South Central District
2021 Milk Quality- Production Exam
1. (2017-#23) People who consume full-fat dairy are less likely to develop what disease?
a. Tuberculosis
b. Diabetes (Correct)
c. Cancer
d. Pneumonia
2. (2018-#15) Post dipping a cow’s teats helps control _________.
a. Contagious pathogens (Correct)
b. Milk flow
c. Hair growth
d. Antibiotics
3. (2016-#12) The CMT test detects _____ in raw milk.
a. Bacteria
b. Red Blood Cells
c. Somatic Cells (Correct)
d. Antibiotics
4. (2015-#10) A cow’s stomach has four compartments. Which stomach compartment has the primary
function of absorbing water and other substances from the digested contents?
a. Rumen
b. Omasum (Correct)
c. Abomasum
d. Reticulum
5. (2019-#11) When pasteurizing milk, the minimum that raw milk must be heated for 15 seconds is
______.
a. 111°F
b. 121°F
c. 161°F (Correct)
d. 171°F
6. (2015-#24) The high acid flavor in milk is caused by ______.
a. Growth of somatic cells
b. Contamination with copper
c. Exposure to sunlight
d. Bacterial growth (Correct)
7. (2019-#21) The U.S. dairy industry is increasingly complex, with dynamic trends in consumer
preferences, farm production, product manufacturing and government regulations. The U.S. dairy
industry is considered to be a _____ a year industry.
a. $628 billion (Correct)
b. $125 billion
c. $500 million
d. $100 million
South Central District
2021 Milk Quality- Production Exam
8. (2016-#3) The ideal cleaning agent for removing milkstone from equipment surfaces is ______.
a. Acidic detergent (Correct)
b. Phosphate
c. Chelating agent
d. Surfactant
9. (2019-#26) The two most important diseases of cattle transmissible to man through milk are
_________.
a. Scarlet fever and Q fever
b. Tuberculosis and anthrax
c. Brucellosis and scarlet fever
d. Tuberculosis and brucellosis (Correct)
10. (2015-#20) Which action is most likely to cause the development of rancid flavor in milk?
a. Feeding haylage
b. Feeding a total mixed ration containing soybean meal
c. Exposing the milk to excessive light
d. Over agitating raw milk during cooling and storage (Correct)
11. (2018-#5) The principal protein in milk is ______.
a. Whey protein
b. Casein (Correct)
c. Crude protein
d. Lactoglobulin
12. (2019-#3) The microbiological standard for unpasteurized Grade A milk is _______ bacteria or less per
milliliter of milk.
a. 50,000
b. 75,000
c. 100,000 (Correct)
d. 750,000
13. (2018-#16) What milk quality test measures organisms that grow at low temperatures, called
psychotropic organisms, which often cause premature milk spoilage?
a. Standard Plate Count
b. Coliform Count
c. Preliminary Incubation Count (Correct)
d. Lab Pasteurization Count
14. (2018-#19) What hormone is naturally released by the cow to stimulate milk letdown?
a. Oxytocin (Correct)
b. Estrogen
c. Progesterone
d. Adrenaline
South Central District
2021 Milk Quality- Production Exam
15. (2015-#17) Potassium is an important mineral in dry cow nutrition due to its relationship to the risk of
______.
a. Milk fever (Correct)
b. Mastitis
c. Ketosis
d. Retained placenta
16. (2016-#13) The off-flavor in milk generally caused by exposure to sunlight or fluorescent light is
______.
a. Rancid
b. Oxidized (Correct)
c. Acid
d. Salty
17. (2017-#28) Among the various food groups, dairy products serve as the leading source of _______.
a. Iron
b. Magnesium
c. Carbohydrates
d. Calcium (Correct)
18. (2018-#23) Even when there are no clinical signs, a cow’s milk production begins to decline when its
somatic cell count is great than how many cells/ml?
a. 100,000 cells/ml (Correct)
b. 200,000 cells/ml
c. 400,000 cells/ml
d. 750,000 cells/ml
19. (2017-#1) Cheese manufacturers realize greater yields from milk when the somatic cell counts are low
and the _______.
a. Protein content is low
b. Milkfat content is low
c. Protein content is high (Correct)
d. Carbohydrate content is high
20. (2019-#2) A baby dairy animal is called a calf, weighing approximately _____ pounds at birth.
a. 20 to 40
b. 80 to 100 (Correct)
c. 150 to 160
d. 200
21. (2016-#11) To what temperature must a farm bulk tank, or cooling plate, have the capacity to chill milk
within two hours of the end of milking?
a. ≥50°F
b. ≤45°F (Correct)
c. 40°F
d. ≤42°F
South Central District
2021 Milk Quality- Production Exam
22. (2017-#7) Stainless steel equipment is used to produce, store and process milk because _________.
a. Surfaces do not corrode easily (Correct)
b. Stainless steel is a relatively low-cost metal
c. Surfaces cannot be easily polished
d. Stainless steel has a dull finish
23. (2017-#8) Lactose is the principal ______ in milk.
a. Mineral
b. Protein
c. Fat
d. Carbohydrate (Correct)
24. (2016-#9) Aflatoxins sometimes found in milk are produced on corn by ______.
a. Bacteria
b. Viruses
c. Molds (Correct)
d. Yeast
25. (2015-#21) One gallon of raw milk weighs approximately _____ pounds.
a. 5.5
b. 7.8
c. 8.6 (Correct)
d. 10.1