Question 1

Milk fresh from a cow contains microorganisms that are harmful to humans.

Accepted Answer

A) True 
 B)False  False

Question 2

In the butter-making process,ripening takes _____.

Accepted Answer

A) 7 to 10 hours 
B) 12 to 15 hours 
C) 1 to 2 days 
D) 3 to 5 days 
A) 7 to 10 hours 
B) 12 to 15 hours 
C) 1 to 2 days 
D) 3 to 5 days B

Question 3

Removing water from milk does not change its shelf life.

Accepted Answer

A) True 
 B)False  False

Question 4

Since 1970,milk production in the United States has risen by _____.

Accepted Answer

A) almost half 
B) nearly two-thirds 
C) approximately three-quarters 
D) less than one-third 
A) almost half 
B) nearly two-thirds 
C) approximately three-quarters 
D) less than one-third

Question 5

Ice cream contains _____ sweeteners.

Accepted Answer

A) up to 40 percent 
B) a minimum of 24 percent 
C) 12 percent to 16 percent 
D) no more than 10 percent 
A) up to 40 percent 
B) a minimum of 24 percent 
C) 12 percent to 16 percent 
D) no more than 10 percent

Question 6

Whipped butter is not churned like regular butter.

Accepted Answer

A) True 
 B)False

Question 7

According to the standard of identity under Title 21 of the Code of Federal Regulations,milk in the final package form for beverage shall contain _____.

Accepted Answer

A) not less than 9.25 percent milk solids not fat and no less than 4.25 percent milk fat. 
B) not less than 8.25 percent milk solids not fat and no less than 3.25 percent milk fat 
C) not less than 12.25 percent milk solids not fat and no less than 5.25 percent milk fat 
D) not less than 10.25 percent milk solids not fat and no less than 8.25 percent milk fat 
A) not less than 9.25 percent milk solids not fat and no less than 4.25 percent milk fat. 
B) not less than 8.25 percent milk solids not fat and no less than 3.25 percent milk fat 
C) not less than 12.25 percent milk solids not fat and no less than 5.25 percent milk fat 
D) not less than 10.25 percent milk solids not fat and no less than 8.25 percent milk fat

Question 8

Milk is homogenized to _____.

Accepted Answer

A) kill harmful bacteria that could cause illness in consumers 
B) remove the excess fat solids from the final product 
C) prevent the cream portion from rising to the top of the package 
D) extend the shelf life of milk that is shipped long distances 
A) kill harmful bacteria that could cause illness in consumers 
B) remove the excess fat solids from the final product 
C) prevent the cream portion from rising to the top of the package 
D) extend the shelf life of milk that is shipped long distances

Question 9

_____ milk is used for fluid,or beverage,milk products.

Accepted Answer

A) Class I 
B) Class II 
C) Class III 
D) Class IV 
A) Class I 
B) Class II 
C) Class III 
D) Class IV

Question 10

Most milk in the United States is produced by cows.

Accepted Answer

A) True 
 B)False

Question 11

High quality milk has a high number of somatic cells.

Accepted Answer

A) True 
 B)False

Question 12

Where fat is replaced in a milk product,the replacement must perform the same function as the original fat.

Accepted Answer

A) True 
 B)False

Question 13

Traditionally,cheese was made as a way to preserve milk's nutrients.

Accepted Answer

A) True 
 B)False

Question 14

One well-known substitute for a milk product is margarine.

Accepted Answer

A) True 
 B)False

Question 15

Federal law requires that butter contain _____ percent milk fat.

Accepted Answer

A) no more than 65 
B) approximately 70 
C) roughly 75 
D) at least 80 
A) no more than 65 
B) approximately 70 
C) roughly 75 
D) at least 80

Question 16

All raw milk must be processed within _____ of receipt at the plant.

Accepted Answer

A) 12 hours 
B) 24 hours 
C) 36 hours 
D) 72 hours 
A) 12 hours 
B) 24 hours 
C) 36 hours 
D) 72 hours

Question 17

Milk available in stores today is usually pasteurized and homogenized.

Accepted Answer

A) True 
 B)False

Question 18

For maintaining quality,fresh milk should be stored in a home refrigerator for no more than _____.

Accepted Answer

A) 10 to 30 days 
B) two weeks 
C) three weeks 
D) 5 days 
A) 10 to 30 days 
B) two weeks 
C) three weeks 
D) 5 days

Question 19

Homogenization should be done for milk used to make cheese.

Accepted Answer

A) True 
 B)False

Question 20

_____ is a semisolid fermented milk product that originated centuries ago in Bulgaria.

Accepted Answer

A) Sour cream 
B) Cream cheese 
C) Yogurt 
D) Whipped cream 
A) Sour cream 
B) Cream cheese 
C) Yogurt 
D) Whipped cream

Exam 16: Milk

Milk fresh from a cow contains microorganisms that are harmful to humans.

In the butter-making process,ripening takes _____.

Removing water from milk does not change its shelf life.

Since 1970,milk production in the United States has risen by _____.

Ice cream contains _____ sweeteners.

Whipped butter is not churned like regular butter.

According to the standard of identity under Title 21 of the Code of Federal Regulations,milk in the final package form for beverage shall contain _____.

Milk is homogenized to _____.

_____ milk is used for fluid,or beverage,milk products.

Most milk in the United States is produced by cows.

High quality milk has a high number of somatic cells.

Where fat is replaced in a milk product,the replacement must perform the same function as the original fat.

Traditionally,cheese was made as a way to preserve milk's nutrients.

One well-known substitute for a milk product is margarine.

Federal law requires that butter contain _____ percent milk fat.

All raw milk must be processed within _____ of receipt at the plant.

Milk available in stores today is usually pasteurized and homogenized.

For maintaining quality,fresh milk should be stored in a home refrigerator for no more than _____.

Homogenization should be done for milk used to make cheese.

_____ is a semisolid fermented milk product that originated centuries ago in Bulgaria.

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