2009 North Dakota FFA Convention

Dairy Food Contest

INDIVIDUAL EXAM
[
Work individually to answer the following multiple choice questions. Mark your answers on your
Grademaster answer card #2542. Make dark marks with a num!er 2 pencil" erase changes
completely.
MILK !"DUC#I"N
1. Off-flavor of milk that may be described as tasteless and the flavor of normal milk is lacking.
A) high acid B) rancid C) oxidized D) flat!atery ") salt
#. $lavor detected in milk by cons%m&tion of strong feeds or !eeds or milk from co!s in late
stages of lactation.
A) feed B) salty C) bitter D) rancid ") metallic
'. Off-flavors are im&arted to milk !hen co!s eat obnoxio%s !eeds. $lavor can be recognized
by distinctive odor and taste s%ggested by its name.
A) rancid B) garliconion C) foreign D) flat!atery ") bitter
(. )erio%s off-flavor to milk ca%sed by fly s&ray* &aint* kerosene or creosote. )%bstances enter
milk as direct contaminants or in va&or form.
A) rancid B) foreign C) feed D) malty ") salty
+. Off-flavor is ,%ite &%ngent in advanced stages and is recognized by its -&a&ery. or cardboard
sensation initially and a tallo! odor in more advanced stages.
A) malty B) foreign C) salty D) feed ") oxidized
/. 0his flavor resembles the flavor of stale fat and has a soa&y taste and a goaty* %nclean odor
as a res%lt of breaking do!n of fats in milk.
A) salty B) garliconion C) feed D) rancid ") flat!atery
1. 0his off-flavor is seldom fo%nd exce&t in &aste%rized milk that has been stored too long or
stored at a slightly high refrigerator tem&erat%re.
A) foreign B) %nclean C) high acid D) feed ") flat!atery
2. 0his off-flavor is a res%lt of bacterial gro!th 3commonly )tre&tococc%s lactis) and !ill have
detectable 44444444flavor long before it may be classified so%r.
A) high acid B) malty C) feed D) rancid ") foreign
5. 6ilk not &ro&erly cooled may enco%nter this off flavor and is ca%sed by im&ro&erly cleaned
milking machines or e,%i&ment.
A) malty B) foreign C) feed D) rancid ") salty
17. 8emoving offending feeds from co!s fo%r ho%rs before milking* can red%ce the risk of
getting this off-flavor milk.
A) bitter B) acid C) feed D) malty ") %nclean
11. A C60 test a&&earance !ith a strong gel formation that tends to adhere to &addle and forms
#age $ of 25
a distinct central &eak !o%ld have a 9e%kocyte co%ntml of44444444444.
A) belo! #77*777 B) 1+7*777-+77*777
C) 277*777-+*777*777 D) over +*777*777
1#. :hen &erforming a C60 tests !atch for color changes and gel formation. 6ilk from a
normal ,%arter does !hich of the follo!ing;
A) gelatino%s mass clinging together in a strong reaction
B) flo!s freely
C) gel is fragile and forms small cl%m&s in a moderate reaction
D) has no &attern* sim&ly is a randomly r%n test
1'. Dairy &rod%ct res%lting from the addition of a creaming mixt%re 3dressing) that contains not
less than ( &ercent milk fat and not more than 27 &ercent moist%re;
A) sorbet B) sherbet C) yog%rt D) so%r cream ") cottage cheese
1(. <e! Dairy $acts fig%res 3#772 "dition)* verify the leading state !ith 1*21'*777 dairy co!s
is4444.
A) :isconsin B) <e! =ork C) California D) >daho ") ?ennsylvania
1+. Dairy 8ations for lactating co!s sho%ld be calc%lated based on@
A) Body )ize B) 6ilk ?rod%ction C) )tage of lactation D) All of these
1/. :hich of the follo!ing !o%ld be classified as a -Aard Cheese.;
A) Brick B) 6ontery Back C) Cheddar D) Brie ") 6ozzarella
11. 4444444444is a dairy &rod%ct res%lting from the c%lt%ring of a mixt%re of milk and cream
&rod%cts* !ith lactic acid &rod%cing bacteria. >t contains not less than '.#+ &ercent milk fat and
2.#+ &ercent solids-not-fat.
A) ice cream B) yog%rt C) cottage cheese D) gelato ") sorbet
12. Of the 1( cheese varieties* !hich has a tangy &e&&ery flavor* is cr%mbly and &asty* has a
!hite interior !ith veins of mold that are marbled or streaked;
A) m%enster B) edamgo%da C) s!iss D) bl%e ") brie
15. Of the listed belo! &rod%cts* !hich contains no dairy ingredients;
A) gelato B) sherbet C) c%stard D) sorbet ") yog%rt
#7. As it comes from a co!* the solids &ortion of milk contains a&&roximately '.1 &ercent fat and
4444 &ercent solids-not-fat.
A) 'C B) /C C) 5C D) 1#C ") 1+C
#1. 6ilk contains 21 C !ater and the rest is solids and fats. :hich of the follo!ing is not
incl%ded as a milk solid;
A) ?rotein B) :ater C) Carbohydrate D) 6ilk$at ") 6inerals
##. 0he &art of the mammary gland !here milk is &rod%ced is called@
A) Ca&illary B) 0eat Cistern C) Chine D) Alveol%s ") D%arter
#'. 0he heritability of the traits for milk &rod%ction is@
A) 1+C B) #+C C) ++C D) 177C ") <ot 6eas%red
#age 2 of 25
#(. 0he ?rimary 6ilk carbohydrate is@
A) 9e%cine B) )%crose C) Arginine D) 9actose ") Calci%m
#+. 0he &rimary ?rotein in 6ilk is@
A) Casein B) 0ry&to&han C) 9ysine D) Agrinine ")>sole%cine
MILK MA!KE#IN$
#/. A dairy farmer !ho delivers -Erade A-or -bottling ,%ality -milk to the &rocessing &lant is
kno!n as the4444444444.
