KEY
2010 North Dakota FFA Convention
Dairy Foods Contest
TEAM PROBLEM SOLVING B PART III
[50 points]
Situation
Still-Here Dairy from Over-There County produces Grade A milk from a mixed herd averaging 93
lactating milk cows comprised of 66 Holsteins (33 registered) averaging 77 pounds of milk per day, 9
Brown Swiss averaging 66 pounds of milk per day, 7 Jersey (4-H projects) averaging 55 pounds of
milk per day, and 11 crossbred cows (Holstein x Jersey or Norwegian Reds) averaging 60 pounds of
milk per day. They have a son and daughter who are in high school and college that currently own
the Brown Swiss and Jersey cattle and some Holstein heifers. The farm has been dairying for two
generations and hopes to continue with the third. For now, their herd management goal is to improve
cow longevity and maintain milk components, rather than increase milk yield. However, aging
facilities, a wet spring, and power outages have created challenges with Mr. and Mrs. Sore Hands
including cow health and transportation issues due to road access for the milk truck. Their
processer, Wet-Stone Creamery is working with them to get through these tough times. However,
the creamery incentives for quality and production remain unchanged. The family’s goal is to hold
production and reduce culling, within the bounds of fiscal sound business decisions during these
times of high input costs and low milk prices. Their current component and quality tests are:
$ Milk protein B 3.14%
$ Milk fat B 4.02%
$ Other solids B 5.75%
$ Somatic Cell Count B 226,000
To complete this exercise you will need the following information.
Parameters for Determining Milk Value
The processor uses the following Class III prices to set procurement policy that determines the pay
price and any premiums:
1. Protein differential (3.04% base) B 2.204/cwt per 0.1% protein
2. Butterfat differential (3.5% base) B 1.164/cwt per 0.1% milk fat
3. Other solids (OS) premium (5.65% base) B -0.034/cwt per 0.1% OS
4. Somatic cell count base = 350,000 cells per mil.
5. To receive any premiums bacteria plate count must average less than 25,000 for the month.
Given the information above, calculate the adjustments made to the price paid per cwt for milk.
Milk Components: (3 points each)
1. Protein (PRO):
a) 0.021
b) 0.080
c) 0.018
d) 0.310
2. Butterfat (BF):
a) 0.021
b) 0.080
c) 0.018
d) 0.310
(3.14-3.04) x (0.02130.1) = +0.0213
(4.02-3.50) x (0.0153 0.1) = +0.07956
3. Other Solids (OS):
a) 0.021
b) 0.080
c) 0.018
(5.75 – 5.65) x (-0.0018  0.01) = +0.018
Page 1 of 22
d) 0.310
Milk Quality (4 points each)
Determine the premium adjustment (if any) based on the following Somatic Cell Count criteria.
Criteria
Somatic Cell Count
(SCC) Base
Adjustment Rate ($/cwt)
per 1,000 cells
0 - 350,000
+0.0025
350,001 - 450,000
-0.0015
450,001 - 750,000
-0.0025
750,000 - OVER
-0.0035
4. What is the SCC premium adjustment?
a) 0.021
b) 0.080
c) 0.018
d) 0.310
(350 – 226 [1,000]) x 0.0025 = +0.05
Milk Quality
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.)
__25__ colonies
__26__ colonies
__25,500____ average colonies
Page 2 of 22
5. What is the Standard Plate Count (SPC)?
a) 2.8 x 103
b) 2.4 x 104
c) 2.6 x 104
((25+26)2=25.5) x1000=25,500; in scientific notation 2.55x 104
3
d) 2.4 x 10
Standard Plate Count (SPC)
Premium Rate $/cwt
0 - 5,000
+.20
5,001 - 10,000
+.10
10,001 - 25,000 (base)
0.00 (base)
