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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. Milk covered by Federal milk marketing orders is __________.
Substitution of chocolate skim milk for whole milk
Milk supplies one half the calcium
48 hours at 32ºC
Grade A
2. The major reason milk from cows treated with antibiotics must be withheld from the milk supply is because _______.
Malty
It is loaded into the transport truck on the farm
A large proportion of the human population is sensitive to antibiotics
A
3. The microbiological standard for Grade A raw milk at the producer farm is _____ bacteria or less per milliliter of milk.
100000
Carbohydrate
A
California
4. The insufficient removal of milk from the milk collection system is called _____.
Streak canal
Milk lock
Secretary of Agriculture of the U.S.
Streptococci
5. The U.S. Dairy Export Council (USDEC) was created by ___________.
Feeds consumed by the cow
Extreme agitation of raw milk
Streptococci
Dairy Management - Inc.
6. The process of concentrating milk currently being used on the farm is called _________
100000
1890
Ultra-filtration
Milk testing and record keeping program for dairy cows
7. Which of the following four primary taste sensations is correctly matched with the causal agent?
Bitter-quinine
Riboflavin
Skim milk
Magnesium-Iron-Manganese-Copper
8. Specific gravity of milk at 60ºF is __________.
1.032
Midwest food manufactures
Oxidized
Dry the corn down as soon as possible
9. The pricing of milk in the United States involves a wide variety of pricing regulations based on public policy decisions - including...
Excessive agitation of warm raw milk
Mailbox prices
Feeds consumed by the cow
Federal Milk Marketing Order
10. The dairy product that had the highest percent change in per capita sales with an increase of 13.8% in 2002 was
. cream products - cottage cheese - and ice cream
Flavored milk
Aged Gouda
Phosphatase
11. A cryoscopy is an important tool that test for __________ in milk.
Added water
Fluid milk and cream
A
Sour
12. The largest percentage of the U.S. milk supply is utilized in the production of ______.
Raw Fluid Milk
Cheese
Wisconsin mastitis test
The order must be approved by 2/3 of the producers supplying 3/4 of the milk
13. The California mastitis test is done to...
Psychrophilic and psychotrophic
Freezing point
Determine whether mammary glands are inflamed
Third
14. Each Federal Milk Marketing order is administered by a representative of the...
Secretary of Agriculture of the U.S.
Public hearings are held so that all interested parties may present their views.
161ºF for 15 seconds
Imports of milk protein concentrates and casein
15. Dairy product exports are expected to _______ - according to the U.S. Dairy Council (USDEC).
Grow
Casein
Flat
Food and Drug Administration (FDA)
16. A system of fairly distributing payment among producers in a Federal Milk Market is called...
Carbohydrate
Staphylococcus dysgalactiae
Profit margin
Pooling
17. According to Dick Groves the per capita consumption of cheese for the 20th century was a respectable level of ______ pounds.
Not controlled by Federal Orders
California
Supermarkets
29.8
18. Water added to milk is detected by checking the _____.
Sediment
3.5-4.0
Freezing point
Magnesium-Iron-Manganese-Copper
19. The most effective and economical means of reducing the exposure of cows to mastitis causing microorganisms is to _________.
2 to 5 cents
Sterilization
Calcium and phosphorus
Use a bactericide for disinfecting the teats after milking
20. A _____ is anyone who handles Grade 'A' milk from dairy farmers for distribution to the marketing area.
Blend
60
Aerobic
Handler
21. Lactobacillus bulgaricus and Streptococcus thermophilus are examples of _________ .
Substitution of chocolate skim milk for whole milk
Lactic acid producing bacteria
100000
Cream and milk fat
22. Milk is a good source of all water soluble vitamins except for _____.
Centrifuge
Ascorbic acid
75%
Pint
23. The only mastitis pathogen using the mammary gland as its primary habitat is?
Provide marketing power for dairy farmers
Dairy farmers
Agalactiae
80%
24. The predominant bacteria of milk that produce lactic acid - which is responsible for the sour taste of milk are...?
60
It lowers variability among cartons of milk
Streptococci
Sediment
25. Bulk milk cooling and storage and the increased use of milking systems on farms has resulted in ________ bacteria being the primary organisms in raw milk.
Streak canal
Milkfat
48 hours at 32ºC
Psychrotropic
26. The hormone oxytocin is released by the ____ gland. This act stimulates the mammary gland.
Alkaline phosphatase
Pituitary
Supermarkets
1890
27. Purple color that results from CMT test is generally more intense in samples from infected quarters - because such samples have a __________pH.
