FFA Milk Quality CDE Practice Test

These questions are part of the practice quiz. Start practicing

• If vitamin A is added to milk, it must be at a minimum level of how many international units (I.U.) per quart?
• According to Federal Definitions and Standards of Identity, Whole Milk must contain at least what percent milk fat?
• What action does a milking machine perform at the end of the teat to remove milk?
• Cottage cheese from the grocery shelf must contain no less than what percentage of fat?
• The traditional method of pricing milk uses a milk fat differential from a base of how many percent milk fat?
• How many seconds after mixing should the California Mastitis Test (CMT) be read?
• What condition can be mitigated by adequate milk consumption?
• In dairy cattle, a magnet is used in which part of the stomach to prevent hardware disease?
• Approximately what percentage of the total cheese production in the U.S. is accounted for by Wisconsin?
• What risk management tool for U.S. dairy producers recognizes fluctuations in feed costs and milk prices?
• Quality checks of Grade A milk are the responsibility of which entity?
• What type of milk is defined as having only the necessary nonfat milk solids without excess fat?
• What happens to the quality of milk with a high somatic cell count?
• How does mastitis in milk affect cheese production?
• What is the quality control status of Grade A milk?
• Which instrument is used with plastic beads of varying density to estimate nonfat solids in milk rapidly?
• What environmental conditions are most likely to lead to garlic/onion off-flavor in milk?
• Which material is considered ideal for removing milk stone from milking equipment?
• How many essential amino acids are commonly found in milk proteins?
• The standard plate count (SPC) is an estimate of the total number of which type of microorganisms?
• Which state follows California in ice cream production?
• What is the acid degree value associated with rancidity?
• To properly sanitize milk lines and equipment, water must be circulated in place at a minimum temperature of ________ for at least 5 minutes.
• How many operating principles does HACCP utilize for hazard control?
• The four classes of milk under Federal Orders provide for payments based on what?
• What is the protein content percentage found in whole milk?
• Under Federal milk marketing orders, Class III milk is primarily used to produce which product?
• What document serves as the basis for state rules governing the production and processing of Grade A milk?
• Approximately what percentage of the U.S. milk supply was used to make cheese in 2015?
• What is the primary component of milk proteins?
• Which region of the United States typically pays the highest price for milk?
• What is an advantage of making processed cheese?
• Which dairy product had the largest increase in per capita consumption?
• What indicator is commonly tested in water supplies to detect potential sewage contamination?
• What is one objective of a Federal Milk Order?
• What does the abbreviation 'CDE' stand for in the context of milk quality competitions?
• To cover costs associated with federal orders, handlers are assessed how much per hundredweight of milk received?
• Which category of milk is used to make products like mozzarella and cheddar?
• Poor quality forage typically decreases what aspect of milk production?
• What is the standard temperature for storing milk to maintain its freshness?
• Which of the following is an effective temperature for sanitizing milk lines and equipment?
• Approximately what percentage of milkfat and nonfat milk solids does Holstein cow milk contain?
• Which states dominate U.S. cheese production?
• What is the USDA projection for the number of dairy cows by 2018?
• According to ice cream consumption figures, which flavor is the second most popular?
• A consumer found an off-flavor in milk exposed to high intensity fluorescent light. What was this off-flavor probably due to?
• Which type of cheese is classified as an extra hard cheese?
• Which of the following is a requirement for effective pasteurization of milk?
• The bulk milk hauler plays a critical role in milk handling but ________________ is not one of their duties.
• Which of the following is a common method to assess milk quality over time?
• What organization specifies requirements for the production of Grade A raw milk for pasteurization?
• Low sodium cheddar cheese must contain no more than how many milligrams of sodium per pound?
• How much does one gallon of milk weigh?
• Federal Milk Marketing Orders regulate the sale of _______ milk.
• During which season is the demand for dairy products typically the lowest?
• What is the purpose of promoting milk on a national level?
• Which manure management practice is favored for nutrient utilization and reducing runoff?
• What is the minimum percentage of organic ingredients required for a dairy product to be labeled "made with organic ingredients"?
• How many pounds of skim milk are required to make one pound of dry curd cottage cheese?
• In terms of dairy practices, potassium is known to affect the absorption of which mineral?
• Which of the following is not a consideration in milk quality?
• What directly influences the total supply of milk?