A) handler B) &rod%cer C) order taker D) cons%mer ") &rocessor
#1. 0erm for a designated trading area !ithin !hich the handling of milk is reg%lated by the
$ederal order is called the 444444444444.
A) milk zone B) milk &ool C) marketing area
D) handler &ool area ") both A and B
#2. 6%lti&le Com&onent ?ricing 36C?) is !here &rices are based on 44444444444444 of the
milk.
A) b%tterfat content B) nonfat solids 3or &rotein)
C) !ater and b%tterfat content D) A F B
#5. 9egal action may be instit%ted thro%gh the 44444 De&artment in the $ederal co%rts to
enforce a $ederal order.
A) Agric%lt%re B) Commerce C) B%stice D) "d%cation ")9abor
'7. A milk marketing agreement is entered into by milk 4444444444 and the )ecretary of
Agric%lt%re and is a%thorized by the Agric%lt%ral 6arketing Agreement Act of 15'1.
A) &rocessors B) handlers C) dealers D) cons%mers
'1. >f the 3$ederal) order contains a market-!ide &ool* the la! &rovides that at least 44444444 of
the &rod%cers selling milk in the marketing area m%st a&&rove the final order before it may be
iss%ed.
A) one-third B) one-half C) t!o-thirds D) three-fo%rths ") 177C
'#. 0he )ecretary of Agric%lt%re may terminate a marketing order !hen it is favored by a
maGority of the dairy farmers !ho deliver more than 44444 of the milk to the market.
A) #+C B) +7C C) //C D) 1+C ") 57C
''. 0he only &ersons reg%lated by an order 3$ederal) are the4444444444.
A) marketing coo&erative B) milk &rod%cer
C) milk handler D) milk cons%mer
'(. :hich co%ntry im&orted the greatest amo%nt of dairy &rod%cts from the H.). in #772.
A) Ba&an B) Dominican 8e&%blic C) Canada
D) 6exico ") Aong Iong
'+. >ce cream cons%m&tion s%rveys reveal the to& flavor in H.). ho%seholds !as !hat flavor;
A) )tra!berry B) vanilla C) chocolate D) nea&olitan ") n%tcarmel
'/. Aistorically* H.). milk &rod%ct s%&&ly is %tilized by !hich dairy &rod%ct; 3Aint@ According
#age % of 25
to the H)DA* <ational Agric%lt%ral )tatistics )ervice.
A) b%tter B) frozen dairy &rod%cts
C) cheese D) fl%id milk
") eva&orated and condensed milk
'1. 444444444444 consists of a mixt%re of milk and cream containing not less than 17.+
&ercent milk fat* b%t less than 12 &ercent milk fat.
A) c%lt%red milk B) so%r cream C) heavy cream D) half-and-half
") yog%rt
'2. =ear $ederal milk marketing orders !ere reformed and com&onent &ricing introd%ced;
A) 15'1 B) 15/( C) 155' D) 155+ ") #777
'5. :hole milk !ith a milk fat test of '.7 to (.55C and 2./J 3lb) &er gallon e,%als ho! many
&o%nds &er ,%art;
A) #.1+1+J B) #.1+J C) #.1'1+J D) #.1#1+J ") #.75#+J
(7. 0he #772 average ann%al milk &rod%ction &er co! on H. ). farms !as re&orted at44444J.
A) 1/*211 B) 11*1/' C) 12*1/# D) #7*'5/ ") 15*(15
(1. 0he state !ith the most &o%nds of milk &er co! in #772 !as44444444444.
A) :isconsin B) California C) Arizona D) Ohio ") :ashington
(#. 0he n%mber of milk co!s in the H.). !as444444 for #772.
A.) #7*+(2*777 B) 2*1+2*777 C) '*+/1*777 D) 5*'1+*777
('. 0o make one &o%nd of b%tter it !o%ld re,%ire a&&roximately 44444 of !hole milk
A) #1.2J B) 11.7J C) 5.2J D) 1.(J ") 1.'J
((. A classified &rice &lan &rovides different classes and &rices for milk of different %ses. 6ilk
%sed in fl%id &rod%cts is &laced in@
A) Class A B) Class AA C) Class > D) Class >>
(+. :hich the follo!ing milk marketing areas had the most dairy &rod%cers in #772
A) <ortheast B) )o%theast C) )o%th!est D) H&&er 6id!est
(/. 0he 44444444 &rogram financially com&ensates dairy &rod%cers !hen domestic milk &rices
fall belo! a s&ecified level.
A) $)A B) ??D C)6>9C D)6>9I
(1. :hat is the G%stification of government involvement in the marketing of milk;
A) &rice and >ncome s%&&ort for Dairy farmers
B) red%ce &rice and income flexibility
C) im&rove market &o!er of farmers
D) all of the above
(2. 6ilk from co!s being treated !ith antibiotics sho%ld be !ithheld from the s%&&ly beca%se@
A) antibiotics c%rdle the milk
B) &eo&le are sensitive to antibiotics
C) they create high bacteria co%nts
D) they &revent &ro&er cooling
#age 4 of 25
(5. On the average dairy farmers receive !hat &ercent of the money from fl%id milk sales sold in
stores
A) ++C B) '+C C) 2+C D) 17C
+7. Abo%t 44444444 &ercent of H) milk &rod%ction is %sed in fl%id milk &rod%cts.
