2014 North Dakota FFA Convention B Milk Quality Contest B Written Exam

Transcription

1 2014 North Dakota FFA Convention B Milk Quality Contest B Written Exam Work individually to answer the following multiple choice and True/False questions. General Industry Knowledge [2 points each] Nutrition 1. High quality alfalfa should ideally contain what percentages of crude protein, acid detergent fiber (ADF) and neutral detergent fiber (NDF) respectively? a b c d When feeding distillers grains in dairy rations, there are concerns regarding the supply of protein building blocks. What are the building blocks of protein? a. DNA b. Nitrogen c. Amino Acids d. Carbohydrates 3. Which portion of a plant s cell wall is indigestible? a. Lignin b. Cellulose c. Hemicellulose d. Sugar 4. How many pounds of dry matter must a Holstein cow eat to meet its maintenance requirements? a. 2 pounds b. 10 pounds c. 20 pounds d. 50 pounds 5. A little more than half of corn silage s energy value comes from what dietary component? a. Sugar b. Lysine c. Fiber d. Starch 6. It is the primary function of which stomach compartment to absorb water and other substances from digestive contents? a. Rumen b. Reticulum c. Omasum d. Abomasum Genetics and reproduction Page 1 of 13

2 7. The genetic relationship between udder characteristics and mastitis has been well documented. What is the single most involved trait in this relationship? a. Foot angle b. Udder depth c. Strength d. Frame 8. The transfer of a gene or genes from another species or breed to alter an animal DNA sequence is also referred to by what term? a. Estrus b. Frame shift c. DNA d. Transgenic 9. The absence of a corpus luteum at the first GnRH of the timed A.I. program tends to define what group of cattle a. High fertility b. Infertile c. Low fertility d. Freemartins 10. Milk concentrations of which hormone follow the same pattern as blood concentrations? Milk concentrations are often present at twice the level of that found in blood. a. Estrogen b. Melatonin c. Progesterone d. Oxytocin 11. In what country did the term freemartin originate? a. Spain b. Russia c. England d. Japan 12. What generally happens to a cow s estrous expression as its somatic cell count rises? a. Intensifies b. Stops ovulating c. No link between SCC and estrous expression d. Declines Herd Health 13. A cow has a clinical case of what disease if pus is present in uterine discharge after 21 days in milk? a. Endometritis b. Mange c. Elephantitis d. Johne s 14. When cows become lame, what part of the hoof, within the base of the cow s heel structure is compromised? a. Fatty pad (digital cushion) b. Corium c. Claw d. Sole 15. It is estimated that what percent of disease will occur with the month following calving? Page 2 of 13

3 a. 25% b. 50% c. 75% d. 100% 16. What insect species in commonly found on the backs of dairy cows and will attack the teats, leading to the development of mastitis, especially among heifers? a. Horn flies b. Spiders c. Butterflies d. Lice 17. Heat stress may reduce the ability of the cow s liver to make what sugar? a. Glucose b. Insulin c. Lactose d. Dextrose Economics and Markets 18. What state in the U.S. has the highest milk production totals? Clue, it also has the greatest number of dairy cattle. a. California b. Wisconsin c. Pennsylvania d. South Dakota 19. Which region of the country tends to have the smallest average herd sizes? a. Southeast b. Midwest c. Northeast d. Northwest 20. Dividing the total dollars a dairy enterprise has in assets by the number of cows allows you to determine which economic indicator? a. Equity b. Total investment per cow c. Debt per cow d. Debt to asset ratio 21. What country is currently the leading importer of dairy products? a. Canada b. Japan c. China d. Kenya 22. Among the cheese varieties produced in the U.S., which garnered the largest market share? Clue: This cheese accounted for 32.8 percent of total U.S. cheese production. a. Cheddar b. Italian c. Queso fresco d. Mozzarella Herd Management 23. In most situations, which bedding should be used to provide a clean, dry environment for calves? Page 3 of 13

