2013 North Dakota FFA Convention
Milk Quality and Products
Individual Problem Solving, Merchandizing, Nutritional Value,
Issues, and Trouble Shooting
Work individually to answer the following multiple choice and True/False questions. Please mark in the Problem Solving area
on the Scantron Card.
General Industry Knowledge
1. Milk is an excellent source of essential nutrients, which is not one of the essential nutrients?
A. Vitamin A
B. Vitamin B
C. Vitamin C
D. Riboflavin
2. How many essential nutrients are there?
A. 4
B. 6
C. 9
D. 15
3. Vitamin B12 is also known as riboflavin
A. True B. False
4. Whey protein is a high-quality protein found naturally in dairy foods which means it contains all of
the essential amino acids your body needs.
A. True B. False
5. According to researchers the calcium in cow’s milk is not absorbed any better than that found in soy
milk.
A. True B. False
6. Pasteurization is process used to sterilize milk and kill all harmful microorganisms that might be
present in the milk.
A. True B. False
7. Routine pasteurization of milk has led to dramatic reductions in the number of people getting sick
from diseases that had previously been transmitted by milk.
A. True B. False
8. Can I still get a disease from raw milk and raw milk products if the cows or goats are healthy, clean,
and grass-fed or if the dairy is especially careful and clean when collecting the milk?
A. True B. False
9. According to the US Environmental Protection Agency’s US Inventory of Greenhouse Gas Emission
Report, dairy production contributes less than 1 percent of US greenhouse gas emissions. Which is not
a greenhouse gas?
A. Oxygen
B. Methane
C. Carbon Dioxide
D. Ozone
10. The primary sources of greenhouse gas emissions in the United States are: electricity,
transportation, industry, commercial/residential, agriculture and land use/forestry.
Greenhouse emissions from agriculture are greater than that from transportation.
A. True B. False
11. The largest source of greenhouse gas emissions from human activities in the United States is from
burning fossil fuels for electricity, heat, and transportation.
A. True B. False
12. Increases in carbon dioxide (CO2) may increase the productivity of pastures, but may also decrease
their quality.
A. True B. False
13. A dairy cow’s rumen allows her to digest the high-fiber feed necessary for milk production, but it
also causes her to produce enteric methane gas. Enteric methane is the largest source of greenhouse
gas (GHG) emissions associated with milk production.
A. True B. False
14. The environmental impact of U.S. milk production has been significantly reduced since 1944,
primarily due to increases in milk production per cow.
A. True B. False
15. This many times isn’t thought of as a greenhouse gas but makes up the largest percentage of
greenhouse gases.
A. Ozone
B. Nitrous Oxide
C. Carbon Dioxide
D. Water Vapor
NORTH DAKOTA FFA STATE
MILK QUALITY AND DAIRY FOODS CDE
WRITTEN TEST
2013
Written Exam - MILK PRODUCTION: USING A NUMBER 2 LEAD PENCIL, MARK THE CORRESPONDING
NUMBER ON THE ANSWER SHEET. DO NOT WRITE ON TEST
1.
One type of test for antibiotics, common adulterants of milk, is based upon the principle that
the growth of bacteria is __________ by them.
a. stimulated
b. enhanced
c. magnified
d. inhibited.
2. Washing the udder prior to milking stimulates the release of _____ which induces milk letdown.
a. estrogen
b. testosterone
c. adrenaline
d. oxytocin
3. The_____________ test is used to detect if milk has been pasteurized properly.
a. Lipase
b. Phosphatase
c. Coliform
d. Standard Plate Count
4. Heritability describes the degree to which offspring resemble their parents for a certain trait. Which
of the following is the most heritable trait?
a. milk
b. udder
c. body size
d. feet legs
5. The average gestation period for dairy cows is:
a. 21 days
b. 15 days
c. 383 days
d. 283 days
6. Feed generally accounts for ____________ of the cost of producing milk.
a. 15%
b. 50%
c. 25%
d. 85%
7. The agency responsible for the development of standards and grades for milk and dairy products is:
a. FDA
b. USDA
c. APHIS
d. DHIA
8. When injecting a drug into an animal, the wrong size needle size or drug amount per site can result
in:
a. illegal drug residues
b. reduced drug effectiveness
c. tissue damage
d. All of the above
9. Until how many hours old will a calf’s intestine absorb the disease-fighting ingredients of colostrum?
a. 48
b. 24
c. 12
d. 4
10. A freemartin heifer is:
a. free of defects
b. highly efficient
c. sterile 90% of the time
d. a twin heifer born to a heifer
11. Under which of the following weather conditions would you expect to observe the
greatest decreases in milk yield per cow and in percentage of fat and protein in that
milk?
