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Test your basic knowledge |
Dairy Foods Industry
Start Test
Study First
Subjects
:
industries
,
dairy
Instructions:
Answer 50 questions in 15 minutes.
If you are not ready to take this test, you can
study here
.
Match each statement with the correct term.
Don't refresh. All questions and answers are randomly picked and ordered every time you load a test.
This is a study tool. The 3 wrong answers for each question are randomly chosen from answers to other questions. So, you might find at times the answers obvious, but you will see it re-enforces your understanding as you take the test each time.
1. According to Dick Groves the per capita consumption of cheese for the 20th century was a respectable level of ______ pounds.
Ultra-filtration
29.8
Strip
Cheese
2. The utilization of U.S. supply of milk fat in the production of butter over the past 25 years has ___________.
Decreased
Fluid milk and cream
Oxidized
Chicago Mercantile Exchange
3. Federal Milk Marketing Orders are a mechanism for...
Plastic
2-4
Handlers
Market stabilization
4. To remove fat from milking equipment use...
Chicago Mercantile Exchange
Alkaline cleaner in hot water
1.032
55
5. USDA reports net prices received by dairy farmers for milk - usually the prices are published on a map to show regional differences. The prices are referred to as ________.
Brucellosis
Listeria monocytogenes
Coliform bacteria
Mailbox prices
6. Milk is used most often at?
Bitter - salt - sour - sweet
Milk fat and milk sugar
Dairy Compacts
Breakfast
7. The California mastitis test is done to...
Determine whether mammary glands are inflamed
Careless handling
Careless handling
Cheese
8. A cheese maker from Netherlands was named World Champion Cheese Maker for his _______ entry which scored 98.48 in the championship judging rounds.
Federal Milk Marketing Order
Sediment
Aged Gouda
Sour
9. Most farm bulk milk tanks are designed for every-other-day (EOD) pickup and must cool 25 percent of the volume of the tank to ___ degrees F within two hours after milking.
Lactose
Gallon
45
Streptococci
10. Over the past 20 years the difference between the prices farmers receive for milk and the prices consumers pay for dairy products has...
Freezing point
More than doubled
90
Carbohydrate
11. The cost of operating Federal orders is paid by ________.
Assessing milk handlers in the order
Early spring and late fall
11
Producer settlement fund (equalization fund)
12. __________ is usually the most abundant of the major solid components of milk.
Lactic acid producing bacteria
Lactose
Grow
Bacterial
13. Chemical sanitizers containing __________ are most widely used for sanitizing milking equipment.
4 to 6
Chlorine
Promotions & research
Coliform bacteria
14. The enzyme _______ is almost completely inactivated at the proper times and temperatures approved for pasteurization
NASS Cheddar cheese price survey
Rancid
Alkaline phosphatase
Feed
15. In order to gain bargaining power - milk producers have formed _____ to manufacture milk products and market them directly.
B. Determining one brand of milk from another
Marketing coops
Cheese
Milkfat
16. Each month - the USDA calculates the Basic Formula Price (BFP) which often ranges from $11.00 to $13.00 per hundredweight. The BFP establishes the basic price for _______.
29.8
West
Producer settlement fund (equalization fund)
Raw Fluid Milk
17. Dairy product exports are expected to _______ - according to the U.S. Dairy Council (USDEC).
Secretary of Agriculture of the U.S.
Decreased
Grow
Short hedge
18. The tilt in the USDA price support for manufactured milk products was recently adjusted to provide...
Bitter - salt - sour - sweet
Secretary of Agriculture of the U.S.
A higher price for non fat dry milk and a lower price for butter
3.25 percent milkfat and 8.25 percent solids-not-fat
19. Due to high leukocyte counts - farmers should not use the CMT before the ________ day after calving or test milk from cows that are being dried off
California - Oregon - and Washington
Feed
Third
Milk testing and record keeping program for dairy cows
20. Most farm bulk milk tanks are designed for every-other-day (EOD) pickup and must cool 25 percent of the volume of the tank to ___ degrees F within two hours after milking.
Short hedge
3.5
45
Careless handling
21. Grade A milk priced under Federal Orders is classified according to...
Calcium
Hydrometer
The products made from it by milk processors
A large proportion of the human population is sensitive to antibiotics
22. Which of the following is untrue concerning the federal milk marketing orders?
3.25 percent milkfat and 8.25 percent solids-not-fat
Sanitary restrictions on production are imposed on producers.