4 a. Sand b. Deep straw c. Gravel d. Sawdust 24. Bacterial counts are likely to be higher than average on what two bedding options or stall surfaces? a. Sand and mattresses b. Recycled manure solids and deep sawdust c. Concrete and recycled manure solids d. Sawdust and mattresses 25. What are the primary sources of exposure to environmental pathogens that cause mastitis in cows? a. Moisture and manure b. Manure and milk c. Sand and feed d. Teat dip and sand 26. Dairy product resulting from the addition of a creaming mixture (dressing) that contains not less than 4 percent milk fat and not more than 80 percent moisture? A) sorbet B) sherbet C) yogurt D) sour cream E) cottage cheese 27. New Dairy Facts figures (2008 Edition), verify the leading state with 1,813,000 dairy cows is. A) Wisconsin B) New York C) California D) Idaho E) Pennsylvania 28. Dairy Rations for lactating cows should be calculated based on: A) Body Size B) Milk Production C) Stage of lactation D) All of these 29. Which of the following would be classified as a Hard Cheese? A) Brick B) Monterey Jack C) Cheddar D) Brie E) Mozzarella 30. is a dairy product resulting from the culturing of a mixture of milk and cream products, with lactic acid producing bacteria. It contains not less than 3.25 percent milk fat and 8.25 percent solids-not-fat. A) ice cream B) yogurt C) cottage cheese D) gelato E) sorbet 31. Of the 14 cheese varieties, which has a tangy peppery flavor, is crumbly and pasty, has a white interior with veins of mold that are marbled or streaked? A) muenster B) edam/gouda C) swiss D) blue E) brie 32. The part of the mammary gland where milk is produced is called: Page 4 of 13

5 A) Capillary B) Teat Cistern C) Chine D) Alveolus E) Quarter 33. The heritability of the traits for milk production is: A) 15% B) 25% C) 55% D) 100% E) Not Measured 34. The Primary Milk carbohydrate is: A) Leucine B) Sucrose C) Arginine D) Lactose E) Calcium 35. The primary Protein in Milk is: A) Casein B) Tryptophan C) Lysine D) Agrinine E)Isoleucine 36. The program financially compensates dairy producers when domestic milk prices fall below a specified level. A) FSA B) PPD C)MILC D)MILK 37. What is the justification of government involvement in the marketing of milk? A) price and Income support for Dairy farmers B) reduce price and income flexibility C) improve market power of farmers D) all of the above 38. Milk from cows being treated with antibiotics should be withheld from the supply because: A) antibiotics curdle the milk B) people are sensitive to antibiotics C) they create high bacteria counts D) they prevent proper cooling 39. On the average dairy farmers receive what percent of the money from fluid milk sales sold in stores A) 55% B) 35% C) 85% D) 10% 40. About percent of US milk production is used in fluid milk products. A) 90% B) 75% C) 44% D) 23% 41. The only persons regulated by an order (Federal) are the. A) marketing cooperative B) milk producer C) milk handler D) milk consumer Page 5 of 13

6 42. Serious off-flavor to milk caused by fly spray, paint, kerosene or creosote. Substances enter milk as direct contaminants or in vapor form. A) rancid B) foreign C) feed D) malty E) salty 43. Off-flavor is quite pungent in advanced stages and is recognized by its papery or cardboard sensation initially and a tallow odor in more advanced stages. A) malty B) foreign C) salty D) feed E) oxidized 44. This flavor resembles the flavor of stale fat and has a soapy taste and a goaty, unclean odor as a result of breaking down of fats in milk. A) salty B) garlic/onion C) feed D) rancid E) flat/watery 45. This off-flavor is seldom found except in pasteurized milk that has been stored too long or stored at a slightly high refrigerator temperature. A) foreign B) unclean C) high acid D) feed E) flat/watery 46. This off-flavor is a result of bacterial growth (commonly Streptococcus lactis) and will have detectable flavor long before it may be classified sour. A) high acid B) malty C) feed D) rancid E) foreign 47. Multiple Component Pricing (MCP) is where prices are based on of the milk. A) butterfat content B) nonfat solids (or protein) C) water and butterfat content D) A & B 48. Legal action may be instituted through the Department in the Federal courts to enforce a Federal order. A) Agriculture B) Commerce C) Justice D) Education E)Labor 49. A milk marketing agreement is entered into by milk and the Secretary of Agriculture and is authorized by the Agricultural Marketing Agreement Act of A) processors B) handlers C) dealers D) consumers 50. Ice cream consumption surveys reveal the top flavor in U.S. households was what flavor? A) Strawberry B) vanilla C) chocolate D) neapolitan E) nut/carmel Page 6 of 13

