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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. The feed additive isoacid gives a ______ pound milk response - with maximum response in early lactation.
Class I
Aged Gouda
4 to 6
Streptococcus agaiactiae and Staphylococcus aureaus
2. The only persons regulated by federal orders are _____.
Sediment
Handlers
Shelf date
Flat
3. 1. Operating cost of Federal orders are paid by ______.
The percentage of the population between 45-60 years of age
Use a bactericide for disinfecting the teats after milking
Ascorbic acid
The milk handlers
4. Badly dented or damaged milker unit parts are caused by?
Alkaline
Careless handling
Lactose
Sanitary restrictions on production are imposed on producers.
5. What vitamin was first discovered in milk fat and is important to eyesight?
Milk testing and record keeping program for dairy cows
Penicillin G
The percentage of the population between 45-60 years of age
A
6. The predominant bacteria of milk that produce lactic acid - which is responsible for the sour taste of milk are...?
Streptococci
Imports of milk protein concentrates and casein
Gallon
18000
7. ______ % of the milk eligible for fluid use is covered by Federal Milk Marketing Orders.
80%
Foot-and-mouth disease exists
A
Midwest food manufactures
8. To defray the cost of federal orders - handlers are assessed ____ per hundredweight of milk received.
Aged Gouda
2 to 5 cents
Homogenization
Fluid milk products
9. The Standard Plate Count (SPC) has a prescribed incubation time of _____ hours at _____ ºC.
Class I
48 hours at 32ºC
Centrifuge
60
10. Milk covered by Federal milk marketing orders is __________.
Grade A
Milkfat
100000
Leukocytes
11. S. M. Babcock developed the Babcock Test in _____.
10
Milk lock
1890
Butter-cheese
12. What is not an objective of milk evaluation?
The order must be approved by 2/3 of the producers supplying 3/4 of the milk
Mastitis
Listeria monocytogenes
B. Determining one brand of milk from another
13. 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.
1000
29.8
45
Sanitary restrictions on production are imposed on producers.
14. In the care and management of dairy cows - milking takes _____ percent of the labor.
55
3.5-4.0
Penicillin G
10
15. The U.S. Dairy Export Council (USDEC) was created by ___________.
Bitter - salty
Half-and-half
Dairy Management - Inc.
10
16. High-temperature short-time pasteurization (HTST) requires that every particle of milk is heated to a minimum temperature of _____ for _____ seconds or its equivalent.
Salty
Coliform bacteria
Freezing point
161ºF for 15 seconds
17. The milk In what class receives the highest price in the market?
Milk fat content
Federal Milk Marketing Order
Class I
Alkaline phosphatase
18. The Mid-American International Agri-Trade Council assists _______
Increased bacterial count
Blend
Midwest food manufactures
Listeria monocytogenes
19. The four major sensations are...?
90
Bitter - salt - sour - sweet
Milk handlers
Dairy Compacts
20. The ability of lipase in milk to attack milk fat and produce a rancid off flavor is enhanced by what?
Osteoporosis
4 to 6
Excessive agitation of warm raw milk
Raw to sanitized
21. Whole milk contains _____ percent protein.
Milk testing and record keeping program for dairy cows
90
3.5-4.0
National Milk Producers Federation
22. Under federal orders - dairy farmers receive their milk checks?
Once or twice monthly
The percentage of the population between 45-60 years of age
Midwest food manufactures
Added water
23. When cows have mastitis - the protein content of milk may be higher - but the cheese yield is lower because of a decrease in _______ protein.
Thermoduric
Excessive agitation of warm raw milk
Increased bacterial count
Casein
24. The off flavor most likely to be found in milk that has not been cooled properly is...
Bitter - salty
Sour
Feeds consumed by the cow
The Pasteurized Milk Ordinance and Code
25. The enzyme _______ is almost completely inactivated at the proper times and temperatures approved for pasteurization
Cooperatives
Oxidized
Alkaline phosphatase
Breakfast
26. Cheddar cheeses sold in the United States - which are not made from pasteurized milk - must be ripened at least _________ days
Skim milk
Hot and humid
60
Sanitizers
27. 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?