A) 57C B) 1+C C) ((C D) #'C
#age 5 of 25
&'( 2) *+,-( .//*0
W-,11'2 1'01
$. * 23. 4
2. 5 26. 5
%. 4 27. *
4. 4 2). 5
5. ' %. 4
3. * %$. 5
6. 4 %2. 4
7. + %%. 5
). + %4. *
$. 5 %5. 4
$$. * %3. 5
$2. 4 %6. *
$%. ' %7. '
$4. 5 %). 4
$5. * 4. *
$3. 5 4$. 5
$6. 4 42. *
$7. * 4%. +
$). * 44. 5
2. 5 45. *
2$. 4 43. 5
22. * 46. *
2%. 4 47. 4
24. * 4). 4
25. + 5. *
.ile8 22)62))7.doc
#age 3 of 25
2) 2orth *akota ..+ 5onvention
*airy .oods 5*'
PROBLEM SOLVING Part II
Work individually to answer these ulti!le "hoi"e #uestions$ Mark your answers on the
Gradeaster answer "ard %&'()($ Make dark arks and erase "o!letely to "han*e$
Using the following data, solve problems 1 and 2:
(our dairy herd of $ 9ersey cows produced 5"# of 5.4: !utterfat milk with %.5: protein on
March 27th. 4utterfat differential !onus was set .$2 cents;cwt;tenth of a percent over %.5:< while
protein differential !onus was set at .$$ cents;cwt;tenth of a percent over %.2:.
$. What is the !utterfat !onus paid for the 5"# daily shipment=
+> ?$35 4> ?$45 5> ?$$4 *> ?$65 '> ?%24
2. 1he protein differential !onus paid for the 5"# daily shipment was ?@@@@@@@@@@.
+> ?$$4 4> ?$35 5> ?26 *> ?26) '> ?$$4
For problems 3 and 4, use the following data:
+45 *airy had a shipment of $"# of milk from the 7 cow 4rown 0wiss herd in 5entral
*akota. 1he 55"# of milk was utiliAed in 5lass #$ and paid ?$4.$;cwt B$#> while %"# of
milk was utiliAed in 5lass ,, and paid ?$2.5;cwt B$#>. 1he !alance was utiliAed in 5lass ,,, and
paid ?$$.42;cwt B$#> with no additional !onuses paid for the shipment. Bround answer to nearest
whole cent>
%. What was the !lend price for $# milk shipped=
+> ?$%.22 4> ?$2.7 5> ?$2.36 *> ?$2.5 '> ?$$.42
4. 1he gross amount of the milk check paid to +45 *airy with no deductions was ?@@@@@@@.
+> ?$2"5 4> ?$2"36 5> ?$2"7% *> ?$%"22 '> ?$4"$
Information for problems 5 and 6:
1he local .armers Milk 5ooperative has an unlimited supply of : milk fat Bnonfat milk> and three tons
B3#> of %3: milk fat heavy cream to process. 1he cooperative plans to make 2: light cream for a
special military contract in ,raq.
5. Cow many pounds of : milkfat will !e needed to complete this order=
+> $7 l! 4> 2 l! 5> % l! *> %3 l! '> 47 l!
3. Cow many total pounds of 2: light cream will !e in this special order=
+> 444 l! 4> 47 l! 5> 5% l! *> 3" l! '> $"7 l!
For problems and ! use the following data +
0unshine Milk 5ooperative recently accepted a special order for four tons B7"#> of %: milk fat light
whipping cream. 1o make the order the plant manager has two products availa!le to !lend the order
including 2: milk fat Breduced fat milk> and %3: milk fat Bheavy cream>.
6. Cow many pounds of 2: reduced fat milk will !e used in this order=
+> 24# 4> 35)# 5> $23%# *> $4$2# '> 357)#
#age 6 of 25
7. 1otal pounds of %3: milk fat Bheavy cream> needed to make this order=
+> %4# 4> 57)4# 5> 3577# *> 7# '> $4"$2#
"ata for problems # and 1$ in%ludes the following :
24& *airy has 2 cows that produced %"# of %.7: !utterfat milk with a protein of %.$:. 2ickDs
Cauling 5ompany charges .25 cents;$# milk shipped to the local milk plant and pays a differential !onus
on any milk over %.5: !utterfat and %.2: protein. 1he most recent differential !onus was ?.$5 for each
$;$
th
percent of !utterfat and ?.) for each $;$
th
percent of protein.
