39.
Which of the following tests for wholesomeness uses nutrient agar?
a.
Yeast and mold counts.
b.
Coliform test.
c.
Standard plate count (SPC).
40.
In which of the following tests for wholesomeness are the plates incubated at
90F for 24 hours?
a.
Standard plate count (SPC).
b.
Coliform test.
c.
Yeast and mold counts.
41.
The bacterial limit for Grade A raw milk (for pasteurization) from the individual
producer must not exceed
per milliliter.
a.
100,000.
b.
300,000.
42.
What are the standards for Grade A pasteurized milk?
a.
Bacterial limits. Not to exceed
per milliliter.
b.
Bacterial limit for aseptically processed milk.
bacterial growth.
c.
Coliform limits. Not to exceed
per milliliter.
d.
Temperature. Must be cooled to
F(
C) or less and maintained
thereat.
MD0715
1-58