Texas FFA CDE

Question 1

Approximately ______ percent of today’s youth consume the recommended amount of dairy products.

Answer 1

*A 30

Question 2

Milk marketed as low-fat milk has no more than _______ percent milk fat

Answer 2

*A 1

Question 3

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.

Answer 3

*C temperature and time

Question 4

Yogurt is manufactured from fresh, whole, low-fat or skim milk that is heated before fermentation.
Federal standards require yogurt to have a minimum of ______ percent fat.

Answer 4

*D 3.25

Question 5

The absence of ____________ in milk is not an accident, since they would catalyze oxidation, producing
metallic or oxidized flavors

Answer 5

*A iron and copper

Question 6

New food plate guidelines recommended servings of dairy products per day?

Answer 6

*B 3

Question 7

Demand for dairy products is typically the lowest in the __________.

Answer 7

*A summer

Question 8

One mechanism used by the USDA to remove surplus dairy products from the supply is the
____________________ which subsidize manufacturers who sell overseas at a loss.

Answer 8

*A Dairy Export Incentive Program

Question 9

The total dollars a dairy has in assets divided by the number of cows determines the
__________________.

Answer 9

*B total investment per cow

Question 10

According to the Food & Nutrition Board of the National Academy of Sciences, all people need at least
__________ milligrams of calcium per day

Answer 10

*B 1,000

Question 11

The hormone oxytocin is released by the ___________ gland. This release stimulates the mammary
gland.

Answer 11

*C pituitary

Question 12

The ability of lipase to attack milk fat and produce a rancid off-flavor is enhanced by
___________________.

Answer 12

*B excessive agitation of warm raw milk

Question 13

Chemical sanitizers containing ____________ are most widely used for sanitizing milking equipment.

Answer 13

*D chlorine

Question 14

Rubber parts readily absorb ____________ and need to be cleaned in an alkaline detergent

Answer 14

*B milk fat

Question 15

The practice that distributes milk payments among the producers within a specific Federal Milk
Marketing Order is called _______________.

Answer 15

*A pool pricing

Question 16

Summer milk has been estimated to contain 1.6 times as much vitamin ______ as winter milk

Answer 16

*B A

Question 17

Fluid milk use per person has reached its lowest level since tracking began in 1909. Currently
__________ pounds of fluid milk are currently used per person per year.

Answer 17

*B 201

Question 18

. There are _____________________ Federal Milk Marketing Order in the United States.

Answer 18

*C ten

Question 19

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.

Answer 19

*C 100,000

Question 20

Rules developed by the—– ___________ are designed to protect the health and welfare of consumers.

Answer 20

*B Food and Drug Administration (FDA)

Question 21

The current U.S. per capita consumption of milk is approximately ________ gallons per year

Answer 21

*A 20

Question 22

Cooperatives Working Together (CWT) is the ________________ program that aims to strengthen and
stabilize milk prices by balancing supply and demand.

Answer 22

*C farmer-funded

Question 23

23. By regulation, milk from cows treated with antibiotics usually must be withheld for __________ hours.

Answer 23

*A 48-72

Question 24

24. The standard plate count (SPC) is an estimate of the total number of ________________ microorganisms.

Answer 24

*B aerobic

Question 25

25. The largest exported U.S. dairy product by total volume is __________.

Answer 25

*C dry whey

Question 26

26. The milk fat differential used in paying for raw milk is _____________________________.

Answer 26

*A the price to be added or subtracted per .1 percent of milk fat above or below a set percentage

Question 27

To properly sanitize milk lines and equipment, water must be circulated in place (CIP) at a minimum
temperature of ________ for least 5 minutes.

Answer 27

*C 77 degrees C (170 degrees F)

Question 28

The largest percentage of the United States milk supply is utilized in the production of ______________.

Answer 28

*A cheese

Question 29

The traditional method of pricing milk uses a milk fat differential of .1 percent from a base of ______ percent milk fat

Answer 29

*A 3.50

Question 30

30. A California Mastitis Test (CMT) test requires a sample of ______ cc¶s of milk.

Answer 30

*A 2

Question 31

31. Since 1984, when President Ronald Reagan proclaimed a National Ice Cream Month, it has been
    celebrated annually in _____________.

Answer 31

*B July

Question 32

32. A mixture of milk and cream containing minimum of 10.5 percent fat and a maximum of 18 percent fat is
    ______________.

Answer 32

*A half-and-half cream

Question 33

33. The state which is usually the leader in milk production per cow per year is ____________.

Answer 33

*A New Mexico

Question 34

34. The ____________ legislation made farm cooperatives legal.

Answer 34

*D Capper-Volstead Act

Question 35

n ________ the Capper-Volstead Act gave cooperatives the right and power to organize producers of a
farm commodity.

Answer 35

*B 1929

Question 36

36. The average per capita consumption per year of _____________ is about 32 pounds.

Answer 36

*B cheese

Question 37

37. An example of an unripen variety of cheese is _______________.

Answer 37

*A cream

Question 38

38. The highest price for milk is paid in the _______ region of the United States

Answer 38

*C southeast

Question 39

39. Protein and amino acids go hand in hand since __________________________.

Answer 39

*B amino acids are the building blocks of protein

Question 40

40. A milking machine applies a ____________ to the end of the teat to remove milk.

Answer 40

*D vacuum