). What was the shipping charge paid for hauling the milk to the local milk plant for all %"#=
+> ?% 4> ?65 5> ?$%5 *> ?26 '> ?65
$. What is the total differential !onus paid for the %"# milk com!ined= B!utterfat and protein>
+> ?$7 4> ?$%5 5> ?$32 *> ?26 '> ?275
#age 7 of 25
&'( 2) *+,-( .//*0
#-/4E'M 0/EF,2G ,,
$. 5 G ?$"$4
2. 4 G ?$35
%. + G ?$%.22
4. * G ?$%"22
5. ' H 4"7 #
3. ' H $"7 #
6. * H $"4$2 #
7. 5 H 3"577 #
). 4 G ?65
$. + G ?$"7
#age ) of 25
KE%
2009 North Dakota FFA Convention
Dairy Foods Contest
#EAM !"&LEM '"LVIN$ ( A!# III
[)0 *oints+
'it,ation
Aigh :ater >nc* o!ners of <e! 8iver Crest Dairy* &rod%ces Erade A milk from ++( head com&rised
of t!o breeds* +'1 Aolstein 31+7 registered) and #' Bersey 3#7 registered) co!s. 0heir b%lk tank
average daily milk yield is 1( &o%nds 3Aolstein) and +( &o%nds 3Bersey) &er co!. 0hey have a
da%ghter !ho &lans to ret%rn to the dairy after college and c%rrently has o!nershi& of the Bersey
co!herd and some heifers. 0he family has a long-standing re&%tation of &%rebred genetics and
&lace a high &riority on milk ,%ality. 0heir creamery* Aigh 8iver Dike Creamery is a coo&erative that
offers incentives for ,%ality and &rod%ction. 0he familyKs goal is to kee& com&onents above '.'C
&rotein and fat at least '.5C* maintain a re&%tation for good co!s and make fiscally so%nd b%siness
decisions d%ring times of lo! milk &rices. #heir -,rrent .i/k -o.*onents and 0,a/ity tests are1
$ 6ilk &rotein - '.'1C
$ 6ilk fat - (.71C
$ Other solids - +./2C
$ )omatic Cell Co%nt - ''7*777
0o com&lete this exercise yo% !ill need the follo!ing information.
ara.eters 2or Deter.inin3 Mi/k Va/,e
0he &rocessor %ses the follo!ing Class >>> &rices to set &roc%rement &olicy that determines the &ay
&rice and any &remi%ms@
1. ?rotein differential 345067 base) L M25208-9t *er 05:7 *rotein
#. B%tterfat differential 345)7 base) L M:5:;8-9t *er 05:7 .i/k 2at
'. Other solids 3O)) &remi%m 3)5;)7 base) L ( <05048-9t *er 05:7 "'
(. )omatic cell co%nt base L 4)0=000 -e//s &er mil.
+. $or any &remi%m - bacteria &late co%nt m%st average /ess than 2)=000 for the entire month
Eiven the information above* calc%late the adG%stments made to the &rice &aid &er c!t for milk.
Mi/k Co.*onents1
:5 rotein >!"?1
a) 7.1'1
b) 7.7(5
c) 7.7'1
d) 7.71' >454@(4506? A >05022005:? B C050696
25 &,tter2at >&F?1
a) 7.75+
b) 7.557
c) 7.7+5 >650:(45)0? A >050::; 05:? B C050)92
d) 7.+57
45 "ther 'o/ids >"'?1
a) 7.7717
b) 7.7775 >)5;D E )5;)? A >(050004 050:? B ( 05009
c) 7.7772
d) 7.7771
#age $ of 25
Mi/k F,a/ity
Determine the &remi%m adG%stment 3if any) based on the follo!ing )omatic Cell Co%nt criteria.
Criteria
'o.ati- Ce// Co,nt
>'CC? &ase
AdG,st.ent !ate ><8-9t?
*er :=000 -e//s
7 - '+7*777 N7.77#+
'+7*771 - (+7*777 -7.771+
(+7*771 - 1+7*777 -7.77#+
1+7*777 - OO"8 -7.77'+
65 Hhat is the 'CC *re.i,. adG,st.entI
a) 7.7+7 >4)0 E 440 [:=000+? A 05002) B C050)
b) 7.77+
c) 7.7++
d) 7.17+
#he -ontro/ */ate 9as deter.ined -/ear= so ana/yJe the dairyKs 'C ,sin3 the dia3ra. o2 the
*/ates Le/o9 and -a/-,/ate the n,.Ler o2 La-teria8./5 >#he /aL *ro-ed,re 2or the
La-teria */ates ,sed Le/o9 is 2ro. a :8:000 ./ di/,tion5?
441244 colonies
441744 colonies
441(*7774444 net colonies
#age $$ of 25
)5 Hhat is the 'tandard /ate Co,nt >'C?I
a) #.2 x 17
'
b) 1.( x 17
(
>>:DC:0?)2B:6?A:000B:6=000M in s-ienti2i- notation :56 A :0
6
c) #.2 x 17
(
d) 1.( x 17
'
'tandard /ate Co,nt >'C? re.i,. !ate <8-9t
7 - +*777 N.#7
+*771 - 17*777 N.17
17*771 - #+*777 3base) 7.77 3base)
#+*771 - +7*777 -.17
+7*771 - OO"8 -.#7
;5 Hhat is the La-teria *re.i,. or dis-o,nt ,sin3 the aLove taL/eI
a) N7.#7
b) N7.17
c) N7.77 >:6=000 B [:0=00: to 2)=000 'C ran3e+ B <0500 adG,st.ent
d) -7.17
e) -7.#7
Mi/k Vo/,.e
0his &rocessor offers the follo!ing vol%me &remi%m to hel& maintain a constant s%&&ly to market. Hse
the follo!ing table to ans!er D%estions 1 and 2.
$rade A Vo/,.e re.i,. ro3ra.
