68.
The storage temperature for butter should be:
a.
30F.
b.
32F.
c.
35F.
d.
40F.
69.
Butter that has been inspected receives a U.S. score of 89. Is it acceptable for
military purchase?
a.
Yes.
b.
No.
70.
List the four factors used in grading butter.
a.
.
b.
.
c.
.
d.
.
71.
Butter that is being inspected has a pronounced feed flavor and a slight wild
onion flavor. In addition, it is slightly grainy, definitely sharp, and slightly wavy. (See
figures 1-5, 1-6, and 1-7.) With these factors in mind, what is its classification?
a.
AA.
b.
A.
c.
B.
d.
C.
MD0715
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