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 minutesB. 145°F for 15 secondsC. 161°F for 15 secondsD. 150°F for 30 minutes

2. Which state is ranked #1 in cheese production?A. MinnesotaB. WisconsinC. New YorkD. California

3. You find the provisions for the Federal Milk Marketing Order in which code?A. The FDA Food CodeB. Title 7 of the Code of Federal RegulationsC. Title 21 of the Code of Federal RegulationsD. The USDA Code

4. Which state below does not participate in the Federal Milk Marketing Order?A. WisconsinB. CaliforniaC. MissouriD. Iowa

5. Which country is the biggest importer of MN dairy products? A. MexicoB. GermanyC. ChinaD. None of the above

6. What city is used as the starting point for the Class I price differential?A. St. Paul, MNB. Madison, WIC. Kansas City, MOD. 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 supportB. reduce price and income variabilityC. improve market power of farmersD. 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. YogurtB. Cultured cottage cheeseC. Chocolate milkD. Cultured buttermilk

9. The code of federal regulations stipulates that light whipping cream must contain at least ____% fat.

A. 15 B. 20C. 30D. 36

10.TheFederal milk marketing orders were originally established under the Agricultural Marketing Agreement Act of ___________.

A. 1906B. 1922C. 1935D. 1937

11.The somatic cell count adjustment uses what base SCC?A. 100,000B. 250,000C. 350,000D. 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 rightB. when gas is produced by organisms that survive pasteurization and create cracks and fissures in

the cheeseC. when cleaning chemicals contaminate the cheese and produce an off-flavorD. none of the above

14. About how many jobs does the Minnesota Department of Agriculture attribute to the dairy industry in the state?

A. 380,000B. 38,000C. 3,800D. 380

15. Somatic cells can be estimated byA. A Coulter counterB. A flow cytometerC. The California Mastitis TestD. All of the above

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 productsB. Research about milk productsC. 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 TailB. StearnsC. ToddD. 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 BC. The number of farms that pass an inspection that assess how humanely the cows are treatedD. none of the above

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 poundClass III Protein $3.30 per poundClass III Other solids $ 0.27How much money will Farmer Jim receive for his:

19. ButterfatA. $4,567B. $5,760C. $6,217D. $9,160

20. ProteinA. $8382B. $10,890C. $3,300

D. $12,987

21. Other solidsA. $950B. $1350C. $1900D. $5000

21. Which USDA Economic Research Service (ERS) region is Minnesota located in (categorized this way since 1995)?

A. HeartlandB. Prairie GatewayC. Northern Great PlainsE. 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. BenzeneB. Round-upC. MelamineD. Guanidine

23.The primary type of starter cultures used in Cheddar cheese manufacture is/are A. mesophilic bacteria B. Mold C. psychrotrophic bacteria D. 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 lbs produced in the US? A. CheddarB. ColbyC. MozzarellaD. 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 200,000B. 150,000 – 500,000C. 800,000 – 5,000,000D. 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 milkb. preventing excessive agitation of raw milk c. not allowing the milk to freezed. 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. MinnesotaB. WisconsinC. CaliforniaD. 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. WisconsinB. ArizonaC. UtahD. 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 contaminationD. none of the above

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 occursC. 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 byA. the use of hard water for cleaning and rinsingB. failure to use acid-type sanitizers on farms that have hard waterC. failure to use adequate detergent on farms that have hard waterD. All of the above

36. _____________ off-flavor may be present in milk that has had proteolysis (protein breakdown) due to the activity of pyschrotrophic microorganisms.

A. SaltyB. RancidC. BitterD. 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/mlB. 300,000/mlC. 450,000/mlD. 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 becauseA. Surfaces can be polished to a smooth finishB. Surfaces do not corrode easilyC. Surfaces can be cleaned easilyD. All of the above

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. caseinsC. whey proteins D. none of the above

43.The sugar of milk that bacteria convert to acid is: A. maltoseB. treheloseC. lactoseD. fructose

44. The acronym DHIA stands for: A. Dairy Health Improvement AssociationB. Dairy Herd Immunization AssociationC. Dairy Herd Insemination AssociationD. 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. UncleanB. OxidizedC. AcidD. A and C

47.Of the following minerals, the most abundant mineral in milk is:A. IodineB. MagnesiumC. PhosphorusD. Calcium

48. What is a “dry cow treatment”? A. Treatment to dry the cows udder before milkingB. 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 sourB. Thinking the milk will have a high bacterial countC. Not pumping the milk into her tankerD. All of the above

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 acidB. Conjugated linoleic acidC. Lactic acidD. Caproic acid

Minnesota FFA 2014 KeyDairy Foods Written TestPart 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

D. none of the above

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

D. All of the above

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

D. none of the above

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

D. 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

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

D. none of the above

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

D. All of the above

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

D. All of the above

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

D. none of the above

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

D. All of the above

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