25,001 - 50,000
-.10
50,001 - OVER
-.20
6. What is the bacteria premium or discount using the above table?
a) +0.20
b) +0.10
c) +0.00
d) -0.10 (25,500 = [25,001 to 50,000 SPC range] = $-0.10 adjustment
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
60,001 - 90,000
90,001 - 120,000
120,001 - 150,000
150,001 - 180,000
180,001 - 210,000
210,001 - 240,000
240,001 - 270,000
270,001 - 300,000
300,001 - 330,000
330,001 - 360,000
360,001 - 390,000
390,001 - 420,000
420,001 - 450,000
450,001 - 480,000
480,001 - 510,000
510,001 - 540,000
540,000 - 570,000
570,001 - 600,000
Rate/cwt ($0.00)
Rate/cwt ($0.00)
.03
600,001 - 630,000
.57
.06
630,001 - 660,000
.60
.09
660,001 - 690,000
.63
.12
690,001 - 720,000
.66
.15
720,001 - 750,000
.69
.18
750,001 - 780,000
.72
.21
780,001 - 810,000
.75
.24
810,001 - 840,000
.78
.27
840,001 - 870,000
.81
.30
870,001 - 900,000
.84
.33
900,001 - 930,000
.87
.36
930,001 - 960,000
.90
.39
960,001 - 990,000
.93
.42
990,001 - 1,020,000
.96
.45
1,020,001 - 1,050,000
.99
.48
1,050,001 - 1,080,000
1.02
.51
1,080,001 - 1,110,000
1.05
.54
1,110,001 - OVER
1.08
Page 3 of 22
7. What is the estimated monthly volume of milk produced? (Hint: calculate average days per
month for the year)
a) 3,094 cwt
b) 2,043 cwt
((66x77) + (9x66) + (7x55) + (11x60) x30.4d/mo) ⁄ 100 = 2,043
c) 1,980 cwt
d) 12,323 cwt
8. What is the price adjustment for attaining the monthly milk volumes?
a) 0.15 204,318 = 180,001 to 210,000 range of production
b) 0.18
c) 0.21
d) 0.12
Milk Value (6 points each)
The following are used to price Grade-A milk by the state=s Milk Marketing Board for this month.
(Two point for each blank in questions 10, 22 blanks).
Class I
$16.14 @ 3.5% BF test
Class II $14.46 @ 3.5% BF test
Class III $12.78 @ 3.5% BF test
Class IV $12.92 @ 3.5% BF test
The processor’s utilization of milk sold is:
Class I
13.0%
Class II
2.0%
Class III
83.2%
Class IV
1.8%
Determine the potential adjusted Class prices for this farm=s production for the past
month.
Class I
Class II
Class III
13.0%
2.0%
79.3%
X
Class IV
2.3%
Proceeds:
100.0%
X
204,430
204,430
204,430
lbs =
lbs =
lbs =
26,576.0
4,088.6
170,086.1
lbs x
lbs x
lbs x
$16.14
$14.46
$12.78
/cwt =
/cwt =
/cwt =
$4,289.36
$591.21
$21,737.00
X
204,430
lbs =
3,679.7
lbs x
$12.92
/cwt =
$475.42
Total=
$27,093.00
$0.13253
X
1,232,970
Proceeds:
Total pounds sold
Blend Price (per lb):
Blend Price (per cwt):
$13.253
9. What is the calculated blend price per cwt of all milk shipped?
a.
$12.98
b.
$13.10
c.
$13.25
(blend price calculated above, 100 lbs/cwt)
d.
$13.60
10. From the blend price calculated in #9, what is the estimated farm gate price for this
patron’s milk with incentives for this month? (Hint: Farm gate = premium minus discounts)
a.
12.98
b.
13.10
c.
13.25
Premium lost - bacteria plate count exceeded 25,000 for the month
d.
13.73
13.25 + (0.0213+0.0796+0.018+0.3100+ (-0.1000) +0.1500)
Total points: 49 plus 1 bonus for teamwork = 50 points
Page 4 of 22
2010 North Dakota FFA Convention
Dairy Foods Contest
Problem Solving – PART II (Individual)
Problem Solving, Merchandizing, Nutritional Value, and Trouble Shooting
Use the GradeMaster Form 23040 and put your name and chapter on the form.
Trouble Shooting
Your dairy farm client was notified by the processing plant the milk they shipped this morning
was found positive for drug residue using the Charm II test and therefore had to be discarded. The
owner/operator of the farm tests every load of milk before shipping using the same Delvotest-p,
the same test kit he had been using for the last 15 months. His test indicated the milk to be
negative for any drug residues.
To determine what happened the two of you review his daily records and find the following
information:
 Four days ago, 5 cows with mastitis were treated intra-mammary with Pirsue (which has a
36 hour milk withdrawal time.)
 Last evening one cow exhibited a bad case of E-coli mastitis and was treated intramammary with the drug Naxcel (an injectable only drug with no milk withdrawal time.)
 That same day another cow was dried off and treated with Quartermaster (a drug used
on non-lactating cows with a 96 hour post-calving milk withdrawal time.)
 And, on the day of pick-up, a fresh cow was added to the milking string, after being
treated twice 6 days ago with Tomorrow, (a drug for non-lactating cows with a 72 hour
post-calving milk withdrawal time.)
