Dairy Engineering Mock Test 8

10%

Question 1 of 10

1. Milk sold through commercial outlets is certified to be from herds free of?

Broken Udder Suspensory Ligaments

B.S.T.

Displaced Abomasums

Tuberculosis

Question 1 of 10

Question 2 of 10

2. A “acidified” label on a milk product indicates that the product was produced by?

Enriching the milk with added iron

Passing the milk through a reverse osmosis filtration system

Cows consumed acid rain water

Souring the milk

Question 2 of 10

Question 3 of 10

3. From the mid 1950’s until 2009, the size of the U.S. dairy herd has?

More than doubled mirroring the population growth

Remained static

Decreased by 50%

Increased by 50%

Question 3 of 10

Question 4 of 10

4. Low-fat yogurt must have a minimum of _______ fat and a maximum of ________fat.

1%, 4%

.5%, 2%

1%, 3.25%

.5%, 2.5%

Question 4 of 10

Question 5 of 10

5. Dry cream is produced by removing the water from pasteurized milk and/or cream. Dry cream should contain a minimum of?

75% fat

18% fat

40% fat

30% fat

Question 5 of 10

Question 6 of 10

6. The California Mastitis Test (CMT) asks that you used only ___________ milk.

The first stream during milking

The 2nd stream during milking

Milk after dry-off

Colostrum

Question 6 of 10

Question 7 of 10

7. Due to high leukocyte counts, farmers should not use the CMT before the ________ day after calving or test milk from cows that are being dried off.

Third

First

Fourth

Second

Question 7 of 10

Question 8 of 10

8. It requires ________ pound(s) of milk to produce one gallon of gourmet ice cream.

Question 8 of 10

Question 9 of 10

9. Transitional milk is the label given to the milk produced in?

From the Colostrum stage to 11th milking that cannot be legally marketed for human consumption

Produced at the end of lactation but before the cow is transitioned into the dried state

One retail region and moved to another retail region for processing

In the truck to the holding silos, not yet in the production cycle

Question 9 of 10

Question 10 of 10

10. Low fat cottage cheese must contain a maximum of?

1% fat

.5% fat

2% fat

4% fat

Question 10 of 10