2011

Virginia FFA Dairy Foods Career Development Event

Class 7 - Written Test


Instructions: This test consists of 50 multiple-choice
questions. Each question is worth two points. Mark your
answer on the back of your answer sheet in the section
labeled Written Test.

Production Questions
1. Performance (growth or milk production) will be
reduced the quickest through a lack of what nutrient
as compared to other nutrients?
A)
B)
C)
D)
E)

Energy
Minerals
Protein
Vitamins
Water

A)
B)
C)
D)
E)

Feed
Interest
Labor
Supplies
None of the above

A)
B)
C)
D)
E)

A)
B)
C)
D)
E)

Adrenaline
Epinephrine
Estrogen
Oxytocin
Progesterone

Herringbone
Parabone
Parallel
Rotary
Side-opening

145 F
160F
175F
200F
212F

10. What is the greatest cost associated with mastitis?

5. What is the most common type of milking parlor in

use today?
A)
B)
C)
D)
E)

Agitator
Air injector
Pulsator
Vacuum regulator
None of the above

9. What is the recommended temperature of water for

washing the bulk tank, lines, and other equipment?

Eructation
Gestation
Lactation
Palpation
None of the above

4. What hormone causes milk let-down?

A)
B)
C)
D)
E)

Copper
Iron
Plastic
Rubber
Stainless steel

8. What device allows the controlled, cyclic admission

of air during cleaning and sanitizing to produce slug
flow conditions?

3. What is the period of time when a cow is in milk

called?
A)
B)
C)
D)
E)

Agitator
Pulsator
Vacuum gauge
Vacuum pump
Vacuum regulator

7. What material is used to make bulk tanks used for

on-farm milk storage?
A)
B)
C)
D)
E)

2. What is the largest cost associated with milk

production?
A)
B)
C)
D)
E)

6. What part of the milking system causes alternate

vacuum pressure between the teat cup shell and
liner?

Page 1 of 5

A)
B)
C)
D)
E)

Discarded milk
Drugs
Labor
Reduced milk production
Veterinary services

2011 Virginia FFA Dairy Foods Career Development Event

Class 7 - Written Test

11. Which of the following solutions may not be used as

a teat dip?
A)
B)
C)
D)
E)

A)
B)
C)
D)
E)

Bronopol
Chlorine
Formaldehyde
Iodine
Quaternary ammonia

A)
B)
C)
D)
E)

10,000 cfu/ml
50,000 cfu/ml
100,000 cfu/ml
400,000 cfu/ml
750,000 cfu/ml

13. Why should producers treat every quarter of every

cow with a dry cow antibiotic treatment at drying
off?
A) Antibiotics remain longer
B) Higher concentration of antibiotics in dry cow
antibiotic treatment than lactating products
C) No discarding of saleable milk
D) Prevents new infections
E) All of the above
14. How much milk was produced in the U.S. during
2009?
A)
B)
C)
D)

189 thousand pounds

189 million pounds
189 billion pounds
189 trillion pounds

15. What state produces the most milk per person?

A)
B)
C)
D)
E)

A)
B)
C)
D)
E)

Colostrum
Foremilk
Raw milk
Residual milk
Ropy milk

19. What type of mastitis has no detectable change in

the udder itself and no observable abnormalities of
the milk?
A)
B)
C)
D)

Acute
Chronic
Clinical
Subclinical

20. Which of the following is an example of a contagious

mastitis-causing pathogen?
A)
B)
C)
D)
E)

E. coli
Klebsiella
Staph. aureus
Strep. dysgalactiae
Strep. uberis

21. Which of the following is a source of environmental

bacteria in dairy herds?
A)
B)
C)
D)
E)

California
Idaho
New York
Virginia
Wisconsin

16. What hormone is critical in the initiation and

maintenance of lactation?

Keratin
Lateral suspensory ligament
Myoepithelium
Sphincter muscle
Teat cistern

18. What is milk remaining in the mammary gland

following completion of milking called?

12. What is the legal limit for bacteria counts in raw

milk in the U.S.?
A)
B)
C)
D)
E)

17. What is the name of the contractile tissue that

forces milk out of the alveoli?

Bedding
Soil
Water
All of the above
None of the above

22. When is the most effective time to treat mastitis

infections?
A)
B)
C)
D)
E)

Cortisol
Estrogen
Oxytocin
Progesterone
Prolactin
Page 2 of 5

At drying off
At freshening
60 days after calving
60 days before drying off
Whenever clinical signs are observed

2011 Virginia FFA Dairy Foods Career Development Event

Class 7 - Written Test

23. Milk production would be expected to increase by

how much if switching from milking twice a day to
three times a day?
A)
B)
C)
D)
E)

A)
B)
C)
D)
E)

2-4%
5-7%
8-15%
20-24%
27-30%

A)
B)
C)
D)
E)

20 seconds
30 seconds
45 seconds
1 minute
2 minutes

A)
B)
C)
D)