 62 cows were milked yesterday and 61 went into the tank today.
The following information about the drug residue sensitivity tests for antibiotics used in this
problem are taken from the “Milk and Dairy Beef Residue Prevention Protocol”.
Drug Residue Test
Charm II
Snap
Delvotest-p
Charm Farm
Tomorrow
(cephapirin)
4ppb
4ppb
8ppb
20ppb
Antibiotics Used on the Farm
Quartermaster Naxcel
Pirsue
(penicillin G.) (ceftiofur)
(Pirlimycin)
5ppb
11ppb
100ppb
5ppb
10ppb
>100ppb
5ppb
50ppb
80ppb
5ppb
25ppb
100ppb
Page 5 of 22
Using the information on the previous page answer the following questions and solve why the
dairy shipped contaminated milk. (Each question is worth 5 points.)
1. The main reason the cheese plant is very concerned about drug residues in their milk
supply is because:
a. Residues can give an off flavor to the cheese
b. Residues can effect the composition of the cheese
c. The plant will have to dump the milk and still pay the farmer
d. The plant will have to pay a penalty
e. Residues in milk can cause serious allergic reactions in some people
2. The drug that caused the residue in the milk was:
a. Pirsue
b. Naxcel
c. Quartermaster
d. Tomorrow.
e. Penicillin
3. The reason the milk was contaminated resulted from:
a. Too many cows being treated with Pirsue at one time.
b. A cow was milked to soon after being illegally treated with Naxcel.
c. The fresh cow was put back into the milking herd too soon for the drug to clear.
d. One cow was dry treated and not removed from the milking herd.
e. None of the above.
4. The owner did not identify the drug residue when he tested the milk in his tank because:
a. His test kit was different from the one used by the plant.
b. His test was not as sensitive to the drug at fault as the one used by the plant.
c. He did not sample the right milk.
d. He most likely forgot to add the milk to the sample test.
e. All of the above.
5. To prevent having a problem with drug residues in the future, he:
a. Discuss his drug treatment program with his Veterinarian.
b. Set up a good record keeping system.
c. Do a better job of marking the drug treated cows.
d. Read and follow the directions on the drug label.
e. All of the above.
Page 6 of 22
Merchandizing and Markets
Based on the data in Table 2, answer the questions that follow. (Each question is worth 5 points.)
According to these recent dairy statistics, answer the following True/False Questions? Using A as
true and B as False
6. T/F - All regions lost dairy farms , only the West gained cows
7. T/F - Midwest lost herds, but herds became substantially larger
8. T/F - Northeast lost the lowest percentage of herds, herds got larger
9. T/F - Southeast lost the greatest amount of cows and herds
10. T/F – West had the greatest expansion in cow numbers and herd size
File: 2 IndividualDairyFoodsQuiz2010.docx
Page 7 of 22
2010 North Dakota FFA Convention
Dairy Foods Contest
TEAM PROBLEM SOLVING B PART III
[50 points]
Situation
Still-Here Dairy from Over-There County produces Grade A milk from a mixed herd averaging 93
lactating milk cows comprised of 66 Holsteins (33 registered) averaging 77 pounds of milk per day, 9
Brown Swiss averaging 66 pounds of milk per day, 7 Jersey (4-H projects) averaging 55 pounds of
milk per day, and 11 crossbred cows (Holstein x Jersey or Norwegian Reds) averaging 60 pounds of
milk per day. They have a son and daughter who are in high school and college that currently own
the Brown Swiss and Jersey cattle and some Holstein heifers. The farm has been dairying for two
generations and hopes to continue with the third. For now, their herd management goal is to improve
cow longevity and maintain milk components, rather than increase milk yield. However, aging
facilities, a wet spring, and power outages have created challenges with Mr. and Mrs. Sore Hands
including cow health and transportation issues due to road access for the milk truck. Their
processer, Wet-Stone Creamery is working with them to get through these tough times. However,
the creamery incentives for quality and production remain unchanged. The family’s goal is to hold
production and reduce culling, within the bounds of fiscal sound business decisions during these
times of high input costs and low milk prices. Their current component and quality tests are:
$ Milk protein B 3.14%
$ Milk fat B 4.02%
$ Other solids B 5.75%
$ Somatic Cell Count B 226,000
To complete this exercise you will need the following information.
