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Right choice is (d) Strip

Easiest explanation: The strip cup is used to detect MASTITIS. Method involves squirting the first stream of MILK from each TEAT into strip cup then inspecting for flakes, lumps, and other SIGNS of abnormal milk.

Right OPTION is (c) Streak canal

Best explanation: MASTITIS is a cow disease in a cow. It is due to microorganisms that enter mammary GLAND via streak canal.

Right CHOICE is (b) 90

Best explanation: MILK has a high concentration of fat. The fat in one SERVING of milk has 90 calories.

Right choice is (b) The Pasteurized MILK ORDINANCE and Code

For explanation I WOULD say: The Grade “A” Pasteurized Milk Ordinance (PMO) is a set of minimum standards and requirements that are established by the Food and Drug Administration (FDA) for regulating the PRODUCTION, processing and packaging of Grade A milk.

Right answer is (b) MILK handlers

The explanation: In Federal order provisions, dairy processors are REFERRED to as handlers and dairy FARMERS are known as producers. Federal orders serve to maintain stable marketing relationships for all handlers and producers supplying marketing areas, thus facilitating the complex process of marketing fresh milk.

Correct CHOICE is (b) Riboflavin

The best I can explain: Riboflavin, also KNOWN as vitamin B2, is a vitamin FOUND in food and used as a dietary SUPPLEMENT. Milk is also a good source of riboflavin.

The CORRECT answer is (a) A

Explanation: VITAMIN A is a fat SOLUBLE vitamin that is also a powerful ANTIOXIDANT. Vitamin A plays a critical role in maintaining healthy VISION.

The CORRECT answer is (b) CASEIN, Lactalbumin

For explanation: Casein and lactalbumin are MAIN protein PRESENT in MILK. Milk is a good source of protein.

The correct choice is (b) HYDROMETER

For explanation I would SAY: A hydrometer is an instrument that measures the specific gravity (relative density) of liquids—the ratio of the density of the LIQUID to the density of WATER. a hydrometer with plastic beads varying density would HELP in estimation of non fat solids.

The CORRECT CHOICE is (a) MALTY

To EXPLAIN I would say: Certain ALDEHYDES give malty flavor. They are produced by streptococci that produce lactic acid.

Correct choice is (c) Vacuum

Easy EXPLANATION: A vacuum is APPLIED to the teat end. This HELPS to remove MILK from the MILKING machine.

The correct option is (b) DETERMINING one BRAND of MILK from another

For EXPLANATION: Brand differentiation is not one of the objectives of milk evaluations. Its objective includes determining the presence of desirable characteristic etc.

Correct choice is (C) 3.5-4.0

To elaborate: Whole MILK is rich in PROTEIN. It contains AROUND 3.5-4.0 percent protein.

Right option is (a) Hypochlorite sanitizer

For explanation: Milk with a cardboardy or metallic TASTE is more common in milk during the winter and EARLY spring. The off- flavor can be detected in raw milk, but sometimes not until TWO days after collection. Hypochlorite doesn’t PROMOTE metallic off flavor in milk.

The CORRECT answer is (a) Psychrophilic

The explanation is: PSYCHROPHILES or cryophiles (adj. cryophilic) are extremophilic organisms that are capable of growth and reproduction in COLD temperatures, ranging from −20 °C to +10 °C. The growth of psychrophilic BACTERIA has tremendously increased due to bulk COOLING and storage.

Right answer is (d) Extreme agitation of raw milk

The explanation is: Racidilty is the result of fat oxidation. In milk, it is CAUSED due to EXCESSIVE agitation of raw milk which LEADS to a BREAKDOWN of fat molecule exposing them to oxidation.

Correct answer is (c) Handlers

The best EXPLANATION: In Federal order provisions, dairy PROCESSORS are referred to as handlers and dairy farmers are known as producers.Handlers are REGULATED by federal orders.

Correct ANSWER is (b) 2-4

Best EXPLANATION: Offending feed to cow lead to MILK produced CONTAINING off flavor. Thus such feed is avoided prior to 2-4 hours of milking.

Right answer is (c) IRON-copper

For EXPLANATION I would say: Iron and copper LEADS to the formation of METALLIC and oxidized flavor in milk. They are REMOVED from milk.