A
Butter-cheese
23. One gallon of milk weighs _____ pounds.
8.6
Grade A milk
Dairy Export Incentive Program
Increased
24. The most common off-flavor in milk is __________
Distinct precipitate forms - but no gel
Assessing milk handlers in the order
Short hedge
Sanitizers
25. The only mastitis pathogen using the mammary gland as its primary habitat is?
Streak canal
Agalactiae
Blend
Feeds consumed by the cow
26. The Babcock test is a rapid - simple and accurate test for...
Cooperatives
Fat content
Wisconsin mastitis test
Early spring and late fall
27. __________ is a milk process that makes milk more easily digested by those with a sensitive digestive system.
Careless handling
Homogenization
Enhancing scientific opportunities for the European Dairy Industry.
$5.27
28. A system of fairly distributing payment among producers in a Federal Milk Market is called...
Pituitary
Rancid
Pooling
Distinct precipitate forms - but no gel
29. Approximately two-thirds of the milk utilized in manufactured dairy products is _____.
Cooperatives
Assessing milk handlers in the order
4 to 6
Butter-cheese
30. Milk found in cows with a high somatic cell count would result in a decrease in __________.
Casein
Osteoporosis
Casein - Lactalbumin
Decreased
31. What will best control contagious mastitis?
Psychrotrophs
Streak canal
Vacuum
Germicidal teat dip
32. The milk-borne illness outbreak that occurred in California via the consumption of a fresh - unripened Mexican type cheese was caused by the microorganism __________.
Listeria monocytogenes
Five
Careless handling
Carbohydrate
33. The ideal cleaning material for removing milk stone from milking equipment surfaces is _____.
Acidic detergent
Psychrotrophs
Enhancing scientific opportunities for the European Dairy Industry.
Low-carbohydrates diets
34. A pooling method where by handlers with higher than average utilization pay into and handlers with lower than average utilization receive payment from is called _______.
Casein
Streptococci
Producer settlement fund (equalization fund)
Imports of milk protein concentrates and casein
35. What directly influence(s) the total supply of milk?
Prices paid milk producers
Dairy farmers - through their cooperative association
Decreased
Excessive agitation of warm raw milk
36. What causes flavors in milk such as acid - high acid - or sour milk.
Microorganisms
Third
750000
Milk fat content
37. Quality of grade A milk is...
Not controlled by Federal Orders
55
Hypochlorite sanitizer
West
38. Federal Definitions and Standards of Identity specify that Whole Milk contain not less than _____.
2-4
Sanitary restrictions on production are imposed on producers.
161ºF for 15 seconds
3.25 percent milkfat and 8.25 percent solids-not-fat
39. The Standard Plate Count (SPC) has a prescribed incubation time of _____ hours at _____ ºC.
48 hours at 32ºC
Provide marketing power for dairy farmers
Filled
Dairy Management - Inc.
40. Three states from a single region of the nation now produce over one-fourth of the U.S. milk supply. These states are...?
Increased bacterial count
Ascorbic acid
Feeds consumed by the cow
California - Oregon - and Washington
41. What is the most popular size container used for fluid milk?
Gallon
Milk testing and record keeping program for dairy cows
Cheese - nonfat dry milk - butter
Thermoduric
42. Milk provides _____and_____ in approximately the same ratio as found in bone.
Calcium and phosphorus
The Pasteurized Milk Ordinance and Code
80%
Feed
43. The first compulsory pasteurization law (Chicago) applying to all milk except that from tuberculin tested cows was adopted in __________.
Foot-and-mouth disease exists
1908
Dairy farmers - through their cooperative association
Careless handling
44. Class II manufactured dairy products are used in soft manufactured products such as?
Thermoduric
4 to 6
. cream products - cottage cheese - and ice cream
Shelf date
45. Which group of flavors cannot be detected by odor?
Vaccuumization
Handlers
Bitter - salty
Casein - Lactalbumin
46. Milk covered by Federal milk marketing orders is __________.
Midwest food manufactures
Class I
98
Grade A
47. Dairy farmers can buy and sell dairy futures on what exchange?
Federal Milk Marketing Order
Chicago Mercantile Exchange
Rancid
Lactose
48. What do milk marketing cooperatives do?
Chicago Mercantile Exchange
Provide marketing power for dairy farmers
B. Determining one brand of milk from another
Bitter - salt - sour - sweet
49. _______ milk is gaining in popularity because of the historically unfavorable price ratio of milk fat to vegetable fat.
Thermoduric
Penicillin
Grade A milk
Filled
50. The predominant bacteria of milk that produce lactic acid - which is responsible for the sour taste of milk are...?
Freezing point
Streptococci
Grow
Mailbox prices