Parameters for Determining Milk Value
The processor uses the following Class III prices to set procurement policy that determines the pay
price and any premiums:
1. Protein differential (3.04% base) B 2.204/cwt per 0.1% protein
2. Butterfat differential (3.5% base) B 1.164/cwt per 0.1% milk fat
3. Other solids (OS) premium (5.65% base) B -0.034/cwt per 0.1% OS
4. Somatic cell count base = 350,000 cells per mil.
5. To receive any premiums bacteria plate count must average less than 25,000 for the month.
Given the information above, calculate the adjustments made to the price paid per cwt for milk.
Milk Components: (3 points each)
1. Protein (PRO):
a) 0.021
b) 0.080
c) 0.018
d) 0.310
2. Butterfat (BF):
a) 0.021
b) 0.080
c) 0.018
d) 0.310
3. Other Solids (OS):
a) 0.021
b) 0.080
c) 0.018
d) 0.310
Page 8 of 22
Milk Quality (4 points each)
Determine the premium adjustment (if any) based on the following Somatic Cell Count criteria.
Criteria
Somatic Cell Count
(SCC) Base
Adjustment Rate ($/cwt)
per 1,000 cells
0 - 350,000
+0.0025
350,001 - 450,000
-0.0015
450,001 - 750,000
-0.0025
750,000 - OVER
-0.0035
4. What is the SCC premium adjustment?
a) 0.021
b) 0.080
c) 0.018
d) 0.310
Milk Quality
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.)
____ colonies
____ colonies
______ average colonies
Page 9 of 22
5. What is the Standard Plate Count (SPC)?
a) 2.8 x 103
b) 2.4 x 104
c) 2.6 x 104
d) 2.4 x 103
Standard Plate Count (SPC)
Premium Rate $/cwt
0 - 5,000
+.20
5,001 - 10,000
+.10
10,001 - 25,000 (base)
0.00 (base)
25,001 - 50,000
-.10
50,001 - OVER
-.20
6. What is the bacteria premium or discount using the above table?
a) +0.20
b) +0.10
c) +0.00
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.
60,001 - 90,000
90,001 - 120,000
120,001 - 150,000
150,001 - 180,000
180,001 - 210,000
210,001 - 240,000
240,001 - 270,000
270,001 - 300,000
300,001 - 330,000
330,001 - 360,000
360,001 - 390,000
390,001 - 420,000
420,001 - 450,000
450,001 - 480,000
480,001 - 510,000
510,001 - 540,000
540,000 - 570,000
570,001 - 600,000
Grade A Volume Premium Program
Rate/cwt ($0.00)
.03
600,001 - 630,000
.06
630,001 - 660,000
.09
660,001 - 690,000
.12
690,001 - 720,000
.15
720,001 - 750,000
.18
750,001 - 780,000
.21
780,001 - 810,000
.24
810,001 - 840,000
.27
840,001 - 870,000
.30
870,001 - 900,000
.33
900,001 - 930,000
.36
930,001 - 960,000
.39
960,001 - 990,000
.42
990,001 - 1,020,000
.45
1,020,001 - 1,050,000
.48
1,050,001 - 1,080,000
.51
1,080,001 - 1,110,000
.54
1,110,001 - OVER
Rate/cwt ($0.00)
.57
.60
.63
.66
.69
.72
.75
.78
.81
.84
.87
.90
.93
.96
.99
1.02
1.05
1.08
7. What is the estimated monthly volume of milk produced? (Hint: calculate average days per
month for the year)
a) 3,094 cwt
b) 2,043 cwt
c) 1,980 cwt
d) 12,323 cwt
8. What is the price adjustment for attaining the monthly milk volumes?
a) 0.15
b) 0.18
c) 0.21
d) 0.12
Page 10 of 22
Milk Value (6 points each)
The following are used to price Grade-A milk by the state=s Milk Marketing Board for this month.
(Two point for each blank in questions 10, 22 blanks).
Class I
$16.14 @ 3.5% BF test
Class II
$14.46 @ 3.5% BF test
Class III
$12.78 @ 3.5% BF test
Class IV
$12.92 @ 3.5% BF test
The processor’s utilization of milk is:
Class I
13.0%
Class II
2.0%
Class III
83.2%
Class IV
1.8%
Determine the potential adjusted Class prices for this farm=s production for the past month.
Class I
Class II
Class III
X
X
X
lbs =
lbs =
lbs =
lbs x
lbs x
lbs x
/cwt =
/cwt =
/cwt =
Class IV
X
lbs =
lbs x
/cwt =
Proceeds:
Proceeds:
Total pounds sold
Blend Price (per lb):
Blend Price (per cwt):
Total=
$
$
9. What is the calculated blend price per cwt of all milk shipped?
a.
