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Dairy Foods Industry
Start Test
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Subjects
:
industries
,
dairy
Instructions:
Answer 50 questions in 15 minutes.
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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. The standard plate count (SPC) estimates the total numbers of ____ microorganisms.
Aerobic
Chicago Mercantile Exchange
Midwest food manufactures
1.032
2. A high acid flavor (sour) in milk is caused by ________.
Prices paid milk producers
Agriculture
Imports of milk protein concentrates and casein
Growth of bacteria in the milk
3. 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.
A higher price for non fat dry milk and a lower price for butter
Added water
Psychrotropic
Lactose
4. The two most important etlologic agents of mastitis are __________.
Streptococcus agaiactiae and Staphylococcus aureaus
It is loaded into the transport truck on the farm
100000
90
5. University of Wisconsin - Madison dairy foods researchers estimate that the cheese industry loses _________ annually on defects in cheddar - other American - type and Swiss cheeses.
Excessive agitation of warm raw milk
Butter
Over $63000000
55
6. Milk is the only source of __________ in nature.
A
Inhibited
Lactose
Australia
7. The ideal cleaning material for removing milk stone from milking equipment surfaces is _____.
4 to 6
Aerobic
Acidic detergent
Chicago Mercantile Exchange
8. Which of the following is a name used for bacteria that grow in milk at 40-50 deg. F?
Inhibited
Psychrotrophs
Grow
Cheese - nonfat dry milk - butter
9. To separate the aqueous and fat in the final stage of the Babcock test - a _____ is used.
Centrifuge
45
3.5
Streptococci
10. The first compulsory pasteurization law (Chicago) applying to all milk except that from tuberculin tested cows was adopted in __________.
Milk lock
1908
Casein
Raw Fluid Milk
11. It requires approximately ________ pounds of skim milk to make one pound of nonfat dry milk.
Grade A milk
11
Psychrotropic
Prices paid milk producers
12. What percent of all milk produced in the U.S. is sold to dairy processing plants?
98
Chicago Mercantile Exchange
Increased
Dairy farmers
13. Mixture of milk and cream containing not less than 10.5 percent milkfat - but les than 18 percent milk fat - is the definition of...
Hot and humid
Half-and-half
Psychrophilic and psychotrophic
Dairy Compacts
14. The components of milk responsible for richness and sweetness - in this order are...
Milk fat and milk sugar
Pendulous udders
60
Federal Milk Marketing Order
15. Specific gravity of milk at 60ºF is __________.
1.032
13
Bacterial
Casein
16. The major cause of the salty flavor in milk is ___________.
Calcium
Mastitis
Pint
Short hedge
17. Milk used for _____ is Class I Milk.
1890
Bitter-quinine
Fluid milk products
55
18. Onion and garlic are responsible for the garlic/onion off-flavor in milk - and are more prevalent in pasture during __________.
Early spring and late fall
Gallon
Provide marketing power for dairy farmers
Foot-and-mouth disease exists
19. Nearly 43% of all milk produced in the U.S. is made into Class I products while 36% is made into Class III. Which product is made from Class III milk?
Third
Cwt
Cheese
Dairy Management - Inc.
20. Flavors of milk may be caused in general by _______________.
Feeds consumed by the cow
Cooperatives
Lactose
100000
21. Milk contains all the known vitamins and is an especially good source of ___
Riboflavin
California - Oregon - and Washington
Imports of milk protein concentrates and casein
Feed
22. By using a _____ with plastic beads of varying density - nonfat solids in milk can be rapidly estimated
Hydrometer
Lactose
Aerobic
Northeast dairy compact
23. What does not promote metallic/oxidized off flavor in milk?
Hot and humid
Marketing coops
Hypochlorite sanitizer
Freezing point
24. The ability of lipase in milk to attack milk fat and produce a rancid off flavor is enhanced by what?
Grade A
Careless handling
10
Excessive agitation of warm raw milk
25. Some streptococci that produce lactic acid also produce certain aldehydes - which impart a _____ flavor.
Malty
Cheese
Added water
Lactalbumin-casein
26. A major Salmonellas outbreak in Chicago spawned increased emphasis on milk processing sanitation - FDA inspections and downtime equipment inspections to evaluate and eliminate possible ______ cross connections.