• Which vitamin, discovered in milk fat, is crucial for eyesight?
• What are the two most important causative agents of mastitis?
• What is the minimum percentage of fat required by federal standards for yogurt?
• Which part of the dairy industry is responsible for ensuring compliance with quality standards?
• In commodities, what does hedging refer to?
• Which state has the most manufacturing plants for dairy products according to the USDA Dairy Products Summary?
• While milk fat tests are checked by Federal Milk Market administrators, what aspect is not monitored?
• In which dairy region is milk production most concentrated in the U.S.?
• What is a significant effect of somatic cell counts in milk?
• What is the name of the pooling method where handlers with higher than average utilization pay into a pool and those with lower receive payments?
• What type of milk accounts for the largest fluid milk sales?
• A high acid (sour) flavor in milk is caused by ___________________________.
• In which year did the Capper-Volstead Act grant cooperatives the right to organize producers of a farm commodity?
• What type of seal may not be placed on a package unless the product is produced from non-organic sources?
• Approximately what percentage of the total annual milk supply in the U.S. is used to make butter?
• A Californian Mastitis Test (CMT) requires a sample of how many cc's of milk?
• What ingredient has replaced milk fat in some soft serve frozen dairy products?
• What type of chemical is commonly used as a sanitizer in dairy operations?
• The state not in the top for production of cheese is ____________.
• What is the minimum percentage of milk fat in light whipping cream?
• What is the maximum percentage of moisture by weight that dry milk can contain?
• What is the primary benefit of cold storage of milk?
• Nonfat yogurt must have a maximum percentage of fat prior to the addition of bulky flavors. What is this percentage?
• How much water is removed during the production of evaporated milk?
• Which of the following is NOT a type of milk used to make yogurt?
• What is the term that describes the flavor of milk that is not caused by bacteria?
• Who has an active voice in determining minimum milk prices through public hearings under Federal Milk Orders?
• What percentage of total milk production is accounted for by the top ten milk-producing states in the U.S.?
• What is a primary result of maintaining low temperatures in milk storage?
• What is the somatic cell count standard for Grade A raw milk?
• What is considered the healthiest range for somatic cell counts in milk?
• Which state is typically the leader in milk production per cow?
• What is the significance of somatic cell count in milk quality testing?
• What practice is known to destroy 90 percent of BST found in milk?
• Which flavor can be negatively impacted by certain bacterial activity in milk?
• Which of the following is a primary reason for consumers to prefer whole milk?
• Which program helps the USDA remove surplus dairy products from the supply?
• What is one impact of proper milking techniques on dairy production?
• What is required for a Federal Milk Marketing Order to gain support?
• What is the minimum milk fat percentage in heavy cream (whipping cream)?
• How does cream cheese differ from cottage cheese?
• What primary taste does quinine correspond to?
• The major cause of the salty flavor in milk is ___________.
• In Federal order markets, milk sold for consumption in fluid form is classified as what?
• How many years does a dairy farm need to transition to certified organic production?
• What is a common use for processed cheese?
• What is the most common off-flavor found in fluid milk?
• Cooperatives Working Together (CWT) is the ________________ program that aims to strengthen and stabilize milk prices.
• Since 1984, when President Ronald Reagan proclaimed a National Ice Cream Month, it has been celebrated annually in ______.
• Which type of testing is commonly used to identify the presence of antibiotics in milk?
• What type of practice is favored for reducing odors in manure management?
• Chemical sanitizers containing __________ are most widely used for sanitizing milking equipment.
• What benefit does homogenization provide to milk?
• What percentage of the U.S. milk supply is accounted for by fluid milk?
• What is the recommended fatty acid level in milk for optimum production in dairy cattle?
• According to new food plate guidelines, how many servings of dairy products are recommended per day?
• Which vitamin is Milk particularly known for being a good source of?
• Off-flavors in milk such as acid, high acid, or sour milk are usually caused by what?
• What does the 'Grade A' milk designation indicate?
• If the dairy ingredients have a fat content of 10 percent or more, the specified pasteurization temperature shall be increased by ____? F.
• The "set aside" of $0.15 per hundred pounds of milk from a milk producer's check supports what?
• A milk order becomes effective only after approval from whom?
• Which are the primary taste sensations?
• How often do dairy farmers typically receive their milk checks under Federal Orders?