$12.98
b.
$13.10
c.
$13.25
d.
$13.60
10. From the blend price calculated in #9, what is the estimated farm gate price for this patron’s milk
with incentives for this month? (Hint: Farm gate = premium minus discounts)
a.
12.98
b.
13.10
c.
13.25
d.
13.73
Page 11 of 22
KEY
2010 North Dakota FFA Convention
Dairy Foods Contest
TEAM PROBLEM SOLVING B PART III
[50 points]
Situation
Still-Here Dairy from Over-There County produces Grade A milk from a mixed herd averaging 93
lactating milk cows comprised of 66 Holsteins (33 registered) averaging 77 pounds of milk per day, 9
Brown Swiss averaging 66 pounds of milk per day, 7 Jersey (4-H projects) averaging 55 pounds of
milk per day, and 11 crossbred cows (Holstein x Jersey or Norwegian Reds) averaging 60 pounds of
milk per day. They have a son and daughter who are in high school and college that currently own
the Brown Swiss and Jersey cattle and some Holstein heifers. The farm has been dairying for two
generations and hopes to continue with the third. For now, their herd management goal is to improve
cow longevity and maintain milk components, rather than increase milk yield. However, aging
facilities, a wet spring, and power outages have created challenges with Mr. and Mrs. Sore Hands
including cow health and transportation issues due to road access for the milk truck. Their
processer, Wet-Stone Creamery is working with them to get through these tough times. However,
the creamery incentives for quality and production remain unchanged. The family’s goal is to hold
production and reduce culling, within the bounds of fiscal sound business decisions during these
times of high input costs and low milk prices. Their current component and quality tests are:
$ Milk protein B 3.14%
$ Milk fat B 4.02%
$ Other solids B 5.75%
$ Somatic Cell Count B 226,000
To complete this exercise you will need the following information.
Parameters for Determining Milk Value
The processor uses the following Class III prices to set procurement policy that determines the pay
price and any premiums:
1. Protein differential (3.04% base) B 2.204/cwt per 0.1% protein
2. Butterfat differential (3.5% base) B 1.164/cwt per 0.1% milk fat
3. Other solids (OS) premium (5.65% base) B -0.034/cwt per 0.1% OS
4. Somatic cell count base = 350,000 cells per mil.
5. To receive any premiums bacteria plate count must average less than 25,000 for the month.
Given the information above, calculate the adjustments made to the price paid per cwt for milk.
Milk Components: (3 points each)
1. Protein (PRO):
a) 0.021
b) 0.080
c) 0.018
d) 0.310
2. Butterfat (BF):
a) 0.021
b) 0.080
c) 0.018
d) 0.310
(3.14-3.04) x (0.02130.1) = +0.0213
(4.02-3.50) x (0.0153 0.1) = +0.07956
3. Other Solids (OS):
a) 0.021
b) 0.080
c) 0.018
(5.75 – 5.65) x (-0.0018  0.01) = +0.018
Page 12 of 22
d) 0.310
Milk Quality (4 points each)
Determine the premium adjustment (if any) based on the following Somatic Cell Count criteria.
Criteria
Somatic Cell Count
(SCC) Base
Adjustment Rate ($/cwt)
per 1,000 cells
0 - 350,000
+0.0025
350,001 - 450,000
-0.0015
450,001 - 750,000
-0.0025
750,000 - OVER
-0.0035
4. What is the SCC premium adjustment?
a) 0.021
b) 0.080
c) 0.018
d) 0.310
(350 – 226 [1,000]) x 0.0025 = +0.05
Milk Quality
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.)
__25__ colonies
__26__ colonies
__25,500____ average colonies
Page 13 of 22
5. What is the Standard Plate Count (SPC)?
a) 2.8 x 103
b) 2.4 x 104
c) 2.6 x 104
((25+26)2=25.5) x1000=25,500; in scientific notation 2.55x 104
3
d) 2.4 x 10
Standard Plate Count (SPC)
Premium Rate $/cwt
0 - 5,000
+.20
5,001 - 10,000
+.10
10,001 - 25,000 (base)
0.00 (base)
