UNDERSTANDING - 3 - MILK QUALITY_Bacterial Quality Survey

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2. Select all that apply. The following are criteria for high quality milk:

White appearance

No objectionable odors

No abnormal substances

Low somatic cell counts

Low bacterial counts

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3. Bacteria are single cell organisms, not visible for us without the lens of a microscope.

True

False

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4. Milking equipment that is not clean is a source of both coliforms and thermoduric bacteria.

True

False

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5. With the right combination of procedures and policies, it is possible to completely eliminate bacterial organisms from the milking process.

True

False

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6. Select all that apply. The following are some negative effects that can occur as a result of bacterial presence in milk.

Some bacteria breakdown components of the milk for energy.

Some bacteria secrete substances that alter the milk's characteristics.

Some bacteria can cause diseases in animals and in human beings.

Bacteria do not produce negative effects in milk.

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7. Select all that apply. The rate of bacteria population growth in milk depends on:

The type of bacteria that contaminate the milk

Initial amount of bacteria in the milk

The temperature of the milk

Bacteria grow at a constant rate regardless of the given conditions

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8. Select all that apply. The following are the main sources of bacterial contamination in milk.

From within the udder

From the exterior of the udder and teats and the environment

Milk handling and storage equipment

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9. Some bacteria can deteriorate milk, influencing its quality, and consequently reducing the shelf life of dairy products.

True

False

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10. Select all that apply

The optimum growing temperature of Mesophilic bacteria is 90°F (32°C)

Mesophilic bacteria grow at any temperature

The optimum growing temperature of Psychrophilic bacteria is 55°F (13°C)

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11. Select all that apply

Thermoduric bacteria is Resistant to pasteurization temperature (145°F, 75°C)

Psychrotrophic bacteria Stay viable at cold temperatures without growing or incubating

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12. Select all that apply

Mesophilic bacteria Consume the lactose, protein and fat in milk and produce

Psychrophilic bacteria Produce lipases that cause hydrolysis of fatty acids (cause rancidity)

Coliforms Can cause milk spoilage after pasteurization

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13. Select all that apply

Standard Plate Count is a broad spectrum test used for mesophils detection

Lab Pasteurized Count is a test used for thermoduric bacteria detection

Preliminary Incubation Count is a test used for psychrotrophic bacteria detection

Coliform Count is a test used to indicate environmental contamination

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14. Regulatory standard plate counts for raw milk in the U.S. are less than 100,000 cfu/ml for grade A milk and less than 500,000 cfu/ml for grade B milk, however the milk quality goal is less than 5000 cfu/ml.

True

False

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15. There are no legal regulatory limits in the U.S. for psychrophilic bacteria concentrations in milk.

True

False

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16. Coliforms are mesophilic bacteria found in feces. There are no legal regulatory limits in the U.S. for coliform bacteria concentrations in milk.

True

False

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17. Select all of the correct descriptions of the "Preliminary Incubation Count" for bulk tank milk samples.

less than 100,000 cfu/ml is the upper limit for many milk plants

there is no legal regulatory limit in the U.S.

is used to determine whether bacteria are present that cause mastitis

good milk cooling can keep the counts low

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18. Laboratory pasteurized count (LPC) measures the number of bacteria that survive lab pasteurization at 145°F for 30 minutes. What is the LPC milk quality goal?

100 cfu/ml

750 cfu/ml

1000 cfu/ml

10000 cfu/ml

There is no milk quality goal for LPC

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19. Select all that apply. The major tests to determine the types of bacteria present in milk are:

Standard plate count (SPC)

Lab pasteurized count (LPC)

Preliminary incubation count (PI)

Coliform count (CC)

Bacteria plate count (BPC)

Mesophilic plate count (MPC)

Psycrophilic plate count (PPC)

Thermoduric plate count (TPC)

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20. Select all of the correct descriptions of the "Lab Pasteurized Count" for bulk tank milk.

detects the presence of thermoduric bacteria in milk

there is no legal regulatory limit in the U.S.

less than 100 to 200 cfu/ml is the typical milk quality goal set by milk plants

is used as an indication of the quality of cleaning of the milking equipment

750 to 1,000 cfu/ml is the typical upper limit for some U.S. states and milk plants

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21. Select all of the correct descriptions of the "Coliform Count" for bulk tank milk.

measures the extent of milk's exposure to fecal bacteria

milk contamination by manure is the main cause of high counts

there is no legal regulatory limit in the U.S.