The correct option is (d) PRODUCER settlement fund

Best explanation: In producers settlement fund, handlers with higher than average utilization pay into and handlers with LOWER than average utilization receives PAYMENT from. It is a kind of pooling method.

Correct answer is (a) Growth of BACTERIA in the milk

To elaborate: Micro ORGANISMS if PRESENT in milk leads to sour off flavor in milk. Bacteria are most RESPONSIBLE for sour off flavor in milk.

Correct option is (c) Vacuumization

For explanation: Vacuumize: to produce a vacuum in; to CLEAN, dry, or PACK by a vacuum mechanism or in a vacuum CONTAINER. Vacuumization deals with EXPOSING milk to reduced pressures.

Correct option is (b) Casein

Best EXPLANATION: Mastitis LEADS to a reduction in casein PROTEINS in milk. Thus cow milk of mastitis cow is not SUITABLE for cheese PREPARATION.

Correct choice is (a) A LARGE proportion of the human POPULATION is sensitive to ANTIBIOTICS

For explanation: MILK with antibiotics is held from milk supply. This is DUE to the large proportion of the human population is sensitive to antibiotics.

The correct CHOICE is (c) 100,000

For explanation I would SAY: Certain microbiological standards are set for Grade A milk. For Grade, A milk is 100,000 bacteria per MILLIMETER of milk PRIOR to mixing that milk with a milk of other producers.

Correct option is (d) Skim MILK

For EXPLANATION: Calcium is an essential component to MAINTAIN bone health in the body. For MAXIMUM intake of calcium it is advised to have skim milk.

The correct option is (C) Five

To ELABORATE: LACTOSE is an important milk carbohydrate. Milk contains 5% lactose.

The correct choice is (d) MARKET stabilization

To explain: Federal Milk Marketing Orders (FMMOs) establish CERTAIN PROVISIONS under which dairy processors purchase fresh milk from dairy FARMERS supplying a marketing area. They HELP in market stabilization.

Right option is (b) 10

To EXPLAIN: Cheddar CHEESE is a UNIQUE variety of cheese. Approximately 10lbs whole milk is utilized to MAKE 1 pound of cheddar cheese.

Right choice is (d) Payment MADE to milk PRODUCERS for milk

To explain I would say: Federal milk MARKETING order is an association. It HELPS to provide or describe payment made to milk producers for milk.

Correct CHOICE is (a) ALKALINE cleaner in hot water

Explanation: Milk has high amount of fat. Such fat NEEDS to be cleaned. Alkaline cleaner in hot waters helps to remove fat from milking EQUIPMENTS.

The CORRECT option is (c) Fat content

The best explanation: The Babcock test is the first inexpensive and practical test factories could use to DETERMINE the fat content of MILK. It is a rapid, SIMPLE and accurate test.

Correct option is (a) SOUR

Easy explanation: Sour off flavor is found in improperly cooled milk. HENCE cooling done PROPERLY is an IMPORTANT factor to AVOID off flavor development.

The correct choice is (d) Shelf date

Best explanation: Sell-by date is the date in which your supermarket NEEDS to STOP selling that particular carton of MILK. Shelf date SPECIFIES the time during which the product remains fit for CONSUMPTION.

Correct CHOICE is (a) Bitter, SALTY

Explanation: Most of the flavors are detectable. HOWEVER, Bitter and salty flavor can’t be detected by ODOR.

The CORRECT CHOICE is (b) 45

The explanation: Bulk tanks are used for pickup. They should COOL up to 25 percent the volume of the tank to 45 degrees F within TWO HOURS prior to milking.

Right option is (d) Use a BACTERICIDE for disinfecting the teats after milking

To explain: Mastitis USUALLY happens in nursing mothers when bacteria enter the breast through a cracked or sore nipple. This can cause an INFECTION. Good breastfeeding TECHNIQUES and use of bactericide for disinfecting the teats after milking can help prevent sore and cracked nipples that may LEAD to mastitis.

The correct answer is (C) Carbohydrate

The best I can EXPLAIN: LACTOSE is a primary milk carbohydrate. The milk is the only SOURCE for this carbohydrate for body.

Correct option is (a) Bitter, METALLIC, sour, SWEET

Best EXPLANATION: Dating back to ancient Greece and CHINA, the SENSATION of taste has historically been dominated by the four “basic tastes” of sweet, bitter, sour and salty.