2025 Quality Milk Production MN STATE

2025 MN State Milk Quality and Products Select the one best answer for each question Please DO NOT write on exam QUALITY MILK PRODUCTION 1.​ What is a “lactating” cow, as defined by the Food and Drug Administration in its regulations for antibiotic usage. A.​ Any female in the first three months of lactation B.​ Any female currently giving milk (dry cows excluded) C.​ Any female over 20 months old D.​ Any female that has calved for the first time 2.​ The off-flavor in milk generally caused by over-agitation of raw milk during storage and handling is ________. A.​ salty B.​ cooked C.​ oxidized D.​ rancid 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 D. ​ 750,000 ​ ​ 4.​ At what temperature can cows begin to experience cold stress? A.​ 10⁰ F B.​ 20⁰ F C.​ 32⁰ F D.​ 45⁰ F 5.​ To remove fat from milking equipment use___________________. A.​ alkaline cleaner in hot water B.​ alkaline cleaner in cold water C.​ acid cleaner in cold water D.​ acid cleaner in hot water 6.​ 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 FFA makes a positive difference in the lives of students by developing their potential for premier leadership, personal growth and career success through agricultural education. 1 7.​ Even when there are no clinical signs, a cow’s milk production begins to decline when its somatic cell count is greater than how many cells/ml? A.​ 100,000 cells/ml​ B.​ 200,000 cells/ml​ 400,000 cells/ml C.​ 750,000 cells/ml D.​ 8.​ The ideal cleaning agent for removing milkstone from equipment surfaces is A. ​ acidic detergent B. ​ phosphate C. ​ chelating agent D. ​ surfactant 9.​ Failure to sanitize milking equipment immediately before use may result in a A.​ foreign flavor B.​ high somatic cell count C.​ high bacteria count D.​ high freezing point 10.​ Udder infections caused by what type of pathogen will respond to antibiotic treatment most often? Virus A.​ Algae B.​ Fungi C.​ Bacteria D.​ 11.​ Some strains of H5N1 are known to affect poultry, cattle, cats, and even humans. H5N1 is a __________. A.​ B.​ C.​ D.​ Bacteria Virus Amoeba prion 12.​ Raw milk somatic cell count must be ________or less to meet exports standards required by European Union (EU). A.​ 100,000 B.​ 250,000 C.​ 400,000 D.​ 750,000 13.​ The high acid flavor in milk is caused by A.​ feeding cows moldy hay B.​ excessive agitation of warm raw milk C.​ exposing milk to sunlight D.​ bacterial growth FFA makes a positive difference in the lives of students by developing their potential for premier leadership, personal growth and career success through agricultural education. 2 14.​ The California Mastitis Test (CMT) test detects ____________________ in raw milk. A.​ bacteria B.​ red blood cells C.​ somatic cells D.​ Antibiotics 15.​ When a dairy herd is infected with H5N1 or Avian Influenza, the milk is still considered safe for sale to a milk plant for human consumption because ______________. A.​ Refrigeration of milk kills the pathogen B.​ Humans are not susceptible to the virus C.​ Pasteurization is very effective in killing the pathogen D.​ Proteases in milk damage the pathogen 16.​ What milk quality measure will be high if milk cooling procedures are not effective? A.​ Standard Plate Count B.​ Lab Pasteurized Count C.​ Preliminary Incubation Count D.​ Somatic Cell Count 17.​ 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 D.​ carbohydrate content is high 18.​ Which of the following fatty acids found in milk have been associated with health benefits in humans?​ ​ A.​ oleic acid B.​ conjugated linoleic acid C.​ butyric acid D.​ lactic acid 19.​ ___________ is the test used to check for water added to milk. A.​ acid degree value B.​ cryoscope C.​ Kjeldahl D.​ titratable acidity 20.​ The principal protein in milk is _________. A.​ casein​ B.​ whey protein C.​ crude protein​ D.​ lactoglobulin FFA makes a positive difference in the lives of students by developing their potential for premier leadership, personal growth and career success through agricultural education. 3 21.​ The document used by the U. S. dairy industry that contains the rules for producing today's fresh pasteurized milk supply is A.​ the Code of Federal Regulations B.​ Standard Methods for the Examination of Dairy Products C.​ the Grade A Pasteurized Milk Ordinance (PMO) D.​ the Codex Alimentarius of the World Health Organization 22.​ What state is home to the most organic dairy farms? A.​ Minnesota B.​ California C.​ Oregon D.​ New York 23.​ Which region of the country has the largest average dairy herd size? A.​ Southeast B.​ Northeast C.​ West D.​ Midwest 24.​ __________ continues to be the top seller in the Lactose-free category. A.​ Almond milk B.​ Silk milk C.​ Rice milk D.​ Milk 25.​ Which breed of dairy cattle typically has the highest percentage of A1 (versus A2) genes for the beta-casein protein? A.​ Jersey B.​ Brown Swiss C.​ Guernsey D.​ Holstien 26.​ Milk is a major nutritional source of which mineral that, when combined with vitamin D and exercise builds strong bones and teeth. A.​ calcium B.​ phosphorous C.​ casein ​ D.​ lactose 27.​ About half of the cost of a case of clinical mastitis is related to what? A.​ Additional labor B.​ Treatment C.​ Discarded milk D.​ Veterinary cost FFA makes a positive difference in the lives of students by developing their potential for premier leadership, personal growth and career success through agricultural education. 4 28.​ To what temperature must a farm bulk tank, or cooling plate, have the capacity to chill milk within two hours of the end of a milking? A.​ ≥50°F ​ B.​ ≤45° F​ ​ C.​ ≈40° C D.​ ≤55° F 29.​ What is the predominant method of pasteurization used for milk in the U.S.? A.​ Ultra-high temperature (UHT)​ B.​ Vat pasteurization​ C.​ Ultra-pasteurized (UP) D.​ High-temperature, short-time (HTST) 30.​ For removing biofilms from milk equipment, which of the following is expected to be most effective? A.​ Hot water B.​ Peracetic acid C.​ Detergent D.​ Sodium Chloride FFA makes a positive difference in the lives of students by developing their potential for premier leadership, personal growth and career success through agricultural education. 5