!ate8-9t
($0.00)
!ate8-9t
($0.00)
/7*771 - 57*777 .7' /77*771 - /'7*777 .+1
57*771 - 1#7*777 .7/ /'7*771 - //7*777 ./7
1#7*771 -
1+7*777
.75 //7*771 - /57*777 ./'
1+7*771 -
127*777
.1# /57*771 - 1#7*777 .//
127*771 -
#17*777
.1+ 1#7*771 - 1+7*777 ./5
#17*771 -
#(7*777
.12 1+7*771 - 127*777 .1#
#(7*771 -
#17*777
.#1 127*771 - 217*777 .1+
#17*771 -
'77*777
.#( 217*771 - 2(7*777 .12
#age $2 of 25
'77*771 -
''7*777
.#1 2(7*771 - 217*777 .21
''7*771 -
'/7*777
.'7 217*771 - 577*777 .2(
'/7*771 -
'57*777
.'' 577*771 - 5'7*777 .21
57*771 - (#7*777 .'/ 5'7*771 - 5/7*777 .57
(#7*771 -
(+7*777
.'5 5/7*771 - 557*777 .5'
(+7*771 -
(27*777
.(# 557*771 - 1*7#7*777 .5/
(27*771 -
+17*777
.(+
1*7#7*771 -
1*7+7*777
.55
+17*771 -
+(7*777
.(2
1*7+7*771 -
1*727*777
1.7#
+(7*777 -
+17*777
.+1
1*727*771 -
1*117*777
1.7+
+17*771 -
/77*777
.+( 1*117*771 - OO"8 1.72
#age $% of 25
2009 North Dakota FFA Convention
Dairy Foods Contest
#EAM !"&LEM '"LVIN$ ( A!# III
[)0 *oints+
'it,ation
Aigh :ater >nc* o!ners of <e! 8iver Crest Dairy* &rod%ces Erade A milk from ++( head com&rised of
t!o breeds* +'1 Aolstein 31+7 registered) and #' Bersey 3#7 registered) co!s. 0heir b%lk tank
average daily milk yield is 1( &o%nds 3Aolstein) and +( &o%nds 3Bersey) &er co!. 0hey have a
da%ghter !ho &lans to ret%rn to the dairy after college and c%rrently has o!nershi& of the Bersey
co!herd and some heifers. 0he family has a long-standing re&%tation of &%rebred genetics and &lace
a high &riority on milk ,%ality. 0heir creamery* Aigh 8iver Dike Creamery is a coo&erative that offers
incentives for ,%ality and &rod%ction. 0he familyKs goal is to kee& com&onents above '.'C &rotein and
fat at least '.5C* maintain a re&%tation for good co!s and make fiscally so%nd b%siness decisions
d%ring times of lo! milk &rices. #heir -,rrent .i/k -o.*onents and 0,a/ity tests are1
$ 6ilk fat - (.71C
$ Other solids - +./2C
$ )omatic Cell Co%nt - ''7*777
0o com&lete this exercise yo% !ill need the follo!ing information.
ara.eters 2or Deter.inin3 Mi/k Va/,e
0he &rocessor %ses the follo!ing Class >>> &rices to set &roc%rement &olicy that determines the &ay
&rice and any &remi%ms@
1. ?rotein differential 345067 base) L 2520P8-9t *er 05:7 *rotein
#. B%tterfat differential 345)7 base) L :5:;P8-9t *er 05:7 .i/k 2at
'. Other solids 3O)) &remi%m 3)5;)7 base) L ( 0504P8-9t *er 05:7 "'
(. )omatic cell co%nt base L 4)0=000 -e//s &er mil.
+. $or any &remi%m -bacteria &late co%nt m%st average /ess than 2)=000 for the entire month
Eiven the information above* calc%late the adG%stments made to the &rice &aid &er c!t for milk.
Mi/k Co.*onents1
:5 rotein >!"?1
a) 7.1'1
b) 7.7(5
c) 7.7'1
d) 7.71'
25 &,tter2at >&F?1
a) 7.75+
b) 7.557
c) 7.7+5
d) 7.+57
45 "ther 'o/ids >"'?1
a) - 7.7717
b) - 7.7775
c) - 7.7772
d) - 7.7771
#age $4 of 25
Mi/k F,a/ity
Determine the &remi%m adG%stment 3if any) based on the follo!ing )omatic Cell Co%nt criteria.
Criteria
'o.ati- Ce// Co,nt
>'CC? &ase
AdG,st.ent !ate ><8-9t?
*er :=000 -e//s
7 - '+7*777 N7.77#+
'+7*771 - (+7*777 -7.771+
(+7*771 - 1+7*777 -7.77#+
1+7*777 - OO"8 -7.77'+
65 Hhat is the 'CC *re.i,. adG,st.entI
a) 7.7+7
b) 7.77+
c) 7.7++
d) 7.17+
)5 #he -ontro/ */ate 9as deter.ined -/ear= so ana/yJe the dairyKs 'C ,sin3 the dia3ra. o2 the
*/ates Le/o9 and -a/-,/ate the n,.Ler o2 La-teria8./5 >#he /aL *ro-ed,re 2or the
La-teria */ates ,sed Le/o9 is 2ro. a :8:000 ./ di/,tion5?
4444 colonies
4444 colonies
44444 net colonies
#age $5 of 25
)5 Hhat is the 'tandard /ate Co,nt >'C?I
a) #.2 x 17
'
b) 1.( x 17
(
c) #.2 x 17
(
d) 1.( x 17
'
'tandard /ate Co,nt >'C? re.i,. !ate <8-9t
7 - +*777 N.#7
+*771 - 17*777 N.17
17*771 - #+*777 3base) 7.77 3base)
#+*771 - +7*777 -.17
+7*771 - OO"8 -.#7
;5 Hhat is the La-teria *re.i,. or dis-o,nt ,sin3 the aLove taL/eI
a) N7.#7
b) N7.17
c) N7.77
d) -7.17
e) -7.#7
Mi/k Vo/,.e
0his &rocessor offers the follo!ing vol%me &remi%m to hel& maintain a constant s%&&ly to
market. Hse the follo!ing table to ans!er D%estions 1 and 2.