• In a Standard Plate Count, how long is the sample incubated for a Preliminary Incubation Count?
• Which federal program provides support for fluctuating dairy prices?
• Which of the following statements accurately describes dry cream?
• Which statement is true regarding the importance of teat disinfectants?
• Cottage cheese is a soft, unripened cheese with approximately ________ percent moisture.
• What percentage of all milk produced by U.S. dairy farmers is used to produce ice cream?
• During milking, which stream is used for the California Mastitis Test (CMT)?
• A five-day seven-degree shelf life test is designed to check for what?
• Aflatoxins found in dairy feeds are produced by which organism?
• About what percent of the total calcium in the food supply is contributed by milk and milk products?
• What percentage of the total protein in milk is made up of whey proteins?
• Compared to a Holstein, how does the average Jersey cow's milk differ?
• What is the primary purpose of the Dairy Farmers of America Federation?
• What is one reason for the government to purchase dairy products?
• Dairy farmers receive _____ percent of the retail sale price of a half-gallon of milk?
• What is the maximum percentage of fat allowed in low-fat yogurt?
• What is required for a Federal Milk Marketing Order to be authorized?
• What do Federal Milk Marketing Orders not impose?
• What is the national average milk production per cow, measured in pounds per year?
• Which nutrients are classified as "secondary nutrients" in fertilizing fields?
• Summer milk has been estimated to contain 1.6 times as much of which vitamin compared to winter milk?
• What is the total investment per cow based on?
• Milk used to make ice cream would be priced in a Federal Order class ________.
• After how many months does butter start to lose some of its natural flavor at refrigeration temperatures?
• What type of cleaner is used to remove fat from milking equipment?
• How much fat must low-fat yogurt contain at a minimum?
• What disease is milk sold through commercial outlets certified to be free of?
• Cheddar cheeses made from unpasteurized milk sold in the U.S. must be ripened for a minimum of how many days?
• How many pounds of skim milk does it take to produce one pound of non-fat dry milk?
• What is the purpose of preheating evaporated milk?
• Determining what is not an objective of milk evaluation?
• What is the primary purpose of pasteurization in milk processing?
• When does milk become the property of the buyer?
• How long should cows be removed from offending feeds to reduce flavor in milk?
• How many quarts of milk does the average dairy cow produce annually?
• What flavor is detectable in milk with an Acid Degree Value (ADV) of 1.0 or above?
• What is the major difference between evaporated and condensed milk?
• Which factor primarily contributes to milk composition?
• What is a common consequence of milk contamination with antibiotics?
• The Standard Plate Count (SPC) has a prescribed incubation time of ______ hours at _______ C.
• What economic impact does a high somatic cell count have on cheese production?
• Which factor primarily influences the flavor and aroma of milk?
• How many Federal Milk Marketing Orders exist in the United States?
• What is the primary purpose of pasteurizing milk?
• What surrounds the fat globules in raw milk to prevent rancidity?
• To what factor should cleaning solutions for dairy equipment be effective against?
• What often causes a rancid flavor in milk?
• What term describes the uniform price determined by the proportion of the total delivery used in the products of each class?
• What was the total cheese production in the U.S. in 2015?
• What is the actual milk check received by dairy farmers called?
• When must a derogation request be submitted to AMS?
• When performing a California Mastitis Test (CMT), normal milk from a quarter will exhibit what characteristic?
• Which of the following tests is commonly used to determine the quality of milk?
• Which mineral can significantly reduce the absorption of magnesium found in dairy rations?
• Milk provides _________ and __________ in approximately the same ratio as found in bone.
• Which principle is used to test for antibiotics in milk?
• After how many days postpartum are Salmonellosis infections most common in cows?
• What is the average annual per capita consumption of cheese in the United States?
• Mozzarella makes up nearly ___________ percent of the total cheese production in the U.S.
• According to HACCP, a receiving station is where _________________.
• Who typically initiates the establishment of a federal milk marketing order?
• The absence of which metals in milk is crucial to prevent oxidation and undesirable flavors?
• What ingredient may be added to condensed milk on grocery shelves?
• How is milk quality primarily monitored?
• A cryoscopy is used to test for what in milk?
• Which practice helps ensure the quality of milk being produced?
• Which component in milk is most likely to be affected by improper storage conditions?
