Test 81-100 Flashcards
Bacteria that survive specific heat treatment are said to be ________.
Thermoduric
__________is exposure of hot milk or milk product to reduced pressure to affect the removal of volatile substances, especially those that enter milk from feed.
Vacuumization
A high acid flavor(sour) in milk is caused by________.
Growth of bacteria in the milk
The enzyme_________is almost completely inactivated during pasteurization.
Alkaline phosphatase
A pooling method where by, handlers with higher than average utilization pay into and handlers with lower than average utilization receives payment from is called_______
Producer settlement fund
The absence of_____and______is not an accident, because they would catalyze oxidation, their producing metallic of oxidized flavors.
Iron-copper
The CMT test results that indicate a somatic cell count of 400000 to 1500000 are______.
Distinct precipitate forms, but no gel
Which of the following is not a part of the establishment of a federal marketing order?
Must be approved by 2/3 of the producers supplying 3/4 of milk
To reduce the feed flavor in milk to acceptable levels, cows should be removed from offending feeds_____hours before milking
2-4
The only persons regulated by federal orders are______
Handlers
The increased use of bulk cooling and storage equipment has made______ bacteria the primary organisms in raw milk
Psychrophilic
______is the cause of the rancid flavor in milk
Extreme agitation of raw milk
Which of the following does not promote metallic/oxidized off flavor in milk?
Hypochlorite sanitizer
Whole milk contains_______ percent protein
3.5-4.0
Which of the following is not an objective of milk evaluation?
Determining one brand of milk from another
