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texas milk quality cde exam
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- ASE A1 Practice Test - Cumulative
texas milk quality cde exam
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texas milk quality cde exam 2017-2021101. The most effective and economical means of reducing the exposure of cows to
mastitis-causing microorganisms is to _______________________________. -
ANS-use a bactericide for disinfecting the teats after milking
102. The cheese that has maximum moisture of 45 percent and a minimum of 45
percent fat and is a pasta filata cheese is _____________. - ANS-provolone
103. The bacteria in milk which produces lactic acid responsible for the sour taste is
___________. - ANS-streptococci
107. The International Dairy Federation's (IDF) mission is to promote
_______________________. - ANS-scientific, technical, and economic processes
109. The _____________ is a voluntary program to help score your farm's animal
welfare practices against the industry recommendations. It is operating as a partnership
of the National Milk Producers Federation and Dairy Management, Inc. - ANS-National
F.A. R. M. program (Farmers Assuring Responsible Management)
11. The correct primary taste sensation/causal agent combination is
_________________. - ANS-bitter-quinine
110. Milk is produced from female's mammary glands. These mammary glands are
examples of a __________ gland. - ANS-exocrine
112. When a producer's three-month somatic cell count (SCC) rolling mean exceeds
400,000, a __________ request must be submitted to AMS in an effort to keep the milk
eligible for export to the EU. - ANS-derogation
113. Poor quality forage will cause a significant decrease in ______________. - ANS-fat
percentage
114. The leading U.S. state in butter production is _________. - ANS-California
117. The top five states in the production of cheese accounted for almost ______
percent of the total U.S.
cheese production. - ANS-70
,12. Pasteurization is the process of heating every particle of milk and milk product to the
minimum required __________ and holding it continuously for the minimum required
___________ in equipment that is properly designed and operated. - ANS-temperature
and time
120. To be labeled "made with organic ingredients" a dairy product must contain a
minimum of _________ percent organic ingredients. - ANS-70
121. In ________ the Capper-Volstead Act gave cooperatives the right and power to
organize producers of a farm commodity. - ANS-1929
122. Milk with extra water added to it can be detected by checking the __________ of
the sample. - ANS-freezing point
124. The state which is usually the leader in milk production per cow per year is
____________. - ANS-New Mexico
126. The main objection to dirt and milk stone on milker parts is it causes
_____________________. - ANS-increased bacterial counts
133. USDA test milk in their laboratories for Federal Milk Market Orders to
_______________. - ANS-provide accurate accounting of milk solids sold
134. Whole milk contains ________ percent protein. - ANS-3-3.99
136. HACCP is a voluntary management tool that milk plants participate in for the
control of identified hazards and is based on ______ operating principles. - ANS-7
139. The milking procedure recommended to flush potential mastitis-causing bacteria
from the teat canal, allow you to observe early signs of clinical mastitis and help
promote milk letdown is _______________. - ANS-forestripping
14. Low-fat yogurt must have a minimum of ______ percent fat and a maximum of
______ percent fat. - ANS-.5, 2
142. To make Mozzarella cheese the pasteurized milk is curded at ________ ?F. -
ANS-88
143. USDA projects that the number of dairy cows will _______________ by 2018 while
milk production increases to 227 billion pounds. - ANS-gradually decrease
, 144. A CMT test result that indicates a somatic cell count of 400,000 to 1,500,000 will
produce a _______________________. - ANS-distinct precipitate, but no gel
146. Federal Milk Orders only regulate _____________. - ANS-handlers
148. Approximately 18 percent of the total annual milk supply in the U.S. is to make
___________. - ANS-butter
15. The USDA food guide changed from a pyramid to a plate. When comparing the
plate to the previous pyramid, ____________ are not specifically represented by their
own category. - ANS-meats
152. The microbiological standard for Grade A raw milk from a single producer is
____________ bacteria per millimeter of milk prior to co-mingling with milk from other
producers.
A 150,000 - ANS-100,000
154. The bulk milk hauler plays a critical role in milk handling but ________________ is
not one of their duties. - ANS-making sure equipment has been cleaned properly
155. Federal milk marketing orders regulate the sale of ____________ milk. -
ANS-Grade A
156. The major cause of a salty flavor in milk is ______________________. - ANS-a
mastitis infection
157. If the dairy ingredients have a fat content of 10 percent or more, the specified
pasteurization temperature shall be increased by____? F. - ANS-5
158. Specific gravity of milk at 60oF is ________ m/s2. - ANS-1.032
16. The most popular retail size container for fluid milk in the U.S. is a
________________. - ANS-gallon
160. The decision of a milk hauler to accept or reject milk at the farm
_____________________________. - ANS-depends on a knowledge of milk quality
and ability to smell off odors
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