Question 1

Whipped butter is not churned like regular butter.

Accepted Answer

A) True 
 B)False

Question 2

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

Accepted Answer

A) True 
 B)False

Question 3

High quality milk has a high number of somatic cells.

Accepted Answer

A) True 
 B)False

Question 4

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 daysE) B) and C)
F) A) and D)

Question 5

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 distancesE) All of the above
F) C) and D)

Question 6

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

Accepted Answer

A)  Class I
B)  Class II
C)  Class III
D)  Class IVE) B) and C)
F) All of the above

Question 7

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

Accepted Answer

A) True 
 B)False  False

Question 8

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-thirdE) B) and C)
F) A) and D)

Question 9

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

Accepted Answer

A) True 
 B)False

Question 10

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

Accepted Answer

A)  Sour cream
B)  Cream cheese
C)  Yogurt
D)  Whipped creamE) B) and C)
F) A) and B)

Question 11

Homogenization should be done for milk used to make cheese.

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

Most milk in the United States is produced by cows.

Accepted Answer

A) True 
 B)False

Question 14

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 fatE) C) and D)
F) B) and C)

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 80E) All of the above
F) A) and C)

Question 16

Removing water from milk does not change its shelf life.

Accepted Answer

A) True 
 B)False  False

Question 17

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 percentE) B) and D)
F) A) and C)

Question 18

Milk available in stores today is usually pasteurized and homogenized.

Accepted Answer

A) True 
 B)False

Question 19

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 hoursE) None of the above
F) A) and B)

Question 20

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 daysE) B) and C)
F) All of the above B

Exam 16: Milk

Whipped butter is not churned like regular butter.

Correct AnswerverifiedShow Answer

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

Correct AnswerverifiedShow Answer

High quality milk has a high number of somatic cells.

Correct AnswerverifiedShow Answer

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

Correct AnswerverifiedShow Answer

Milk is homogenized to _____.

Correct AnswerverifiedShow Answer

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

Correct AnswerverifiedShow Answer

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

Correct AnswerverifiedFalse

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

Correct AnswerverifiedShow Answer

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

Correct AnswerverifiedShow Answer

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

Correct AnswerverifiedShow Answer

Homogenization should be done for milk used to make cheese.

Correct AnswerverifiedShow Answer

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

Correct AnswerverifiedShow Answer

Most milk in the United States is produced by cows.

Correct AnswerverifiedShow Answer

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 _____.

Correct AnswerverifiedShow Answer

Federal law requires that butter contain _____ percent milk fat.

Correct AnswerverifiedShow Answer

Removing water from milk does not change its shelf life.

Correct AnswerverifiedFalse

Ice cream contains _____ sweeteners.

Correct AnswerverifiedShow Answer

Milk available in stores today is usually pasteurized and homogenized.

Correct AnswerverifiedShow Answer

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

Correct AnswerverifiedShow Answer

In the butter-making process,ripening takes _____.

Correct AnswerverifiedB

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