Extremely hot weather

Finely chopped feeds
Illness
Low fiber content in ration
All of the above

A)
B)
C)
D)
E)

26. What is the primary protein found in milk?

Alpha-lactalbumen
Casein
Immunoglobulin A
Immunoglobulin G
Lactose

Improved flavor
Long shelf life
Increased cheese yield
Reduced hauling and handling costs due to low
quality milk not having to be diverted to an
alternative use
E) All of the above

4
8
16
24
32

32. The Milk Income Loss Contract (MILC) program is

based on the milk price in what U.S. city?
A)
B)
C)
D)
E)

27. Which of the following is an advantage of high

quality milk from a processors point of view?
A)
B)
C)
D)

Class I
Class II
Class III
Class IV

31. How many tablespoons are in a pound of butter?

Marketing Questions
A)
B)
C)
D)
E)

April
May
June
July
August

30. Beverage milks belong to what milk class?

25. Which condition will cause a decrease in fat test?

A)
B)
C)
D)
E)

40%
50%
60%
70%
80%

29. National Ice Cream Month is celebrated during what

month?

24. Recommended milking procedures call for the

milking unit to be attached within how long after
the start of stimulation?
A)
B)
C)
D)
E)

28. The top 50 cooperatives accounted for

approximately what percent of the milk produced in
the U.S. in 2009?

Boston, MA
Kansas City, MO
Madison, WI
New York, NY
Washington, DC

33. The Cooperatives Working Together (CWT) program

is operated within the structure of what
organization?

Page 3 of 5

A) Holstein Association USA, Inc.

B) National Conference on Interstate Milk
Shipments
C) National Mastitis Council
D) National Milk Producers Federation
E) United States Department of Agriculture

2011 Virginia FFA Dairy Foods Career Development Event

Class 7 - Written Test

34. What is the highest grade of butter sold in the U.S.?

A)
B)
C)
D)
E)

A)
B)
C)
D)
E)

U.S. Class I
U.S. Class IV
U.S. Grade A
U.S. Grade AA
U.S. Grade AAA

A)
B)
C)
D)
E)

Vitamin A
Vitamin C
Vitamin D
Vitamin E
Vitamin K

36. Why are antibiotics not allowed in milk for human

consumption?

37. What milk process assures that milk and dairy

products will be uniform in protein and fat content?
Clarification
Fortification
Homogenization
Standardization
Ultrapasteurization

43. What fast food chain uses the most milk in the U.S.?
A)
B)
C)
D)
E)

A)
B)
C)
D)
E)

To fortify the milk with Vitamin A

To increase protein content
To increase shelf life
To kill bacteria
To whiten the milk

39. Lipase, an enzyme that breaks down butterfat, can

lead to what off-flavor in milk?
A)
B)
C)
D)
E)

Agricultural Marketing Agreement Act

Federal Milk Marketing Orders
Milk Income Loss Contract
Pasteurized Milk Ordinance
None of the above
Burger King
Dairy Queen
Hardees
Wendys
None of the above

44. What is the largest milk producing cooperative in

the U.S. based on member milk volume?

38. Why is titanium dioxide often added to fat free

milk?
A)
B)
C)
D)
E)

3.25%
4.8%
10%
16%
20%

42. What document establishes the standards for Grade

A milk?
A)
B)
C)
D)
E)

A) Some people are allergic to antibiotics.

B) Milk that contains antibiotic residues is not
suitable for cheese making.
C) Bacteria may become resistant to antibiotics.
D) Antibiotics are not a natural part of milk.
E) All of the above

A)
B)
C)
D)
E)

4%
18%
24%
48%
80%

41. Federal standards require ice cream to contain a

minimum of what percent milk fat?

35. What vitamin is added to milk at the time of

processing to prevent rickets?
A)
B)
C)
D)
E)

40. What is the minimum fat content of butter?

California Dairies, Inc.

Dairy Farmers of America
Dairylea Cooperative, Inc.
Land OLakes, Inc.
Northwest Dairy Association

45. How much per hundredweight of milk sold do dairy

farmers pay for promotion and research through the
dairy checkoff?

Bitter
Fruity
Oxidized
Rancid
Sour
Page 4 of 5

A)
B)
C)
D)
E)

10 cents
15 cents
25 cents
50 cents
1 dollar

2011 Virginia FFA Dairy Foods Career Development Event

Class 7 - Written Test

46. Which of the following is a requirement for organic

dairy production?
A)
B)
C)
D)
E)

No hormones to promote growth

No antibiotics
100% organic feed
No mammalian or poultry by-products in feed
All of the above

47. How many Federal Milk Marketing Orders are there

in the U.S.?
A)
B)
C)
D)
E)

6
10
12
22
31

48. What are the two most popular varieties of cheese

in the U.S.?
A)
B)
C)
D)
E)

American and Cheddar

American and Swiss
Cheddar and Mozzarella
Cheddar and Provolone
None of the above

49. How many calories are found in one cup of whole

milk?
A)
B)
C)
D)
E)

80
100
120
150
180

50. How many tests do milk plants use to determine the

quality of raw milk?
A)
B)
C)
D)
E)

2
3
4
5
More than 5

Page 5 of 5

2011 Virginia FFA Dairy Foods Career Development Event

Class 7 - Written Test


Instructions: This test consists of 50 multiple-choice
questions. Each question is worth two points. Mark your
answer on the back of your answer sheet in the section
labeled Written Test.