a. cold and dry
b. hot and humid
c. cool and rainy
d. warm and dry
12. Which of the following is not a cause of coliform mastitis?
a. cracked or split inflations
b. milking to soon after calving
c. using excessive water in washing udders d. slightly damp, warm bedding
13. Which disease occurring in dairy cattle are “bangs” vaccinations given for?
a. Brucellosis
b. Ketosis
c. Mastitis
d. Laminitis
14. A somatic cell count above ______________ in milk may indicate that a bacterial infection is
present in one or more cows in the herd.
a. 500,000
b. 275,000
c. 300,000
d. 250,000
15. What is the bacterial infection that occurs in the eyes of dairy cattle that can cause blindness and is
thought to be spread by flies?
a. Johne’s
b. Pinkeye
c. Vitamin A deficiency
d. Brucellosis
16. The greatest damage to the udder due to mechanical milking results from:
a. too low of a vacuum
b. removing the machine prematurely
c. leaving the machine on to long
d. wrong pulsating ration
17. _______________ is the process of pumping raw milk through spinning cone-shaped discs to
remove sediment.
a. standardization
b. pasteurization
18. Who regulates dairy farms in North Dakota?
c. clarification
d. separation
a. ND Department of Ag
b. ND Department of Health
c. Environmental Protection Agency d. All of the above
19. The Dairy Herd Improvement Association (DHIA) provides:
a. payment for lost production
b. premiums for high quality milk
c. milk testing and record keeping
d. none of the above
20. Dairy rations for lactating cows should be calculated based on:
a. Body size
b. Pounds of milk production
c. Stage of lactation
d.All of the above
21. The two simple sugars that make up lactose are glucose and ________:
a. Leucine
b. Sucrose
c. Arginine
d. Galatose
22. Which of the following is the name for milk that is remaining in the udder following the completion
of milking?
a. Residual milk
b. Skim milk
c. Fore milk
d. Calf milk
23. When injecting a drug into an animal, the wrong size needle size or drug amount per site can
result in:
a. illegal drug residues
b. reduced drug effectiveness
c. tissue damage
d. All of the above
24. ______________ is the general name for the class of bacteria that causes mastitis in dairy cattle.
a. lactobacillus
b. lactococcus
c. Ecoli d. staphylococcus
25. How many amino acids are considered to be essential in the dairy cow, and therefore are required
in the diet?
a. 15
b. 21
c. 5
d. 10
26. A dairy cow producing 80 lb of milk per day requires about how many pounds of water daily?
a. 20
b. 80
c. 160
d. 320
27. Lameness or sore feet is often a sign of what digestive disorder?
a. retained placenta
b. metritis
c. fatty liver disease
d. acidiosis
28. What is the justification of government involvement in the marketing of milk:
a. provide farmers price and income support
b. reduce price and income variability
c. improve market power of farmers
d. all of the above
29. Dairy herds with somatic cell counts are more likely to produce a ___________ favor of milk.
a. cooked
b. rancid
c. feed
d. garlic/onion
30. This product is made from addition of lactic acid producing bacteria to pasteurized cream
containing less than 18% milkfat.
a. cottage cheese
b. sour cream
c. yogurt
d. gelato
Written Exam - MILK MARKETING
31. What is the most popular size container used for fluid milk?
a. gallon
b. half gallon
c. quart
d. five quart bulk
32. What marketing tool would be used in the futures market by someone who owns a commodity
such as milk and intends to sell it sometime in the future?
a. basis contract
b. pooling contract
c. short hedge
d. speculating buyer
33. If a grocery store sells milk for $3.90 per gallon, what price are they charging per
hundredweight?
