Exercise 8 and 9

2. Category of rapid receiving tests used at processing plants to grade raw milk quality.
4. Chemical process by which alcohol strips water from milk proteins to mimic heat stress.
9. Chemical property that increases as milk sours, lowering its thermal resistance.
11. Result indicated by smooth milk with no visible change, confirming heat stability.
12. Action required by a dairy dock inspector when a milk sample forms visible curd on boiling.
13. Physical state that milk proteins transition into when heated under high acidity.
14. The standard volume in milliliters (mL) of milk pipetted into the test tube for Exercise 8.
15. Type of organic acid produced by bacteria that destabilizes milk proteins as it sours.
18. Early lactation milk rich in immunoglobulins that causes non-acid coagulation when heated.
19. The volume in cubic centimeters (cc) of both milk and alcohol added to the tube.

1. Key operational advantage of the alcohol test over the clot-on-boiling method.
2. Interpretation of a test showing coagulation, flakes, or precipitation on the tube wall.
3. Udder inflammation that increases milk mineral concentration and causes heat instability.
5. Type of alcohol mixed in equal volume with raw milk during the assay.
6. Principal milk protein fraction that precipitates during souring and thermal stress.
7. The concentration percentage of ethyl alcohol reagent specified in the laboratory protocol.
8. Small to large coagulated particles appearing on the tube wall during a positive reaction.
10. Physical motion used to mix equal parts of milk and alcohol in the test tube.
16. Coagulated mass of protein formed when unstable milk reacts with the alcohol reagent.
17. Thermal condition of the water bath maintained during the 5-minute incubation period.