• Which of the following is a reason for the formation of off-flavors in milk?
• What does HACCP stand for?
• Bacteria that survive heat treatment are classified as?
• What marketing tool is used in the futures market by someone who owns a commodity like milk?
• What are the two most common tests used to determine milk quality?
• Milk contains all the known vitamins and is an especially good source of ___.
• Specific gravity of milk at 60° F is ______ m/s².
• What is the principal carbohydrate found in milk?
• What type of enzyme is naturally present in raw milk?
• At what temperature is milk heated for ultra-pasteurization?
• Which dairy product experienced the largest per capita increase in the U.S.?
• In infants, milk protein allergies usually outgrow by how many months of age?
• The creamy texture in cheese is usually a result of high content in what?
• What is a common practice among milk handlers to maintain compliance with regulations?
• What type of contaminants in milk are harmful to human health?
• What type of bacteria is primarily monitored in milk quality standards?
• Which vitamin is most commonly fortified in milk?
• Suspension of a milk producer's Grade A permit can occur after how many previous bacterial counts exceed the standard?
• Pasteurization of milk requires heating every particle to the minimum required temperature and holding it for a minimum required __________.
• The Federal Milk Orders of today are based on which act?
• The United States Government purchases surplus products under the dairy price support program. Which of the following is NOT one of them?
• What is the primary purpose of USDA testing milk in their laboratories?
• The increased use of bulk cooling and storage equipment has made what type of bacteria the primary organisms in raw milk?
• Why must milk from cows treated with antibiotics be withheld from the milk supply?
• An imitation product according to FDA definition does not have to have which of the following?
• One 8 oz. serving of milk has about ________ milligrams of calcium.
• Which country is usually the largest purchaser of U.S. dairy products?
• What is the recommended method for controlling contagious mastitis in dairy herds?
• What does adequate dairy consumption help combat in older adults?
• What is the minimum percentage of fat required in dry cream?
• What do Federal Milk Orders regulate?
• A cow needs how many pounds of water for every pound of dry matter consumed?
• How many calories does one serving of whole milk (8 ounces) provide from fat?
• What is a primary cause of milkstone on dairy equipment?
• Which vitamin is largely associated with dairy and is important for vision?
• Which states were the top three milk producers in 2012?
• Milk is _______ to prevent milk fat from separating itself from the fluid portion of the milk.
• Cultured sour cream must have a minimum of what percentage of fat according to Federal standards?
• Approximately what percent of today's youth consume the recommended amount of dairy products?
• In 2013, U.S. milk production increased to over how many pounds of milk?
• How can dry milk be effectively stored for extended periods?
• What are the two main proteins found in milk?
• In which month does ice cream production peak in the U.S.?
• The milk fat differential in raw milk is defined as?
• What results indicate a somatic cell count of 400,000 to 1,500,000 in a CMT test?
• What survey is based on United States cheese plants that make 80-85 percent of the bulk cheddar?
• What milking procedure helps to prevent mastitis and promotes milk letdown?
• What is the only natural source of lactose?
• Some streptococci that produce lactic acid contribute to which flavor in milk?
• What is the common implication of a somatic cell count over 400,000?
• Which state typically leads in dairy production in the U.S.?
• How many primary Beta Lactam drugs must antibiotic screening tests detect to be approved for use?
• What is the optimal storage temperature for milk to maintain freshness?
• How many dry days do dairy cows need for rejuvenation of secretory tissue and restoration of body condition?
• What percentage of lactose is found in cow's milk?
• What component in milk may decrease in levels when cows have high somatic cell counts?
• What does the Babcock test measure in milk?
• What process separates cream from milk?
• Which authority develops rules designed to protect the health and welfare of consumers?
• The exposure of hot milk or milk products to a reduced pressure to remove volatile substances is called _____________.
• An example of an unripened variety of cheese is ________.
• Why is the California Mastitis Test significant in dairy farming?
• By regulation, how many hours must milk from cows treated with antibiotics usually be withheld?
• The country which averages the second largest production per cow behind the U.S. is ________.
• In terms of nutritional content, which component of milk is primarily responsible for its protein content?
• Curd is the _____ cheese making process.
• A cheese which did not originate in Italy is _____________.
• When a producer's milk tests positive for Beta Lactam drug, which action is NOT taken by the authorities?