Production Questions
1. Performance (growth or milk production) will be
reduced the quickest through a lack of what nutrient
as compared to other nutrients?
A)
B)
C)
D)
E)

Energy
Minerals
Protein
Vitamins
Water

A)
B)
C)
D)
E)

Feed
Interest
Labor
Supplies
None of the above

A)
B)
C)
D)
E)

A)
B)
C)
D)
E)

Adrenaline
Epinephrine
Estrogen
Oxytocin
Progesterone

Herringbone
Parabone
Parallel
Rotary
Side-opening

145 F
160F
175F
200F
212F

10. What is the greatest cost associated with mastitis?

5. What is the most common type of milking parlor in

use today?
A)
B)
C)
D)
E)

Agitator
Air injector
Pulsator
Vacuum regulator
None of the above

9. What is the recommended temperature of water for

washing the bulk tank, lines, and other equipment?

Eructation
Gestation
Lactation
Palpation
None of the above

4. What hormone causes milk let-down?

A)
B)
C)
D)
E)

Copper
Iron
Plastic
Rubber
Stainless steel

8. What device allows the controlled, cyclic admission

of air during cleaning and sanitizing to produce slug
flow conditions?

3. What is the period of time when a cow is in milk

called?
A)
B)
C)
D)
E)

Agitator
Pulsator
Vacuum gauge
Vacuum pump
Vacuum regulator

7. What material is used to make bulk tanks used for

on-farm milk storage?
A)
B)
C)
D)
E)

2. What is the largest cost associated with milk

production?
A)
B)
C)
D)
E)

6. What part of the milking system causes alternate

vacuum pressure between the teat cup shell and
liner?

Page 1 of 5

A)
B)
C)
D)
E)

Discarded milk
Drugs
Labor
Reduced milk production
Veterinary services

2011 Virginia FFA Dairy Foods Career Development Event

Class 7 - Written Test

11. Which of the following solutions may not be used as

a teat dip?
A)
B)
C)
D)
E)

A)
B)
C)
D)
E)

Bronopol
Chlorine
Formaldehyde
Iodine
Quaternary ammonia

12. What is the legal limit for bacteria counts in raw

milk in the U.S.?
A)
B)
C)
D)
E)

10,000 cfu/ml
50,000 cfu/ml
100,000 cfu/ml
400,000 cfu/ml
750,000 cfu/ml

A) Antibiotics remain longer

B) Higher concentration of antibiotics in dry cow
antibiotic treatment than lactating products
C) No discarding of saleable milk
D) Prevents new infections
E) All of the above
14. How much milk was produced in the U.S. during
2009?
189 thousand pounds
189 million pounds
189 billion pounds
189 trillion pounds

15. What state produces the most milk per person?

A)
B)
C)
D)
E)

A)
B)
C)
D)
E)

A)
B)
C)
D)
E)

Colostrum
Foremilk
Raw milk
Residual milk
Ropy milk

19. What type of mastitis has no detectable change in

the udder itself and no observable abnormalities of
the milk?
A)
B)
C)
D)

Acute
Chronic
Clinical
Subclinical

20. Which of the following is an example of a contagious

mastitis-causing pathogen?
A)
B)
C)
D)
E)

E. coli
Klebsiella
Staph. aureus
Strep. dysgalactiae
Strep. uberis

21. Which of the following is a source of environmental

bacteria in dairy herds?
A)
B)
C)
D)
E)

California
Idaho
New York
Virginia
Wisconsin

16. What hormone is critical in the initiation and

maintenance of lactation?

Keratin
Lateral suspensory ligament
Myoepithelium
Sphincter muscle
Teat cistern

18. What is milk remaining in the mammary gland

following completion of milking called?

13. Why should producers treat every quarter of every

cow with a dry cow antibiotic treatment at drying
off?

A)
B)
C)
D)

17. What is the name of the contractile tissue that

forces milk out of the alveoli?

Bedding
Soil
Water
All of the above
None of the above

22. When is the most effective time to treat mastitis

infections?

