Milk Quality Test Part 2

Front

_____ is the cause of the rancid flavor in milk.

Back

Extreme agitation of raw milk

Front

Whole milk contains _____ percent protein.

Back

3.5-4.0

Front

To separate the aqueous and fat in the final stage of the Babcock test, a _____ is used.

Back

Centrifuge

Front

Which of the following is not an objective of milk evaluation?
- Determining the presence of desirable characteristics
- Determining one brand of milk from another
- Determining whether one sample differs from another
- Determining presence and magnitude of undesirable characteristics

Back

Determining one brand of milk from another

Front

Milk, including skimmed used in fluid milk products, is Class ___ and receives the highest price.

Back

I

Front

One gallon of milk weighs _____ pounds.

Back

8.6

Front

Federal milk marketing orders were established in _____?

Back

1937

Front

To add mold to the blue cheese, it is mainly ________________.

Back

Injected into the cheese

Front

Some streptococci that produce lactic acid also produce certain aldehydes, which impart a _____ flavor

Back

Malty

Front

By using a _____ with plastic beads of varying density, nonfat solids in milk can be rapidly estimated.

Back

Hydrometer