• What is the maximum acceptable coliform bacteria count for Grade "A" pasteurized milk?
• What factor is critical in maintaining milk's quality during storage?
• Cream must contain a minimum of what percent fat to be considered a liquid milk product?
• Which of the following is a primary benefit of pasteurization?
• In the USDA food guide, which category is not specifically represented by its own category compared to the previous pyramid?
• A fluid milk product that contains at least 8.25 percent nonfat milk solids and no more than 0.5 gram of fat in an 8 oz. serving is known as what?
• How are operating costs for Federal Milk Orders financed?
• Mozzarella cheese can have up to what percent moisture content?
• Which state is not typically among the top 3 in milk production per cow per year?
• What is the average per capita consumption of reduced and low-fat milk per year?
• Federal Milk Marketing Orders are what type of programs?
• What water-soluble vitamin is not found in significant amounts in milk?
• What type of milk is used for ice cream production?
• The production of what dairy product is most affected by mastitis?
• Which state is considering a proposal to create a Federal Milk Order but does not currently participate?
• About what percentage of solids does milk from the cow contain?
• What is the primary purpose of the Cooperatives Working Together (CWT) program?
• On average, how many pounds of milk does a cow produce each day?
• What primarily affects the fat content in milk?
• In a cow's stomach, which compartment primarily absorbs water and other substances from digested contents?
• The largest exported U.S. dairy product by total volume is ________.
• A good nutritional strategy to maintain milk production in hot weather is to ____________ in the ration.
• What is the most popular retail size container for fluid milk in the U.S.?
• Why is monitoring coliform bacteria levels in water supplies important?
• What is the minimum percentage of fat required for butter according to standards?
• The Standard of Identity for ice cream requires that it contain a minimum of ________ percent milk fat.
• How many pounds of milk are required to produce one gallon of gourmet ice cream?
• Which concentration in the bulk milk tank helps monitor feeding program efficacy?
• At what temperature, in degrees Fahrenheit, is pasteurized milk curded to make Mozzarella cheese?
• Which of the following is not an antibiotic screening test for Beta Lactam drugs in raw milk?
• What term refers to the length of time after processing during which a dairy product remains suitable for human consumption?
• According to nutrition guidelines, what is the minimum daily requirement of calcium for all individuals?
• Since when have farm marketing cooperatives been in existence?
• What type of cup is used to detect the presence of abnormal milk?
• Which test is used to determine if milk has been pasteurized properly?
• How many pounds of milk are required to produce one pound of butter?
• Which state is the leading producer of ice cream in the United States?
• What is a major consequence of excessive heat treatment of milk?
• What minimum level of I.U. for vitamin A fortification ensures adequate nutritional value in milk?
• What is the main purpose of pasteurization in milk processing?
• What is the highest acceptable standard plate count for commingled milk from different producers?
• Mastitis causes a decrease in what component of milk?
• Which flavors cannot be detected by odor?
• What is a key reason many dairy producers may choose to pasteurize milk?
• Which snack has been reported as America's favorite at-home snack?
• What is the minimum fat content required for cheddar cheese?
• What percentage of total U.S. cheese production do the top five cheese-producing states account for?
• What is the largest percentage of the United States milk supply utilized in the production of?
• The presence of which microorganism can significantly affect milk flavor?
• What percentage of the total frozen dessert market is made up of ice cream?
• What is the name of the secretory tissue within the mammary gland that is shaped like a grape?
• What is the ideal body condition score for a milking cow?
• What is the correct primary taste sensation/causal agent combination?
• What best describes handlers in the context of Federal Milk Orders?
• What is an effective method for reducing the risk of mastitis in dairy cattle?
• Under Federal Orders, what class of milk is used to make butter?
• For optimal calcium intake, which type of milk should be consumed?
• What is the current average consumption of fluid milk per person per year as tracked since 1909?
• The process of inspecting each dairy farm as part of HACCP guidelines is required to promote what?
• How does poor forage impact milk production?
• Which microbiological cell count is critical for evaluating milk quality?
• What constitutes a significant part of milk solids sold as required by Federal Milk Market Orders?
• Which country is recognized as the world's leading dairy exporter?
• For every one percent increase in water added to milk, how many degrees Celsius does the freezing point increase?
• A mixture of milk and cream containing a minimum of 10.5 percent fat and a maximum of 18 percent fat is known as what?