Cortisol
Estrogen
Oxytocin
Progesterone
Prolactin

A)
B)
C)
D)
E)
Page 2 of 5

At drying off
At freshening
60 days after calving
60 days before drying off
Whenever clinical signs are observed

2011 Virginia FFA Dairy Foods Career Development Event

Class 7 - Written Test

23. Milk production would be expected to increase by

how much if switching from milking twice a day to
three times a day?
A)
B)
C)
D)
E)

A)
B)
C)
D)
E)

2-4%
5-7%
8-15%
20-24%
27-30%

24. Recommended milking procedures call for the

milking unit to be attached within how long after
the start of stimulation?
A)
B)
C)
D)
E)

A)
B)
C)
D)
E)

20 seconds
30 seconds
45 seconds
1 minute
2 minutes

A)
B)
C)
D)

Extremely hot weather

Finely chopped feeds
Illness
Low fiber content in ration
All of the above

A)
B)
C)
D)
E)

Alpha-lactalbumen
Casein
Immunoglobulin A
Immunoglobulin G
Lactose

4
8
16
24
32

32. The Milk Income Loss Contract (MILC) program is

based on the milk price in what U.S. city?
A)
B)
C)
D)
E)

27. Which of the following is an advantage of high

quality milk from a processors point of view?
Improved flavor
Long shelf life
Increased cheese yield
Reduced hauling and handling costs due to low
quality milk not having to be diverted to an
alternative use
E) All of the above

Class I
Class II
Class III
Class IV

31. How many tablespoons are in a pound of butter?

26. What is the primary protein found in milk?

A)
B)
C)
D)

April
May
June
July
August

30. Beverage milks belong to what milk class?

Marketing Questions
A)
B)
C)
D)
E)

40%
50%
60%
70%
80%

29. National Ice Cream Month is celebrated during what

month?

25. Which condition will cause a decrease in fat test?

A)
B)
C)
D)
E)

28. The top 50 cooperatives accounted for

approximately what percent of the milk produced in
the U.S. in 2009?

Boston, MA
Kansas City, MO
Madison, WI
New York, NY
Washington, DC

33. The Cooperatives Working Together (CWT) program

is operated within the structure of what
organization?

Page 3 of 5

A) Holstein Association USA, Inc.

B) National Conference on Interstate Milk
Shipments
C) National Mastitis Council
D) National Milk Producers Federation
E) United States Department of Agriculture

2011 Virginia FFA Dairy Foods Career Development Event

Class 7 - Written Test

34. What is the highest grade of butter sold in the U.S.?

A)
B)
C)
D)
E)

A)
B)
C)
D)
E)

U.S. Class I
U.S. Class IV
U.S. Grade A
U.S. Grade AA
U.S. Grade AAA

35. What vitamin is added to milk at the time of

processing to prevent rickets?
A)
B)
C)
D)
E)

Vitamin A
Vitamin C
Vitamin D
Vitamin E
Vitamin K

A)
B)
C)
D)
E)

A) Some people are allergic to antibiotics.

B) Milk that contains antibiotic residues is not
suitable for cheese making.
C) Bacteria may become resistant to antibiotics.
D) Antibiotics are not a natural part of milk.
E) All of the above

Clarification
Fortification
Homogenization
Standardization
Ultrapasteurization

43. What fast food chain uses the most milk in the U.S.?
A)
B)
C)
D)
E)

A)
B)
C)
D)
E)

To fortify the milk with Vitamin A

To increase protein content
To increase shelf life
To kill bacteria
To whiten the milk

39. Lipase, an enzyme that breaks down butterfat, can

lead to what off-flavor in milk?

Agricultural Marketing Agreement Act

Federal Milk Marketing Orders
Milk Income Loss Contract
Pasteurized Milk Ordinance
None of the above
Burger King
Dairy Queen
Hardees
Wendys
None of the above

44. What is the largest milk producing cooperative in

the U.S. based on member milk volume?

38. Why is titanium dioxide often added to fat free

milk?

A)
B)
C)
D)
E)

3.25%
4.8%
10%
16%
20%

42. What document establishes the standards for Grade

A milk?
A)
B)
C)
D)
E)

37. What milk process assures that milk and dairy

products will be uniform in protein and fat content?

A)
B)
C)
D)
E)

4%
18%
24%
48%
80%

41. Federal standards require ice cream to contain a

minimum of what percent milk fat?

36. Why are antibiotics not allowed in milk for human

consumption?

A)
B)
C)
D)
E)

40. What is the minimum fat content of butter?

California Dairies, Inc.

Dairy Farmers of America
Dairylea Cooperative, Inc.
Land OLakes, Inc.
Northwest Dairy Association

45. How much per hundredweight of milk sold do dairy

farmers pay for promotion and research through the
dairy checkoff?

Bitter
Fruity
Oxidized
Rancid
Sour
Page 4 of 5

A)
B)
C)
D)
E)

10 cents
15 cents
25 cents
50 cents
1 dollar

2011 Virginia FFA Dairy Foods Career Development Event

Class 7 - Written Test

46. Which of the following is a requirement for organic

dairy production?
A)
B)
C)
D)
E)

No hormones to promote growth

No antibiotics
100% organic feed
No mammalian or poultry by-products in feed
All of the above

47. How many Federal Milk Marketing Orders are there

in the U.S.?
A)
B)
C)
D)
E)

6
10
12
22
31

48. What are the two most popular varieties of cheese

in the U.S.?
A)
B)
C)
D)
E)

American and Cheddar

American and Swiss
Cheddar and Mozzarella
Cheddar and Provolone
None of the above