750 to 1,000 cfu/ml is the typical upper limit for some U.S. states and milk plants

less than 100 to 200 cfu/ml is the typical milk quality goal set by milk plants

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22. Standard Plate Count is a test that counts all types of bacteria and indicates their prevalence.

True

False

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23. Preliminary Incubation Count is selective to determine bacteria that grow at lower temperatures in milk.

True

False

UNDERSTANDING - 3 - MILK QUALITY_Bacterial Quality

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* 1. Enter your First and Last Name

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* 2. Select all that apply. The following are criteria for high quality milk:

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* 3. Bacteria are single cell organisms, not visible for us without the lens of a microscope.

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* 4. Milking equipment that is not clean is a source of both coliforms and thermoduric bacteria.

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* 5. With the right combination of procedures and policies, it is possible to completely eliminate bacterial organisms from the milking process.

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* 6. Select all that apply. The following are some negative effects that can occur as a result of bacterial presence in milk.

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* 7. Select all that apply. The rate of bacteria population growth in milk depends on:

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* 8. Select all that apply. The following are the main sources of bacterial contamination in milk.

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* 9. Some bacteria can deteriorate milk, influencing its quality, and consequently reducing the shelf life of dairy products.

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* 10. Select all that apply

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* 11. Select all that apply

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* 12. Select all that apply

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* 13. Select all that apply

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* 14. Regulatory standard plate counts for raw milk in the U.S. are less than 100,000 cfu/ml for grade A milk and less than 500,000 cfu/ml for grade B milk, however the milk quality goal is less than 5000 cfu/ml.

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* 15. There are no legal regulatory limits in the U.S. for psychrophilic bacteria concentrations in milk.

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* 16. Coliforms are mesophilic bacteria found in feces. There are no legal regulatory limits in the U.S. for coliform bacteria concentrations in milk.

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* 17. Select all of the correct descriptions of the "Preliminary Incubation Count" for bulk tank milk samples.

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* 18. Laboratory pasteurized count (LPC) measures the number of bacteria that survive lab pasteurization at 145°F for 30 minutes. What is the LPC milk quality goal?

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* 19. Select all that apply. The major tests to determine the types of bacteria present in milk are:

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* 20. Select all of the correct descriptions of the "Lab Pasteurized Count" for bulk tank milk.

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* 21. Select all of the correct descriptions of the "Coliform Count" for bulk tank milk.

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* 22. Standard Plate Count is a test that counts all types of bacteria and indicates their prevalence.

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* 23. Preliminary Incubation Count is selective to determine bacteria that grow at lower temperatures in milk.

1. Enter your First and Last Name

2. Select all that apply. The following are criteria for high quality milk:

3. Bacteria are single cell organisms, not visible for us without the lens of a microscope.

4. Milking equipment that is not clean is a source of both coliforms and thermoduric bacteria.

5. With the right combination of procedures and policies, it is possible to completely eliminate bacterial organisms from the milking process.

6. Select all that apply. The following are some negative effects that can occur as a result of bacterial presence in milk.

7. Select all that apply. The rate of bacteria population growth in milk depends on:

8. Select all that apply. The following are the main sources of bacterial contamination in milk.

9. Some bacteria can deteriorate milk, influencing its quality, and consequently reducing the shelf life of dairy products.

10. Select all that apply

11. Select all that apply

12. Select all that apply

13. Select all that apply

14. Regulatory standard plate counts for raw milk in the U.S. are less than 100,000 cfu/ml for grade A milk and less than 500,000 cfu/ml for grade B milk, however the milk quality goal is less than 5000 cfu/ml.

15. There are no legal regulatory limits in the U.S. for psychrophilic bacteria concentrations in milk.

16. Coliforms are mesophilic bacteria found in feces. There are no legal regulatory limits in the U.S. for coliform bacteria concentrations in milk.

17. Select all of the correct descriptions of the "Preliminary Incubation Count" for bulk tank milk samples.

18. Laboratory pasteurized count (LPC) measures the number of bacteria that survive lab pasteurization at 145°F for 30 minutes. What is the LPC milk quality goal?

19. Select all that apply. The major tests to determine the types of bacteria present in milk are:

20. Select all of the correct descriptions of the "Lab Pasteurized Count" for bulk tank milk.

21. Select all of the correct descriptions of the "Coliform Count" for bulk tank milk.

22. Standard Plate Count is a test that counts all types of bacteria and indicates their prevalence.

23. Preliminary Incubation Count is selective to determine bacteria that grow at lower temperatures in milk.