$rade A Vo/,.e re.i,. ro3ra.
!ate8-9t
($0.00)
!ate8-9t
($0.00)
/7*771 - 57*777 .7' /77*771 - /'7*777 .+1
57*771 - 1#7*777 .7/ /'7*771 - //7*777 ./7
1#7*771 -
1+7*777
.75 //7*771 - /57*777 ./'
1+7*771 -
127*777
.1# /57*771 - 1#7*777 .//
127*771 -
#17*777
.1+ 1#7*771 - 1+7*777 ./5
#17*771 -
#(7*777
.12 1+7*771 - 127*777 .1#
#(7*771 -
#17*777
.#1 127*771 - 217*777 .1+
#17*771 -
'77*777
.#( 217*771 - 2(7*777 .12
#age $3 of 25
'77*771 -
''7*777
.#1 2(7*771 - 217*777 .21
''7*771 -
'/7*777
.'7 217*771 - 577*777 .2(
'/7*771 -
'57*777
.'' 577*771 - 5'7*777 .21
57*771 - (#7*777 .'/ 5'7*771 - 5/7*777 .57
(#7*771 -
(+7*777
.'5 5/7*771 - 557*777 .5'
(+7*771 -
(27*777
.(# 557*771 - 1*7#7*777 .5/
(27*771 -
+17*777
.(+
1*7#7*771 -
1*7+7*777
.55
+17*771 -
+(7*777
.(2
1*7+7*771 -
1*727*777
1.7#
+(7*777 -
+17*777
.+1
1*727*771 -
1*117*777
1.7+
+17*771 -
/77*777
.+( 1*117*771 - OO"8 1.72
#age $6 of 25
@5 Hhat is the esti.ated .onth/y vo/,.e o2 .i/k *rod,-edI
(Hint: calculate average days per month for the year)
a) '5*#5( c!t
b) (7*+'/ c!t
c) 11*(7# c!t
d) 1#*'#' c!t
D5 Hhat is the *ri-e adG,st.ent 2or attainin3 the .onth/y .i/k vo/,.esI
a) 7.21
b) 7.7#
c) 1.72
d) 1.7+
Mi/k Va/,e
0he follo!ing are %sed to &rice Erade A milk by the stateKs 6ilk 6arketing Board for this
month.
C/ass I <::524 Q '.+C B$ test
C/ass II <:054; Q '.+C B$ test
C/ass III <:0566 Q '.+C B$ test
C/ass IV < 95;6 Q '.+C B$ test
0he &rocessorKs %tilization of Erade A milk is@
C/ass I :65:7
C/ass II 6547
C/ass III @9547
C/ass IV 2547
Deter.ine the adG,sted C/ass *ri-es 2or this 2ar.Ks *rod,-tion 2or /ast .onth5
C/ass I X lbs = lbs x /ct =
C/ass II X lbs = lbs x /ct =
C/ass III X lbs = lbs x /ct =
C/ass IV X lbs = lbs x /ct =
ro-eeds1 Total
!lend "rice (per lb): $
Blend Price (per cwt): $
95 Hhat is the L/end *ri-e *er -9t o2 a// .i/k shi**edI
a. M17./5
b. M17.+'
c. M17.#/
d. M 5.52
:05 Fro. the L/end *ri-e -a/-,/ated in N9= 9hat is the esti.ated 2ar. 3ate *ri-e 2or
this *atronKs .i/k 9ith in-entives 2or this .onthI 3Aint@ $arm gate L Blend &rice &l%s
adG%sted base incentives)
a. 17.+'
#age $7 of 25
b. 11.'+
c. 11.15
d. 11.51
File: 22)62))7.doc
#age $) of 25
2009 North Dakota FFA Convention
Dairy Food Contest
INDIVIDUAL EXAM
[
Work individually to answer the following multiple choice questions. Mark your answers
on your Grademaster answer card #2542. Make dark marks with a num!er 2 pencil"
erase changes completely.
MILK !"DUC#I"N
1. Off-flavor of milk that may be described as tasteless and the flavor of normal milk is
lacking.
A) high acid B) rancid C) oxidized D) flat!atery ") salt
#. $lavor detected in milk by cons%m&tion of strong feeds or !eeds or milk from co!s
in late stages of lactation.
A) feed B) salty C) bitter D) rancid ") metallic
'. Off-flavor im&arted to milk !hen co!s eat leeks or other obnoxio%s !eeds. $lavor
can be recognized by distinctive odor and taste s%ggested by its name.
A) rancid B) garliconion C) foreign D) flat!atery ") bitter
(. )erio%s off-flavor to milk ca%sed by fly s&ray* &aint* kerosene or creosote.
)%bstances enter milk as direct contaminants or in va&or form.
A) rancid B) foreign C) feed D) malty ") salty
+. Off-flavor is ,%ite &%ngent in advanced stages and is recognized by its -&a&ery. or
cardboard sensation initially and a tallo! odor in more advanced stages.
A) malty B) foreign C) salty D) feed ") oxidized
/. 0his flavor resembles the flavor of stale fat and has a soa&y taste and a goaty*
%nclean odor as a res%lt of breaking do!n of fats in milk.