49. How many calories are found in one cup of whole

milk?
A)
B)
C)
D)
E)

80
100
120
150
180

50. How many tests do milk plants use to determine the

quality of raw milk?
A)
B)
C)
D)
E)

2
3
4
5
More than 5

Page 5 of 5

2011 Virginia FFA Dairy Foods Career Development

Team Event

General instructions: This exercise consists of 25 multiple-choice questions. Each question is

worth 2 points. Mark your answer on the back of the Scantron in the section labeled Part II for
team member 1 only.
Table 1. Total Milk Production (millions of pounds)
West
State

Midwest

2005

2010

State

Northeast

2005

2010

State

2005

Southeast
2010

State

2005

2010

AK

13.5

7.1

IL

1,958

1,917

CT

384

356

AL

224

159

AZ

3,742

4,149

IN

3,166

3,434

DE

131

90

AR

298

164

CA

37,564

40,385

IA

4,025

4,337

ME

595

587

FL

2,273

2,127

CO

2,348

2,816

MI

6,750

8,327

MD

1,135

1,001

GA

1,398

1,395

HI

70

25.3

MN

8,195

9,102

MA

290

244

KY

1,367

1,157

ID

10,161

12,779

MO

1,875

1,445

NH

302

298

LA

434

235

KS

2,276

2,499

OH

4,743

5,270

NJ

192

140

MS

382

223

MT

372

289

WI

22,866

26,035

NY

12,078

12,713

NC

1,012

862

NE

1,077

1,168

PA

10,503

10,734

SC

288

286

NV

542

620

RI

18.7

19.5

TN

1,102

850

NM

6,951

7,881

VT

2,641

2,522

VA

1,784

1,719

ND

468

384

WV

194

157

OK

1,236

959

OR

2,284

2,399

SD

1,437

1,884

TX

6,442

8,828

UT

1,661

1,819

WA

5,608

5,901

WY

73

120

Total

84,325

94,912

Total

28,463

28,862

Total

10,562

Total

53,578

59,867

9,177

Answer questions 1-3 using the data in Table 1.

1. Which state had the largest percent increase in milk production from 2005 to 2010?
A. Idaho

B. South Dakota

C. Texas

D. Wyoming

2. What percent of the total U.S. milk production came from the Southeast Region during 2010?
A. 4.76%

B. 5.19%

C. 5.97%

D. 15.09%

3. Total milk production in the Southeast Region decreased by what percent from 2005 to 2010?
A. 1.40%

B. 13.11%

C. 13.85%

D. 15.09%

2011 Virginia FFA Dairy Foods Career Development

Team Event

Table 2. Average Milk Production Per Cow

West

Midwest

State

2005

2010

AK

12,273

AZ

22,679

CA

Northeast

State

2005

2010

11,833

IL

18,827

23,441

IN

20,295

21,404

23,025

IA

CO

22,577

23,664

HI

12,889

ID

Southeast

State

2005

2010

State

2005

2010

19,170

CT

19,200

20,320

DE

17,662

19,263

AL

14,000

14,455

16,981

AR

13,545

20,641

20,751

ME

12,833

18,030

18,344

FL

16,591

MI

21,635

23,260

18,658

MD

15,986

18,537

GA

17,259

13,316

MN

18,091

17,885

19,336

MA

17,059

17,429

KY

12,896

22,332

22,658

MO

14,833

16,026

14,596

NH

18,875

19,867

LA

12,400

11,750

KS

20,505

21,000

OH

17,567

19,446

NJ

16,000

17,500

MS

15,280

13,118

MT

19,579

20,643

WI

18,500

20,630

NY

18,639

20,807

NC

18,741

19,591

NE

17,950

19,797

PA

18,722

19,841

SC

16,000

17,875

NV

21,680

22,143

RI

17,000

17,727

TN

15,743

16,346

NM

21,192

24,551

VT

18,469

18,544

VA

16,990

18,095

ND

14,182

18,286

WV

14,923

15,700

OK

16,480

17,125

OR

18,876

20,331

SD

17,741

20,478

TX

20,131

21,375

UT

18,875

21,400

WA

23,270

23,510

WY

14,878

20,067

Region

21,121

22,601

Region

18,453

19,954

Region

15,788

17,089

Region

18,846

20,377

Answer questions 4-7 using the data in Table 2.