Oxidized
A
Distinct precipitate forms - but no gel
Short hedge
28. If you produce milk in this state - the price you will receive for your milk is a blend of classes - components - quota - and non-quota values. It is the only state with its own farm milk pricing system. The state is ____________.
California
1.032
It lowers variability among cartons of milk
Public hearings are held so that all interested parties may present their views.
29. Milk is a good supplier of minerals except for _____.
Casein
Magnesium-Iron-Manganese-Copper
Psychrotrophs
B. Determining one brand of milk from another
30. The pasteurized Milk Ordinance regulates what?
Grade A milk
1890
Carbohydrate
Dairy Management - Inc.
31. 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 ________.
Mailbox prices
Riboflavin
Sanitary restrictions on production are imposed on producers.
Alkaline
32. A consumer found an off-flavor in milk packaged in transparent plastic and exposed to high intensity fluorescent light. The off-flavor probably was?
Grade A milk
Oxidized
Carbohydrate
45
33. The milk-borne illness outbreak that occurred in California via the consumption of a fresh - unripened Mexican type cheese was caused by the microorganism __________.
55
Listeria monocytogenes
Casein - Lactalbumin
Riboflavin
34. What causes flavors in milk such as acid - high acid - or sour milk.
100%
Dairy Compacts
Microorganisms
Acidic detergent
35. The __________ test may be of value in detecting gross carelessness in the production and handling of milk on the farm.
Prices paid milk producers
Strip cup
Malty
Sediment
36. Which group of flavors cannot be detected by odor?
3.5-4.0
Flavored milk
Bitter - salty
Cheese - nonfat dry milk - butter
37. A _____ cup is a cup with fine wire mesh on top used to detect the presence of abnormal milk.
Dairy Export Incentive Program
Strip
1890
1.032
38. The main objection of dirt and milkstone on parts is _____.
Centrifuge
I
Pendulous udders
Increased bacterial count
39. 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 _______.
Raw Fluid Milk
11
Midwest food manufactures
Dairy farmers - through their cooperative association
40. Milk stone accumulation on dairy equipment comes from _____ per cent minerals from water and _____ per cent milk solids.
50-50
Homogenization
Aged Gouda
Aged Gouda
41. Lactobacillus bulgaricus and Streptococcus thermophilus are examples of _________ .
Lactic acid producing bacteria
Hot and humid
Flat
Thermoduric
42. Cow's milk contains _____ percent lactose
Five
750000
Pesticides
Hydrometer
43. The ideal cleaning material for removing milk stone from milking equipment surfaces is _____.
11
Acidic detergent
Penicillin
Producer settlement fund (equalization fund)
44. 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 _______.
Rancid
Producer settlement fund (equalization fund)
Lactose
Feeds consumed by the cow
45. The insufficient removal of milk from the milk collection system is called _____.
Producer settlement fund (equalization fund)
55
Filled
Milk lock
46. The percent of U.S. milk production consumed through schools has ___________ in the past 8 years.
Dairy Management - Inc.
Fluid milk products
Increased
Filled
47. The protein in a quart of milk is approximately equivalent to that in ________.
Sour
4 ounces of Cheddar or American cheese
Making sure equipment has been cleaned correctly
Promotions & research
48. The Standard Plate Count (SPC) has a prescribed incubation time of _____ hours at _____ ºC.
48 hours at 32ºC
80%
Iron-copper
Lactic acid producing bacteria
49. Which of the following is not a part of the establishment of a federal marketing order?
Flavored milk
Lactic acid producing bacteria
The order must be approved by 2/3 of the producers supplying 3/4 of the milk
Butter
50. Milk protein contains _____ of the essential amino acids and in appreciable amounts
NASS Cheddar cheese price survey
Excessive agitation of warm raw milk
Milk fat content
100%