7 Page 7 of North Dakota FFA Convention B Milk Quality and Products B TEAM PROBLEM SOLVING PART III EXAM [50 points] Please mark under Problem Solving on the Scan Card Situation The Three Peat Dairy from Domi Nation Dairy produces Grade A milk from a commercial herd with 120 lactating Holsteins cows averaging 77 pounds of milk per day and 60 Jersey cows averaging 55 pounds of milk per day. They are a three generation family dairy who have decided to rely on family labor, so have invested in three automatic milk units (robots). Their herd management goal is to increase milk yield and components from there former twice a day routine and concentrate on developing young stock with genomic selection. Milk prices have been very good and feed costs are declining, but forecasts suggest that milk prices will decline by $3.50 per hundredweight by years end. Their current total herd milk component and quality tests are: Milk protein = 3.33% Milk fat = 4.07% Other solids = 5.64% Somatic Cell Count = 169,000 cells per milliliter To complete this exercise you will need the following information. Parameters for Determining Milk Value The processor uses the current Federal Order Class III from FMMA district 30 price data to set procurement policy to determine pay price and any premiums that apply: 1. Protein differential (3.05% base): 4.52/cwt. per 0.1% protein 2. Butterfat differential (3.50% base): 2.04/cwt. per 0.1% milk fat 3. Other solids (OS) premium (5.65% base): 0.47/cwt. per 0.1% OS 4. Somatic cell count (350,000 base): /cwt. per 1,000 SCC 5. Bacteria plate count (less than 25,000 for the month) to receive any premiums. Given the information above, calculate each adjustments made to the final price paid per hundredweight for milk with the following components and final pay price. Milk Components: (3 points each) 1. Protein (PRO): a) 3.33 b) c) d) Milk fat (BF): a) b) c) d) Other Solids (OS): a) b) c) d) 0.470

8 Milk Quality (4 points each) Determine the premium adjustment (if any) based on the following Somatic Cell Count criteria. Somatic Cell Count (SCC) Base Criteria Adjustment Rate ($/cwt.) per 1,000 cells 0 350, , , , , ,000 OVER What is the SCC premium adjustment per hundredweight? a) b) c) d) Milk Quality Bacteria Determination The control plate was determined clear, so analyze the dairy=s standard plate count (SPC) using the diagram of incubated plates below, determine the number of bacteria/ml. (The lab procedure for the bacteria plates used below is from a 1/1000 ml dilution rate.) colonies colonies reported colonies Page 8 of 13

9 5. What is the Standard Plate Count (SPC)? a) 1.2 x 10 4 b) 2.2 x 10 3 c) 2.4 x 10 4 d) 4.8 x 10 3 Standard Plate Count (SPC) Premium Rate $/cwt. 0 5, ,001 10, ,001 25,000 (base) 0.00 (base) 25,001 50, ,001 OVER What is the bacteria premium or discount using the above table? a) b) c) d) 0.10 e) 0.20 Milk Volume (4 points each) This processor offers the following volume premium to help maintain a constant supply to market. Use the following table to answer Questions 7 and 8. Grade A Volume Premium Program Rate/cwt. ($0.00) Rate/cwt. ($0.00) 60,001 90, , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , ,001 1,020, , , ,020,001 1,050, , , ,050,001 1,080, , , ,080,001 1,110, , , ,110,001 OVER 1.08 Page 9 of 13

10 7. What is the estimated monthly volume of milk produced? (Hint: calculate average days per month for the year) a) 3,812 cwt. b) 38,120 cwt. c) 8,205 cwt. d) 83,602 cwt. 8. What is the price adjustment for monthly milk volume shipped? a) 0.03 b) 0.33 c) 0.63 d) 0.93 Milk Value Determination Use the following Upper Midwest Marketing Area report to price this month s Grade A milk. Class I 3.5% BF test Class II 3.5% BF test Class III 3.5% BF test Class IV 3.5% BF test The utilization of milk purchased to calculate the farm s blend price (Federal Order No. 30) is: Class I 10.8% Class II 2.0% Class III 85.7% Class IV 1.5% Determine the potential adjusted Class prices for this farm=s production for the past month. Utilization Production Blend Class $ Payment Class I % X lbs. = lbs. x /cwt. = Class II % X lbs. = lbs. x /cwt. = Class III % X lbs. = lbs. x /cwt. = Class IV % X lbs. = lbs. x /cwt. = Total pounds sold Proceeds: Total= Proceeds: Blend Price (per lb.): Blend Price (per cwt.): (15 points) 9. What is the calculated blend price per cwt. of all milk shipped? a. $23.58 b. $24.16 c. $23.88 d. $24.61 (6 points) 10. What is the estimated farm gate price for this patron s milk with any incentives for this month? (Hint: Farm gate = blend plus premiums and discounts) a b c d File: 3a TeamTestDairyFoodsPartIII_QUIZ2014.docx Page 10 of 13