4. There are six states that showed a decrease in average production per cow from 2005 to 2010.
Which of these states showed the largest decrease in pounds of milk?
A. Arkansas

B. Delaware

C. Mississippi D. Missouri

5. What was the percent increase in average production per cow from 2005 to 2010 for the
Southeast Region?
A. 4.28%

B. 7.61%

C. 8.24%

D. 13.01%

6. What region showed the greatest increase in average production per cow from 2005 to 2010?
A. West

B. Midwest

C. Northeast D. Southeast

7. If Virginias average milk production per cow continues at the same rate it did from 2005 to
2010, what would the expected average milk production per cow be for 2015?
A. 16,918

B. 18,028

C. 19,200

D. 19,272

2011 Virginia FFA Dairy Foods Career Development

Team Event

Questions 8-13 involve calculations of price of milk of the four classes provided by Federal Milk
Marketing Orders. The information needed is presented independently in each part of the
problem. Round ALL answers to the nearest 0.01. You will use formulas applied in federal milk
marketing orders.
8. What is the price of butterfat?
Use the following information to make the calculation:
NASS average price for Grade AA butter
$2.15/lb
Make allowance
$0.17/lb
Yield factor
1.21
Formula:

 
/
= 
 

 


 



A. $1.98

B. $2.40

C. $2.44

D. $2.81

9. What is the value of other solids?

Use the following information to make your calculation:
Dry whey price
$0.52/lb
Make allowance
$0.1991/lb
Yield factor
1.03
Formula:


 
 
/
=


 
 


 



A. $0.31

B. $0.33

C. $0.53

D. $0.74

10. What is the Class III skim milk price from a producer whose milk tested 3.1% protein and
5.9% solids?
Assume the following prices:
Protein
$2.3133/lb
Other solids
$0.3026/lb
Formula:





 
 
/

= % 


 
/
+ (%

 


 
 
/
)
A. $7.17

B. $8.96

C. $11.62

D. $17.85

11. What is the price per cwt of Class III whole milk?
Use the following data to make your calculation:
Protein content
3.1%
Protein value
Butterfat content
3.5%
Butterfat value
Other solids content
5.9%
Other solids value

$2.31/lb
$2.25/lb
$0.30/lb

Formula:





 
/

= % 
 
 
/
+ % 
 
 
/

+ (%

 


 
 
/
)
A. $1.68

B. $15.04

C. $16.81

D. 17.36

2011 Virginia FFA Dairy Foods Career Development

Team Event

12. What is the nonfat milk solids price?

Use the following information to make your calculation:
Average NASS price of nonfat dry milk
$1.612/lb
Make allowance
$0.1678/lb
Yield factor
0.99
Formula:

 
 
/
= 
 
 


 


A. $1.43

B. $1.60

C. $1.76

D. $2.60

13. Assuming the following utilization percentages and prices for the four classes of milk in the
market during the pay period, first calculate the individual value of the four classes. What is the
overall value per hundredweight (cwt) of milk from this producer?
Class
I
II
III
IV
All milk price/cwt
A. $13.50
14.

B. $17.62

Price/cwt ($)
22.50
20.60
16.50
20.30

C. $19.98

Value ($)

D. $21.30

If you had 2 servings of whole milk, how many calories would you have consumed?
A. 150

15.

Utilization (%)
60
20
10
10

B. 180

C. 240

D. 300

How many ounces are in a serving of chocolate milk?

A. 4

B. 8

C. 16

D. 24

16.
Your farm has been cited for having high bacteria counts in your milk. Where would you
begin looking to identify the source of the problem?
A. Freestall barn

B. Milking equipment C. Pasture

D. Water troughs

17. You are considering starting an on-farm ice cream plant to process your own milk. You are
milking 1,000 cows that are averaging 81 pounds of milk per cow per day. How many gallons of
ice cream would you expect to produce on a daily basis?
A. 1,910

B. 2,531

C. 3,375

D. 6,750

18. Which of the following dairy products requires the most whole milk for production?
A. 5 pounds of butter
C. 10 gallons of chocolate milk

B. 10 pounds of cheese
D. 8 gallons of ice cream

19. The average dairy cow enrolled in a DHI testing plan in Virginia produces 22,236 pounds of
milk per year. What is the equivalent number of gallons that the average cow produces annually?
(Round to the nearest whole number.)
A. 1,912

B. 2,586

C. 9,883

D. 191,230

2011 Virginia FFA Dairy Foods Career Development

Team Event

20. Bacteria exhibit exponential growth when left at room temperature meaning that they can
double in number every hour. If your milk sample contains 100 CFU/ml at 12:00 PM and is left at
room temperature, how many CFU/ml would be expected at 6:00 PM?
A. 3,200

B. 6,400

C. 10,000

D. 12,800

21. How many pounds of fluid milk, testing 3.5% milk, has 70 pounds of fat?
A. 200

B. 245

C. 2,000

D. 2,450

22. If 2,000 pounds of 4.0% milk, 3,000 pounds of 3.7% milk, and 5,000 pounds of 3.5% milk are
mixed, what would the fat percent of the mixture be?
A. 0.04%

B. 3.57%

C. 3.66%

D. 10.70%

23. How many pounds of skim milk (0% fat) must be added to 2,500 pounds of 28% cream to
reduce the fat test to 12.0%?
A. 1,250

B. 1,886

C. 3,333

D. 4,000

24. You are catering a dairy banquet and need to provide 512 4-oz servings of milk for the milk
toast. How many gallons of milk do you need to purchase for the event?
A. 8