Alkaline
Vaccuumization
Phosphorous
Hypochlorite sanitizer
28. Over half of the top 50 U.S. dairy cooperatives belong to a federation that is dairy farmer's chief lobbying voice in the nation's capitol. What is the name of the federation?
Cheese
Freezing point
National Milk Producers Federation
Milk fat content
29. The sediment test is performed by filtering one ____ of milk through a white sediment disc and observing the residue.
Pint
60
1937
Substitution of chocolate skim milk for whole milk
30. The absence of _____ and _____ is not an accident - because they would catalyze oxidation - there producing metallic or oxidized flavors
Iron-copper
The Food and Drug Administration
Strip
Brucellosis
31. What marketing tool would be used in the futures market by someone who owns a commodity such as milk and intends to sell it sometime in the future?
Vacuum
Extreme agitation of raw milk
Short hedge
Excessive agitation of warm raw milk
32. High-temperature short-time pasteurization (HTST) requires that every particle of milk is heated to a minimum temperature of _____ for _____ seconds or its equivalent.
Ultra high temperatures
Tuberculosis and brucellosis
161ºF for 15 seconds
The Food and Drug Administration
33. Approximately two-thirds of the milk utilized in manufactured dairy products is _____.
100000
Butter-cheese
Third
1000
34. The major cause of the salty flavor in milk is ___________.
Mastitis
Making sure equipment has been cleaned correctly
Grow
Substitution of chocolate skim milk for whole milk
35. The 'set aside' of $0.15 per hundred pounds of milk from a milk producer's check is used in programs that support ______.
Growth of bacteria in the milk
Riboflavin
Promotions & research
Cheese
36. Milk provides _____and_____ in approximately the same ratio as found in bone.
Dairy Export Incentive Program
Calcium and phosphorus
10
Lactalbumin-casein
37. Adulterants of milk that are detrimental to man's health are _____.
Imports of milk protein concentrates and casein
750000
Pesticides
$5.27
38. ______ % of the milk eligible for fluid use is covered by Federal Milk Marketing Orders.
Grade A
Dairy Compacts
Leukocytes
80%
39. Farm water supplies must be protected from surface contamination. Water is usually tested for ________ as an indicator of possible sewage contamination.
Calcium and phosphorus
Sanitizers
The price to be added or subtracted per 1/10 % of milk fat above or below a set percentage
Coliform bacteria
40. What do milk marketing cooperatives do?
The order must be approved by 2/3 of the producers supplying 3/4 of the milk
Alkaline
Breakfast
Provide marketing power for dairy farmers
41. The United States government purchases surplus ____ from the commercial market under the dairy price support program.
161ºF for 15 seconds
3.25 percent milkfat and 8.25 percent solids-not-fat
Cheese - nonfat dry milk - butter
Milk fat content
42. One gallon of milk weighs _____ pounds.
The products made from it by milk processors
3.25%
8.6
Psychrophilic and psychotrophic
43. __________ is usually the most abundant of the major solid components of milk.
Lactose
3.25 percent milkfat and 8.25 percent solids-not-fat
The Food and Drug Administration
The Food and Drug Administration
44. ________ is exposure of hot milk or milk product to reduce pressure to affect the removal of volatile substances - especially those that enter milk from feed.
Milk testing and record keeping program for dairy cows
Sanitary restrictions on production are imposed on producers.
Vaccuumization
Bacterial
45. Badly dented or damaged milker unit parts are caused by?
Sterilization
The price to be added or subtracted per 1/10 % of milk fat above or below a set percentage
A
Careless handling
46. One gallon of milk weighs _____ pounds.
8.6
Pooling
Alkaline
Sanitary restrictions on production are imposed on producers.
47. _____ is the process of killing all microorganisms.
55
The order must be approved by 2/3 of the producers supplying 3/4 of the milk
Sterilization
Dairy Compacts
48. The Grade A Pasteurized Milk Ordinance (PMO) specifies requirements for the production of Grade A raw milk for pasteurization and is recommended by _________.
Fat content
Streak canal
NASS Cheddar cheese price survey
The Food and Drug Administration
49. The utilization of U.S. supply of milk fat in the production of butter over the past 25 years has ___________.
Decreased
Milk lock
Penicillin G
Vaccuumization
50. What is the most popular type container used for fluid milk?
Agalactiae
Plastic
Ultra high temperatures
The Pasteurized Milk Ordinance and Code