25,001 - 50,000
-.10
50,001 - OVER
-.20
6. What is the bacteria premium or discount using the above table?
a) +0.20
b) +0.10
c) +0.00
d) -0.10 (25,500 = [25,001 to 50,000 SPC range] = $-0.10 adjustment
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
60,001 - 90,000
90,001 - 120,000
120,001 - 150,000
150,001 - 180,000
180,001 - 210,000
210,001 - 240,000
240,001 - 270,000
270,001 - 300,000
300,001 - 330,000
330,001 - 360,000
360,001 - 390,000
390,001 - 420,000
420,001 - 450,000
450,001 - 480,000
480,001 - 510,000
510,001 - 540,000
540,000 - 570,000
570,001 - 600,000
Rate/cwt ($0.00)
Rate/cwt ($0.00)
.03
600,001 - 630,000
.57
.06
630,001 - 660,000
.60
.09
660,001 - 690,000
.63
.12
690,001 - 720,000
.66
.15
720,001 - 750,000
.69
.18
750,001 - 780,000
.72
.21
780,001 - 810,000
.75
.24
810,001 - 840,000
.78
.27
840,001 - 870,000
.81
.30
870,001 - 900,000
.84
.33
900,001 - 930,000
.87
.36
930,001 - 960,000
.90
.39
960,001 - 990,000
.93
.42
990,001 - 1,020,000
.96
.45
1,020,001 - 1,050,000
.99
.48
1,050,001 - 1,080,000
1.02
.51
1,080,001 - 1,110,000
1.05
.54
1,110,001 - OVER
1.08
Page 14 of 22
7. What is the estimated monthly volume of milk produced? (Hint: calculate average days per month for
the year)
a) 3,094 cwt
b) 2,043 cwt
((66x77) + (9x66) + (7x55) + (11x60) x30.4d/mo) ⁄ 100 = 2,043
c) 1,980 cwt
d) 12,323 cwt
8. What is the price adjustment for attaining the monthly milk volumes?
a) 0.15 204,318 = 180,001 to 210,000 range of production
b) 0.18
c) 0.21
d) 0.12
Milk Value (6 points each)
The following are used to price Grade-A milk by the state=s Milk Marketing Board for this month.
(Two point for each blank in questions 10, 22 blanks).
Class I
$16.14 @ 3.5% BF test
Class II $14.46 @ 3.5% BF test
Class III $12.78 @ 3.5% BF test
Class IV $12.92 @ 3.5% BF test
The processor’s utilization of milk sold is:
Class I
13.0%
Class II
2.0%
Class III
83.2%
Class IV
1.8%
Determine the potential adjusted Class prices for this farm=s production for the past month.
Class I
Class II
Class III
13.0%
2.0%
79.3%
X
Class IV
2.3%
Proceeds:
100.0%
X
204,430
204,430
204,430
lbs =
lbs =
lbs =
26,576.0
4,088.6
170,086.1
lbs x
lbs x
lbs x
$16.14
$14.46
$12.78
/cwt =
/cwt =
/cwt =
$4,289.36
$591.21
$21,737.00
X
204,430
lbs =
3,679.7
lbs x
$12.92
/cwt =
$475.42
Total=
$27,093.00
$0.13253
X
1,232,970
Proceeds:
Total pounds sold
Blend Price (per lb):
Blend Price (per cwt):
$13.253
9. What is the calculated blend price per cwt of all milk shipped?
a.
$12.98
b.
$13.10
c.
$13.25
(blend price calculated above, 100 lbs/cwt)
d.
$13.60
10. From the blend price calculated in #9, what is the estimated farm gate price for this patron’s milk
with incentives for this month? (Hint: Farm gate = premium minus discounts)
a.
12.98
b.
13.10
c.
13.25
Premium lost - bacteria plate count exceeded 25,000 for the month
d.
13.73
13.25 + (0.0213+0.0796+0.018+0.3100+ (-0.1000) +0.1500)
Total points: 49 plus 1 bonus for teamwork = 50 points
Page 15 of 22
NORTH DAKOTA STATE FFA CONTEST
MILK QUALITY AND DAIRY FOODS CONTEST
WRITTEN TEST
2010
MILK PRODUCTION: USING A NUMBER 2 LEAD PENCIL, MARK THE CORRESPONDING
NUMBER ON THE ANSWER SHEET. DO NOT WRITE ON THIS TEST
1.
Challenge or lead feeding in dairy cows is:
a.
Leading your cows to the feed bunk
b.
Feeding a lot of grain during the dry period
c.
Increasing grain allotment as long as milk production increases
d.
Feeding more grain during the end of lactation
2.
MILC is:
a.
Milk Income Loss Contract
c.
Mastitis Index Loss Calculation
b.
d.