11 2014 ND FFA Milk Quality Individual Problem Solving Please fill in answers under Problem Solving on Bubble Card Assume a dairy producer marketed the following milk for the month of May. This is a 1,600 milking cow herd: 2,500,000 pounds of milk marketed Prices: 3.65% Butterfat test $ / lb 3.05% Protein test $ / lb 5.74% Other Solids test $ / lb Producer Price Differential (PPD) $0.94 / cwt 320,000 Somatic Cell Count $ / 100,000 cells / cwt Component Average Hundred Pounds Component Total Component Tests Weights Marketed Prices Value Butterfat 3.80 x 25,000 = 95,000 x $ = $175,522 Protein 3.00 x 25,000 = 75,000 x $ = $207,030 Other Solids 5.82 x 25,000 = 145,500 x $ = $60, PPD 25,000 x $0.94 = $23, Somatic Cell Count 320,000 (Calculate Adjuster) ( =30) 30 x $ = $0.02 x 25,000 = $ Value Of Milk Marketed : $467, Effective Price Per Hundredweight : $ Based on the description of the farm operation list above what is the average production per cow for a year? A. 1,000 pounds B. 1,563 pounds C. 15,000 pounds D. 18,750 pounds 2. Using the example above what would be the value of the producer s butterfat if the average butterfat test was 2.80%? A. $16, B. $129, C. $166, D. $182, What would be the value of the milk marketed if the producer marketed 3,000,000 pounds of milk? A. $66,725 B. $467, C. $545,000 D. $560, Page 11 of 13

12 4. What would be the value for somatic cell counts if the somatic cell count was 400,000? A. $ - 1, B. $0 C. $ D. $ Using the example on page 1 what would be the decrease in value if the PPD was $0.50. A. $2,000 B. $11,000 C. $880 D. $ Using the example on page 1 what would be the Effective Price Per Hundredweight if the component tests were as follows: Butterfat 3.85 Protein 3.20 Other Solids 5.78 and the other information remains the same? A. $20.42 B. $22.42 C. $22.92 D. $ Calculate the value of butterfat when the price for butter is $1.74/lb. the make allowance is $0.17/lb and the yield factor is Formula: (price of butter make allowance)/yield factor = value/lb of butterfat( - )/ = /lb. butterfat A. $1.11 B. $1.30 C. $1.72 D. $ Calculate the value of protein in Class III milk using the weighted cheese price of $1.75, the make allowance of $0.20/lb, the yield factor attributable to protein 1.38, the yield factor attributable to fat 1.57, and the ratio of fat to protein 1.14 with a butterfat price of $1.90. Formula: (cheese price make allowance) x protein s yield factor)+ ((cheese price make allowance) x fat s yield factor) butterfat price)) x fat/protein ratio) = value/lb protein [((( - ) x ) + (( - ) x ) - )) x )))] = /lb protein A. $3.14 B. $2.34 C. $2.75 D. $ Calculate the value of other solids using the dry whey price of $0.60/lb, the make allowance of $0.19 and the yield factor of Formula: (dry whey price make allowance) x yield factor = value of other solids/lb ( - ) x = /lb other solids A. $0.32 B. $0.42 C. $1.03 D. $ Calculate the value of skim in Class III (Class III Skim Milk Price) if the protein price is $3.05 and the other solids price is $0.39. Formula: Page 12 of 13

13 (protein price per pound x 3.1) + (other solids price per pound x 5.9) = value of Class III skim milk price per hundredweight ( x ) + ( x ) = /cwt A. $11.75 B. $14.72 C. $1.32 D. $1.17 Page 13 of 13

14 1. D. 2. C. 3. B. 4. A. 5. C. Determining Blend (adjusted class price) Price adjusted for utilization KEY 2014 North Dakota FFA Convention B Dairy Foods Contest B TEAM PROBLEM SOLVING - PART III Rapid KEY [50 points] 6. C. 7. B 8. B. 9. A. Utilization Production Blend Class $ Payment Class I 10.8% X 381,216 lbs. = 41,171.3 lbs. x $25.44 /cwt. = $10, Class II 2.0% X 381,216 lbs. = 7,624.3 lbs. x $24.22 /cwt. = $1, Class III 85.7% X 381,216 lbs. = 326,702.1 lbs. x $23.33 /cwt. = $76, Class IV 1.5% X 381,216 lbs. = 5,718.2 lbs. x $23.66 /cwt. = $1, % 381,216 Total pounds sold Proceeds: Total= $89, Blend Price (per lb.): $ Blend Price (per cwt.): $ $ B. Farm Gate Estimated Price per CWT? Base Protein Butterfat Other Solids SCC SPC Volume :TOTAL Adjustments: [pro+bf+os+scc+spc+vol] $0.126 $0.116 $ $0.002 $0.00 $0.330 $ Adjusted for all quality standards (some rounding error) File: 3b TeamTestDairyFoodsPartIII_KEY2014.docx Page 1 of 1