1. Off-flavor of milk that may be described as tasteless and the flavor of normal milk lacks in.
a) High acid
b) Rancid
c) Oxidized
d) Flat/watery
Discussion
Explanation: A watery flavor is a kind of off flavor. Normal milk has a denser taste
2. Flavor detected by consumption of strong feeds or weeds or milk from cows in late stages of lactation in milk.
a) Feed
b) Salty
c) Bitter
d) Rancid
Discussion
Explanation: Strong feed or weed contributes towards the bitter off-flavor in the milk.
3. Off-flavors are detected in milk when cows eat obnoxious weeds. The flavor can be recognized by distinctive odor and taste suggested by its name.
a) Rancid
b) Garlic/onion
c) Foreign
d) Flat/watery
Discussion
Explanation: Obnoxious weeds contribute to garlic/onion off flavor in the milk. This off flavor is recognizable by a distinct smell and taste
4. Off-flavor to milk due to fly spray, paint, kerosene or creosote. These Substances enter milk as direct contaminants or in vapor form.
a) Rancid
b) Foreign
c) Feed
d) Malty
Discussion
Explanation: Foreign to milk caused by fly spray, paint, kerosene or creosote.
5. Off-flavor which is 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) Oxidized
Discussion
Explanation: Pungency is the characteristic of Oxidized flavor. It has a very distinct carboard sensation as well
6. This flavor similar to 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
Discussion
Explanation: Due to the breakdown of fats in milk rancid flavor resembles the flavor of stale fat and has a soapy taste and a goaty, unclean odor.
7. This off-flavor is rarely found except in pasteurized milk that has been stored too long or stored at slightly high refrigerator temperature.
a) Foreign
b) Unclean
c) High acid
d) Feed
Discussion
Explanation: Unclean flavor is characteristic of the milk which has been stored for prolonged period of time.
8. This off-flavor is a result of bacterial growth (commonly Streptococcus lactic) and will have detectable ________ flavor long before it may be classified sour.
a) High acid
b) Malty
c) Feed
d) Rancid
Discussion
Explanation: Streptococcus lactic gives sour off flavor to milk. It initially has a very high acid flavor.
9. Milk inadequately cooled may encounter this off flavor and is caused by improperly cleaned milking machines or equipment.
a) Malty
b) Foreign
c) Feed
d) Rancid
Discussion
Explanation: Milk not properly cooled may encounter Malty flavor. Dirty and Unclean machines and equipment contribute to this flavor
10. Removing offending _____ from cows four hours before milking can reduce the risk of getting this off-flavor milk.
a) Bitter
b) Acid
c) Feed
d) Malty
Discussion
Explanation: Feed plays a major role in the flavor of milk. Offending feeds can result in off flavor.