Test 121-140 Flashcards
Rules developed by the______are designed to protect the health and welfare of consumers
Food and drug administration FDA
The standard plate count SPC estimates the total numbers of___microorganisms
Aerobic
The predominant bacteria of milk that produces lactic acid, which is responsible for sour taste of milk are the:
Streptococci
The traditional method of pricing milk has used a milkfat differential of 1/10 of 1% of milk fat base of______percent
3.5
The United States government purchases surplus________from the commercial market under the dairy price support program
Cheese, Nonfat dry milk, butter
The feed additive isoacid gives a______pound daily milk response, with maximum response in early lactation
4 to 6
Mixture of milk and cream containing not less than 10.5 percent milk fat, but less than 18 percent milk fat, is definition of
Half-and-half
One of the mechanisms used by the USDA to remove surplus dairy products from the supply is to subsidize manufacturers who sell overseas at a loss. This is called the
Dairy Export Incentive program
Under which of the following weather conditions would you expect to observe the greatest decrease in milk yield per cow
Hot and humid
By regulation, milk from cows treated with antibiotics usually must be withheld for_____hours
48-72
Rules developed by the______are designed to protect the health and welfare of consumers
Food and drug administration FDA
The standard plate count SPC estimates the total numbers of___microorganisms
Aerobic
The predominant bacteria of milk that produces lactic acid, which is responsible for sour taste of milk are the:
Streptococci
The traditional method of pricing milk has used a milkfat differential of 1/10 of 1% of milk fat base of______percent
3.5
The United States government purchases surplus________from the commercial market under the dairy price support program
Cheese, Nonfat dry milk, butter