Milk Insurance Loss Contract
Mastitis Insurance Loss Contract
3.
The actual name of the disease commonly referred to as Johne’s Disease is”
a. Mastitis
b. Tuberculosis
c. Ketosis
d. Paratuberculosis
4.
By common definition, a milk replacer for dairy calves is:
a.
A high energy, high protein, low fiber grain mix.
b.
High milk byproduct feed, sold as a powder and reconstituted with water.
c.
A medicated feed additive, mixed with grains and fed to calves instead of milk.
d.
All of the above
5.
Dairy rations for lactating cows should be calculated based on:
a. Body size b. Pounds of milk production
c. Stage of lactation
6.
Milk is approximately what percent water?
a.
50
b.
87
c.
75
d.
d.All of the above
95
7.
The part of the mammary gland where milk is produced is called:
a. capillary
b. teat cistern
c. chine
d. alveolus
8.
When injecting a drug into an animal, the wrong size needle size or drug amount per site can result in:
a.
illegal drug residues
b.
reduced drug effectiveness
c.
tissue damage
d.
All of the above
9.
_________________is the condition when a person cannot metabolize (break down) milk sugar.
a. Milk Fever b. Lactose intolerance c. Milk sugar poisoning
d. None of the above
10.
A dairy cow producing 80 lb of milk per day requires about how many pounds of water daily?
a.
20
b.
80
c.
160
d.
320
11.
Feeding corn gluten feed to dairy cows is difficult because:
a.
compared to corn, it has a lower NE lactation
b.
there are potential feed intake fluctuations
c.
there is a depression in feed efficiency with high level CGF rations
d.
all of the above
Page 16 of 22
12.
The greatest damage to the udder due to mechanical milking results from:
a.
too low of a vacuum
b.
removing the machine prematurely
c.
leaving the machine on to long
d.
wrong pulsating ration
13.
The traditionally recommended length of the dry period for dairy cows is:
a. 45 to 60 days.
b. 61-75 days
c. 25 to 30 days
d. 180 to 200 days
14.
The two simple sugars that make up lactose are glucose and ________:
a.
Leucine
b.
Sucrose
c.
Arginine
d.
Galatose
15.
Which of the following is the name for milk that is remaining in the udder following the
completion of
milking?
a.
Residual milk
b.
Skim milk
c.
Fore milk
d.
Calf milk
16.
17.
__________________ is added to milk to prevent Rickets:
a.
Vitamin A
b.
Iodine
c.
Salt
A bypass protein is a protein that is digested in:
a. the large intestine b.
rumen
c. liver
d.
Vitamin D
d.
the small intestine
18.
Dairy heifers reared as replacement stock should gain approximately _____ pounds per day from
birth to freshening.
a.
.5 – 1.0
b.
1.0 – 1.5
c.
1.5 – 2.0
d.
2.0 – 2.5
19.
The Dairy Herd Improvement Association (DHIA) provides:
a.
payment for lost production
b.
premiums for high quality milk
c.
milk testing and record keeping
d.
none of the above
20.
The most effective measures to prevent new mastitis infections are:
a.
teat dipping
b.
dry cow antibiotic treatment
c.
a and b
d.
none of the above
21.
If a 1400 pound cow is eating an amount of feed dry matter equivalent to 4% of its body weight,
how many pounds of feed dry matter is the cow eating?
a.
28 pounds
b.
40 pounds
c.
56 pounds
d.
18 pounds
22.
The peak in milk production usually occurs ___ weeks after calving.
a.
2-3
b.
4-6
c.
7-8
d.
23.
9-10
Feeding the high-producing milk cow ration to your heifers, instead of a specially formulated heifer
ration will usually produce heifers that:
a. are muscular
b.
produce a lot of milk
c. are fat
d.
have diarrhea
24.
_____________ is the general name for the class of bacteria that causes mastitis in dairy cattle.
a.
lactobacillus
b.
lactococcus
c.
Ecoli
d.
staphylococcus
25.
National Ice Cream Month is:
a.
January
c.
May
b.
d.
October
July
Page 17 of 22
MILK MARKETING
26.
The ________________ program financially compensates dairy producers when domestic milk prices
fall below a specified level.
a.
FSA
b.
PPD
c.
MILC
d.
MILK
27.
A food that contain less that __________ grams of fat per serving is considered a low fat food.
a.
10
b.
40
c.
1
d.
3
28.
What is the justification of government involvement in the marketing of milk:
a.
provide farmers price and income support
b.
reduce price and income variability
c.
improve market power of farmers
d.
all of the above
29.