• What is a common use for cream cheese?
• What is the main concern regarding dirt and milkstone on milker parts?
• What is a consequence of improper milk cooling?
• What do Federal Milk Marketing Orders describe?
• Which of the following factors does NOT contribute to milk's shelf life?
• What temperature must farm bulk tanks cool 25 percent of their volume to within two hours after milking?
• Which U.S. state leads in butter production?
• What contributes to hardware disease in cattle?
• What is the current U.S. per capita consumption of milk per year?
• Which of the following is a characteristic of extra hard cheeses?
• Which factor signifies a dramatic impact on milk quality?
• What is the maximum moisture content percentage for Monterrey Jack Cheese?
• The presence of which substance in milk could indicate poor hygiene practices on a dairy farm?
• Which of the following is an example of value-added agriculture?
• Which method is commonly used to ensure the safety of milk products?
• What is the maximum somatic cell count for milk to be legally shipped to the European Union?
• What milk class does the pasteurized milk ordinance regulate?
• How is dry cream created?
• What off-flavor is most likely found in milk that has not been properly cooked?
• According to FDA definition, which of the following statements about imitation/substitute products is false?
• Milk marketed as low-fat milk has no more than _______ percent milk fat.
• What factor enhances the ability of lipase to produce rancid off-flavors in milk fat?
• The actual cost of producing dairy products used in the Class III and IV pricing formula is called what?
• What is the impact of pasteurization on BST levels in milk?
• Which milk quality defect is most commonly associated with high bacterial counts?
• What method is used to detect if water has been added to milk?
• What is the maximum milk fat percentage for economic reasons in dry cream?
• Which of the following would NOT typically be included in fluid milk?
• What does HACCP stand for in food safety management?
• What might a bulk milk hauler detect in raw milk if it has a sour odor?
• Which method is commonly used to extend the shelf life of milk products?
• Why are protein and amino acids often associated with each other?
• What is the typical range of titratable acidity for properly cooked milk?
• Cows with _____ have a higher incidence of mastitis because physical injury is more likely.
• What is the significance of the whey protein content in milk?
• When cows have mastitis, which type of protein generally decreases resulting in lower cheese yield?
• The maximum moisture content of cheddar cheese is ________ percent.
• The microbiological standard for Grade A raw milk from a single producer is ________ bacteria per millimeter prior to co-mingling with milk from other producers.
• What is the practice called that distributes milk payments among producers within a specific Federal Milk Marketing Order?
• Data from the International Dairy Federation shows __________ to have the highest capita consumption of butter and milk.
• What type of off-flavor is produced by milk with low total solids?
• Which off-flavor is seldom found except in pasteurized milk that has been stored too long?
• The decision of a milk hauler to accept or reject milk at the farm _____________________________.
• Approximately how many pounds of whole milk are required to make one pound of cheddar cheese?
• Body condition scoring is used to assess which aspect of dairy cows?
• What is the recommended daily calcium intake for adolescents?
• The Dairy Farmers of America Federation serves as the chief lobbying voice for which group?
• How often does HACCP inspect each dairy farm?
• How many pounds must ice cream weigh at a minimum to the gallon?
• The first milk produced after parturition is called _______.
• What is a common adulterant tested in milk for quality control?
• Which management practice can reduce high somatic cell counts in milk?
• What process makes milk more easily digested by those with a sensitive digestive system?
• In what year were the Federal Milk Marketing Orders revised?
• During which season are average milk prices typically the lowest?
• The enzyme _______ is almost completely inactivated during pasteurization.
• How do microorganisms typically gain entrance to the mammary gland in cases of infectious mastitis?
• What role do amino acids play in relation to proteins?
• What key aspect influences the price of milk in the market?
• Approximately what percentage of U.S. dairy exports is accounted for by five countries?
• How does 'light cream' differ from 'heavy cream' in terms of fat content?
• In dairy management, how often should cows be given a dry period for proper recovery?
• Which gland releases oxytocin, stimulating the mammary gland?
• Why can Federal Milk Order hearings be lengthy?
• What form of mastitis is hidden from sight?
• What is generally considered the negative freezing point of milk in degrees Celsius?
• Which of the following is a vital aspect of the milk supply chain?
• Which material is known to absorb milk fat and requires cleaning in alkaline detergent?