a. 39.00
b. $45.88
c. $43.33
d. $3.90
34. A Holstein dairy cow that weighs 690 Kg will weigh:
a. 1000 lbs
b. 1200 lbs
c. 1500 lbs
d. 1700 lbs
35. Federal Milk Marketing Orders affect prices consumers pay for fresh milk in grocery stores by:
a. adjusting them according to demand
b. adjusting them according to supply
c. leaving them to be determined in the marketplace
d. letting them only once yearly
36. A food that contain less that __________ grams of fat per serving is considered a low fat food.
a. 10
b. 40
c. 1
d. 3
37. A gallon of milk weighs ____________ lbs.
a. 5.6
b. 7.2
c. 8.6
d. 9.4
38. Milk prices are often discussed in this term of measurement.
a. cwt
b. oz
c. bu
d. ton
39. Mathematical equations that use economic data to establish a minimum regulated price are:
a. Futures contract
b. Hedge
c. Price formula
d. Milk contract
40. The PPD (Producer Price Differential) is the value of milk above and beyond the
_____________________ value:
a. Class I
b. Class II
c. Class III
d. none of the above
41. Yield of cheese is primarily determined by:
a. fat content
b. protein content
c. water content
d. lactose content
42. Market equilibrium is reached when the quantity supplied is __________ the quantity demanded.
a. greater than
b. less than
c. equal to
d. none of the above
43. This product is made with whey, a by-product of cheese-making that contains a high
amount of nutrients.
a. Coffee-Mate non-dairy creamer
b. pasteurized half and half
c. gouda cheese
d. Velveeta
44. The fat content of reduced fat milk is _______.
a. 0.5% b. 1.0%
c. 2.0%
d. 3.25%
45. You are considering starting an on-farm cheese plant to process your own milk. You
are milking 210 cows that are averaging 71 pounds of milk per cow per day. On a daily basis,
how many pounds of cheese would you expect to produce from the milk produced?
a. 1491
b. 1754
c. 71
d. 710
46. New food plate guidelines recommended how many servings of dairy products per day?
a. 5
b. 2
c. 4
d. 3
47. Demand for dairy products is typically the lowest in
a. spring
b. summer
c. fall
d. winter
c. fall
d. winter
48. Milk prices on average are the lowest in
a. spring
b. summer
49. To be labeled made with organic ingredients a dairy product must contain________ percent or
more organic ingredients.
a. 100
b. 90
c. 80
d. 70
50. Which of the following is an example of value-added agriculture?
a. a farm that markets an “Ozark brand” of cheese
b. purchasing milk from a local producer
c. using a custom heifer raiser
d. drinking raw milk
Chapter Name_____________
Chapter Number_____________
2013 North Dakota FFA
Milk Quality and Products
TEAM PROBLEM SOLVING - PART III
Write answers clearly on this sheet and turn in one copy with your chapter name and # on it.
Situation
The Back2Back Dairy from Three-and-out County produces Grade A milk from a commercial herd with 600
lactating Holsteins cows averaging 74 pounds of milk per day. They have a daughter and son-in-law who are
interested in expanding the dairy. They are a four-generation family dairy who doubled the size of the
operation in 2005. Their herd management goal is to increase milk yield and components, grow as much s
possible from within using gender-specific semen, genomic selection and add a heifer rearing facility. Milk
prices have been good, but feed costs have been consuming the cash they had hoped to use for expansion.
Marketing contracts are important but price uncertainty is prevalent. Their current component and quality
tests are:




Milk protein = 3.18%
Milk fat = 3.58%
Other solids = 5.64%
Somatic Cell Count = 146,000 cells per milliliter
To complete this exercise you will need the following information.
Parameters for Determining Milk Value
The processor uses the current Federal Order Class III price data to set procurement policy to determine pay
price and any premiums that apply:
1. Protein differential (3.05% base): 2.82/cwt. per 0.1% protein
2. Butterfat differential (3.50% base): 1.75/cwt. per 0.1% milk fat
3. Other solids (OS) premium (5.65% base): 0.42/cwt. per 0.1% OS
4. Somatic cell count (350,000 base): 0.00082/cwt. per 1,000 SCC
5. Bacteria plate count (less than 25,000 for the month) to receive any premiums.
Given the information above, calculate the adjustments made to the price paid per hundredweight for milk
with these components.
Milk Components: (3 points each)
1. Protein (PRO):
a) 0.043
b) 0.054
c) 0.037
d) 0.051
Page 9 of 15
2. Milk fat (BF):
a) 0.053
b) 0.034
c) 0.014
d) 0.049
3. Other Solids (OS):
a) +0.003
b) +0.009
c) -0.004
d) -0.008
Milk Quality (4 points each)
Determine the premium adjustment (if any) based on the following Somatic Cell Count criteria.
Criteria
Somatic Cell Count
Adjustment Rate ($/cwt.)
