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Dairying Practice Test: Primary Production of Milk
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Dairying Practice Test: Primary Production of Milk
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25 Questions

1. The major component in milk is _______
2. This off-flavor is rarely found except in pasteurized milk that has been stored too long or stored at slightly high refrigerator temperature.
3. Off-flavor which is pungent in advanced stages and is recognized by its “papery” or cardboard sensation initially and a tallow odor in more advanced stages.
4. What is the purpose of a “milk check-off”?
5. Milking is done by which of the following methods?
6. Milk from a cow with mastitis will have__________
7. Milk should be kept at ____ temperature as soon as it leaves the cow udder.
8. This flavor similar to the flavor of stale fat and has a soapy taste and a goaty, unclean odor as a result of breaking down of fats in milk.
9. The gestation period for cow is __________
10. Off-flavor to milk due to fly spray, paint, kerosene or creosote. These Substances enter milk as direct contaminants or in vapor form.
11. The tanker of milk must be checked for which of the following before it can be unloaded at a milk plant?
12. Of the listed below products, which contains no dairy ingredients?
13. As it comes from a cow, the solids portion of milk contains approximately 3.7 percent fat and ____ percent solids-not-fat.
14. The dairy product resulting from the addition of a creaming mixture (dressing) that Contains not less than 4 percent milk fat and not more than 80 percent moisture?
15. Off-flavors are detected in milk when cows eat obnoxious weeds. The flavor can be recognized by distinctive odor and taste suggested by its name.
16. Amount of blood through udder needed for formation of 1 litre of milk __________
17. Milk inadequately cooled may encounter this off flavor and is caused by improperly cleaned milking machines or equipment.
18. While performing a CMT tests watch for color changes and gel formation. Milk from a normal quarter does which of the following?
19. Specific milk will not be rejected by the plant if the milk fails to meet requirements for which of the following?
20. Off-flavor of milk that may be described as tasteless and the flavor of normal milk lacks in.
21. Milk from cows being treated with antibiotics should be withheld from the supply because:
22. After milking a cow, the cows teats should be dipped ___________
23. _____ Hormone that needs to be released in order to start milking.
24. This off-flavor is a result of bacterial growth (commonly Streptococcus lactic) and will have detectable ________ flavor long before it may be classified sour.
25. Major deductions on a dairy farmer’s milk check does not include:

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