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
Mastitis infecting microorganism almost invariably gain entrance to the mammary gland via the______
Streak canal
A ______cup is a cup with fine wire mesh on top used to detect the presence of abnormal milk
Strip
A ________needs to be applied to the year end in order for a milling machine to remove milk
Vacuum
Which of the following four primary taste sensations is correctly matched with the causal agent
Bitter-quinine
When cows have mastitis, the protein content of milk may be higher, but the cheese yield is lower because of a decrease in ______ protein.
Casein
