UNDERSTANDING - 3 - MILK QUALITY_Bacterial Quality Survey

Question Title

* 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

Question Title

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

True

False

Question Title

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

True

False

Question Title

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

True

False

Question Title

* 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.

Question Title

* 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

Question Title

* 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

Question Title

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

True

False

Question Title

* 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)

Question Title

* 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

Question Title

* 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

Question Title

* 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

Question Title

* 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

Question Title

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

True

False

Question Title

* 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

Question Title

* 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

Question Title

* 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

Question Title

* 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)

Question Title

* 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

Question Title

* 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

Question Title

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

True

False

Question Title

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

True

False

UNDERSTANDING - 3 - MILK QUALITY_Bacterial Quality

Question Title

* 1. Enter your First and Last Name

Question Title

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

Question Title

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

Question Title

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

Question Title

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

Question Title

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

Question Title

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

Question Title

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

Question Title

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

Question Title

* 10. Select all that apply

Question Title

* 11. Select all that apply

Question Title

* 12. Select all that apply

Question Title

* 13. Select all that apply

Question Title

* 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.

Question Title

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

Question Title

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

Question Title

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

Question Title

* 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?

Question Title

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

Question Title

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

Question Title

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

Question Title

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

Question Title

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