A) salty B) garliconion C) feed D) rancid ") flat!atery
1. 0his off-flavor is seldom fo%nd exce&t in &aste%rized milk that has been stored too
long or stored at a slightly high refrigerator tem&erat%re.
A) foreign B) %nclean C) high acid D) feed ") flat!atery
2. 0his off-flavor is a res%lt of bacterial gro!th 3commonly )tre&tococc%s lactis) and
!ill have detectable 44444444flavor long before it may be classified so%r.
A) high acid B) malty C) feed D) rancid ") foreign
5. 6ilk not &ro&erly cooled may enco%nter this off flavor and is ca%sed by im&ro&erly
cleaned milking machines or e,%i&ment.
A) malty B) foreign C) feed D) rancid ") salty
#age 2 of 25
17. By taking co!s off offending feeds fo%r ho%rs before milking* s%ch as silage*
alfalfa hay* green grass and t%rni&s* a farmer can red%ce the risk of getting this off-
flavor milk.
A) bitter B) acid C) feed D) malty ") %nclean
11. A C60 test a&&earance !ith a strong gel formation that tends to adhere to &addle
and forms a distinct central &eak !o%ld have a 9e%kocyte co%ntml of44444444444.
A) belo! #77*777 B) 1+7*777-+77*777
C) 277*777-+*777*777 D) over +*777*777
1#. :hen &erforming a C60 tests !atch for color changes and gel formation. 6ilk
from a normal ,%arter does !hich of the follo!ing;
A) gelatino%s mass clinging together in a strong reaction
B) flo!s freely
C) gel is fragile and forms small cl%m&s in a moderate reaction
D) has no &attern* sim&ly is a randomly r%n test
1'. Dairy &rod%ct res%lting from the addition of a creaming mixt%re 3dressing) that
contains not less than ( &ercent milk fat and not more than 27 &ercent moist%re;
A) sorbet B) sherbet C) yog%rt D) so%r cream ") cottage cheese
1(. <e! Dairy $acts fig%res 3#772 "dition)* verify the leading state !ith 1*21'*777
dairy co!s is4444.
A) :isconsin B) <e! =ork C) California D) >daho ") ?ennsylvania
1+. Dairy 8ations for lactating co!s sho%ld be calc%lated based on@
A) Body )ize B) 6ilk ?rod%ction C) )tage of lactation D) All of these
1/. :hich of the follo!ing !o%ld be classified as a -Aard Cheese.;
A) Brick B) 6ontery Back C) Cheddar D) Brie ") 6ozzarella
11. 4444444444is a dairy &rod%ct res%lting from the c%lt%ring of a mixt%re of milk and
cream &rod%cts* !ith lactic acid &rod%cing bacteria. >t contains not less than '.#+
&ercent milk fat and 2.#+ &ercent solids-not-fat.
A) ice cream B) yog%rt C) cottage cheese D) gelato ") sorbet
12. Of the 1( cheese varieties* !hich has a tangy &e&&ery flavor* is cr%mbly and
&asty* has a !hite interior !ith veins of mold that are marbled or streaked;
A) m%enster B) edamgo%da C) s!iss D) bl%e ") brie
15. Of the listed belo! &rod%cts* !hich contains no dairy ingredients;
A) gelato B) sherbet C) c%stard D) sorbet ") yog%rt
#7. As it comes from a co!* the solids &ortion of milk contains a&&roximately '.1
&ercent fat and 4444 &ercent solids-not-fat.
A) 'C B) /C C) 5C D) 1#C ") 1+C
#age 2$ of 25
#1. 6ilk contains 21 C !ater and the rest is solids and fats. :hich of the follo!ing is
not incl%ded as a milk solid;
A) ?rotein B) :ater C) Carbohydrate D) 6ilk$at ") 6inerals
##. 0he &art of the mammary gland !here milk is &rod%ced is called@
A) Ca&illary B) 0eat Cistern C) Chine D) Alveol%s ") D%arter
#'. 0he heritability of the traits for milk &rod%ction is@
A) 1+C B) #+C C) ++C D) 177C ") <ot 6eas%red
#(. 0he ?rimary 6ilk carbohydrate is@
A) 9e%cine B) )%crose C) Arginine D) 9actose ") Calci%m
#+. 0he &rimary ?rotein in 6ilk is@
A) Casein B) 0ry&to&han C) 9ysine D) Agrinine ")>sole%cine
MILK MA!KE#IN$
#/. A dairy farmer !ho delivers -Erade A-or -bottling ,%ality -milk to the &rocessing
&lant is kno!n as the4444444444.
A) handler B) &rod%cer C) order taker D) cons%mer ") &rocessor
#1. 0erm for a designated trading area !ithin !hich the handling of milk is reg%lated
by the $ederal order is called the 444444444444.
A) milk zone B) milk &ool C) marketing area
D) handler &ool area ") both A and B
#2. 6%lti&le Com&onent ?ricing 36C?) is !here &rices are based on
44444444444444 of the milk.
A) b%tterfat content B) nonfat solids 3or &rotein)
C) !ater and b%tterfat content D) A F B
#5. 9egal action may be instit%ted thro%gh the 44444 De&artment in the $ederal
co%rts to enforce a $ederal order.
A) Agric%lt%re B) Commerce C) B%stice D) "d%cation ")9abor
'7. A milk marketing agreement is entered into by milk 4444444444 and the
)ecretary of Agric%lt%re and is a%thorized by the Agric%lt%ral 6arketing Agreement Act
of 15'1.