B. 10

C. 16

D. 238

25. The average retail price for whole milk in selected U.S. cities during April 2011 was $3.46
per gallon. What would the price be per hundredweight?
A. $0.40

B. $2.48

C. $24.80

D. $40.23

2011 Virginia FFA Dairy Foods Career Development

Team Event

General instructions: This exercise consists of 25 multiple-choice questions. Each question is

worth 2 points. Mark your answer on the back of the Scantron in the section labeled Part II for
team member 1 only.
Table 1. Total Milk Production (millions of pounds)
West
State

Midwest

2005

2010

State

Northeast

2005

2010

State

2005

Southeast
2010

State

2005

2010

AK

13.5

7.1

IL

1,958

1,917

CT

384

356

AL

224

159

AZ

3,742

4,149

IN

3,166

3,434

DE

131

90

AR

298

164

CA

37,564

40,385

IA

4,025

4,337

ME

595

587

FL

2,273

2,127

CO

2,348

2,816

MI

6,750

8,327

MD

1,135

1,001

GA

1,398

1,395

HI

70

25.3

MN

8,195

9,102

MA

290

244

KY

1,367

1,157

ID

10,161

12,779

MO

1,875

1,445

NH

302

298

LA

434

235

KS

2,276

2,499

OH

4,743

5,270

NJ

192

140

MS

382

223

MT

372

289

WI

22,866

26,035

NY

12,078

12,713

NC

1,012

862

NE

1,077

1,168

PA

10,503

10,734

SC

288

286

NV

542

620

RI

18.7

19.5

TN

1,102

850

NM

6,951

7,881

VT

2,641

2,522

VA

1,784

1,719

ND

468

384

WV

194

157

OK

1,236

959

OR

2,284

2,399

SD

1,437

1,884

TX

6,442

8,828

UT

1,661

1,819

WA

5,608

5,901

WY

73

120

Total

84,325

94,912

Total

28,463

28,862

Total

10,562

Total

53,578

59,867

9,177

Answer questions 1-3 using the data in Table 1.

1. Which state had the largest percent increase in milk production from 2005 to 2010?
A. Idaho

B. South Dakota

C. Texas

D. Wyoming

2. What percent of the total U.S. milk production came from the Southeast Region during 2010?
A. 4.76%

B. 5.19%

C. 5.97%

D. 15.09%

3. Total milk production in the Southeast Region decreased by what percent from 2005 to 2010?
A. 1.40%

B. 13.11%

C. 13.85%

D. 15.09%

2011 Virginia FFA Dairy Foods Career Development

Team Event

Table 2. Average Milk Production Per Cow

West

Midwest

State

2005

2010

AK

12,273

AZ

22,679

CA

Northeast

State

2005

2010

11,833

IL

18,827

23,441

IN

20,295

21,404

23,025

IA

CO

22,577

23,664

HI

12,889

ID

Southeast

State

2005

2010

State

2005

2010

19,170

CT

19,200

20,320

DE

17,662

19,263

AL

14,000

14,455

16,981

AR

13,545

20,641

20,751

ME

12,833

18,030

18,344

FL

16,591

MI

21,635

23,260

18,658

MD

15,986

18,537

GA

17,259

13,316

MN

18,091

17,885

19,336

MA

17,059

17,429

KY

12,896

22,332

22,658

MO

14,833

16,026

14,596

NH

18,875

19,867

LA

12,400

11,750

KS

20,505

21,000

OH

17,567

19,446

NJ

16,000

17,500

MS

15,280

13,118

MT

19,579

20,643

WI

18,500

20,630

NY

18,639

20,807

NC

18,741

19,591

NE

17,950

19,797

PA

18,722

19,841

SC

16,000

17,875

NV

21,680

22,143

RI

17,000

17,727

TN

15,743

16,346

NM

21,192

24,551

VT

18,469

18,544

VA

16,990

18,095

ND

14,182

18,286

WV

14,923

15,700

OK

16,480

17,125

OR

18,876

20,331

SD

17,741

20,478

TX

20,131

21,375

UT

18,875

21,400

WA

23,270

23,510

WY

14,878

20,067

Region

21,121

22,601

Region

18,453

19,954

Region

15,788

17,089

Region

18,846

20,377

Answer questions 4-7 using the data in Table 2.

4. There are six states that showed a decrease in average production per cow from 2005 to 2010.
Which of these states showed the largest decrease in pounds of milk?
A. Arkansas

B. Delaware

C. Mississippi D. Missouri

5. What was the percent increase in average production per cow from 2005 to 2010 for the
Southeast Region?
A. 4.28%

B. 7.61%

C. 8.24%

D. 13.01%

6. What region showed the greatest increase in average production per cow from 2005 to 2010?
A. West

B. Midwest

C. Northeast D. Southeast

7. If Virginias average milk production per cow continues at the same rate it did from 2005 to
2010, what would the expected average milk production per cow be for 2015?
A. 16,918