(SCC) Base
per 1,000 cells
0 - 350,000
+0.0025
350,001 - 450,000
-0.0015
450,001 - 750,000
-0.0025
750,000 - OVER
-0.0035
4. What is the SCC premium adjustment?
a) 0.537
b) 0.510
c) 0.611
d) 0.575
Milk Quality
The control plate was determined clear, so analyze the dairy=s standard plate count (SPC) using the diagram
of incubated plates below, determine the number of bacteria/ml. (The lab procedure for the bacteria plates
used below is from a 1/1000 ml dilution.)
Page 10 of 15
____ colonies
____ colonies
___ reported colonies
Page 11 of 15
5. What is the Standard Plate Count (SPC)?
a) 1.6 x 103
b) 1.0 x 103
c) 1.6 x 104
d) 1.0 x 104
Standard Plate Count (SPC)
Premium Rate $/cwt.
0 - 5,000
+0.20
5,001 - 10,000
+0.10
10,001 - 25,000 (base)
0.00 (base)
25,001 - 50,000
-0.10
50,001 - OVER
-0.20
6. What is the bacteria premium or discount using the above table?
a) +0.20
b) +0.10
c) +0.00
d) -0.10
e) -0.20
Page 12 of 15
Milk Volume (4 points each)
This processor offers the following volume premium to help maintain a constant supply to
market. Use the following table to answer Questions 7 and 8.
60,001 - 90,000
90,001 - 120,000
120,001 - 150,000
150,001 - 180,000
180,001 - 210,000
210,001 - 240,000
240,001 - 270,000
270,001 - 300,000
300,001 - 330,000
330,001 - 360,000
360,001 - 390,000
390,001 - 420,000
420,001 - 450,000
450,001 - 480,000
480,001 - 510,000
510,001 - 540,000
540,000 - 570,000
570,001 - 600,000
Page 13 of 15
Grade A Volume Premium Program
Rate/cwt. ($0.00)
Rate/cwt. ($0.00)
.03
600,001 - 630,000
.57
.06
630,001 - 660,000
.60
.09
660,001 - 690,000
.63
.12
690,001 - 720,000
.66
.15
720,001 - 750,000
.69
.18
750,001 - 780,000
.72
.21
780,001 - 810,000
.75
.24
810,001 - 840,000
.78
.27
840,001 - 870,000
.81
.30
870,001 - 900,000
.84
.33
900,001 - 930,000
.87
.36
930,001 - 960,000
.90
.39
960,001 - 990,000
.93
.42
990,001 - 1,020,000
.96
.45
1,020,001 - 1,050,000
.99
.48
1,050,001 - 1,080,000
1.02
.51
1,080,001 - 1,110,000
1.05
.54
1,110,001 - OVER
1.08
7. What is the estimated monthly volume of milk produced? (Hint: calculate average days per
month for the year)
a) 12,498 cwt.
b) 13,500 cwt.
c) 14,505 cwt.
d) 13,429 cwt.
8. What is the price adjustment for monthly milk volume shipped?
a) 1.02
b) 1.08
c) 1.05
d) 1.10
Milk Value (6 points each)
The following are used to price Grade A milk from the Upper Midwest Marketing Area this
month.
(Two points for each correct blank in this calculation, 22 blanks).
Class I
$19.60 @ 3.5% BF test
Class III $16.93 @ 3.5% BF test
Class II
$18.82 @ 3.5% BF test
Class IV
$17.75 @ 3.5% BF test
The utilization of milk purchased to calculate the farm’s blend price (Federal Order No. 30) is:
Class I
10.4%
Class II
1.8%
Class III
86.9%
Class IV 0.9%
Determine the potential adjusted Class prices for this farm=s production for the past month.
Utilization
Production
Blend
Class $
Payment
Class I
%X
lbs. =
lbs. x
/cwt. =
Class II
% X
lbs. =
lbs. x
/cwt. =
Class III
% X
lbs. =
lbs. x
/cwt. =
Class IV
% X
lbs. =
lbs. x
/cwt. =
Total pounds sold
Proceeds:
Blend Price (per lb.):
Blend Price (per cwt.):
Page 14 of 15
Proceeds:
Total=
9. What is the calculated blend price per cwt. of all milk shipped?
a.
$16.98
b.
$17.25
c.
$18.88
d.
$18.99
10. What is the estimated farm gate price for this patron’s milk with any incentives for this
month? (Hint: Farm gate = blend plus premiums and discounts)
a.
16.70
b.
17.25
c.
18.88
d.
18.99
Total points: 49 plus 1 bonus for teamwork = 50 points
File: 3a TeamTestDairyFoodsPartIII_QUIZ2013
Page 15 of 15