A) &rocessors B) handlers C) dealers D) cons%mers
'1. >f the 3$ederal) order contains a market-!ide &ool* the la! &rovides that at least
44444444 of the &rod%cers selling milk in the marketing area m%st a&&rove the final
order before it may be iss%ed.
A) one-third B) one-half C) t!o-thirds D) three-fo%rths ") 177C
#age 22 of 25
'#. 0he )ecretary of Agric%lt%re may terminate a marketing order !hen it is favored
by a maGority of the dairy farmers !ho deliver more than 44444 of the milk to the
market.
A) #+C B) +7C C) //C D) 1+C ") 57C
''. 0he only &ersons reg%lated by an order 3$ederal) are the4444444444.
A) marketing coo&erative B) milk &rod%cer
C) milk handler D) milk cons%mer
'(. >n #77' H.). ex&orted +#*171 metric tons of cheese. O%r largest trading &artner
!as44444 !ith over '7C or 1/*1(1 metric tons of cheese ex&orted to this co%ntry.
A) Ba&an B) Dominican 8e&%blic C) Canada
D) 6exico ") Aong Iong
'+. D%ring #77' an ice cream cons%m&tion s%rvey by flavors* revealed the to&
flavor in H.). ho%seholds &olled !as !hat flavor; 3 ''C of all cons%m&tion
A) stra!berry B) vanilla C) chocolate D) nea&olitan e) n%tcarmel
'/. >n #772 H.).* milk &rod%ct s%&&ly %tilization sho!ed '1.5C !as %tilized by
!hich milk &rod%ct; 3Aint@ the largest %tilized &rod%ct according to the H)DA*
<ational Agric%lt%ral )tatistics )ervice.
A) b%tter B) frozen dairy &rod%cts
C) cheese D) fl%id milk
") eva&orated and condensed milk
'1. 444444444444 consists of a mixt%re of milk and cream containing not less
than 17.+ &ercent milk fat* b%t less than 12 &ercent milk fat.
A) c%lt%red milk b) so%r cream
c) heavy cream d) half-and-half
e) yog%rt
'2. =ear $ederal milk marketing orders !ere reformed and com&onent &ricing
introd%ced;
A) 15'1 B) 15/( C) 155' D) 155+ ") #777
'5. :hole milk !ith a milk fat test of '.7 to (.55C and 2./J 3lb) &er gallon e,%als ho!
many &o%nds &er ,%art;
A) #.1+1+J B) #.1+J C) #.1'1+J D) #.1#1+J ") #.75#+J
(7. 0he #772 average milk &rod%ction &er co! on H. ). farms !as re&orted
at44444J.
A) 1/*211 B) 11*1/' C) 12*1/# D) #7*'5/ ") 15*(15
(1. 0he state !ith the most &o%nds of milk &er co! !ith #'*#/7J average in #772
!as44444444444.
A) :isconsin B) California C) Arizona D) Ohio ") :ashington
#age 2% of 25
(#. 0he n%mber of milk co!s in the H.). !as444444 for #771.
A.) #7*+(2*777 B) 2*1+2*777 C) '*+/1*777 D) 5*1+2*777
('. 0o make one &o%nd of b%tter it !o%ld re,%ire a&&roximately 44444 of !hole milk
A) #1.2J B) 11.7J C) 5.2J D) 1.(J ") 1.'J
((. A classified &rice &lan &rovides different classes and &rices for milk of different
%ses. 6ilk %sed in fl%id &rod%cts is &laced in@
A) Class A B) Class AA C) Class > D) Class >>
(+. :hich the follo!ing milk marketing areas had the most dairy &rod%cers in #77/
A) <ortheast B) )o%theast C) )o%th!est D) H&&er 6id!est
(/. 0he 44444444 &rogram financially com&ensates dairy &rod%cers !hen domestic
milk &rices fall belo! a s&ecified level.
A) $)A B) ??D C)6>9C D)6>9I
(1. :hat is the G%stification of government involvement in the marketing of milk;
A) &rice and >ncome s%&&ort for Dairy farmers
B) red%ce &rice and income flexibility
C) im&rove market &o!er of farmers
D) all of the above
(2. 6ilk from co!s being treated !ith antibiotics sho%ld be !ithheld from the s%&&ly
beca%se@
A) antibiotics c%rdle the milk
B) &eo&le are sensitive to antibiotics
C) they create high bacteria co%nts
D) they &revent &ro&er cooling
(5. On the average dairy farmers receive !hat &ercent of the money from fl%id milk
sales sod in stores
A) ++C B) '+C C) 2+C D) 17C
+7. Abo%t 44444444 &ercent of H) milk &rod%ction is %sed in fl%id milk &rod%cts.
A) 57C B) 1+C C) ((C D) #'C
#age 24 of 25
&'( 2) *+,-( .//*0
W-,11'2 1'01
$. * 23. 4
2. 5 26. 5
%. 4 27. *
4. 4 2). 5
5. ' %. 4
3. * %$. 5
6. 4 %2. 4
7. + %%. 5
). + %4. *
$. 5 %5. 4
$$. * %3. 5
$2. 4 %6. *
$%. ' %7. '
$4. 5 %). 4
$5. * 4. *
$3. 5 4$. 5
$6. 4 42. *
$7. * 4%. +
$). * 44. 5
2. 5 45. *
2$. 4 43. 5
22. * 46. *
2%. 4 47. 4
24. * 4). 4
25. + 5. *
*
#age 25 of 25