B. 18,028

C. 19,200

D. 19,272

2011 Virginia FFA Dairy Foods Career Development

Team Event

Questions 8-13 involve calculations of price of milk of the four classes provided by Federal Milk
Marketing Orders. The information needed is presented independently in each part of the
problem. Round ALL answers to the nearest 0.01. You will use formulas applied in federal milk
marketing orders.
8. What is the price of butterfat?
Use the following information to make the calculation:
NASS average price for Grade AA butter
$2.15/lb
Make allowance
$0.17/lb
Yield factor
1.21
Formula:

 
/
= 
 

 


 


A. $1.98

B. $2.40

C. $2.44

D. $2.81

9. What is the value of other solids?

Use the following information to make your calculation:
Dry whey price
$0.52/lb
Make allowance
$0.1991/lb
Yield factor
1.03
Formula:


 
 
/
=


 
 


 


A. $0.31

B. $0.33

C. $0.53

D. $0.74

10. What is the Class III skim milk price from a producer whose milk tested 3.1% protein and
5.9% solids?
Assume the following prices:
Protein
$2.3133/lb
Other solids
$0.3026/lb
Formula:





 
 
/

= % 


 
/
+ (%

 


 
 
/
)
A. $7.17

B. $8.96

C. $11.62

D. $17.85

11. What is the price per cwt of Class III whole milk?
Use the following data to make your calculation:
Protein content
3.1%
Protein value
Butterfat content
3.5%
Butterfat value
Other solids content
5.9%
Other solids value

$2.31/lb
$2.25/lb
$0.30/lb

Formula:





 
/

= % 
 
 
/
+ % 
 
 
/

+ (%

 


 
 
/
)
A. $1.68

B. $15.04

C. $16.81

D. 17.36

2011 Virginia FFA Dairy Foods Career Development

Team Event

12. What is the nonfat milk solids price?

Use the following information to make your calculation:
Average NASS price of nonfat dry milk
$1.612/lb
Make allowance
$0.1678/lb
Yield factor
0.99
Formula:

 
 
/
= 
 
 


 


A. $1.43

B. $1.60

C. $1.76

D. $2.60

13. Assuming the following utilization percentages and prices for the four classes of milk in the
market during the pay period, first calculate the individual value of the four classes. What is the
overall value per hundredweight (cwt) of milk from this producer?
Class
I
II
III
IV
All milk price/cwt
A. $13.50
14.

B. $17.62

Price/cwt ($)
22.50
20.60
16.50
20.30

C. $19.98

Value ($)

D. $21.30

If you had 2 servings of whole milk, how many calories would you have consumed?
A. 150

15.

Utilization (%)
60
20
10
10

B. 180

C. 240

D. 300

How many ounces are in a serving of chocolate milk?

A. 4

B. 8

C. 16

D. 24

16.
Your farm has been cited for having high bacteria counts in your milk. Where would you
begin looking to identify the source of the problem?
A. Freestall barn

B. Milking equipment C. Pasture

D. Water troughs

17. You are considering starting an on-farm ice cream plant to process your own milk. You are
milking 1,000 cows that are averaging 81 pounds of milk per cow per day. How many gallons of
ice cream would you expect to produce on a daily basis?
A. 1,910

B. 2,531

C. 3,375

D. 6,750

18. Which of the following dairy products requires the most whole milk for production?
A. 5 pounds of butter
C. 10 gallons of chocolate milk

B. 10 pounds of cheese
D. 8 gallons of ice cream

19. The average dairy cow enrolled in a DHI testing plan in Virginia produces 22,236 pounds of
milk per year. What is the equivalent number of gallons that the average cow produces annually?
(Round to the nearest whole number.)
A. 1,912

B. 2,586

C. 9,883

D. 191,230

2011 Virginia FFA Dairy Foods Career Development

Team Event

20. Bacteria exhibit exponential growth when left at room temperature meaning that they can
double in number every hour. If your milk sample contains 100 CFU/ml at 12:00 PM and is left at
room temperature, how many CFU/ml would be expected at 6:00 PM?
A. 3,200

B. 6,400

C. 10,000

D. 12,800

21. How many pounds of fluid milk, testing 3.5% milk, has 70 pounds of fat?
A. 200

B. 245

C. 2,000

D. 2,450

22. If 2,000 pounds of 4.0% milk, 3,000 pounds of 3.7% milk, and 5,000 pounds of 3.5% milk are
mixed, what would the fat percent of the mixture be?
A. 0.04%

B. 3.57%

C. 3.66%

D. 10.70%

23. How many pounds of skim milk (0% fat) must be added to 2,500 pounds of 28% cream to
reduce the fat test to 12.0%?
A. 1,250

B. 1,886

C. 3,333

D. 4,000

24. You are catering a dairy banquet and need to provide 512 4-oz servings of milk for the milk
toast. How many gallons of milk do you need to purchase for the event?
A. 8

B. 10

C. 16

D. 238

25. The average retail price for whole milk in selected U.S. cities during April 2011 was $3.46
per gallon. What would the price be per hundredweight?
A. $0.40

B. $2.48

C. $24.80

D. $40.23