Federal Milk Marketing Orders are regulated by:
a.
the Secretary of Agriculture. b.
MILC review committee
c.
the President
d.
Hoards Dairyman Board of Directors
30.
Which is not a class of cheese?
a.
c.
soft
very soft
b.
d.
medium
hard
31.
The milk from cows being treated with antibiotics should be withheld from the supply
a.
antibiotics curdle the milk
b.
people are sensitive to antibiotics
c.
antibiotics create high bacteria counts
d.
antibiotics prevent proper cooling
because:
32.
Most bulk milk coolers are designed for every other day (EOD) pickup and must cool
___________ of the volume of the bulk tank to 50 degrees within one hour and to 40 degrees
within the second hour after milking.
a.
15%
b.
25%
c.
35%
d.
50%
33.
Which of these milk solids components contributes the least amount in a gallon of whole milk?
a.
Calcium
b.
protein
c.
Fat
d.
lactose
34.
Cheese manufacturers realize greater yield from their milk when protein content is high and _______.
a.
Carbohydrate content is low
b.
Carbohydrate content is high
c.
Somatic cell counts are low
Page 18 of 22
d.
35.
Somatic cell counts are high
A producer gets paid per _____________________ of milk?
a.
10 pounds
b.
100 pounds c.
1 pounds
d.
5 pounds
36.
_____________ is the process of dividing milk into skim milk and cream.
a. pasteurization
b. standardization
c. fortification
d. separation
37.
Churning is the process that turns cream into butter?
a.
separating
b.
standardization
c.
churning
d.
whipping
38.
Which state is NOT one of the five leading states in natural cheese production?
a.
California
b.
Wisconsin
c.
New York
d.
Ohio
39.
Mathematical equations that use economic data to establish a minimum regulated price are:
a.
Futures contract
b.
Hedge
c. Price formula
d.
Milk contract
40.
The PPD (Producer Price Differential) is the value of milk above and beyond the
______________________ value:
a.
Class I
b.
Class II
c.
Class III
d.
none of the above
41.
A __________flavor occurs when there are large numbers of bacteria present in milk.
a.
oxidized
b.
sour c.
sweet
d.
rancid
42.
The detection of added water in milk is easily determined by conducting the
___________________ test.
a.
acidity
b.
phosphatase c.
freezing point
d.
ADV
43.
The organization in North Dakota that is working to increase the number of dairy operations is:
a.
ND Dairy Products Inc.
b.
ND Dairy Coalition
c.
Midwest Milk Producers
d.
ND Dairy Farmers
44.
The number of dairy farms in North Dakota decreased by what percentage from 1980 to 2001?
a.
20%
b.
33%
c.
45%
d.
54%
45.
Dairy herds with somatic cell counts are more likely to produce a ___________ favor of milk.
a.
cooked
b.
rancid
c.
feed
d.
garlic/onion
46.
The ____________ test is commonly used to detect post pasteurization contamination of milk.
a.
coliform
b.
psychrotrophic
c.
phosphatase d.
freezing point
47.
Who regulates dairy farms in North Dakota?
a.
ND Department of Ag
b.
c.
Environmental Protection Agency d.
ND Department of Health
All of the above
48.
The average annual milk production per dairy cow in the U.S. is
a.
3000
b.
6000
c.
9000
49.
One futures contract of Class III milk is how many pounds?
a.
300,000
b.
200,000
c.
100,000
Page 19 of 22
___________________ pounds.
d.
12000
d.
50,000
50.
The ____________ is a test that measures bacterial content of raw milk to monitor milk quality.
a.
standard plate count b.
phosphatase c.
scc
d.
grass tetany
Page 20 of 22
ANSWER KEY
1.
c.
2.
a.
3.
d.
4.
b.
5.
d.
6.
b.
7.
d.
8.
d.
9.
b.
10.
d.
11.
d.
12.
c.
13.
a
14.
d.
15.
a.
16.
d
17.
d.
18.
c.
19.
c.
20.
c
21.
c.
22.
b.
23.
c.
24.
d.
25.
d.
26.
c.
27.
d.
28.
d.
29.
a.
30.
b.
31.
b.
32.
b.
33.
a.
Page 21 of 22
34.
c.
35.
b.
36.
d.
37.
c.
38.
d.
39.
c.
40.
c.
41.
b.
42.
c.
43.
b.
44.
d.
45.
b.
46.
a.
47.
d.
48.
d.
49.
b.
50.
a.
Page 22 of 22