Raw to sanitized
1000
Agalactiae
Early spring and late fall
27. The microbiological standard for Grade A raw milk at the producer farm is _____ bacteria or less per milliliter of milk.
100000
4 ounces of Cheddar or American cheese
Substitution of chocolate skim milk for whole milk
Carbohydrate
28. __________ is usually the most abundant of the major solid components of milk.
Cheese
Lactose
Butter
Blend
29. Pasteurization was developed in _____ as a heat treatment to preserve food.
1937
Bacterial
Breakfast
1890
30. What is the most popular type container used for fluid milk?
Early spring and late fall
Plastic
Tuberculosis and brucellosis
Blend
31. Milk is the only source of __________ in nature.
Handlers
Lactose
Riboflavin
Blend
32. Lactose is the principal ________ in milk.
Cream and milk fat
Carbohydrate
Feeds consumed by the cow
Chicago Mercantile Exchange
33. A consumer found an off-flavor in milk packaged in transparent plastic and exposed to high intensity fluorescent light. The off-flavor probably was?
Milk lock
Dairy Management - Inc.
Oxidized
1908
34. ___________ is a test for rancidity?
A large proportion of the human population is sensitive to antibiotics
Aerobic
Acid degree value
50-50
35. In order to gain bargaining power - milk producers have formed _____ to manufacture milk products and market them directly.
Dairy Compacts
The Pasteurized Milk Ordinance and Code
Marketing coops
Scientific - technical & economic progress
36. The California mastitis test is done to...
Handlers
Mailbox prices
Over $63000000
Determine whether mammary glands are inflamed
37. The protein in a quart of milk is approximately equivalent to that in ________.
4 ounces of Cheddar or American cheese
Vacuum
Early spring and late fall
3.25 percent milkfat and 8.25 percent solids-not-fat
38. Although milk from the cow is processed - it is not an engineered or fabricated food and contains about ________ % solids
Lactalbumin-casein
Class I
76%
13
39. What will best control contagious mastitis?
Germicidal teat dip
California - Oregon - and Washington
29.8
60
40. The cost of operating Federal orders is paid by ________.
Assessing milk handlers in the order
Sub-clinical
Psychrophilic and psychotrophic
Milk fat and milk sugar
41. Quality of grade A milk is...
Increased bacterial count
Alkaline
Not controlled by Federal Orders
NASS Cheddar cheese price survey
42. One objective of a federal order is to _______________
Lactose
Assure consumers an adequate supply of pure - wholesome milk
Leukocytes
Calcium and phosphorus
43. A Federal Milk Marketing order is a regulation issued by the Secretary of __________ - which places certain requirements on the first buyers or handlers of milk from dairy farmers.
Chicago Mercantile Exchange
Imports of milk protein concentrates and casein
Agriculture
Gallon
44. What vitamin was first discovered in milk fat and is important to eyesight?
Carbohydrate
Real California Cheese
Profit margin
A
45. What is the most popular type container used for fluid milk?
Plastic
Pituitary
Added water
Milk fat content
46. The form of mastitis that is hidden from sight is known as _______
It is loaded into the transport truck on the farm
Cooperatives
Sub-clinical
Third
47. Milk is a good supplier of minerals except for _____.
100%
4 ounces of Cheddar or American cheese
Milk lock
Magnesium-Iron-Manganese-Copper
48. Milk meeting the highest sanitary requirements is known as Grade _____.
A
Rancid
10
Penicillin G
49. Which of the following is considered a controversial pricing arrangement?
Imports of milk protein concentrates and casein
Dairy Compacts
Iron-copper
Psychrotrophs
50. Dairy cows need _________ day dry periods for rejuvenation of secretary tissue and restoration of body condition
Calcium
Vacuum
60
Bitter-quinine
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