peak would have a leukocyte per ml of: A. Below 200,000 B. 150,000 500,000 C. 800,000 5,000,000 D. Over 5,000,000 27. The formation of free fatty acids that causes a rancid flavor in milk can be prevented by: a. pasteurizing the milk b. preventing excessive agitation of raw milk c. not allowing the milk to freeze d. all of the above 28. What should be used on a cows teats after milking to prevent mastitis? a. a single service paper towel b. teat dip c. chlorine sanitizer d. Bag balm
29. is a defect in milk that is described as tasting watery: a. bitter b. malty c. flat d. oxidized 30. Which state has the highest number of dairy cows? A. Minnesota B. Wisconsin C. California D. New York 31. In February 2012, the average milk per cow of the top 23 states was 1,782 pounds. Of the states below, which had the highest average production per cow at 2,060 pounds? A. Wisconsin B. Arizona C. Utah D. Minnesota 32. The presence of high numbers of psychrotrophic organisms (non-spore forming) in a pasteurized milk sample is an indication of A. high quality milk B. sanitary issues at the farm C. post-pasteurization contamination 33. Generally, which of the following breeds produces milk with the highest percentage of protein? A. Holstein B. Ayrshire C. Brown Swiss D. Jersey 34. Somatic cells occur in large numbers in milk when A. milk has not been cooled properly B. poor sanitation of tanks and equipment occurs
C. milk from cows with mastitis is added to the bulk milk D. milk is agitated on its way to the processing facility 35. Milkstone on dairy equipment is often caused by A. the use of hard water for cleaning and rinsing B. failure to use acid-type sanitizers on farms that have hard water C. failure to use adequate detergent on farms that have hard water 36. off-flavor may be present in milk that has had proteolysis (protein breakdown) due to the activity of pyschrotrophic microorganisms. A. Salty B. Rancid C. Bitter D. Malty 37. What is the highest bacterial count (by the aerobic plate count) allowed for raw milk to be considered Grade A when measured in an individual producers bulk tank? A. 100,000/ml B. 300,000/ml C. 450,000/ml D. 500,000/ml 38. The normal ph of milk is around a. slightly acidic b. slightly basic c. very acidic d. none of the above 39. Milk from a cow with mastitis will have a. a high somatic cell count b. abnormal freezing point c. both a and b d. none of the above
40. Stainless steel is used for food processing equipment because A. Surfaces can be polished to a smooth finish B. Surfaces do not corrode easily C. Surfaces can be cleaned easily 41. In the U.S., if cheese is made from unpasteurized milk it must be a variety that has a L ow ph and must be stored at refrigeration temperature for days before it can be sold A. 90 B. 10 C. 30 D. 60 42. The major group of proteins in milk are A. bovine serum albumin B. caseins C. whey proteins 43. The sugar of milk that bacteria convert to acid is: A. maltose B. trehelose C. lactose D. fructose 44. The acronym DHIA stands for: A. Dairy Health Improvement Association B. Dairy Herd Immunization Association C. Dairy Herd Insemination Association D. Dairy Herd Improvement Association 45. During the Babcock test is added to digest the nonfat milk solids and create heat allowing the fat to be separated and measured. A. chloroform B. alcohol
C. sulfuric acid D. ether 46. The milk off-flavor resulting from spoilage bacterial growth will typically be called. A. Unclean B. Oxidized C. Acid D. A and C 47. The most abundant mineral in milk is: A. Iodine B. Magnesium C. Phosphorus D. Calcium 48. What is a dry cow treatment? A. Treatment to dry the cows udder before milking B. Treatment designed to reduce mastitis during the dry period between lactations C. After 2 minutes D. After 1 minute 49. A milk hauler found the bulk milk tank temperature of a farm she was picking up from to be 65 degrees F. Milking had been completed 4 hours previously. The hauler is correct in A. Expecting the milk to be sour B. Thinking the milk will have a high bacterial count C. Not pumping the milk into her tanker 50. Which of the following fatty acids in milk that is associated with health benefits in humans tends to increase with pasture feeding of cows? A. Butyric acid B. Conjugated linoleic acid C. Lactic acid D. Caproic acid